You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: Rooster Tail Minnow
Rooster Tail Minnow
Company: Yakima Bait (www.yakimabait.com)
Lure type: Inline spinner
Sizes and colors: Available in 1/16-, 1/8-, 1/6- and ¼-ounce sizes in 15 finishes, including black, brook trout, firetiger, natural minnow, perch, hot pink and white shiner.
Target species: Trout, yellow perch, crappies, bass.
Technique: Everyone’s heard of the Rooster Trail spinner, right? Well, here’s a new variation on the original lure. Yakima has come out with a “minnow” spinner that features a realistic minnow-shaped body. It sits between the original spinning blade and a flashing marabou tail. You fish it the same way, by casting directly upstream or across stream at a 45-degree angler and retrieve it fast enough to make the blade spin and keep it just off the bottom.
Sugg. retail price: $3.98.
Notable: if the action gets slow, Yakima suggests tipping your Rooster Tail with a Powerbait or Gulp worm. Use a color that mimics the spinner, though black is a good all-around choice, especially in clear water.
Tip of the week
Warmer weather is fast approaching – so they say, anyway – and that means camping season is upon us. Are you ready? Now is the time to go through your gear and make sure it’s all in working order. Prep your camp kitchen, too. One way to do that is to find a container of some sort, like a plastic tote, and fill it with duplicates of all of the spices and seasonings you use when cooking at home. Keep it with your camping gear and then, when you head out, it’s always ready.
Recipe of the week
Trout appetizer
Ingredients
- 1 large or 3 small trout
- dry white wine
- Italian salad dressing
- carrot curls
- black olives
Directions
OK, so maybe you want to get a little fancy once in a while?
Here’s a way to do that with some of the stocked trout you catch.
Pan fry the fish (use whatever method you like). Debone the fillets and cut the fish into bite-sized pieces. Place it in a glass bowl, cover with the wine and chill in the refrigerator for one hour.
Drain the wine and discard it. Cover the fish with the Italian dressing. Marinate in the fridge for two hours.
Drain the fish again and discard the dressing. Place the fish on a serving platter and garnish with the carrots and olives. Serve with crackers.