Week of 11-22-13

  • What’s in Outdoor’s 3rd annual Outdoor Trivia Contest-Just in time for Christmas will start awarding prize packages on December 6th.  Click Here to Enter

CGRR Catfish Angler

Jo Bea Titus-Hutchinson writes:

My fish  weighed 7.5 pounds and it bit just as soon as I threw out a night crawler on a treble hook.  I must have thrown it right into his mouth, because that is the one and only bite Leonard and I got.  Funny thing is, if he would have just opened his mouth I would have lost him.  I didn’t even have him hardly hooked!  I threw him back since he was the only one we caught.

Jo Bea likes to get started early when she goes fishing.

  • Scott McFadden will join us on the show to highlight the Dec. 6th Beau Arndt Foundation benefit and youth water fowl hunt, Eldorado. Flyer

  • Recap of Critter Camp and Fishing’s Future presentation at Mission Valley High School.

Critter Camp-Mission Valley 020  Critter Camp-Mission Valley 051  Critter Camp-Mission Valley 070

  • Result of Phil’s quail hunt with Carl Conley and report of upland game bird hunting across the state. They are where they are!


Listen to past shows


  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets



Weekly Updates

News Releases, General Information, etc...


Videos - What's In Outdoors