• Arbogast Topwater Popper
• 3/8oz size
• 3 inches long

Product Description
This sale contains 1 Fred Arbogast Hula Popper 3 inches long 3/8 oz weight White Coachdog color

Fred Arbogast Hula Popper White Coachdog Color

• Arbogast Topwater Jitterbug
• 3/8 oz
• 3 inches long

Product Description
This sale contains 1 Fred Arbogast Jitterbug 3/8 oz weight aprox 3 inches long white coachdog color

Arbogast Topwater Jitterbug white coachdog Color

• Norman Deep Little N Bass Fishing Crankbait
• 3/8 oz weight
• 3 inches long
• chart White color
• has rattles

Product Description
This sale contains 1 Norman Deep Little N Crankbait chart white color

Norman Deep Little N Bass and Walleye Crankbait Chart White

• 1 Silver High Flash Blade
• White Silicone Skirt
• Epoxy coated White head with red/black eye

Product Description
Classics 1/8 Oz. Silver Blade Spinner Bait – White Skirt

Classics 1/8 Oz. Silver Blade Spinner Bait – White Skirt

Portuguese cuisine differs from any European cuisine, including Spanish one. For instance, Spanish and French restaurants offer a variety of snacks and salads whereas the Portuguese prefer to start their meals with the first course. To be exact, there are only two real salads in Portugal – vegetable and “green” (prepared of tomatoes, cucumbers, lettuce, onion and carrot, all with olive oil), sometimes spices are added.

The main dish for the Portuguese dinner is meat. Delicate veal, lamb saddle, and mouth-watering pork served with fried potatoes and boiled rice. Add olive oil or vinegar. One portion is usually enough for three. To taste delicious lamb, go to Cafe de Paris – the oldest restaurant in Sintra. Traditional Portuguese meat is also served in all the Lisbon restaurants.

What about wines? In addition to world known port wine and Madeira there is excellent dry wine produced here. Rough and flavoured red wine produced in Alentejo is no worse than Spanish Rioja or French Bordeaux.

Portuguese also love fish, cod is their favourite. According to statistics each Portuguese citizen eats 16 kilos of cod per annum. Note that all the cod is imported to Portugal from other countries. Its prepared this way: dried cod is soaked in water with great amount of salt for 24 hours. Then its crumbed and fried with olive oil. In Portuguese capital, Lisbon, it is served with boiled potatoes and corn bread.

To taste sword-fish, go to Madeira. They even organize a special excursion which is finished with dinner at the Cachalote restaurant, Porto Moniz cape. The restaurant is located on the very edge of the cape and from its windows you can observe waves breaking into black rocks. There is nothing special about its interior, but the food is delicious. Traditional Portuguese salad, vegetable potage, and of course sword-fish. The fish is served with white sauce, boiled potatoes or rice. By the way, dinner is usually included in excursion costs.

Portuguese cuisine is a kind of the country’s attraction. For local people dinner is a ritual which deserves special attention. Most citizens have dinner at one and the same time – from 12.30 to 13.30. It is the time when finding free tables in restaurants is next to impossible: not only workers but also families and small companies come here. There is a feeling that the whole country has meals at this time. After 2 pm there is not a single soul in local restaurants – everyone is busy with their work. By the way, there is no siesta here.

Another typical national ritual is fado, or, how its often called, Portuguese blues. Of course, you can listen to this music on a tape or a CD, but the show is much more interesting. It also helps penetrate into national character.

One of the best restaurants where you can see fado performance is Clube de Fado situated in the old Moorish district Alfama not far from Lisbon Cathedral. There is still an inner stone draw-well found in this building. There is a legend that if you whisper your wish standing above the well and throw a coin inside, your wish will come true. However, this is not what tourists and citizens come here for. First visitors come here at approximately 9 pm. They order their supper consisting of several courses. White port wine goes as an aperitif – its drier and not as sweet as the common one. You can also try famous cod at this restaurant. The show starts one hour later. Several musicians and a singer step out into a small platform. Musicians use double-bass, acoustic and a Portuguese guitar that looks like mandoline. The owner of this restaurant, musician and composer Mario Pacheco says playing it is difficult. Probably that is the reason why everyone gets silent when musicians start their performance. Lights fade, visitors stop eating and work stops at the kitchen too. Fado is performed by men and women with fantastically strong and moving voices. They sing about love, about being homesick. Having sung 4 or 5 songs, musicians go away, lights are switched on and meals continue till the next course. Then again fado starts. The performance lasts till 1 am.

• 2 7/8″
• Rattler – Sinker
• White Pearl color
• extra sharp premium treble hooks
• 3D eyes

Product Description
The Frenzy Rattl’r has new incredibly realistic patterns with 3D eyes! Weight system allows for accurate, bullet-like casts, comes with extra sharp premium treble hooks. Berkley Frenzy Fish feed on the action! Designed and rigorously tested by top tournament pros, Frenzy Rattl’rs are the ultimate search tool for covering water and finding biting fish. They can be cast far and cranked fast or slowly jigged up and down at any depth. Either way, the vibrant finishes and loud rattles will draw hungry fish from miles away. Length: 2-7/8″ (7 cm), Buoy: Sink, Weight: 1/2oz., #4 trebles.

Berkley “Frenzy” 1/2 oz. RATTL’R Sinking Lure – White Pearl

White bass are a small species of the bass population, usually not weighing more than three to four pounds at largest. Also known as sandies, these fish also have a short lifespan of only three to four years; however, they are very active during their lifetime. They are a schooling fish, so where you find one, you’ll find many. This is true not only during spawning season but year round, even as these fish migrate up rivers and streams between January and May during their spawning runs. You’ll note that, especially during this time of the year, bass fishing can be particularly productive. That’s because these fish are hunger driven and feed like crazy during their runs, making frequent stops for food. This means good fishing by boat as well as along shorelines.

White bass (Latin name Morone Chrysops) are closely related to the larger striped bass species, and the two variations are often bred to form the hybrid stripe, which is a bit larger but active in schools like the whites. All three species are silvery white in color and have dark horizontal lines decorating their sides from gill to tail. What they lack in production of sizeable catches it makes up for in quantity, as there are literally hundreds of thousands of them in any given area where white bass can be caught. When not in migration, target larger lakes that have more room for enormous schools of such fish.

One of the most popular states for white bass fishing is Texas, especially in the spring. What is great about this state is that it has several climates that are conducive to bass fishing year round. If you are looking for a good catch as early as December, try far south Texas, where the waters warm early and the natural cycle of the season is thrown off by the extreme warmth of the climate. Here, you’ll find that anglers who are hunkering for a trip to the lake mid-winter can go fishing when northern lakes are still dead. As the season drags on and spring blooms, waters to the north also begin to warm, with temperatures in most Texas lakes reaching the mid 60’s in early to mid March, making for a good, long fishing season. In fact, with the right tools and foreknowledge, you can find some of the greatest numbers of bass in the dead of winter.