99

Helping you enjoy the outdoors! Feb 6, 2026

Tweaks & Hacks for More Fish on Ice

By Walt Matan
Tackle and equipment modifications give you a leg up over your angling competition.

Crappie Tips for the New Year

By Tim Huffman
Doing basic things correctly eliminates most mistakes and ensures fishing success.

Using Lures That Glow

By Dan Galusha
Fish see lures that glow better in both stained and clear-water environments.

Fly Fishing for Panfish is Simple and Fun

By Don Gasaway
Strikes are usually not rod-bending, but rather a twitch in the line.
Humminbird University

The Simplest Way to See It All

Promotion

Award-winning Xplore fish finders zero in on the best place for a bite with more precision and detail while MEGA Live 2 sonar delivers real-time views of fish, structure and your lure.

XPLORE + MEGA Live 2—The Perfect Pair Humminbird XPLORE Series Fish Finders Humminbird MEGA Live 2 Live Sonar

A Road Map to Ontario Spring Walleyes

By Mark Romanack
Canadian walleyes move shallow to feed and spawn in spring. Find ‘em, then fish ‘em!
Promotion

Discover Nelson Lake in Hayward, Wis.

Located a few miles north of beautiful Hayward is Nelson Lake, where you can fish, hike, snowmobile, or cross-country ski! The destination is home to a variety of resorts, restaurants, cabins, lodges, taverns and offers convenient lodging for groups of all sizes.
Leave 'em Laughing
Tom Newbauer Fishing Tip

Smoking Fish

 

When smoking fish or fowl, your brine recipe is very important. Here’s a good one I’ve been using for years. You need a big enough pot to hold the liquid. For every gallon of water, add 1 to 1-1/2 cups of canning salt. Regular table salt will also work. The amount of salt is based on your taste.

 

Then, no matter if it’s 1 or 2 gallons of water, add the following:

1 cup brown sugar

1/2 cup of pancake syrup

1 lemon wedge, squeezed and added to pot

1 large onion, quartered

1/2 to 1 teaspoon ground cloves

Cayenne pepper (optional)

 

Heat this mixture until the salt and brown sugar are dissolved. Let stand until room temperature. Put your fish into a plastic bucket (never use aluminum) and pour the liquid mixture over the fish, which should be fully covered with liquid.

 

Put in a cool place for at least 4 hours––overnight is better. Dry the fish before smoking (the drying doesn’t have to be perfect) and enjoy!