Sometimes you can hardly keep bream out of your boat, but when the bite gets tough you have to know how to adjust. Here are some tips from a man who has perfected the art of catching these tasty panfish. […]
Skinning small catfish is a snap for most freshwater fishermen. After a few well-placed knife cuts, the skin is deftly snatched off with a pair of skinning pliers, and then the flesh is filleted from the backbone. […]
It is indeed unfortunate that many people pick the stuffing out of stuffed bell peppers, eat it and throw the peppers away, rather than cut them up and eat them with the stuffing. Green bell peppers, like any unripe fruit are more pungent than the ripe fruit. […]
Geneva’s recipe is one that we originally got from her in 1988. It became a staple dish at our family camp. She said mushrooms, crabmeat or shrimp can be added to the sauce, but if shrimp are used she said to be sure to make the sauce thicker because shrimp add water as they cook. […]
Like any other non-migratory critter, each largemouth bass has a home range, loosely defined as the area that the animal uses regularly in its quest for survival and reproduction each year. Lots of anglers assume that largemouth bass rove widely in their pursuit of food and oxygenated water.
While indeed, evidence exists that young school-size bass do move extensive distances, particularly in open reservoirs, most of the time bass just don’t go that far. As hard as it is for fishermen to admit, a lot of times when they can’t buy a bite, the fish haven’t left the area. […]