Outdoor extras, including a tip on making your pack trail-ready | TribLIVE.com

Outdoor extras, including a tip on making your pack trail-ready

Everybody Adventures | Bob Frye
Lucky 7

Gear of the week

Gear name: Lucky 7

Company: Tri-State Bait (everybodyshops.com/lucky7-dough-ball-fishing-carp-catfish-bait.html)

Gear type: Flavored dough bait

Product description: Dough baits are a classic for targeting channel catfish and common carp. And they do catch fish. Lucky 7 baits in particular work because they’re scented, something that really appeals to those two kinds of fish. To use it, put a ball of dough on size 2 to 6 hook. Trebles are often best for holding it. Add a split shot to your line, maybe 12 to 18 inches above the bait, and a slip sinker above that. The larger weight adds in casting, but the fish don’t feel it, especially if you leave the bail of your reel open. When a fish takes the bait, wait for him to pull a bit of line out, then set the hook. If you plan to release the fish afterwards, cut the line if he’s swallowed it too deeply.

Available options: These dough baits are available in three flavors: vanilla, strawberry and anise.

Suggested retail price: $4.99.

Notable: Unlike homemade dough baits, and even some in stores, this contains a preservative, meaning it will last for months and even years without going bad.

Tip of the week

Weight is important when it comes to backpacking. But so is distribution, meaning how you pack your weight impacts comfort. As a general rule, keep heavy items close to your back and about midway up in a backpack, to give yourself a good center of gravity. They should be spread evenly side to side, too. And if you’re using an external frame pack, with objects attached to the frame, tie them down as tightly as possible so they don’t sway. You won’t feel pulled to the right or left, and your pack won’t feel like it’s trying to tip you over backward.

Recipe of the week

Trout supreme


  • 6 trout fillets
  • 3 tablespoons chopped green onions
  • 1 teaspoon season salt
  • ¼ cup butter
  • 1 cup cooked crab meat
  • ½ cup Chablis wine
  • 6 egg yolks, beaten
  • 1½ cups heavy whipping cream


Simmer onions in butter in a saucepan for three minutes. Add wine and cream and simmer for 10 minutes more. Finally, bring it to a boil for just a moment, then remove it from the heat.

Add the egg yolks, season salt and crab meat, stirring it all well.

Meanwhile, place the fillets, skin side down, in a baking dish. Brush with melted butter and bake at 400 degrees until the fish flakes with a fork.

Pour the sauce over the fish and return to the oven for one or two minutes more, then serve.

Article by Bob Frye,
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Categories: Sports | Outdoors