Good deer hunting season looms
The Sportsman’s Report
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By Bill Hanson  August 1, 2013 10:37 am

The Sportsman’s Report

By Bill Hanson

It’s hard to believe it’s nearly mid-summer. The days are already 30 minutes shorter. On that note take a look at your outdoor plans for the second half of summer.

A-Zone deer season begins Aug. 10. The rainfall and subsequent plentiful plant life for our deer to eat promises a good season for hunters. 

 

Plenty of wild boar

Reports of plentiful wild boar are common, so be sure you have a wild pig tag with you when you pursue the forked horn or better buck. 

Also, be sure you are familiar with the beasties that are sharpening their stingers. Poison oak is waiting for you to brush past, ticks are hungry for your blood, and rattle snakes are mad and dripping venom. The big menace is other hunters, so go over the basic rules of gun safety, especially with younger hunters. 

For some reason, the young ones like to walk around with their fingers on the trigger – a very bad habit. Remind your folks to be aware of where the barrel is pointed at all times. Be sure to instruct your new hunters in concealment; a hunter standing in a field is like a flashing road sign to wary deer. When reaching the top of a ridge or looking down into the woods, move in short, quick steps, then stop and look carefully under the trees. Never, ever stand in the open. Find a tree, bush or log to hide behind and be very still.

A tuna fisher came back from a two-day San Diego trip to Mexican waters. He said the sea was so rough his arms and legs were covered in bruises from bouncing off the rails. 

On the downside, very few fish were caught. On the upside, the prized blue fin tuna was on the bite. Some tuna fishers go many years without landing a blue fin. For some reason, they have been schooling off our southern coast for more than a month. This is the tuna sold in Japan for thousands of dollars. 

Blue fin (ahi) makes the best sushi, sashimi, poke or grilled steak of any tuna. My favorite is a thick ahi steak seared in hot peanut oil to seal in the natural juices and served with fresh lime, wasabi and a touch of Tamari soy sauce.

Bill Hanson is a Sonoma County native and a lifelong sportsman. He is the former president of the Sonoma County Mycological Association. Look for his column in The Community Voice each week.

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