An RV tip, salmon recipe and more in outdoor extras | TribLIVE.com
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An RV tip, salmon recipe and more in outdoor extras

Everybody Adventures | Bob Frye
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Submitted
Mag Lip Finesse 3.0

Lure of the week

Lure name: Mag Lip Finesse 3.0

Company: Yakima Bait Co. (yakimabait.com)

Lure type: Casting plug

Sizes and colors: Available in 2.5- and 3-inch models in eight colors, including California craw, Canada craw, mud minnow, coppertreuse, peanut butter and jelly, purple haze, sprayed grass and green pumpkin goby.

Target species: Largemouth and smallmouth bass, walleyes and northern pike.

Technique: These are best fished on light line with a cast, retrieve and pause presentation. What’s different about them, the maker says, is they are the first casting plug meant to introduce soft plastic lures in finesse fishing situations. It’s quick to dive deep, exhibits a sonic vibration on the move and has a wobbly — or skip-beat, the company says — action. The whole package is meant to mimic the vertebrates and invertebrates predatory fish focus on.

Sugg. retail price: $6.89.

Notable: You can change up the action on these with one little twist. Adding a suspend dot to the belly gives it a slow-rise presentation.

Tip of the week

The onset of fall is no reason to park the RV for the year. Some of the best camping to be had is finally here, after all. But fall and winter RV camping requires some thought. For starters, make sure you know how to operate your unit’s heating system. Be sure you understand how to disconnect its water systems, too, just in case you are hit by a sudden hard freeze. And check your tire pressure regularly to be sure colder temperatures haven’t left them a little low.

Recipe of the week

Maple salmon

Ingredients

• Salmon fillets (You can substitute steelhead, too. Use 2 pounds either way.)

• 2 tablespoons maple syrup

• ¼ cup butter

• 2 tablespoons brown sugar

• Garlic cloves (two of average size)

• 2 tablespoons cider vinegar

• 11/2 tablespoons soy sauce

• 2 tablespoons Dijon mustard

Directions

It’s that time of year, when salmon and steelhead are or soon will be making their fall runs. So, if you catch a fish or two and decide to keep any for the table, here’s a way to get the most out of them.

Start by making your glaze.

Melt the butter in a sauce pan over medium heat. Combine the other ingredients — all but the fish — and whisk them into the butter.

Place the salmon fillets on foil on a baking sheet. Run the glaze over the fish, then fold the foil around the fish.

Marinate the salmon for 10 minutes or so. Place it into an oven preheated for 400 degrees. Bake until the fish flakes easily with a fork.

Article by Bob Frye,
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