New in equipment: The Green Key
If you’ve ever taken a lantern to the lake for a little night fishing, or used it to fire up the stove at your camp, you know all about propane cylinders. They’re handy to have, but how can you be sure when one is empty before you toss it in the trashâ¢ The obvious answer is to simply use the bottle until it runs out of gas. But if you really want to be sure, a new tool from Coleman is the answer. The Green Key is a small plastic tool that inserts into the top of a propane cylinder. Once there, it slowly releases any remaining gas. In two minutes or less, the bottle will be empty. You just throw the tool away with the bottle — although Coleman is urging communities to recycle the bottles as part of their steel can recycling programs. From here on out, all Coleman-branded propane cylinders will be sold with Green Keys included. They will also be available separately. Suggested retail price is 99 cents for a package of six. For information: write The Coleman Co. Inc., 3600 North Hydraulic, Wichita, KS 67219; call toll-free 1-800-835-3278.
Lure of the week
Blue Fox Strobe
Company: Blue Fox
Lure type: Crankbait
Sizes and colors: This lure is available in two sizes, a 25/8-inch, 3/16-ounce model and a 35/8-inch, 5/16-ounce model, in four colors, firetiger, blue/silver, baby bass, and black/silver.
Target species: Bass, northern pike, and walleyes.
Technique: This is a deep-running, high-backed minnow bait with loud rhythmic rattles. Fish it around riprap and other rocky points. It runs to a depth of five to seven feet.
Sugg. retail price: $2.83.
Notable: Strobe lures feature holographic eyes and black nickel hooks. There’s also a shallow-running version of this lure which gets down 2-3 feet.
Tip of the week
Bass are no different from people in one way: when it gets too hot, they like to hang out in the shade. Keep that in mind when you’re fishing. When casting to a stump or downed tree or rock, cast first on the shaded side. If there’s a bass around, that’s likely where he’ll be.
Recipe of the week
Gratin of Saugeye
• 1 1/2 pounds saugeye fillets
• salt and pepper
• 2 tablespoons capers and juice
• 2 red peppers
• 1/3 cup bread crumbs
• 1/4 cup parmesan cheese
• 2-3 cloves of garlic, minced
• 1/2 teaspoon thyme
• cooking oil
Mix the bread crumbs, parmesan cheese, and thyme and set that aside.
Roast the red peppers under a broiler, turning them as the skin blackens. Put the peppers into a paper bag for five minutes, making sure the bag is closed, as that will help with the skin-removal process. Remove the peppers from bag and peel off the skin, remove the seeds and stems, and slice them into thin strips.
Cut the saugeye into bite-sized pieces, seasoning them with the salt and pepper. Saute the fish for 5-10 minutes in hot cooking oil, adding garlic just before the fish is done.
Remove that pan from heat and add the peppers, capers, and half of the bread crumb mixture. Stir that all well, then spoon it into a shallow baking dish. Finally, sprinkle the rest of the bread crumbs over the fish and broil it all until it’s browned.