Outdoor extras, including a survival tool and fun recipe

Posted on: March 8, 2018 | Bob Frye | Comments

You want outdoor extras? We’ve got outdoor extras…

Gear of the week

Gear name: Kodiak
Company: Outdoor Element (https://www.everybodyshops.com/kodiak-paracord-survival-bracelet.html)

survival bracelet

Kodiak paraord survival bracelet

Gear type: Paracord survival bracelet
Product description: The Kodiak isn’t one survival tool; it’s several rolled into one, all conveniently located on your wrist. That’s the Kodiak paracord survival bracelet. It’s made from 8 to 10 feet of 550 paracord, that do-it-all rope of the outdoor world. But there’s a lot more to this. There’s a fishing hook braided into the cord, for starters, along with two strands of bradied 20-pound fishing line. The buckle, meanwhile, has a ferro rod and hardened stainless steel striker for starting fires.
Available options: This is available in three colors, black, green and red.
Suggested retail price: $24.99.
Notable: What’s so special about paracord? Well, it’s rope initially used – as its name suggests – in parachutes. It’s so handy because of how it’s made and what it includes. Type III paracord like this can support 550 pounds of weight as is. Broken down – it’s a hollow nylon shell with smaller strands of line within the core – it can serve all sorts of other uses.

Tip of the week

When scouting for turkeys this spring, look for scats. They’ll tell you if you’re on the trail of a gobbler or not. Scat from a male turkey is J-shaped, with a darker coloration at one end and a lighter at the other. Hen scats are more uniform in color and without a definite shape.

Recipe of the week

Pan fried trout

Ingredients

  • 2 pounds trout, cleaned
  • 2 ounces butter
  • all-purpose flour
  • salt and pepper to taste

Directions

The stocking trucks are rolling, so anglers all over will be creeling trout for the table soon.

Here’s a simple but good recipe for those fish.

Clean the fish, removing the heads and the blood line inside the body cavity. Rinse them, then pat them dry. Cut a few diagonal slashes in each side of the fish.

Season the flour with salt and pepper. Roll the fish in the flour until covered.

Heat the butter in a frying pan until it’s bubbly. Add the fish, frying until the fish reaches 140 degrees (that’s perhaps 5 minutes per side, depending on the thickness of the fillets).

Serve with lemon.

Bob Frye is the everybodyadventures.com editor. Reach him at 412-838-5148 or bfrye@535mediallc.com. See other stories, blogs, videos and more at everybodyadventures.com.

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Bob Frye is a storyteller with a passion for all things outdoors. He hunts, he fishes, he hikes, he camps, he paddles, backpacks and snowshoes depending on the season. If he’s not an expert at anything, it’s because he’s passionate to try a little bit of everything.