Trail cameras have become increasingly popular with hunters in recent years. A company called Smart Scouter has taken the concept to a new level, however. The company's digital camera has the usual components, like an infrared flash that sense movement out to 25 yards and the ability to take color photos in the daytime and black and white photos at night. What this camera also has though, is a cell phone that connects the hunter to his photos any time, anywhere in the world. When the camera senses an animal and snaps a photo, the cell phone transfers the pictures to Smart Scouter's web site. A hunter with web access can then check out the pictures right away. Suggested retail price is $549 for the camera; that does not include a memory card and monthly service plan, both of which are required. For information: call toll-free 888-70-SCOUT or visit www.smartscouter.com
Lure of the week
Non-holographic spinner
Company: Panther Martin ( www.panthermartin.com )
Lure type: Spinner
Sizes and colors: Available in dozens of colors and sizes, from 1/32-ounce to 1/4-ounce.
Target species: Trout
Technique: Cast upstream and guide the spinner along the edges of rocks and other structure, keeping it moving just faster than the current.
Sugg. retail price: $3.69.
Notable: Most often associated with stream fishing, these lures run at mid-level depths and will work on lakes, too.
Tip of the week
Hunters and anglers often find themselves up and out of bed long before the sun comes up. That means eating breakfast very early -- and often running out of steam by mid-morning. To prevent that, carry some healthy snacks with you into the woods or onto the stream. A few apples, granola bars or a package of trail mix can give you the fuel you need to finish the morning. Eating healthy snacks has the side benefit of allowing you to eat a reasonably-sized lunch. Smaller meals don't leave you as sluggish as big ones, so you'll be more ready to climb that next hill or wade upstream.
Recipe of the week
Lemony Catfish in Foil
Ingredients
• 4 catfish fillets
• 1/2 cup margarine
• 1/3 cup lemon juice
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 1/4 cup chopped green onions
• 2 tablespoons snipped fresh parsley
• 2 lemons thinly sliced
Directions
Preheat oven to 350 degrees. Place the fillets in foil four inches longer than the catfish. Melt the margarine and add lemon juice, salt, pepper, carrots, celery, onions, and parsley. Saute all for a few minutes until done.
- Bob Frye
