LSONews.com
INDUSTRY New VP at BRP Krista Spakes was named the vice president of sales of BRP’s Marine Propulsion System division. Evinrude Outboard Engines is a division of BRP.
New president at Cabela’s
New CEO at Brunswick Mark Schwabero will take over as chairman and CEO of the Brunswick Corp., including the Mercury Motors division, succeeding Dustan E. McCoy.
Acquisition for MOJO
Scott K. Williams, previously the executive vice president and chief commercial officer for Cabela’s, was named the new president of the company.
MOJO Outdoors completed the acquisition of HammerTime Wildlife Attractants, a product line of agricultural meals and special attracting aroma.
New CFO at Crosman
New directors at MDF
Crosman Corporation named Robert Beckwith its chief financial officer. He joined the company in 1999 and has served as the vice president of Finance since 2001.
The Mule Deer Foundation added Andrew McKean, Chad Schearer and Rob Weekes to its board of directors.
Garmin buys satellite tracking company Garmin Ltd. has entered into an agreement to acquire substantially all of the assets of DeLorme, a privately-held company that designs and markets consumerbased satellite tracking devices with two-way communication and navigational capabilities.
Plano retains F-3 Media Plano Synergy has partnered with F-3 Media for its digital and social media marketing efforts across all brands.
RMEF seeking regional director The Rocky Mountain Elk Foundation seeks a regional director in Michigan to engage and manage volunteer activities and fundraising.
LoneOStar Outdoor News
February 26, 2016
TEXAS SALTWATER FISHING REPORT NORTH SABINE: Trout are fair to good in the river on live shad. Redfish are good in the marsh on small topwaters and Stanley Ribbits. SOUTH SABINE: Sheepshead and black drum are good at the jetty on live shrimp. Trout are fair around the Reef on live shrimp. BOLIVAR: Trout are fair to good on the south shoreline on soft plastics and plugs. Black drum and redfish are good at Rollover Pass. TRINITY BAY: Redfish are good at the spillway on crabs and mullet. Trout are fair in 6–8 feet of water on soft plastics. EAST GALVESTON BAY: Trout are good while drifting shell and mud on dark–colored plastics. Trout are good on the south shoreline on Soft–Dines and Corkies. Whiting and sand trout are good on the edge of the Intracoastal on fresh shrimp. WEST GALVESTON BAY: Sheepshead, redfish and black drum are good at the jetty on shrimp. Black drum are good in the channel on blue crabs. Trout are fair to good for waders on the south shoreline on Corkies. TEXAS CITY: Sheepshead and sand trout are good around the piers on shrimp. Redfish are fair to good on shrimp and crabs in Moses Lake. FREEPORT: Sand trout and sheepshead are good on live shrimp on the reefs. Black drum are good at San Luis pass on cracked blue crabs. EAST MATAGORDA BAY: Trout are fair to good for drifters on live shrimp and scented plastics under rattling corks over scattered shell. Redfish are fair to good in the middle of the bay. WEST MATAGORDA BAY: Redfish are fair on the edge of the Intracoastal on shrimp. Trout are fair on shell and grass on soft plastics and top-waters.
OUTDOOR PUZZLER ACROSS 1. Fish cut up into chunks and strips 4. Method of showing lure to more fish 10. The strength of a line 11. Drifting with the tide while fishing 12. Snakelike fish 15. Term for casting for practice 16. This species is black, blue and white 17. Species of salmon 18. The total catch 19. Ship equipped for largest catch 23. A method of fishing 26. Spool for the fish line 27. Boat docking and storage facility
Tandoori-roasted Texas quail
FOR THE TABLE
*email LSON your favorite recipe to news@lonestaroutdoornews.com.
6 Texas quail, washed well and dried 3 tsps. extra virgin olive oil 1 tsp. minced garlic 1 tsp. minced ginger 1 tsp. minced Serrano chilies 1 tsp. garam masala 2 lbs. Cremini mushrooms, thinly sliced 1 small red onion, finely chopped 1/2 tsp. black cumin seeds 1/4 cup white wine 1/4 cup pine nuts 16 fresh or dried figs, finely chopped 1/4 cup organic molasses 1/2 cup plain organic yogurt 1/4 cup organic sour cream 2 ozs. butter Sea salt and freshly ground pepper, to taste Directions: Rub pepper and salt on quail and inside the cavities. Rest quail at room temperature for 5-10
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minutes. Combine olive oil, garlic, ginger, chilies, garam masala, yogurt, sour cream and salt in a large mixing bowl. Marinade quail in this mixture for 2 hours in refrigerator. In a heavy-duty pan, heat butter and add cumin. When cumin starts spattering, add onions. Sauté until onions are light pink. Add mushrooms and cook until all the liquid from mushrooms is dried. Deglaze pan with white wine. Add salt. At this stage, add figs and molasses. Bring to room temperature and add pine nuts. Heat oven to 400 degrees. Remove quail from marinade. Stuff quail with mushroom and fig mixture. Bake quail in a nonstick pan, which has been glazed with butter, for a half-hour. Before serving, keep quail under broiler for 3-4 minutes to give skin a crisp finish. —gotexan.com
28. 29. 30. 31. 33. 34. 36. 40. 41. 42.
PORT O’CONNOR: Trout and redfish are good on Corkies over soft mud in waist–deep water in San Antonio Bay. Trout and redfish are fair for drifters working the mouths and drains of the back lakes with live shrimp. ROCKPORT: Black drum are good in the Lydia Ann Channel on crabs. Trout are fair over grass while drifting with live shrimp. Redfish are fair on the Estes Flats on crabs and mullet. PORT ARANSAS: Black drum are fair to good over reefs on the incoming tide. Redfish and sheepshead are fair to good at the jetty on shrimp. CORPUS CHRISTI: Redfish are fair to good around Shamrock Cove on small topwaters and spoons. Trout are fair to good on the edge of the spoils on scented plastics and live shrimp. BAFFIN BAY: Trout are fair to good on Bass Assassins, Gamblers and Corkies around the rocks. Trout are fair to good on the King Ranch shoreline on Corkies and top-waters. PORT MANSFIELD: Trout are fair to good on top-waters around sand and grass holes. Redfish are fair to good while drifting potholes on shrimp and scented plastics. SOUTH PADRE: Black drum, redfish and sheepshead are fair to good at the jetty on shrimp. Trout and redfish are fair to good on the edge of the Intracoastal on aritificial shrimp and scented plastics. Sheepshead are fair on shrimp around the rocks. PORT ISABEL: Trout and redfish are fair to good in South Bay on live shrimp. Sheepshead and mangrove snapper are fair around the causeway on shrimp. Redfish are fair in Cullen Bay on scented plastics and jigs tipped with shrimp and gold spoons. —TPWD
By Wilbur “Wib” Lundeen Solution on Page 22
A toothy freshwater fish A fishing association Dead fish will _____ up Commonly called the brookie A type of casting outfit Southern fish, comes close to beach, pier Fisherman’s gear The best fish are usually _____ The bait A method of fishing
DOWN 1. Area to catch certain fish 2. Where to catch redfish 3. Popular catch around Florida Everglades 5. A trout species 6. To prop up a boat is to ____
it up 7. A method of fishing 8. Term for a guide or helper 9. A run of fish in one place 13. Term for fishing from shore 14. Of a fly 17. Sometimes used for bait 20. Fishing rig without pole or rod 21. A large family of bottom fish 22. A type of bait or lure 23. A productive method of fishing 24. A species of perch 25. Basket used to carry fish 32. Term for a hookless lure 33. Weight to hold the bait down 35. To dip water out of the boat 37. A fish with large pectoral fins 38. To construct a fly 39. A type of fly
Steamed flounder fillets with white wine sauce 6 medium flounder fillets 1 cup chopped fresh parsley salt freshly ground black pepper Sprinkle fillets with parsley, salt and pepper. Place, in single layer on oiled steamer rack above boiling water. Steam for 6 to 8 minutes, or until fish just begins to flake easily with a fork. Serve with white wine sauce. White Wine Sauce 6 tbsps. margarine 1 1/2 cups sliced mushrooms 1/2 cup thinly sliced shallots 1 cup dry white wine 2 1/2 cups fish or chicken broth 1/2 tsp. salt 1/4 tsp. freshly ground white pepper 4 tbsps. all-purpose flour 2 cups heavy cream 1 tbsp. fresh lemon juice
Melt 1 tbsp. margarine in medium saucepan over medium heat. Add mushrooms and shallots and cook, stirring, for 1 minute. Add wine, 1/2 cup broth, salt and pepper. Simmer until liquid is reduced by half. Melt 3 tbsps. margarine in small saucepan over medium heat. Add flour, stirring with a wire whisk. Mix well, then add remaining broth. Blend well, bring to boil and simmer for 10 minutes. Add to mushroom mixture, stir and simmer for 10 minutes. Add cream and simmer for 15 minutes, stirring frequently. Add lemon juice and remaining margarine. Serve over steamed fish. —aboutseafood.com