New in equipment: ‘Diamondback’ rifle scopes |
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&#149 Vortex Optics is set to debut a new “Diamondback” series of rifle scopes. To be available by this fall, the variable-power scopes will come in six sizes, including a 3-9X40 that’s designed to be an all-around scope. The scopes will feature multicoated optics that are meant to allow 91 percent of available light pass through them, thereby providing low light performance. They will also have one-piece tube construction, metal-on-metal windage and elevation adjustments with audible and tactile clicks, a fast focus eyepiece, and argon gas purging for increased reliability in wet conditions and longer life. Prices will range from $229.95 for the 1.75-5×32 model to $289.95 for the 3.5-10×50 model. For information: call 800-426-0048, visit , e-mail [email protected] , or write 2120 West Greenview Drive, Middleton, Wisconsin 53562.

Lure of the week

Mr. Walleye Rattlin’ Rogue

Company: Smithwick Lures

Lure type: Crankbait.

Sizes and colors: The Mr. Walleye Rattlin’ Rogue is 3 1/2 inches long and comes in eight colors: rainy river minnow, rainbow, orange shiner, winnie perch, banana bread, pearl cisco, golden shiner, and purple chub.

Target species: Walleyes.

Technique: This lure can be cast or trolled. Either way, it runs one to four feet deep.

Sugg. retail price: $4.99.

Notable: The original Rattlin’ Rogue has been around for decades. These Rogues feature walleye-specific colors hand-selected by professional walleye fisherman Gary Roach. They also contain loud internal rattles.

Tip of the week

As water temperatures continue to warm, the topwater fishing for smallmouth bass on rivers only figures to get better and better. Try using walking baits, propeller baits, poppers, and minnow baits. They’ll float above the weeds that will snag deeper-diving crankbaits and, if you cast to one spot with no luck, let the current carry the lure to another good area, then try again.

Recipe of the week

Perch Cakes


&#149 1 egg&#149 1/4 teaspoon pepper&#149 1 tablespoon lemon juice&#149 1 teaspoon parsley flakes&#149 1 onion, minced fine&#149 1 pound cooked fish, boned and flaked&#149 2 tablespoons mustard&#149 1/4 to 1/2 cup corn flake crumbs&#149 1/2 teaspoon salt&#149 fat for frying


Mix the egg, lemon juice, onion, and seasonings in bowl, then toss with the fish. Add enough cornflake crumbs so that the mixture shapes easily. Roll each cake in extra crumbs to coat the outside. Heat fat in medium skillet, then fry the cakes until crisp and brown on the outside. Drain on paper towels and serve with sauteed chopped celery and scallions.

— Bob Frye

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