\par Perhaps the most popular of all freshwater fish, Bass comprise a very large family that includes, among many others, the Large and Smallmouth Basses, Striped Bass, and others, as well as the Rock Bass, Crappie, Blue Gill, Sunfish, Blue Gill, and Pumpkinseeds. Members of the Bass Family are extremely popular among anglers throughout the southwestern United States. These fishes great popularity are due to a great many r\kerning32 easons, not the least of which are its widespread availability, its readiness to take a wide variety of baits and lures, and its easy adaptability to a fairly broad range of temperatures.
\par The many diverse members of the Bass Family can be found in at least some waters of every state (except Alaska), and also, in southern Canada. One would not get too much argument to state that the Largemouth Bass has become the leading favorite fish to catch among American fisherman.
\par There are several races of Largemouth, with the largest being the Florida subspecies, which has been introduced into other states to increase the stock size of those fish. Today, huge "Florida" Bass can be caught in Texas and California, with sizes even larger than Florida's leading catches. In fact, California currently holds several records for the biggest Bass, with several caches of 20 lbs.
\par Today, the Smallmouth Bass has a well-deserved reputation as an even stronger, tougher fighter (pound-for-pound), than the Largemouth, and is considered by many to be an even better eating fish. This fish prefers cooler waters than the Largemouth - so cool, in fact that in some waters it can be found in the same 52\f1\'b0\f0 waters as the cold-water Trout. While common in many cool lakes, the Smallmouth seems to prefer living in streams. The same can be said for the Spotted Bass, Redeye Bass, Shoal Bass, Suwannee Bass and Guadelupe Bass (the other members of this popular group). As for size, the Smallmouth sometimes exceeds 10 lbs., and the Spotted Bass may come close to that figure. The Shoal Bass is next largest, and specimens of 7 or 8 lbs. are on record. The other three species rarely exceed 2 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 LARGEMOUTH BASS\ulnone\b0 \b - \b0\i (Micropterus salmoides) \i0 - Always good for a real fight when hooked, the ever-popular Largemouth Bass is largely regarded as the number one, favorite American freshwater fish to catch and to eat - due to its widespread availability and willingness to eagerly "jump at" a wide variety of baits and lures. Fortunately, it also has one of the largest ranges among the freshwater Bass Family. Though it is an indigenous warm water species, it has readily adapted to a reasonably broad range of temperatures, causing it to occur in at least some waters of every state except Alaska. The Largemouth Bass fish can now be found as far north as Quebec, Canada and Minnesota/ Wisconsin, and as far south as the Gulf of Mexico, with the largest variety of this species being those consistently caught around Florida and the Gulf (up to 20 lbs., and more). However, today's biggest Largemouth Bass are found in California where several catches of 20 lbs. or more have been recorded. One California fish even came within a few ounces of the record 22 lb. 4 oz. catch, made 70 years ago in Georgia
\par These large predatory fish, found mostly in mud-bottomed lakes and streams feed aggressively on larvae, insects, worms, and tadpoles, etc. - on up to crayfish, frogs and larger fish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SMALLMOUTH BASS\ulnone -\b0 \i (Micropterus treculi)\i0 -\i \i0 Talk about a fish that puts up a real fight when hooked, the Smallmouth Bass is considered by many to be even more aggressive, and thus, more popular among anglers than its Largemouth brother. Due to its introduction into other areas of the country, its distribution ranges from the Dakotas in the west, to Quebec in the east, and then throughout the southeastern US, though the Smallmouth prefers cooler waters than the Largemouth - to the extent that in some waters, it co-exists happily with cold-water Trout, which prefer an ambient temperature of around 52\f1\'b0\f0 F.
\par This exciting fish is most typically caught in clear, moving water over rocky or gravel bottoms with\kerning32 a wide variety of live and artificial baits. Many anglers prefer the less expensive soft, plastic artificial grubs and tubes, because lure loss is a certainty when fishing in prime Smallmouth Bass habitat. Light spinning tackle is the most popular and least tiresome after casting and catching fish all day. Fly-fishing is next in popularity, followed by bait casting. \kerning0 Though smaller than the Largemouth, the Smallmouth can still be caught at weights that exceed 10 lbs.\kerning32
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 STRIPED BASS\ulnone -\b0 \i (Morone saxatilis\i0 ) - The Striped Bass easily ranks among the elite game species among both saltwater and freshwater anglers in America. This important commercial salt water fish is one of the largest of all the Basses - growing to a huge 6' (+) and weighing over 120 lbs., where it is found all along the Atlantic coast, feeding on smaller fish, Crabs, Squid, Worms, etc. The wild Stripped Bass also migrates into fresh water during the spring and summer seasons, and as a result, extensive populations of this great fish are found in lakes as well, where it is a popular fish among anglers.
\par After the wild Striped Bass population nearly collapsed in the late 1950's-early 1960's, the aquaculture industry responded by engineering a new hybrid. This new species resulted in 1967, when the anadromous wild Striped Bass (\i Morone saxatilus\i0 ) was cross-bred with the White Bass (\i M. chrysops\i0 ), producing a fish that lives in both estuarine and fresh water. The result combines the attractive appearance and edibility of the wild Striped Bass with the hardier, faster-growing characteristic of the White Bass.
\par The hybrid also produces a far greater yield of meat than its wild parents. Farmed Striped Bass reach 5 lbs. in weight, but are usually marketed at 1-3 lbs. These fish are grown in ponds, tanks and raceways at over 100 sites in the United States, with the 20 largest farms dominating production. The principal producing states include: California, Mississippi, North Carolina, Texas, Massachusetts, Florida, Maryland and Louisiana. Hybrid Striped Bass can be harvested, chilled, graded, sorted and shipped to market within 24 hours, ensuring freshness and quality.
\par Hybrid Striped Bass are a mild fish with a delicate, slightly sweet flavor that appeals to a wider range of consumers than traditional, wild-run striped Bass, which has a more pronounced taste and a coarser texture. The raw meat is translucent white with a pinkish cast that turns an opaque white when cooked. It is moderately firm but flaky, and the oil content keeps it moist during cooking.
\par Hybrid Striped Bass are raised in oxygenated tanks or ponds, where the strict control of water quality and feed ensures consistent flavor.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SPOTTED BASS\ulnone\b0 \b -\b0 \i (Micropterus punctulatus) \i0 - \i \i0 Indigenous to the Mississippi basin on down to the Gulf of Mexico, this fish has been introduced elsewhere throughout the region; the Spotted Bass derives its name from the rows of small dark spots and splotches found mostly on its sides, and to a lesser extent, on its belly. Typically caught in the 1-3 lb. range, this fish reaches about 5 lbs (+).
\par The Guadalupe Bass is quite similar to the Spotted Bass, however the bands on the sides of this fish are larger and darker, and the eyes are a distinct red. Like so many of the other basses, this fish, which puts up a good fight for its size, is also very good-eating.
\par
\par The Guadelupe Bass can be caught in deep pools and small whirlpools in streams and the Guadelupe, Colorado and San Antonio river systems in Central Texas, where they are usually less than 12" in length and weigh 2 lbs. or more. They can also be found inhabiting rocky areas in lakes. The current world record is 3 lbs., 11 oz.
\par
\par \ul\b
\par Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Ultra-light spinning gear and light fly outfits.
\par \f1\'b7\tab\f0 Small crank-baits, spinner-baits, jigs and artificial worms. Also takes baits like night crawlers, minnows and crayfish.\ul\b\caps
\par The excellent-eating Suwannee Bass is considered by many anglers to be an even more aggressive, stronger fighter (pound for pound) than the Largemouth Bass. This fish is readily identified by its tan, or deep gold background coloring with numerous dark brown markings. It ventral surface is silvery, tinged with blue. It has a bright red eye, like the most of the black and Ozark Basses.
\par
\par This narrow-ranging, smaller Bass (most are caught at less than a pound) with a current world record of 3 lbs., 14 oz., is limited to Northern Florida and the very extreme South Georgia (mostly in the Suwannee River and its tributaries). Several specimens have also been caught in the Ochlocknee River system, a bit farther west.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Suwannee Bass tend to inhabit the middle portions of streams to the shores. It prefers swifter water than the Largemouth Bass, and often can be found in deep, rock-strewn pools.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Light spinning, bait-casting and fly rods.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Thin balsa plugs are excellent as are a variety of small crank-baits.
\par \f1\'b7\tab\f0 Spinner-baits, in-line spinners and artificial worms are also well accepted
\par \f1\'b7\tab\f0 Top natural baits include small minnows, crayfish and earthworms.
\par Also regionally known as Coosa Bass, this smart, good-eating fish is dorsally green to olive-green, and ventrally white with dark bars on its sides. It has a red, or orange, tail and red eyes.
\par
\par Though rarely caught at over 2 lbs., the Redeye Bass is a tough fish to trick into accepting bait, but once hooked is a strong fighter and a good jumper. This fish is naturally occurring in the Mobile basin in Alabama, as well as in the Coosa and Tallapoosa drainages in western South Carolina. It has also been introduced into Tennessee and Kentucky.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Redeye Bass prefers clear, running water over rocky bottoms, or large pools in small creeks.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Light spinning, fly and bait-casting.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 In-line spinners, small plastic worms and small surface plugs rank among the best hard lures.
\par \f1\'b7\tab\f0 Fly fishermen do well with popping bugs and large wet flies and nymphs.
\par \f1\'b7\tab\f0 Even though insects predominate their natural diet, worms, crayfish and minnows are also quite well accepted.
\par Also regionally known as Redeye Bass and Flint River Smallmouth, this good-eating fish is still often confused with the Redeye Bass. However, in 1999, the Shoal Bass was reclassified as its own distinct species. This fish is a darker green than the Redeye Bass and its stripes are usually more pronounced. There is also a dark blotch and three black lines on the gill cover to off-set its red eyes. However, its most clearly distinguishing feature is its tail fin, which is dark green or black (not red like its Redeye cousin). Like the Redeye, the Shoal Bass is not easy to fool and puts up a very good fight for its size.
\par
\par These fish can be found in the rocky shoal areas in pools occurring below rapids in the Flint and Chattahoochee River systems of Georgia and Alabama, and in the Chipola and Apalachicola systems of Florida, as well.
\par
\par Slightly larger than the Redeye, Shoal Bass average 1-3 lbs., but can occasionally reach 7-8 lbs. The current world record is 8 lbs., 12 oz.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Light spinning, fly rods and bait-casting.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Small spinners and small plastic worms work well, as do small crank-baits and surface plugs.
\par \f1\'b7\tab\f0 As with the other small Bass, the best natural baits include: minnows, crayfish and worms.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Ozark ROCK Bass\ulnone\b0\caps0 \i (Ambloplites constellatus)
\par \i0
\par Also regionally known as the Rock Bass, this excellent-eating fish is distinguishable from the Rock Bass, and its other cousins by the many small black dots scattered over its sides.
\par
\par This tough, but lightweight Bass is naturally occurring in only the White River and its tributaries in Arkansas and Missouri. Weighing in at less than \'bd lb., the current world record is only 1 lb.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Ozark Bass prefers the rocky pools of streams and shoreline rocks, logs, grasses and other vegetation.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and ultra-light spinning.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Preferred baits include: minnows, worms and insect baits.
\par \f1\'b7\tab\f0 Nymphs and popping bugs are also quite productive, as are very small hard lures.
\par Found only in a few streams in the central border areas of Virginia and North Carolina, this small, good-eating fish that is also regionally known as the Rock Bass or Perch, will put up a good fight when hooked. Averaging only \'bd lb., or less - and rarely topping 1 lb., the current world record is a "whopping" 1 lb., 5 oz.
\par
\par The Roanoke Bass is lighter in overall color than the Rock Bass, with a greenish to tan dorsal surface. It has both light and dark side blotches, along with small white or yellow dots on its upper sides and head.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Pools or clear, flowing streams. Prefers sandy or rocky bottoms.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and ultra-light spinning equipment.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Though they are most frequently caught using minnows, worms and insect baits, they will also take flies and small lures.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Rock Bass\ulnone\b0\caps0 \i (Ambloplites rupestris)
\par \i0
\par The Rock Bass is one of the smallest members of the Bass Family, usually caught at \'bd-1 lb. (though it may reach 3 lbs.). This common fish in clear, rocky streams and lakes has one of the largest ranges among the Bass - occurring all the way from eastern Canada to Alabama.
\par
\par The Rock Bass, a good-eating pan fish, is also regionally known as the Rock Sunfish, Redeye, Goggle-eye and the Black Perch. As such, this fish and the other three species are often confused with - and are all often called Rock Bass, but this one is by far the largest and most prominent of all four species. It is a chunky fish, with a green back, dark blotches on its sides, and rows of small black dots below the lateral line.
\par
\par Averaging well under 1 lb. (occasionally topping 2 lbs.), and with a current world record of 3 lbs., the Rock Bass can be found from Quebec to Saskatchewan in Canada, and on south to northern Georgia and Alabama (it has also been widely introduced elsewhere).
\par This tough fighting fish will often hit large lures with a hard strike.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Also common in many Smallmouth Bass waters; the Rock Bass can be found in flowing streams, and in pools or over rocky bottom.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Also found occurring around rocky or bushy banks of lakes and streams.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and ultra-light spinning equipment.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Will accept almost any of the popular natural baits - especially minnows, worms and cut baits.
\par \f1\'b7\tab\f0 Rock Bass are an excellent fly fish, especially on popping bugs and small streamers.
\par Another of the tough little fighting, good-tasting pan fish, the Shadow Bass is \ul another\ulnone fish regionally known as Rock Bass. This small fish has a brownish overall color with large, slightly darker "shadows" or blotches marking the sides. It has very large red eyes.
\par
\par Though the current world record is only 1 lb., 13 oz., they are most frequently caught at \'bd lb. and under throughout their range of from western Georgia and the Florida panhandle to Louisiana, Arkansas and southern Missouri
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SUNFISH\ulnone - \b0\i (Lepomis sp.) - \i0 The Sunfish (Red-Ear, Green, and Redbreast) are all very popular pan fish) whose range has been greatly enlarged due to extensive stocking through Fish and Wildlife programs. In fact, most of the fish referred to in this country as "pan fish" are actually Sunfishes and their cousins, the small Rock Basses - and belong to the same family as the Black Basses. The largest of these three is the Red-Ear Sunfish, which can grow as large as 4 lbs.; the up to 2 lb. Green Sunfish, which is found from the Great Lakes to eastern Texas, is the next largest, with the Redbreast Sunfish being the smallest, at 1 lb. and under.
\par \pard\nowidctlpar The Rock Basses (due to their appearance and aggressiveness), unlike the Sunfish, are virtually just smaller versions of their larger relatives. Their appetites too, are quite similar - as they readily hit nearly every variety of Bass lures and baits. The Rock Basses, provide great sport on ultra-light spinning gear or light fly tackle - and excellent, tasty eating as well. The common Rock Bass is widely distributed fish in streams.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 PUMPKINSEED\ulnone -\b0 \i (Lepomis gibbosus) \i0 - Found from the Dakotas, all the way down the great Atlantic drainages, this popular little "pan fish" only grows to about 1 lb. in weight. It inhabits the quieter river pools, ponds and lakes where it hides among the algae and weeds.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLUEGILL\ulnone - \b0\i (Lepomis macrochirus) \i0 - One of the renowned "pan fish",\b \b0 the Bluegill normally ranges as far north as the Great Lakes, and right on south to the Gulf of Mexico. This "little guy" may be fished for by more anglers than any other fish in North America! Though it averages less than \'bd lb., it can reach as large as 4 lbs., when fully grown.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WHITE CRAPPIE\ulnone - \b0\i (Pomoxis annularis)\b\i0 - \b0 The Crappies, both White and Black are closely related and are widely distributed throughout the US, from the Mississippi eastward. They have also been introduced into many other areas throughout the U.S. Popular as pan fish, both species weigh about 1-1\'bd lbs. when caught - though they can reach close to 5 lbs., depending on diet and the habitat they are caught in. Crappies have a nice, lean flesh that is particularly suited to broiling or saut\'e9ing
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WHITE BASS\ulnone\b0 - \i (Morone chrysops)- \i0 This silvery-white, freshwater Bass is a smaller freshwater cousin of the Striped Bass that shares many of its attributes. It can be found in the lakes, rivers, estuaries and reservoirs of the US and Canada from the Mississippi River to the East Coast.
\par Mixing the Striped Bass and the White Bass together, as hatcheries commonly do, results in a crossbreed known in Florida as the Sunshine Bass, and everywhere else as either the White Rock Bass - or simply, the "Hybrid." This fish is easily raised and replenished in great number, and while it does grow as large as the Striper, it does grow far larger than its other parent, the White Bass. Overall, Hybrids are hardier and more adaptable than Stripers, and for that reason are chosen for stocking in a greater variety of waters.
\par A favorite among sport's fishermen, this good fighting fish has the kind of firm flesh that allows it to be treated like Snapper, Black Sea Bass and Striped Bass. Considered a pan fish, the White Bass normally weighs in at \'bd-2 lbs., but can grow to 6-7 lbs.
\par
\par }
\yyk
BLACK BASS
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\viewkind4\uc1\pard\sb100\sa100\cf1\ul\b\f0\fs20 BLACK BASS\ulnone -\b0\f1 or Black Sea Bass (\i Centropristis striata),\i0 as it is also known, are members of the Family Serranidae, or true sea Basses and Groupers. They are typically large-mouthed, bottom dwellers that are bluish-black in color with light spots that form longitudinal stripes. Their scales are relatively large and their dorsal fin is continuous, but notched with 10 slender spines. They range from Maine to the Florida Keys and into the Gulf of Mexico.\f2\fs24
\par \f0\fs20 Adult Black Sea Bass are considered to be a temperate reef fish. They are typically bottom-dwelling marine fishes, and are most often found on rocky bottoms near reefs, wrecks, Oyster bars, pilings, or jetties. They are predators, relying on their large mouths and swift movements to capture their prey. They typically feed on Crabs, Mussels, Razor Clams, and fishes. Although Black Sea Bass are not schooling fish, they can be found in large aggregations, around structures, or during inshore-offshore migrations. Adults migrate inshore and northward as water temperatures increase in the spring. They return to coastal and ocean waters, moving southward and offshore in the fall, as water temperatures drop.
\par Black Sea Bass support important commercial and recreational fisheries along the Atlantic coast. Commercial landings of Black Sea Bass have been fairly constant in recent years. Most commercial landings are taken from New Jersey (22%), North Carolina (24%), and Maryland (16%) in 1997. Most of the commercial fishing in Maryland is conducted less than 30 miles offshore, and is concentrated around wrecks and reefs. Commercial gear used to harvest Black Sea Bass include: otter trawls, fish pots and traps, and hook and line.
\par Black Sea Bass has a mild, fresh, somewhat delicate flavor, and a tender, but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. This fish is one of the most versatile in terms of options for preparation techniques - including roasting, broiling, pan grilling, saut\'e9ing, frying, poaching, etc. Smaller fish are also excellent steamed. The firm, lean meat cooks up snow white. Anglers should be careful handling whole fish, as a jab from the dorsal-fin spines can be very painful.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Black Crappie\ulnone\b0\caps0 \i (Pomoxis nigromaculatus)
\par \i0
\par This excellent-eating, small fish is also regionally known as the Speckled Perch, Speck, Calico Bass, Papermouth, and Strawberry Bass. It is only a fair fighting pan fish with green or dark gray on its dorsal surface, that fades to white or yellow on its sides - which are liberally marked with many spots and wavy, broken lines. Its tail and rear dorsal fins are large and fan-like.
\par
\par While most run in the 8-12 oz. range, Black Crappie that are 1-2 lbs. are still fairly common - in fact, this fish has been caught at up to more than 4 \'bd lbs. Because it is so readily transplanted, the Black Crappie can now be found in most eastern and mid-western states and into southern Canada, as well as some waters in the western states.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 This fairly ubiquitous fish can be found in lakes, reservoirs and slow-moving rivers, where it prefers the clean deep waters around brush (except during the spring spawning season, when they can be found in the shallower waters around grass or other aquatic vegetation).
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles seem to be most effective, but ultra-light spinning gear also works well.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Crappie prefer live minnows, but dead minnows and cut strips of fish are also well-accepted.
\par \f1\'b7\tab\f0 Worms, shrimp and insects also work well.
\par \f1\'b7\tab\f0 Tiny jigs are preferred, though small spinners are also productive.
\par This excellent-eating fish, which is also regionally known as Chinquapin, Bream and Flier Perch, is said to superficially resemble the Crappies because of the many spots on its side, and its large dorsal and anal fins. However, its dorsal surface is black to gray, and white or silvery on its lower sides and belly.
\par
\par Because it is so small, seldom reaching 1 lb., with most specimens well under \'bd lb., (current world record is 1 lb., 4 oz.), it is not much of a fighter. The Flier ranges throughout the deep south from Maryland to the Gulf, and north along the Mississippi to southern Illinois.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Fliers like still backwaters and swampy areas where the water tends to have a high tannic acid content that discourages most other panfish.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Most Fliers are (inadvertently) caught on poles.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Though they prefer worms, crickets and grass shrimp, Fliers also take tiny spinners and artificial flies, particularly nymphs.
\par The Warmouth is also regionally known as the Warmouth Perch and the Goggle-eye.
\par This excellent-eating fish is aggressive and puts up a great fight, much like a small Black Bass, though its body is more like the Rock Bass in appearance, with its thicker body.
\par The overall coloring of the Warmouth is a dark green or brown, tending more to almost black in some waters, with scattered lighter bars or blotches on the sides.
\par
\par \pard\nowidctlpar\sb100\sa100\kerning32 This good-sized pan fish (usually around 6 oz. or so), which rarely reaches 1 lb. in weight (the current world record is 2 lbs., 7 oz.), can be found throughout the South, and as far west as Oklahoma and New Mexico. The Warmouth also ranges as far north as the Great Lakes and, to western Pennsylvania.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Warmouth tolerate muddier or more stagnant water than most Sunfish and are common in still, swampy ponds and backwaters.
\par \f1\'b7\tab\f0 Can also be caught in clear lakes, usually close to stumps and brush.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods, and light spinning gear
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Minnows are the preferred natural bait, along with worms and insects.
\par \f1\'b7\tab\f0 Use popping bugs for fly rods
\par \f1\'b7\tab\f0 Recommended artificial baits are jigs and spinners
\par Whether it is called the Spotted Sunfish or the Stumpknocker (as it is known in some regions), this excellent-eating fish is quite possibly the most aggressive of the small (few reach \'bd lb., and the largest are less than 1 lb.).
\par
\par This attractive little fish has dark dorsal and lateral surfaces and a cream or pale red ventral surface. Its sides are covered with small black dots from the gill covers to the tail.
\par
\par The Spotted Sunfish can be found in most of the Southeast from Texas to Florida, then northward to North Carolina. Populations also occur in the Mississippi basin, north to Illinois.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 A rather insecure fish, the Spotted Sunfish prefers still waters to moving waters, where it tucks tightly under ledges and limbs, or around large rocks and stumps.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and light spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Though earthworms seem the preferred food of choice when dangled around stumps, this small fish will hit nearly any small bait, lure or fly-rod poppers.
\par Also regionally known as the Big-Ear and the Redbreast Bream, the excellent-eating Long-Ear Sunfish is very similar to the Redbreast Sunfish in appearance. While its lateral surfaces are similarly brassy with streaks of blue, and with a bright yellow-orange ventral surface, it has long, black gill flaps bordered in blue (unlike those of the Redbreast).
\par
\par The Long-Ear Sunfish, which tends to be slightly smaller than the Redbreast, is still a strong battler for its size (a "large" one will weigh 8-9 oz., with the current world record being only 1 lb., 12 oz.).
\par
\par The Long-Ear Sunfish can be caught from the Florida Panhandle north to the Great Lakes, and west to New Mexico, though it is virtually absent from the rest of Florida and the Atlantic Coast states.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Long-Ear Sunfish, much like the Redbreast Sunfish, prefers swiftly flowing clear streams.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and ultra-light spinning equipment.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Most natural baits are readily taken, led by earthworms, various larvae and crickets.
\par \f1\'b7\tab\f0 Fly-rod poppers and tiny top water spinning plugs are excellent, along with various wet flies and small spinners.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Green Sunfish\ulnone\b0\caps0 \i (Lepomis cyanellus)
\par \i0
\par The Green Sunfish is also called the Sunny, the Greeny, the Green Perch, the Sand Bass and the Rubbertail throughout its fairly wide range. This very good-eating fish is popular with anglers because they are one of the more "cooperative" fish, due to the wide range of baits they accept.
\par
\par This fish more closely resembles the Warmouth than the other Sunfish because of its large mouth and rather chunky profile. Dorsally and laterally, it is an olive green with gold flecks and light vertical bars, which fade toward the belly. The Green Sunfish also has green lines on its cheeks and gill covers, as well as dark spots at the posterior of its dorsal and anal fins.
\par
\par The Green Sunfish is another of the "panfish", averaging 4-8 oz., with a 1 lb. fish fairly rare. The current world record is a whopping 2 lbs., 2 oz. This fish can be caught from the Appalachians west to New Mexico and Colorado, and then from the Gulf States (except Florida) to the Great Lakes, and into southern Ontario. It has also been introduced into various other areas.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Green Sunfish prefer still water, like that found in backwaters of streams, lakes, ponds where they can typically be found swimming close to vegetation or stumps.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, fly rods and light spinning rigs.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Catch "Greenies" with worms, crickets, larvae or tiny minnows. They will also take artificial flies, popping bugs and small spinners.
\par This small, tough fighter that is so excellent-eating, is also called the Barfish, Brassy Bass and Streaker in different areas of its range (in the Mississippi River drainage from Minnesota to Louisiana, and Mobile Bay and westward to East Texas).
\par
\par Smaller, on average, than the White Bass (most weigh \'bd lb. or less, and with a world record of 2 lbs., 9 oz.), this fish is similar in profile to the White Bass, but its body is more slender, and its ventral surfaces are more yellow or brassy in color (and often tinged with green). The black stripes running the length of its sides are solid above the lateral line, but are interrupted below.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Inhabits both streams and lakes.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Spinning, bait-casting and fly rods.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Prefers natural baits and will take sinking plugs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WHITE PERCH\ulnone - \b0\i (Morone americana)- \i0 Found primarily in brackish waters from Quebec, Canada and as far south as the Carolinas, the White Perch feeds on insects, worms, crustaceans and small fish. One of the smaller Basses, the White Perch is usually caught around the 1-1\'bd lb. weight. \b \b0
\viewkind4\uc1\pard\nowidctlpar\cf1\kerning32\f0\fs20 The Ocean Perch - (\i Sebastes marinus\i0 ), is a commercially important food fish of the scorpion fish family, Scorpaenidae. This fish is found in the North Atlantic, along European and North American coasts. Also known as Rosefish in North America and as Norway Haddock in Europe, the Ocean Perch (Redfish) is one of a number of red-colored Scorpion Fish. Perch-like in form, it has a large mouth, large eyes, and a number of spines on its head and cheeks. A common fish, it may grow to about 40" long. Related species include \i S. owstoni\i0 , a food fish of the Orient, and the Norway Haddock (\i S. viviparus\i0 ) of Europe. Both are red and grow to about 10" long.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 OCEAN PERCH\ulnone\b0 - The Ocean Perch is also called Redfish, Rockfish and Rock Cod. Although the Pacific Ocean claims over 50 species in the Sebastes genus, the Atlantic has only one Ocean Perch - a slow-growing, deepwater fish with a bright-red or orange-red coloring. Atlantic Ocean Perch are not actually Perch, but Rockfish that travel in large schools. They are called Redfish in New England and eastern Canada, and should not be confused with the Redfish from the Gulf of Mexico, which are Drums. Atlantic Ocean Perch are found in the offshore waters of the Atlantic from southern Labrador to the Gulf of Maine, and on the other side of the Atlantic off Germany, Denmark, Iceland and Norway. Most Atlantic Ocean Perch are trawl-caught and weigh up to 5 pounds, though market weights typically range from 1\'bd-2 lbs.
\par Ocean Perch are a leading retail product in the Midwest, where the name "Perch" sells really well, because of its freshwater connotation. Ocean Perch is mild tasting, yet a bit sweet, with a moderately firm texture and lean, moist and flaky meat. Large Ocean Perch tend to develop a coarser-textured flesh, while deep-skinned Ocean Perch, with the fat line removed, has the most delicate flavor. The white flesh is not as light as that of Cod, and it turns an opaque white when cooked.
\par Bluefish are the only members of the family, Pomatomidae, and are closely related to jacks, Pompanos, and roosterfish. Bluefish are greenish blue with a sturdy compressed body, a large head, and sharp, triangular teeth. They are found throughout the world and are a migratory species that range from Nova Scotia to Florida off the Atlantic Coast, and can be found in the Gulf of Mexico from Florida to Texas. Along the East Coast, Bluefish migrate northward in the spring and summer, and southward in the fall and winter. During the summer, Bluefish are concentrated from Maine to Cape Hatteras, North Carolina and during the winter, most tend to be offshore and south between Cape Hatteras and Florida.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Bluefish is a nasty predator that will eat almost anything. These fish travel in huge schools, always on the alert for schools of their favorite foods - Herring, Menhaden or Mackerel. Named for their color, Bluefish are a bluish-green, with a silvery underside. Young fish, about 6-8" long are called "Snappers" and are frequently pan-fried. Bluefish have a voracious appetite and are frenzied eaters, often pursuing schools of small fish onto the beach, where bathers have been bitten by accident. This fish is most prevalent just off the Atlantic coast during the summer. It may grow to 45 inches and weigh 27 lbs. or more, though most are caught in the 2-15 pound range.
\par
\par Renowned for their fighting ability, Bluefish are a favorite game fish - in fact, sport fishermen catches actually outweigh the commercial landings. Most of the commercial catch is taken incidentally, but this could be changing in certain areas, as other species become over-fished and fishermen look to supplement their catches with this plentiful fish. Since Bluefish have a high-oil content, fishermen should gutted, bleed, and ice this fish as soon as it is caught. Also, strong digestive enzymes cause Bluefish to spoil easily, further necessitating its need to be processed quickly.
\par
\par Bluefish is a more flavorful fish than other species, due to its higher fat content. Though some people think Bluefish has a "fishy" taste, that's because they may not have sampled a truly fresh Bluefish. Actually the higher fat level is a plus when cooking this fish, because it keeps it nice and moist. Once cooked, the flesh loses its dark color, lightening to an off-white color. Bluefish has a soft texture with loose flakes.
\par
\par Bluefish lends itself well to any one of many cooking techniques - baking, poaching, broiling, grilling, and microwaving, though due to its soft texture, it won't hold up well to stir-frying or pan-frying applications. Bluefish is delicious grilled - especially after it has been marinated. Many cooks bake or poach it with slices of onions, lemons, celery, carrots, etc. Cooked Bluefish also makes wonderful fish cakes or mock "crab" cakes.
\viewkind4\uc1\pard\keepn\nowidctlpar\s1\sa120\cf1\kerning32\b\f0\fs20 CATFISH FAMILY - Ictaluridae
\par \pard\nowidctlpar\sa120\kerning0\b0 With over 2000 fresh and marine species, members of the 30 (+) Catfish and Bullhead families are readily identified by the barbels ("whiskers") around their mouths, their broad heads and (often) slimy, scaleless bodies, and comprise one of the largest families of fish. For sheer fun in catching, food quality and general, all-around availability, there are very few families of fish that can top the Catfish family. Its smaller members - known as Bullheads - are common in nearly every pond, creek, ditch or canal in the land. They can readily be caught on improvised tackle, and will readily accept all sorts of baits. Found worldwide, these freshwater species, popular in so many delicious recipes in North America, are typically found in very slow-moving waters (though the Blue Catfish prefers faster moving waters), and are aquacultured in large ponds throughout the south. In fact, the Catfish industry is huge today, providing a major commercial revenue source in a number of southern states, where they are raised from the egg stage, right on through the commercially valuable sizes. Bullhead Catfish are omnivorous bottom-feeders readily distinguished from the other Catfish by their large, bulb-like head, and a body that tapers rapidly from the pectoral fins, down through the tail.
\par Larger species of Catfish roam most of the country's larger waterways, including rivers, lakes and impoundments. Their size makes them fun to catch as game fish. They are just as tasty as the little Bullheads, and they are also just as easy to please when it comes to bait selection - however, live baitfish should be a higher priority in order to catch the really big ones. The biggest North American members of this family are the Blue and Flathead Catfish, both of which often reach 50 lbs. in weight, and can even be caught at weights exceeding 100 lbs.
\par Though the Channel Cat is a bit smaller, most often running at well under 10 lbs., it too can top out at about 50 lbs., or so. Today, small Channel Cats are highly valued by fishermen because they've earned an excellent reputation as the best table variety of all the many Catfish species. In addition to providing fine angling on rod or pole, Catfish also provide a great deal of angling pleasure to thousands of people who go after them with trotlines, bush lines, and lines rigged below floating plastic jugs.
\par Farming Catfish has become a major U.S. "seafood" industry success story that began in Arkansas in the early 1960's and expanded into an economic powerhouse as Southern soybean and rice farmers built grow-out ponds and fish processing facilities. Most Catfish farms today are located in the Mississippi Delta, with additional production in Alabama, Arkansas and Louisiana. A typical pond is 16 acres and produces 4,000-7,000 lbs. of Catfish/acre.
\par The Channel Cat is possibly the fastest-growing Catfish species in the world. At market size (1-1\'bd lbs.), Catfish are harvested and then transported live in tank trucks from the farms to processing plants, where they are immediately processed. Catfish is one of the most quality-controlled products in the food industry, and its farming is regulated by the Food and Drug Administration.
\par Because they are grain-fed, farmed Catfish have a consistently sweet, mild taste that readily absorbs other flavors (seasonings, marinades). The moist, dense meat is firm and less flakey than other typical Whitefish. Fresh Catfish meat is white to off-white, sometimes pinkish, with a noticeable translucency and iridescence, while the cooked meat is opaque and white. Don't be surprised to find that uncooked Catfish fillets smell almost like raw chicken.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLUE CATFISH\ulnone\b0 \b - \b0\i (\ul Ictaluris furcatus\ulnone )\i0 \i - \i0 Originating from the Mississippi basin region and down into the Gulf of Mexico, the Blue Catfish is the largest of all the Catfish in North America, capable of reaching 100 lbs. and more, though they average 40-50 lbs. in weight.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 CHANNEL CATFISH\ulnone - \b0\i (\ul Ictaluris punctatus\ulnone ) - \i0 Not as large as the Blue, but capable of growing up to 60 lbs., the Channel Catfish can be found in the Great Lakes, and on down to the Gulf of Mexico. This fish is readily distinguished from the other Catfish species by how deeply its tail is forked, as well as by the many accompanying dark spots. \kerning32 Catfish and Bullheads are opportunistic feeders with highly varied diets. Common food items include aquatic plants and seeds, fish, mollusks, insects and their larvae, and crustaceans. Although Catfish and Bullheads have poor eyesight, their barbels (whiskers) are well-equipped with taste buds that help them find food at night and in muddy waters.
\par Channel and White Catfish are members of the Bullhead Catfish family, Ictaluridae, and are freshwater species commonly found in estuarine waters. The Bullhead Catfishes all lack scales and possess an adipose fin, as well as a single, often serrated spine in the dorsal and pectoral fins. There are four pairs of barbels ("whiskers") around the mouth, two on the chin, one at the angle of the mouth, and one behind the nostril. The Channel Catfish is generally gray to greenish-gray on the upper part of its slender body, and silver to white on its lower half and belly. Small adults and juveniles have black or dusky spots on their body.
\par The native range of Channel Catfish extends from southern Canada, through the Great Lakes and central United States drainage system, to Mexico, including all the Gulf States and some of the Atlantic coast. However, due to extensive introductions, their current range includes all of the Pacific and Atlantic drainage systems in the 48 continental states. \kerning0
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 FLATHEAD CATFISH\ulnone - \b0 (\i Pylodictis olivaris)\i0 -\b \b0 Occurring from the lower Great Lakes to the Gulf, through the Mississippi basin, the Flathead Catfish, at about 4 lbs. average weight, is quite popular with anglers who enjoy its delicious Steaks and Fillets. This fish inhabits small streams and still water areas of rivers, but most prefer the deep, slow-moving areas of the big rivers.
\par \b0 This saltwater Catfish can be found off the shores of Massachusetts, and down the Atlantic coast, all the way down to Venezuela. Readily identifiable by its exceptionally long dorsal and pectoral spines and barbels that extend from its mouth almost as long as the elongated pectoral fins, the Gafftopsail Catfish (\i Bagre marinus\i0 ) is often taken by anglers from piers and jetties where they bottom feed on Crab and other crustaceans. This fish grows up to just over 5 lbs., but are more common in the 2-3 lb. range.
\par \i0 Found in the slow-moving waters of the southeast, the Spotted Bullhead is one of the smallest members of the Bullhead/Catfish Family, weighing in at only 1 lb., or so. The Yellow Bullhead has quite an extensive range - all the way north to the Dakotas, on down south to the Gulf of Mexico and east to the Atlantic seaboard. This omnivorous Catfish that feeds on plant life, insects, small fish, snails, and Crawfish weighs in at the 2-3 lb. range, and tops out at just over 4 lbs.
\par A resident of shallow bays, weedy glacial lakes, oxbows, and low gradient streams characterized by clear waters, submersed aquatic vegetation, and clean substrates, the Yellow Bullhead has historically been the most numerous of the three species of Bullheads found in Ohio. The largest populations were found in the western basin of Lake Erie and its associated tributaries, the old canal lakes such as Buckeye and Indian Lake, and in the lower gradient streams of western and northeastern Ohio. Populations have declined statewide over the last 50 years in response to increasing water turbidities, salvation of stream substrates, and habitat destruction. As a consequence, the Yellow Bullhead is now less numerous than the Black Bullhead, which favors turbid waters and silted bottom conditions. \b
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 WHITE CATFISH\ulnone - \b0\i (Ameiurus catus) - \i0 This East Coast Catfish can be found in all the Atlantic and Gulf river drainages. Extremely popular as a food fish and with anglers wherever this fish is found, the White Catfish is usually caught in the 3-4 lb. range, though older specimens can reach upwards of 15 lbs. \kerning32 White Catfish are bluish-gray on their back and sides, and white underneath. Their tail is moderately forked, they have a noticeably broad head and stout body, and are smaller in size than Channel Catfish. White Catfish inhabit fresh and brackish water bodies along the Atlantic and Gulf coast states from New York to Florida.
\par Catfish and Bullheads are opportunistic feeders with highly varied diets. Common food items include aquatic plants and seeds, fish, mollusks, insects and their larvae, and crustaceans. Although Catfish and Bullheads have poor eyesight, their barbels (whiskers) are well-equipped with taste buds which help them find food at night and in muddy waters.
\par The excellent-eating Snail Bullhead is a lightweight as far as putting up much of a fight, weighing in at \'bd lb., or so. This fish may also be known as the Mudcat and Speckled Cat. It is olive-green dorsally, and has yellowish sides (some may be mottled, while others are plain). They have a large dark spot at the base of the dorsal fin and a square tail, fringed in black.
\par
\par The Snail Bullhead can be found in the Carolinas, Georgia and in North Florida.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Prefers faster water (like feeder creeks and small rivers) than other Bullheads.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Poles and light spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 All the popular small natural baits, plus corn, cheese and dough balls.
\par This excellent-eating fish, also regionally known as the Spotted or Speckled Cat, is one of the smaller Catfish - usually only 8-12" long and seldom exceeding 2 lbs. in weight. Its range is restricted to the Florida Panhandle, southern Georgia and southern Alabama.
\par
\par The Spotted Catfish is dark brown above and tan on the sides, with numerous white spots; its tail is square and its fins are trimmed in black. It is not big enough to fight much.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Ponds, slow streams and shallow reservoirs
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Poles are best for catching this Catfish, but spinning gear will work well too.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Small minnows, worms, cheese, dough balls, etc. are all eagerly taken.
\par Also regionally known as the Butterball, Butter Cat, and Polliwog, this is a fun fish to catch that is also excellent-eating.
\par
\par The Yellow Bullhead is brown dorsally and yellowish ventrally, with a square tail and white barbels on the chin. It is usually caught at 1 lb. or less, and occasionally at 2 lbs., or more (the current world record is 4 lbs., 4 oz.). This is a wide-ranging Catfish, found in most of the U.S. from the Plains States to the Atlantic Coast. It can also be found in southeastern Canada, and has been widely transplanted into other areas, as well.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Likes still water where it feeds on the bottom.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Poles, light and ultra-light spinning equipment.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Any of the popular small natural baits, plus cheese, corn, or dough balls.
\viewkind4\uc1\pard\keepn\nowidctlpar\s2\sa120\cf1\f0\fs20 Though widely distributed throughout the colder waters of the Atlantic and Pacific Oceans, as a result of their tremendous popularity for seafood cuisine, the commercial fishing industry has seriously over-fished many of the species of the Cod Family - especially in the North Atlantic. Most members of this family live at the bottom of the ocean where they feed on other bottom fish and invertebrates.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ATLANTIC COD\ulnone\b0 - Belonging to the Gadidae (a family comprising Cod, Haddock, Pollock, Hake and Hoki), the Atlantic Cod \i (Gadus morhua)\i0 is a robust-bodied fish characterized by long barbells, rather small eyes, 3 dorsal fins and 2 anal fins. These lean, excellent-eating, cold-water fish have been of tremendous commercial importance for many, many years now. Characterized by their white, sweet, flaky flesh, these demersal, schooling fish average about 6 feet in length and around 90-100 lbs. in weight (200 lb. Codfish have been caught), though the average Cod caught by commercial fisherman is generally around 10 lbs.
\par Cod from this family weighing less than 3-4 lbs. have traditionally been called Scrod. The Atlantic Cod is part of the Cod group that includes the Atlantic and Pacific Codfish, Haddock, White Hake, Ling, Atlantic Pollock, Alaskan Pollock, and Cusk. The Atlantic Cod lives close to the sea bottom, where enormous amounts of this fish are caught by trawls, long-lines and pots off Georges Bank off the US/Canadian coastal sand formations on the continental shelf. This delicious, lean, low-fat fish has a mild flavor and large, tender flakes, and is typically prepared in both fillet and steak forms.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SCROD\ulnone\b0 - There is no such fish as Scrod, as Scrod is just another localized name for small (3-4 lb.) Cod, Haddock, Pollock or other Cod-like fish. In fact, the term "Scrod" is most-often used to describe head-on, gutted Haddock between 1\'bd and 2 lbs. Haddock under 1\'bd lbs. are referred to as "Snapper Haddock," and 2\'bd lbs., and up, are "large."
\viewkind4\uc1\pard\keepn\nowidctlpar\s2\sa120\cf1\ul\b\f0\fs20 HADDOCK\ulnone - \b0 another delicious member of the Codfish Family, the Haddock \i (Melanogrammus\i0 \i aeglefinus)\i0 is commercially fished in large schools along the continental shelf of the North Atlantic, in waters 150 deep or more. Normally smaller than the Atlantic Cod, they typically average 2-5 lbs. The Haddock bears a distinguishing black mark, a dark, smoky "splotch" above and behind its pectoral fins (often referred to as the "devil's thumbprint" or "St. Peter's mark"), and its skin is less mottled than the Cod's, often with a purplish gray-gray coloration.
\par Haddock brings a higher price in the fish market than Cod, even though it comes from the same waters as the Atlantic Codfish. Haddock is also easily distinguished from the Cod by its more streamlined body with a black lateral line, and its high, pointed dorsal fin. The flavor of Haddock is so close to that of the Cod, that it can be used interchangeably in all recipes that call for Codfish. As with Cod, thick fillets are the most preferred, prepared form for Haddock. Cooking techniques include all forms but grilling, for which the flesh is too delicate.
\par \pard\nowidctlpar\sa120 The term "Scrod" is sometimes used to describe head-on, gutted Haddock that are between 1\'bd and 2 lbs. Haddock under 1\'bd lbs. are referred to as "Snapper Haddock," and those that are 2\'bd lbs. and up are "large."
\par Haddock are taken by long-lines and trawl nets on both sides of the North Atlantic, with the highest concentrations on the U.S./Canadian coast occurring on Georges Bank and in the Gulf of Maine. Haddock is also found throughout northern Europe, where it is much loved for fish and chips and as a cold-smoked product - the famous "Finnan Haddie", created in Scotland over a century ago.
\par Haddock's delicate flake and slightly sweet taste give it its desirable melt-in-the-mouth appeal to many fish lovers. The lean meat has a firm, but tender texture, and the flake is finer than Cod. The raw meat is white and cooks up even whiter. A thin layer of connective tissue covering the flesh helps differentiate it from Cod.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 HAKE FAMILY - Merluccidae
\par \pard\keepn\nowidctlpar\s2\sa120\ulnone\b0 Though there are Hake found in the Atlantic and elsewhere in the Pacific, the Pacific Hake comes from the North Pacific Ocean. This member of the Cod Family is readily distinguished by the lack of any barbels on its lower jaw, and the presence of plenty of sharp teeth in its mouth. There are two separate families of Hake, Merluccidae and Gadidae, but \i Merluccius\i0 is the most common in the U.S. market - particularly Atlantic Whiting (\i M. bilinearis\i0 ), or Silver Hake from the Northwest Atlantic. Pacific Whiting (\i M. productus\i0 ), found from the Bering Sea to Baja California, has very soft flesh and is frozen almost immediately to retain its value.
\par \pard\nowidctlpar\sa120 Actually White Hake is caught from Newfoundland on down the Atlantic coast to North Carolina. Weighing up to 50 lbs., it has a firm, white flesh and is usually landed dressed as fillets, due to a line of beige muscle tissue that runs along the center and sides of the fillets. Hake is sometimes sold as Cod or Scrod in the fish markets.
\par Most Hakes are identified by geographic origin outside the U.S., which imports large amounts of Argentine Whiting (\i M. hubbsi\i0 ) and Chilean Hake (\i M. gayi\i0 ). A large Hake from southern Chile, is sold as Antarctic queen. Trawler caught Hakes range in size from the 6 pounders caught off South Africa to the 1-2 pound Pacific Whiting.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The texture of Hake varies from soft to moderately firm among the different species, though overall, Hakes have noticeably softer flesh and less flake than Cod, Haddock and Pollock. Hake is mild-tasting, with a slightly-sweet flavor. \kerning32 Raw flesh is lean and white to off-white (South American Hake may be somewhat tan), with a coarse, watery appearance; cooked, it ranges from pure white to off-white. The best species, like Cape Capensis and Antarctic Queen, have a texture similar to Sole. Hake is mild-tasting and even a bit sweet.
\par \pard\nowidctlpar\sb100\sa100\kerning32 Coming from the cold waters of the northeastern Atlantic, where it is found both inshore and near shore, inhabiting inlets and bays, and is frequently seen around buoys, pilings, and wrecks. The Ling is one of the largest members of the Cod Family, at 50-60 lbs, though they are common to 30 pounds. Though smaller Ling can be caught by surf fishermen, the larger ones are caught offshore in deeper waters by commercial fishermen.
\par \pard\keepn\nowidctlpar\s2\sa120\kerning0 Ling Cod is not really a Cod, but a Greenling. Though this fish won't win any beauty contests, its mildly sweet flavor and firm, low-fat texture makes up for its appearance. This long, slim fish has a broad depressed head; its lower jaw projects past upper jaw; its dark lateral stripe extends through the eye to the tail and its first dorsal fin is comprised of 7-9 free spines; when young, it has conspicuous alternating black and white horizontal stripes. Ling Cod ranges in size from 3-20 lbs. and is available whole, or as steaks or fillets. It can be prepared in almost any manner including baking, broiling, frying or grilling. Ling Cod is also excellent in soups and stews.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Drum comprise a large family made up of over 200 species of fish - all salt water. These tropical and sub-tropical fish include not only the Red and Black Drum, but also such popular fish with fishermen as the Sea Bass, the Weakfish, and the Sea Trout.
\viewkind4\uc1\pard\nowidctlpar\sa100\cf1\ul\b\f0\fs20 BLACK DRUM\ulnone - \b0 Often thought of by many as a fish of the Gulf of Mexico, the Black Drum \i (Pogonias cromis)\i0 is the largest member of Sciaenidae, the drum family, and is a wide ranging species that can be found all the way up to southern Canada, through the Gulf of Mexico and as far south as Brazil and Argentina, though the largest numbers occur along the Texas coast in Corpus Christi Bay and Laguna Madre.
\par \pard\nowidctlpar\sa120 Easily identified by the 4-5 alternating black and silver-white bars on its sides,\b \b0 and the numerous, short barbels on its lower jaw. The Black Drum can reach over 100 lbs. in weight, making it a popular and commercially important game fish.
\par \pard\nowidctlpar\sb100 Black Drum are gray or black colored with a high arched back. They get their common name from a large and elaborate swim bladder that, by using special muscles, can resonate to produce croaking or drumming sounds. These fish have 10-14 sensory chin barbels that they use to detect bottom-dwelling food items such as Clams, Oysters, Mussels, and Crabs. They can crush these items by using their cobblestone-like teeth, or pharyngeal tooth plates. Black Drum are long-lived, with fish ranging in age from 7 to 57 years old being observed in Chesapeake Bay, MD.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 RED DRUM\ulnone - \b0\i (Sciaenops ocellatus) - \i0 Smaller than the Black Drum (normal adult weight of 35-40 lbs.), the Red Drum is easily identified by its overall reddish coloration and distinctive black eyespot at the base of its tail. Like its cousin the Black Drum, this fish too, is a bottom feeder with a steady diet of mollusks and crustaceans (and the odd small fish). Ranging from Massachusetts to Northern Mexico in the Gulf of Mexico, this fish has won widespread acclaim when cooked in its "blackened" form by Cajun Chefs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 REDFISH\ulnone\b0 - the Redfish, \i Sciaenops ocellatus,\i0 has a soft flaky texture and a sweet, mild taste. A member of the drum family, it is often called Red Drum, Red Bass, and Channel Bass, hence the confusion in the different names. Though it its range covers the southeastern coast of the US on down into the Gulf of Mexico, this is one species that has been heavily over-fished, and as a result, is now largely available as an aquacultured fish. The Red Fish adapts well to fresh water and as a result, have been stocked in reservoirs in several states; however, when in fresh water, these fish fail to reproduce, so they have be continually re-stocked. Fish weighing up to 10 pounds are excellent-eating, but fish much larger tend to become more coarse in texture and as a result, are much less desired. Its pinkish-white flesh turns a nice white when cooked. This is the fish that was made popular all over the country as "Blackened Redfish."
\par
\par While in freshwater, the majority of catches are in the 8-10 lb. range; those caught in saltwater are pretty typical at 30 lbs and up to 50 lbs. Current world record is 94 lbs. 2 oz. Very popular among anglers, this fish is a terrific fighter that is extremely strong, with excellent stamina.
\par In freshwater, Redfish are best caught using spinning and baitcasting. They readily take shrimp, crabs and small baitfish. Cutbaits and dead shellfish are often equally good.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The members of the Flatfish Family are well-known by lovers of seafood dishes throughout the country. The Flatfish include the Halibut, Flounder, Sole, Turbot, and the Plaice. Boasting over 500 species, these unique, benthic (bottom-dwelling) fish are recognized by their flattened bodies, with their eyes to either the right side or the left side, and their "twisted" mouths. Though some of the Flounder can reach weights of up to 25-30 lbs., the "King of the Flatfish" has got to be the Pacific Halibut for its sheer brute size, with adults not uncommonly exceeding 500-600 lbs. and with Halibut over 800 lbs. not too rare a thing. Most flatfish are caught by bottom fishing, (using long-lines), trolling, and surfcasting (for Flounder).
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 PACIFIC HALIBUT\ulnone - \b0 Found in the icy waters of Alaska and the North Pacific, these fish are among the largest game fish in the world (with the biggest ones caught in very deep waters). Popular with game fishermen, those Halibut in the 10-200 lb. range can put up quite a fight and provide excellent white steaks.
\par The Pacific Halibut \i (Hippoglossus stenolepis)\i0 is the largest of all flatfish, with sizes up to 8' long and 4' across and with weights up to and over 600 lbs. Though these sizes are exceptional, it's not surprising that fishermen refer to these fish as "whales" or "barn doors." Pacific Halibut are found along the Pacific Coast from northern California to the Bering Sea, and westward to Russia and the Sea of Japan. Fresh Halibut is available nearly all year, though during the first three months of winter, they tend to be somewhat scarce.
\par Halibut retains its moisture really well while in its frozen state, and keeps its texture well when cooked. The lean flesh is very mild and sweet-tasting, with a fine-grained, dense meat that will dry out, if overcooked. Uncooked, the white flesh of Halibut should be almost translucent, not dull, and yellowish or dried out. When cooked, the snow-white meat loses its glossy appearance and is flaky and tender, though still firm - holding together well.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 STARRY FLOUNDER\ulnone -\b0 The Starry Flounder \i (Platichthys stellatus)\i0 is a resident of the North Pacific coast of America. It gets its name from the star-shaped, shiny scales on its back and can grow to about 20 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa100\cf1\ul\b\f0\fs20 SUMMER FLOUNDER\ulnone -\b0 The Summer Flounder (\i Paralichthys dentatus)\i0 is a member of the family, Paralichthyidae. This left-eyed flatfish has both eyes on the left side of its body when viewed from above, with the dorsal or top fin, up. Along with the, the Winter Flounder, and the Southern Flounder, the Summer Flounder occurs along the Atlantic coast of the U.S. from the estuarine and coastal waters from Nova Scotia to Florida. They are most abundant from Cape Cod, Massachusetts to Cape Fear, North Carolina. Within Chesapeake Bay, Summer Flounder are largely restricted to waters south of Annapolis, Maryland, but they can occasionally be found in the upper Bay.
\par
\par \pard\nowidctlpar\sa120 Summer Flounder inhabit coastal and estuarine waters from spring to fall and move offshore to depths of 100-600 feet during the winter. This migration is presumably brought on by the decreasing water temperatures and declining photoperiods that occur in the fall. This fish is easily distinguished from other species by the 5 prominent ocelli (eye spots) found just forward of the tail, though the fish may have numerous other eyespots present as well, while its belly or underside is white. Also known as the "Left-Eyed Fluke," the Summer Flounder is usually sold at around 5 lbs., though it can weigh up to 20-25 lbs. This fish is also popular in the Japanese sushi and sashimi markets\ul\b
\par \pard\nowidctlpar\sb100\sa100\ulnone\b0 Flounder are bottom-dwelling creatures that use their flattened shape, and ability to change coloration and pattern on the eyed side of their bodies, to partially burrow in the sediment, lie in ambush and wait for their prey. They are efficient predators with quick movements and well-developed teeth that allow them to capture small fishes, Squid, Sea Worms, Shrimp, and other crustaceans.
\par This excellent-eating fish that strikes hard and puts up a great fight when hooked, is also called the Southern Fluke and the Flattie. It is a left-eyed Flounder that is brownish overall, and heavily mottled with tan and white. Dark blotches mark its dorsal fin.
\par
\par The Southern Flounder can be caught from North Carolina to Central Florida (both coasts) and west to Texas, and it will frequently roam into fresh water in most rivers throughout its range. They average 2-4 lbs., but are common at up to about 6 lbs., and sometimes exceed 10 lbs. The present world record is 20 lbs., 9 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Shallow coastal areas or estuary shorelines, and common in channels.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Likes soft bottoms close to rubble, rocks or bridge pilings.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \pard\nowidctlpar\li360\ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Light spinning and bait-casting.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Live minnows and live shrimp work best, but dead baits are taken.
\par \f1\'b7\tab\f0 Jigs are the most effective lures.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SOLE\ulnone\b0 - Though there are a number of species of flatfish (which includes the Sole, Flounder, Fluke, and Plaice) that are called Sole, the true Sole \i (Solea solea),\i0 occurring in the northeastern Atlantic is the Dover Sole. Caught primarily in western Atlantic in the North Sea and off the Channel Islands, this fish is much sought after for its sweet tasting, lean, firm-textured meat.
\par Because it is flown over from Europe, Dover Sole is most often found on good restaurant menus, and more rarely, in fish markets where it commands a high price. A favorite fish at seafood restaurants, this fish sleeps during the day, buried in the sandy bottoms it inhabits, and comes out at night to feed
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 TURBOT\ulnone\b0 - The Turbot \i (Scophthalmus maximus)\i0 is a member of the Scophthalmidae family of Left-Eyed Flatfishes. Turbot are caught in both the North Atlantic and the Pacific. These scaleless fishes are broad in comparison to their length, and have numerous bony tubercules in their skin (though these may not be present in the eyed (upper) surface of the body). The adults average about 36-40" in length, and grow up to about 30-35 lbs., though the females are larger than the males. Turbot are sand-colored and scaleless, with bony tubercles speckling the skin, which is usually removed before the fish is eaten.
\par \pard\nowidctlpar\sb100\sa100\kerning32 The white flesh of the European Turbot is prized for its lovely, delicate flavor. It is firm in texture and low in fat, and is most often sold \kerning0 as \kerning32 steaks, fillets and as whole fish (less common). This delicious fish with its light meat\kerning0 can be steamed, baked, grilled, broiled, roasted, saut\'e9ed and cooked in liquid with great success. Though they have a higher fat content than Flounder, they are still popular for recipes that call for Flounder or other flatfish, as fillets (frozen). Turbot\kerning32 is best prepared simply - the idea is to accent, and not to mask, its subtle flavor. It is excellent poached in dry white wine, or cooked with fresh herbs "en papillote."
\par Buying tips: Try to find Turbot that have been imported from European waters - these are of the finest quality, with the firmest and most flavorful meat. They will invariably be more expensive than non-European Turbot. Turbot is imported frozen; always look for pure white meat that is free of gaping, browning, and signs of drying. The smell should always be fresh.
\viewkind4\uc1\pard\sb100\sa100\cf1\ul\b\f0\fs20 BLACKFISH\ulnone \b0 - One thing that makes the true identification of fish by common names so difficult is that in different parts of the country, or different parts of the world, the same fish is known by a number of different names - or even more confusingly, entirely different species of fish are called by the same name. However, once one uses the correct scientific nomenclature (i.e., genus and species names) the confusion will be eliminated.
\par The Blackfish, is also known by many as the Tautog (\i Tautoga onitis\i0 ) in some areas, or the Black Sea Bass in other areas. The "Black Fish", is local to the Northeastern US and Canada, from Nova Scotia down to the Carolinas. This fish is actually a large, western Atlantic wrasse-type fish that feeds mainly on shellfish like Mussels. It averages 3-4 lbs., but some have been caught as large as 25 lbs. in weight. This popular fish has a mild flavor and pinkish white meat that turns almost a pure white when cooked. Due to its sturdy textured flesh, it is one of the few fish, that when filleted, can be grilled without falling apart on the grill. Before cooking, the skin of the Blackfish should be removed. Excellent whether grilled, broiled, saut\'e9ed or cooked with liquid.
\viewkind4\uc1\pard\sb100\sa100\cf1\ul\b\f0\fs20 TAUTOG \ulnone\b0 - Also known as Black Fish (\i Tautoga onitis)\i0 in different areas where it is popularly found. This fish is not only popular for its delicious, sweet taste and excellent, firm, lean flesh (similar to Snapper and Striped Bass), it is also renowned for the beauty of its skin, whose rich coloring (black with light coloring under each scale) is retained, whether it is cooked whole or in its filleted form. This very territorial fish is found in the Atlantic from Nova Scotia and Maine to the waters of South Carolina and Florida, it is normally caught by trawl nets, long-lines, hand-lines and in traps, at between 1-3 lbs., but grows to 5-8 lbs. The largest recorded tautog, caught off Wachapreague, Virginia in 1987, weighed 24 pounds. A slow-growing fish, the Tautog can live for more than 30 years.
\par A cold water fish, Tautog migrate seasonally inshore and offshore. However, they are year-round residents of the Chesapeake Bay, entering the Bay when water temperatures reach about 40\'ba F. Tautog are abundant in the lower Bay from autumn to spring, and the population extends as far north as the Chester River in the winter months. During the summer and perhaps in January and February, there is a population shift to more offshore locations.
\par This fish inhabits rock piles, bridge pilings, artificial reefs and old wrecks. It feeds on a variety of mollusks and crustaceans such as mussels, barnacles and crabs, which the fish crushes in its strong molars.
\par The Tautog/Black Fish is related to the Grouper family, and is one of the most important commercial Bass species. These attractive fish, which also display quite well in live tanks, begin life as males, and then become females, sometime between the ages of 2-5. Most are harvested at 1\'bd-3 lbs., and shipped live to ethnic markets in the United States and Canada. The Black Sea Bass is often confused with Striped Bass or Tautog, which is also called Blackfish. Since 1980 Tautog have become more marketable and commercial pressure has increased. Virginia reported a steady increase in commercial landings-from 1,343 pounds in 1984 to 5,337 pounds in 1993. The primary gear types for commercial harvest in the southern region are hook and line and fish pots, due to a market demand for live fish. Because they are easily located by fishermen and are slow to reproduce, Tautog populations are susceptible to overfishing
\par The Tautog has a mild, fresh, somewhat delicate flavor and a tender, but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. This fish is one of the most versatile in terms of options for preparation techniques - including roasting, broiling, pan grilling, saut\'e9ing, frying, poaching, etc. Smaller fish are also excellent steamed. The firm, lean meat cooks up snow white. Be careful handling whole fish; a jab from the dorsal-fin spines can be very painful.
\par These fish are notably hardy and hold up well as live product. They also offer excellent shelf life as fresh fish. It is typically frozen only when demand is low or the market is glutted.
\viewkind4\uc1\pard\sb100\sa100\cf1\ul\b\f0\fs20 BLACK BASS\ulnone \b0 - or Black Sea Bass (\i Centropristis striata),\i0 as it is also known, are members of the Family Serranidae, or true sea Basses and Groupers. They are typically large-mouthed, bottom dwellers that are bluish-black in color with light spots that form longitudinal stripes. Their scales are relatively large and their dorsal fin is continuous, but notched with 10 slender spines. They range from Maine to the Florida Keys and into the Gulf of Mexico.
\par Adult Black Sea Bass are considered to be a temperate reef fish. They are typically bottom-dwelling marine fishes, and are most often found on rocky bottoms near reefs, wrecks, Oyster bars, pilings, or jetties. They are predators, relying on their large mouths and swift movements to capture their prey. They typically feed on Crabs, Mussels, Razor Clams, and fishes. Although Black Sea Bass are not schooling fish, they can be found in large aggregations, around structures, or during inshore-offshore migrations. Adults migrate inshore and northward as water temperatures increase in the spring. They return to coastal and ocean waters, moving southward and offshore in the fall, as water temperatures drop.
\par Black Sea Bass support important commercial and recreational fisheries along the Atlantic coast. Commercial landings of Black Sea Bass have been fairly constant in recent years. Most commercial landings are taken from New Jersey (22%), North Carolina (24%), and Maryland (16%) in 1997. Most of the commercial fishing in Maryland is conducted less than 30 miles offshore, and is concentrated around wrecks and reefs. Commercial gear used to harvest Black Sea Bass include: otter trawls, fish pots and traps, and hook and line.
\par Black Sea Bass has a mild, fresh, somewhat delicate flavor, and a tender, but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. This fish is one of the most versatile in terms of options for preparation techniques - including roasting, broiling, pan grilling, saut\'e9ing, frying, poaching, etc. Smaller fish are also excellent steamed. The firm, lean meat cooks up snow white. Anglers should be careful handling whole fish, as a jab from the dorsal-fin spines can be very painful.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Groupers belong to the Sea Bass Family (Serranidae), one of the largest and most widely distributed families of fish. Red Grouper (\i Epinephelus morio\i0 ) is the most frequently seen Grouper in the marketplace and is valued for its availability, flavor and size. Due to the limited commercial supplies of the true Black Grouper (\i Mycteroperca sp.\i0 ), it has largely been replaced by another Grouper, (\i M. microlepis\i0 ), which offers similar edibility and value. Market size for Black Grouper is around 20 lbs., and Red Grouper is marketed at anywhere from 5-15 lbs.
\par Groupers inhabit the temperate and tropical waters from the Mid-Atlantic States and Florida to South America, Central America and the Gulf of Mexico, where they are most typically caught by hook and line.
\par Groupers have a mild but distinct flavor, somewhere between Bass and Halibut. The taste of most Groupers is similar, with slight differences in flavor and texture (depending on size), species and location of harvest. Red Grouper is sweeter and milder than Black Grouper, and many consider reds the better of the two.
\par Once the skin is removed from the fish, it's hard to tell Red and Black Grouper apart, but Black Grouper does have firmer meat in the fresh state. The raw meat of both is white and lean, with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake, and remains moist. These are \i excellent\i0 -eating fish that bottom feed on a diet of fish, shellfish and crustaceans.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 RED GROUPER\ulnone -\b0 The Red Grouper - \i Epinephelus morio\i0 - can typically be found in the waters off Florida and throughout the Caribbean, and on down to Brazil; sometimes they will range as for north as Massachusetts near the end of the summer. Easily recognized by its blotchy reddish coloring and orange-deep red mouth, this is a great game fish that is excellent eating. Though it can grow as large as 45-50 lbs. in deeper waters (75 feet, plus), smaller individuals can sometimes be found just offshore
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLACK GROUPER\ulnone\b0 - Though not as huge as the giant Jewfish (up to 8' and 1000 lbs.), this fish also gets quite big - close to 200 lbs. The Black Grouper - \i Mycteroperca sp\i0 . - is typically a tropical fish ranging from the waters off Florida, through the Caribbean and down to Brazil, with some smaller individuals wandering up the Gulf Stream as far as Massachusetts in the late summer. Like all members of the Grouper Family, the Black Grouper is excellent eating.
\viewkind4\uc1\pard\sb100\sa100\cf1\ul\b\f0\fs20 TAUTOG \ulnone\b0 - Also known as Black Fish (\i Tautoga onitis)\i0 in different areas where it is popularly found. This fish is not only popular for its delicious, sweet taste and excellent, firm, lean flesh (similar to Snapper and Striped Bass), it is also renowned for the beauty of its skin, whose rich coloring (black with light coloring under each scale) is retained, whether it is cooked whole or in its filleted form. This very territorial fish is found in the Atlantic from Nova Scotia and Maine to the waters of South Carolina and Florida, it is normally caught by trawl nets, long-lines, hand-lines and in traps, at between 1-3 lbs., but grows to 5-8 lbs. The largest recorded tautog, caught off Wachapreague, Virginia in 1987, weighed 24 pounds. A slow-growing fish, the Tautog can live for more than 30 years.
\par A cold water fish, Tautog migrate seasonally inshore and offshore. However, they are year-round residents of the Chesapeake Bay, entering the Bay when water temperatures reach about 40\'ba F. Tautog are abundant in the lower Bay from autumn to spring, and the population extends as far north as the Chester River in the winter months. During the summer and perhaps in January and February, there is a population shift to more offshore locations.
\par This fish inhabits rock piles, bridge pilings, artificial reefs and old wrecks. It feeds on a variety of mollusks and crustaceans such as mussels, barnacles and crabs, which the fish crushes in its strong molars.
\par The Tautog/Black Fish is related to the Grouper family, and is one of the most important commercial Bass species. These attractive fish, which also display quite well in live tanks, begin life as males, and then become females, sometime between the ages of 2-5. Most are harvested at 1\'bd-3 lbs., and shipped live to ethnic markets in the United States and Canada. The Black Sea Bass is often confused with Striped Bass or Tautog, which is also called Blackfish. Since 1980 Tautog have become more marketable and commercial pressure has increased. Virginia reported a steady increase in commercial landings-from 1,343 pounds in 1984 to 5,337 pounds in 1993. The primary gear types for commercial harvest in the southern region are hook and line and fish pots, due to a market demand for live fish. Because they are easily located by fishermen and are slow to reproduce, Tautog populations are susceptible to overfishing
\par The Tautog has a mild, fresh, somewhat delicate flavor and a tender, but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. This fish is one of the most versatile in terms of options for preparation techniques - including roasting, broiling, pan grilling, saut\'e9ing, frying, poaching, etc. Smaller fish are also excellent steamed. The firm, lean meat cooks up snow white. Be careful handling whole fish; a jab from the dorsal-fin spines can be very painful.
\par These fish are notably hardy and hold up well as live product. They also offer excellent shelf life as fresh fish. It is typically frozen only when demand is low or the market is glutted.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 NASSAU GROUPER\ulnone\b0 - all the Groupers are members of the Serranidae family of fishes, which also includes the tropical Ocean Perches and Hamlets. The Grouper family is quite diverse and includes many of the largest fishes that occur on tropical coral reefs. Found over corals reefs, rocky outcroppings and among the seaweed beds from the shallow, offshore waters to depths of around 100 feet, this attractive Grouper can grow to 50-60 lbs.
\par The Nassau Grouper (\i Epinephelus striatus) \i0 is readily identified by a dark "tuning fork" marking on its forehead, with a broader, second band passing through its eyes, and another dark spot that occurs on its caudal peduncle. This alternately broad-banded Grouper varies in its range of colors, from quite dark browns and grays to very pale beiges, and almost white bands that make its striping pattern almost tiger-like or bi-colored. This fish also almost always has a dark, spotted pattern around the eyes. As far as cooking techniques with Grouper go, this is the all-purpose fish - it can even be gently grilled. Broiling, saut\'e9ing, baking, pan-grilling and cooking in liquid all lend themselves well to this delicious fish.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\f0\fs20 SEA BASS\ulnone\b0 - the Sea Bass are a part of the large family of fish (Serranidae) that also includes Groupers. They are typically large-mouthed, bottom dwellers that are bluish black in color with light spots that form longitudinal stripes. Their scales are relatively large and their dorsal fin is continuous, but notched with 10 slender spines.
\par \pard\nowidctlpar\sa120
\par \pard\nowidctlpar Fished from Maine down to Florida, the Black Sea Bass,\i Centropristis striata,\i0 normally weighs from 1-3 lbs., though it can grow up to 5 lbs., and a maximum of 24-25" in length, while living to 15-20 years. Adult Black Sea Bass are considered to be a temperate reef fish. They are typically bottom dwelling marine fishes, and are most often found on rocky bottoms near reefs, wrecks, oyster bars, pilings, or jetties. They are predators, relying on their large mouths and swift movements to capture their prey. They typically feed on Crabs, Mussels, razor Clams, and fishes.
\par
\par Although Black Sea Bass are not schooling fish, they can be found in large aggregations around structures, or during inshore-offshore migrations. Adults migrate inshore and northward as water temperatures increase in the spring. They return to coastal and ocean waters, moving southward and offshore in the fall as water temperatures drop.
\par
\par Commercial gear used to harvest Black Sea Bass include: otter trawls, fish pots and traps, and hook and line.
\par
\par \pard\nowidctlpar\sa120 The Black Sea Bass has a mild tasting flavor with a white, firm texture that lends itself well to filleting and/or butterflying. It can be roasted, broiled or grilled whole, and cooked as fillets in any number of delicious ways. Many seafood lovers especially like this fish, because along with its delicious, mild taste, the "black beauty" of its skin doesn't fade, even when it is cooked.
\viewkind4\uc1\pard\nowidctlpar\cf1\f0\fs20 Parrotfish are among the most colorful of all fish found on the tropical coral reefs. These fish get their name from their unusual mouth, which is formed by their large front teeth that are fused together. The teeth's resemblance to the beak of tropical parrots earned this group the nickname "Parrotfish." These fish graze on the different algaes that cover the surfaces of rocks and the reef bottom, using their teeth to bite off pieces of stony coral. Living in coral polyp cells, are single-celled algae called Zooxanthellae (the Zooxanthellae algae are the reason why Parrotfish eat coral). The coral skeletal material eaten by the fish is crushed by the grinding action of special teeth in the Parrotfish's throat called the pharyngeal mill. This material then makes its way through the fish's digestive system and is deposited on the reef as white coral sand. It has been estimated that Parrotfish produce as much as one ton of coral sand per acre of reef each year. Aside from eating coral polyps and perhaps an occasional mollusk, Parrotfish are almost exclusively algae eaters.
\par \pard\nowidctlpar\sb100\sa100\cf1\fs20 The different types of Parrotfish can be told apart by the way in which their upper and lower teeth meet. \i Scarus\i0 \i sp\i0 . have teeth that most closely resemble a parrot's beak. The upper teeth stick out and cover up the lower. They are also large fish, sometimes reaching four feet or more, that are bright and colorful and known to swim in schools. Some male \i Scarus\i0 develop a hump on their foreheads, which is especially noticeable in the Blue Humphead Parrotfish. In the \i Sparisoma sp\i0 ., however, the upper teeth fit inside the lower teeth. They are usually small fish, under one foot in length. They are less colorful, mostly reds, browns and grays and swim alone, or in small groups.
\par In general, Parrotfish have large, thick scales, strong enough to stop a heavy spear in some species. The scales have been used to decorate basketwork and shellflower arrangements in the tropics. In Hawaii, Parrotfish are called "ohu, palukaluka and lauia" and are eaten raw. At one time, Hawaiians considered the Parrotfish so special that only royalty could touch them.
\par At night, Parrotfish do not graze, but sleep on the reef bottom - some even bury themselves in the sand like wrasses. Others, including certain species of \i Scarus\i0 , have developed the unique ability to enclose themselves in a see-through covering at night called a mucus cocoon, that provides excellent protection from night predators, such as moray eels.
\par In the late 1960's, it was found that Parrotfish, like wrasses, may undergo sex reversal. In this case, a female fish becomes a male, i.e., Parrotfish can be born male and remain male throughout their lives (primary males), or they can be born female and change sex and color to become a male (secondary males). Secondary males are bright green, blue, red and yellow. There are also some species that maintain the same colors throughout their lifetime, and if this is not confusing enough, some Parrotfish can change their colors to match the surroundings.
\par \pard\nowidctlpar\sa120 Parrotfish are excellent-eating fish, and many people will substitute Parrotfish for recipes that call for Grouper. The flesh cooks up as mild, sweet white flake.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Salt water fish only, the members of the Mackerel Family can be found throughout the temperate and tropical waters of the Atlantic, Pacific and Indian Oceans.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ATLANTIC MACKEREL\ulnone - \b0 The Atlantic Mackerel (Scomber scombrus) can be found pretty much throughout the temperate and tropical waters of the Atlantic, as well as in both the Mediterranean and Black Seas. These voracious feeders (of smaller fish) travel in huge schools, just offshore and into the deeper waters, and can grow as large as 7-8 lbs., but the more typical size of adults caught is in the 1\'bd -2\'bd lb. range
\par Mackerel is a handsome, often underrated fish, probably because it doesn't have the mild-Whitefish profile American consumers are most comfortable with. Mackerel look a lot like their cousin, the Tuna, but are smaller. These fish can attain swimming speeds of up to 70 mph when threatened by predators or other danger.
\par Mackerel travel in large schools on both sides of the Atlantic Ocean. In the Northwest Atlantic, Mackerel range from northern Carolina to southern Labrador. In the Eastern Atlantic, they are found off Iceland and northern Norway, where Europeans harvest them using freezer trawlers. The purse seine is the harvest method of choice for North American fishermen.
\par Mackerel have a rich, distinctive flavor with meat that is soft, flaky and moist. For those who may prefer, the outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. The raw flesh looks grayish and oily, but firms up nicely, becoming off-white to beige when cooked. The skin of fresh fish should have a nice sheen with small scales covering the entire body - giving the skin a rather smooth, velvety texture. The distinctive coloring of the Mackerel quickly begins to fade soon after the fish dies.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 CERO\ulnone -\b0 An attractive member of the family and somewhat similar to the Atlantic Spanish Mackerel, Cero \i (Scomberomorus regalis)\i0 are distinguished by the mostly orange (and sometimes yellow) spots and stripes along its flanks. Found ranging from as far north as Massachusetts to as far south as Brazil, and larger than the Atlantic Mackerel, Cero adults average about 5-10 lbs. though they have been caught larger than 30(+) lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 KING MACKEREL\ulnone \b0\i (Scomberomorus cavalla)\b \i0 - \b0 One of the most popular with game fisherman - both due to its renowned fighting abilities and its tasty meat, the King Mackerel can be found in huge schools from Massachusetts down to Brazil (though the largest schools are found in the warm tropical waters). Though most adults average about 10 lbs., the "King of Mackerel" have weighed in at upwards of 100 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 JACK MACKEREL\ulnone \b0\i (Trachusus declivis) \b\i0 - \b0 abundant along the long coast of California, this streamlined fish is also popular with the game fishermen. This smaller fish (under 5 lbs.) provides nice fillets.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\f0\fs20 Pompano are members of the Jack Family of fishes, and are favorites of shore anglers. This outstanding-eating fish is mostly caught off the coast of Florida, but its range extends from North Carolina through the Gulf of Mexico, to Texas. They often swim close to the shore and may be found among jetties and piers or other rock outcroppings in the inshore and near shore tropical waters of Florida and the western Atlantic. They are also frequently found in the warm temperate waters just north of Florida - especially along sandy beaches, along oyster banks, and over grassbeds, often in turbid water; they may be found in water as deep as 130 feet. Pompano are usually caught at weights of less than 3 lbs., though they have been caught up to 8 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 FLORIDA POMPANO\ulnone -\b0 The Florida Pompano \i (Trachinotus carolinus\i0 ) and the Permit are not only popular with surfcasters, but with the restaurateur and anyone else who loves a delicious, white-meat fish. These fish tend to bottom feed on a steady diet of Crabs, Shrimp, Clams and Oysters - and even Sea Urchins. A smaller fish, the average Florida Pompano weighs about 2-3 lbs. or so, while the Permit can reach weights of 50 lbs. and more.
\par \pard\nowidctlpar\sb100\sa100 Permits occur mostly offshore on wrecks and debris, inshore on grass flats, sand flats, and in channels. The Permit is most abundant in south Florida, with smaller specimens from every coastal county. They range in size from 25 lbs. (most common size) to a record of over 51 lbs. These fish feed mainly on bottom-dwelling Crabs, Shrimp, small Clams, and small fish.
\par \pard\nowidctlpar\sb100\sa100 Found in the waters off the southern Atlantic U.S. Coast and the Gulf Coast, these small, thin marine fish usually weigh no more than 2 lbs. The dorsal surface is a deep bluish-green, which fades to a silver belly; the eyes are small, the body is deep, and the tail is forked.
\par Pompano is most commonly sold as fillets. The white or off-white flesh is fine-textured, meaty, and sweet, with a moderate fat content. In fact, Pompano is considered by many to be America's finest pan fish, partly because, with its uncomplicated bone structure, it is easier to eat than most other pan fish. it is well-suited to being halved, cooked whole, or filleted. The flesh of the Pompano is sweet and firm, flaking easily when cooked, and it is excellent whether broiled, grilled, baked or pan-fried. Pompano is a fish of superior quality, and it is priced accordingly - in fact, a small, fresh, un-cleaned fish can cost as much as $6.00 and more.
\par When purchasing Pompano, look for whole fish that still look alive - with bright, unmarred skin, bright red gills and the fresh smell of the sea.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Porgys are a salt water species that are most common in the coastal areas of the Southern Atlantic and the Mediterranean Seas. They are also known under these names: Bream, Sea Bream, Scup, Pogy, Paugy, Jolthead, Fair Maid, Whitebone, and Pink, White, or Silver Snapper
\par \pard\nowidctlpar\sb100\sa100 There are about a dozen different varieties of this warm water marine fish, which ranges in size from \'bd lb. to 20 lbs. (those harvested for commercial purposes usually weigh under 3 lbs.). In the U.S., the most popular and most widely available member of the Porgy family is the Scup, which is slender and oval-shaped, with a brownish back that fades to a silvery belly.
\par The firm, flaky white flesh of the Porgy is low in fat and delicately flavorful. A bony fish, Porgy can be a bit difficult to eat for some people. Porgy and other bony fish are best roasted as the meat slips off the bones more easily, and the bones tend to soften during cooking. This is also a fine fish for baking, broiling, grilling, and pan-frying. When purchasing Porgy, whole fish should look alive, with bright, reflective skin and red gills. If the fish has not been scaled, ask your fishmonger to do this for you.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 JOLTHEAD PORGY\ulnone \b0\i (Calamus bajonado\b\i0 ) - \b0 This fish has a "metallic" yellow/blue body and has an extensive range from the New England area through the Caribbean, and on down to Brazil. This good-eating fish can grow fairly large - up to 8 lbs. Caution should be exercised with those fish caught in tropical waters as their meat may cause a fish poisoning called ciguatera, which results from the diet of those particular fish that have this type of poisoning. \b
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WHITEBONE PORGY\ulnone - \b0 The Whitebone Porgy \i (Calamus leucosteus)\i0 ranges from off the coast of North Carolina, down through Florida and into the Gulf of Mexico. It is only about half the size of the Jolthead Porgy, but is just as good eating - without the worry of ciguatera.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SHEEPSHEAD\ulnone\b0 - \i (Archosargus probatocephalus) - \i0 Another of the round, flat-bodied Porgys, the Sheepshead is readily identified by the 5-6 broad dark stripes that run dorso-ventrally along its white, gray or yellowish sides. This popular, excellent-eating salt water fish, is also regionally known as the Convict Fish and the Baitstealer. Found close inshore, this fish is a voracious eater with very strong protruding teeth, and tough, thick lips that enable it to eat all kinds of shellfish (Mollusks and Crabs), including barnacles that are found on rocks and pilings. Widely distributed from New York to the Florida Keys, Sheepshead are caught up to 15 lbs. (current world record is 21 lbs.), but are much more common at 1-7 lbs., and are sold whole, split and filleted. This delicious-eating fish has a sweet taste and firm, white flesh when cooked (typically roasted (whole), or pan-fried).
\par In spite of its appearance, this fish actually presents a challenge to hook - because it has such a gentle bite. Nevertheless, it puts up an excellent fight when caught. Because the Sheepshead's favorite diet consists of shellfish, shellfish (Shrimp, small Crabs, Crayfish, Mussels, Oysters or any other good, natural marine bait, are the baits of choice amongst serious anglers. Catch these fish with stout baitcasting and spinning outfits.
\par \pard\nowidctlpar The Sheepshead can be found along most of the Gulf and East coast regions; it will also roam far upstream into fresh water areas.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 This marine fish is fairly ubiquitous around docks or piers, shell bars, or in virtually any hard-bottom areas where Crabs hide or Barnacles may be found. When they wander into fresh water habitats, their primary food of choice is Crayfish.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Stronger bait-casting and spinning set-ups.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Natural baits, especially live shrimp, glass shrimp, any of the smaller crabs, crayfish, etc., as well as the meat of oysters, mussels, clams and marine worms.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 With the more than 300 species of Shark worldwide, only one is commercially valuable for its meat - the Mako Shark, which is found worldwide in both tropical and temperate waters. Along with Skates and Sting Rays, Sharks are unique among fish because their skeletons are made of cartilage instead of bone, and in most species, their scales (placoid) are actually denticles - small tooth-like structures - making their skin more like sandpaper than smooth.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 MAKO SHARK\ulnone - \b0 Probably the fastest swimming of all Sharks, the Mako can reach lengths exceeding 12 feet and weights over 14-1500 lbs. Makos are the only Shark considered good-eating because it is the only Shark that doesn't excrete ammonia through its muscles and skin. Delicious Mako steaks can be substituted in almost any recipe calling for Swordfish.
\par Because they feed on some of the world's fastest Tunas and billfish (Marlin, Swordfish, etc.), the Mako Shark is at the very top of the marine food chain, making it among the best-tasting of the hundreds of Shark species around the world. There are two Mako species: \i Isurus oxyrinchus\i0 , the Shortfin Mako, and \i I. paucus\i0 , the Longfin Mako. \i Oxyrinchus\i0 is the more common of the two, and is the more commercially significant species, as well.
\par Mako Sharks are harvested from subtropical or temperate waters worldwide, while the U.S. fisheries exist off Southern California, in the Gulf of Mexico off Florida and following the Gulf Stream north to New England. Makos are usually taken as a by-catch of long-line fishing vessels. While this Shark's maximum weight is about 1,500 lbs., the average market size is only 125 lbs.
\par Mako Shark makes an excellent alternative for recipes calling for Swordfish, and is sometimes mislabeled and sold as such. However, the two are easily distinguished: the skin of the Mako will feel like sandpaper, while the skin of the Swordfish will be smooth. Mako Shark meat is moist and slightly sweet, with a full-bodied, meaty taste. The flesh of the Mako is moister and the meat is not as sweet as Swordfish. Fresh, raw Mako is very soft and an ivory-pink to a muddy, reddish color that turns white and firm when cooked. While the lean, dense meat looks very similar to Swordfish, it lacks the whorls of the Swordfish steak.
\viewkind4\uc1\pard\keepn\nowidctlpar\s1\sa120\cf1\f0\fs20 Found in the same grouping as Sharks, due to their cartilaginous skeletal systems, Skates and (Sting) Rays are distinguished by their dorso-ventrally flattened bodies, and wide, wing-like pectoral fins and elongated tails. These fish have their eyes on the dorsal (top) surface, and their mouths and gills on the ventral (bottom, or stomach) surface. They often rest on the bottom with a layer of stirred-up sand covering them as a camouflage. Almost all members of this family (Rajidae) are bottom feeders with diets consisting primarily of shellfish, crustaceans and small fish, though the largest of all rays - the Manta or "Devil" Ray is exclusively a plankton feeder.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BARNDOOR SKATE\ulnone\b0 \i (Dipturus laevis)\i0 \b -\b0 One of the more popular skates is the "Winter" or "Barndoor" Skate, found from Newfoundland, Canada down to North Carolina. As long as 5' and weighing up to 40 lbs., the flesh of this fish is excellent eating.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 While the majority of the over 200 (+) species of Snapper inhabit the tropical waters of the world, several species can be found in the warmer temperate waters off the coast of the US. These versatile fish are popular worldwide for their delicious white meat that makes excellent steaks and fillets. They are much sought after among spear fishermen and anglers.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 RED SNAPPER\ulnone\b0 - \b \b0\i (Lutjanus campechensus) - \i0 One of the most popular eating fish worldwide, virtually all of the various species of Red Snapper have a delicious white meat. The smaller fish make excellent fillets and the larger ones make great steaks. The American Red Snapper can be found in large, bottom-swimming schools from the Carolinas on down through the Gulf of Mexico, and can weigh as much as 30-35 lbs. Juveniles occur over sandy or muddy bottoms, and are often taken in Shrimp trawls; adults may live more than 20 years, and attain 35 lbs. or more; sexual maturity attained at age 2.
\par Today, the name Red Snapper has been applied to almost any fish that is red in color. However, the FDA has declared that only the American Red Snapper, \i L. campechanus\i0 , can be legally shipped interstate bearing the authentic Red Snapper label. As an example, use caution when purchasing "Snapper" on the West Coast, as it could actually be Rockfish - a fish with a completely different taste and texture.
\par Red Snappers grow to weights up to about 50 lbs., though fish in the 4-6 pound range are the most common. Fish weighing 2-4 lbs. have a metallic, pink skin, but as they grow larger, their skin becomes increasingly red. Though many of the other Snapper species are good eating, they don't have the identifying red skin and red eyes and large, canine-like teeth (which give this fish its "Snapper" name) of the American Red Snapper.
\par This species is found ranging from as far north as Massachusetts, but mostly from North Carolina down to Florida's "Snapper Banks" and into the Caribbean," then off the coasts of Texas and Louisiana and on down to the Campeche Bank, off Mexico. Snapper are caught with long-lines and also by traps and trawls.
\par Red Snapper are schooling fish and are very important game fish, as well as commercial fish. They can be caught year-round in Louisiana; they do not migrate at all and can sometimes live for years in the same areas. Their love of structure makes Louisiana's numerous offshore oilrigs excellent places to look when fishing for Snapper. Red Snapper are commonly caught in water from 60' to 300' feet deep, but this doesn't mean that they will be on the bottom. It's a good idea to start fishing shallow since they will often be only 30 feet deep, although they are in water much deeper. They often move to shallower waters in the winter.
\par The meat of the Red Snapper is lean and moist, with a sweetly mild, distinctive flavor and with a lean, moist texture. The semi-firm meat is pinkish, with yellow tones, in a raw state, turning somewhat lighter when cooked. Red Snapper skin is a deep red along the back, fading to a pinkish-red on the belly and undersides. To aid in identification, domestic American Red Snapper is almost always sold with its distinctive reddish (rose-colored) skin on.
\par Since the Red Snapper feeds on smaller fish, squid, shrimp and eels, choose these natural baits to catch this fish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 GRAY SNAPPER\ulnone - \b0\i (Lutjanus griseus) - \i0 One of the smaller members of the Snapper family, the Gray Snapper, also regionally known as Mangrove Snapper, grows to about 15 lbs. and occurs all the way from Massachusetts to Brazil, and is also found clear across the Atlantic to the coasts of Western Africa. This fish is mostly a dark, greenish-gray dorsally and white underneath, with many individuals also bearing an overall reddish-mahogany tint. These fish have a blackish line that bisects the eye and runs from the snout, back to the dorsal fin, and which darkens even further when the fish pursues food or is agitated. Though this fish is excellent eating, most people still seem to prefer the Red Snapper, if presented with a choice between the two.
\par The Gray Snapper is a strong fighting, hard striking fish that averages from 6-12" in fresh water and from 5-6 lbs. up to 15 (+) lbs. when caught in salt water. The current world record is 17 lbs. These fish can be caught using a pole, light spinning gear, and sometimes, even flies. Since Snapper generally live on shrimp, they make the best bait, along with other cut baits and even small lures, like jigs. Until hooked, these wary fish may sometimes avoid striking, unless live minnows or shrimp are offered.
\par \pard\nowidctlpar
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Like to remain close to rocks, oyster bars, submerged limbs or mangrove roots.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles, light spinning or light baitcasting set-ups. Can also be caught fly-fishing.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 In murky water, Snappers will often take live shrimp, pieces of shrimp, cut baits and small lures such as jigs and tiny crankbaits. Streamer flies also work well.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 In clear water, this really cautious fish may only take small live minnows or shrimp.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 MUTTON SNAPPER\ulnone - \b0\i (Lutjanus sp.) - \i0 The Mutton Snapper is not only one of the most common of the Snapper species, it is also one of the most attractive with its blue facial stripes, blue and red pelvic and anal fins and green, red and golden-tan body. Ranging as far north as Massachusetts and as far south as Brazil, this is a common and popular game fish with fisherman in the coral reef areas off Florida and the Caribbean. Though the more common weight of the Mutton Snapper is in the 5-15 lb. range, adults can be caught weighing well over 20 lbs. These fish are mostly associated with grass beds, mangroves, and canals; larger adults can occasionally be found on offshore reefs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Char, Trout and Salmon all belong to the Salmonidae family, which include some of the most important commercial, sport fish and game fish in the world. Highly popular both as trophy fish and on the dinner plate, these fish are well known for their delicious taste and wide-ranging versatility in many recipes. The accurate identification of the many species of Trout, Salmon and Char can be difficult at best, at times, even for experienced fishermen.
\par To add to the difficulty in identification, or nomenclature of the members of this family, many of the different Salmon species are alike in superficial coloration, with the predominant color being mostly silver. In addition, several species of sea-run Trout and Char are also silver (until their natural, identifying coloration begins to return as they swim upriver). Furthermore, whether sea-run or not, individuals of the more brightly hued members of the family normally tend to vary a great deal in coloration - the result of a number of factors that include: sex, size, season, diet and environment. Whew! No wonder these fish are so difficult to accurately identify!
\par
\par Simply distinguishing the various Trout species - from the Salmon and from the Char species is also quite difficult, because these fish's popular names have long been arbitrary and confusing. As an example, the Brook Trout and Lake Trout actually belong to the Char genus; the Rainbow and Cutthroat Trout are scientifically placed with the Pacific Salmons, and the Atlantic Salmon is closely related biologically to the Brown Trout. Scientists avoid confusion by referring to all of them as Salmonids.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ARCTIC CHAR\ulnone\b0 - (\i Salvelinus alpinus) - \i0 This wide-ranging member of family Salmonidae (this fish physically resembles the Salmon), the Arctic Char is found throughout Alaska, northern Canada, New England, Greenland, Iceland, Scandinavia, throughout northern Eurasia, the cold lakes of Russia and the British Isles; it is also successfully farmed in Iceland. In Canada, wild Arctic Char are typically harvested using gillnets, weirs and trap nets.
\par Char is prepared and cooked in much the same way as its close relatives, the Salmon and Trout. The firm flesh is an attractive rosy pink to orange in color, while the external body closely resembles that of the Salmon (its silvery skin is dappled with pink along the lateral line, and with green and blue coloration on its back and upper sides) with larger spots on it. Most of the farmed Char are harvested at 2-6 lbs., while wild caught, sea Char grow to 25 lbs. The current world record is 32 (+) lbs. The Arctic Char is also anadromous like Salmon, migrating from northern lakes to saltwater to spawn; however, instead of dying afterward like its Salmon cousin, the Char can live on for 25 years.
\par The Inuit Eskimos of Canada have enjoyed Char for hundreds of years, where they freeze the fish and eat them like "Popsicles." Wild-harvested Char come from remote, icy waters of Europe, Asia and North America. Northern Canada has long been the prime supplier of Char, with Iceland close behind with its production. These two countries are also the major suppliers of farmed Char, with the typical market size for the fish being between 2 and 8 lbs. Some farms raise pan-sized fish (weighing 8-10 ounces). Arctic Char have a distinctive, excellent flavor, somewhere between that of Salmon and Trout, but closer to Trout. The meat is moderately firm, but has a finer flake than either Salmon or Trout. A high fat content keeps the meat moist.
\par The flesh coloring of Char ranges from deep red to pale pink, with the colors being most vivid in spawning males. The taste is the same, regardless of the meat's color. Note: Arctic Char, like other anadromous fish, can have parasites, which are killed by proper freezing or cooking.
\par Since Char prefer feeding on small baitfish, spinning or light bait-casting gear will normally out- perform fly tackle in most fishing locations. However, since Char also feed on insects, fly fishing can also be quite productive. These fish readily strike bright spoons and spinners.
\par This fish is excellent-eating as early sea-run, while freshwater specimens are also quite good, especially when smoked. It is very similar to the Arctic Char, and, like the Char, can be quite variable in color. Sea-run fish are usually silvery with a pale blue back and cream spots, while freshwater specimens tend more toward dark green or brown dorsally, with multiple orange/red dots on the sides (some may have worm-like markings). The Dolly Varden can be easily distinguished from the Arctic Char by its 21 gill rakers vs 23-32 found in the Arctic Char.
\par
\par The Dolly Varden, once considered a trash fish (and a predator of Salmon), has become increasingly recognized as a superior game fish that will put up a great fight throughout its range in the Pacific Coast watersheds, and from Alaska to Oregon. In the cold Alaskan streams, this fish may grow to over 5 lbs. In the lower states, they tend to be smaller. The current world record is 19 lbs., 4 oz.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Along beaches near river mouths, and in many streams. Also inhabits lakes.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Spinning, bait-casting and fly tackle all are used with good effect.\b
\par \pard\nowidctlpar\fi-360\li720\b0\f1\'b7\tab\f0 Though some adult fish feed on insects at times, Dolly Varden are primarily fish-eaters and are best lured by live bait, streamer flies, spoons, spinners and plugs.\b
\par \b0\f1\'b7\tab\f0 Best natural baits include minnows and Salmon eggs.\b
\par While scientifically, this fish is no different from the Atlantic Salmon, to anglers who also know this fish as the Sebago Salmon and Ouananiche, nearly everything about it is different. Although color can vary in different lakes, the Landlocked Salmon is proportionately longer and usually much darker than the anadromous Atlantic Salmon, and its spots are more liberally sprinkled over the entire sides. Its background color ranges from tan to olive to dark gray.
\par
\par In fact, this excellent-eating fish has everything the anadromous Atlantic Salmon does, except size (the Landlocked Salmon averages 2-5 lbs, with fish over 10 lbs. being are fairly rare). The current world record is 19 lbs., 4 oz. Found from Canada's Maritime Provinces, New England, and New York, Maine remains the center of its popularity.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The mouths of rivers and open lakes.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Fly tackle can be used successfully for casting in the lower stretches of rivers, and for drifting or trolling in lakes.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Spinning and bait-casting tackle are excellent with either lures or live bait.
\par \f1\'b7\tab\f0 Adult Landlocked Salmon feed primarily on small forage fishes, so preferred lures are live bait, or streamer flies and spoons.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ATLANTIC SALMON\ulnone -\b0 \i (Salmo salar)\i0 depending on the number of years this fish spends at sea is the major determinant in the size it will reach (about 75 lbs. after 3 years at sea). The Atlantic Salmon is highly prized, not only for its delicious meat, but among fisherman for the skill required to catch it. Native to the northeast US and southeastern Canada, as well as northwestern Europe, the Atlantic Salmon has also been introduced to Australia and New Zealand - much to the delight of sport fisherman in those countries.
\par Atlantic Salmon lack the many common and regional names of the wild Pacific Salmon species, but the countries that farm this fish give this fish their national labels: Scottish Salmon, Norwegian Salmon, etc. The fish are typically raised in large, floating net-pens, often in open bays, to help give them a "natural" flavor. The adult Atlantic Salmon is a handsome, silver-skinned fish with green-blue to blue shading on the upper sides and darker blue on the back. Distinct black, cross-like spots are profusely scattered over the body and head above the lateral line. Breeding fish are darker in color - often green or purplish. This fish closely resembles the Pacific Coho. Farmed Atlantic Salmon are most common at around 4 lbs., but fish up to 16 lbs. are available.
\par The flavor of Atlantic Salmon is milder than that of the wild Salmon species, with meat that is moderately firm and oily, though not as fatty as that of the wild Chinook, or King Salmon.
\par The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantic Salmons' meat is a rich orange or pinkish-orange color. Atlantic Salmon retain their color when cooked and have large, moist, flaky meat.
\par \kerning32 Chinook Salmon - Also known as the King Salmon due to its size, the Chinook Salmon is most prevalent in the icy waters off Alaska, though it ranges down the northern California coast. It is also indigenous to Asia and has been introduced in many other areas of the World. It has been called the King Salmon, because it not only averages \kerning0 10-20 lbs., and 40-50 lbs. is not unusual - it has been caught \kerning32 at upwards of 120 lbs. - making it truly the KING of the Pacific Salmon species. This is an excellent-eating fish, either fresh or smoked.
\par \kerning0 Unlike other Pacific Salmon, which spend anywhere from one to three years at sea, King Salmon can stay out as long as five years before returning to the streams where they were born. These fish are harvested from central California to the Yukon River in Alaska and in Canada, primarily by trollers, but also by seine and gill-net.
\par Chinook Salmon are often known and marketed by the name of the river system from which they come. The Copper River produces excellent King Salmon; other Alaska river systems include the Kuskokwim, the Copper River and the Yukon. The return of Copper River Salmon in late May or early June marks the beginning of Alaska's wild Salmon season. Chinook Salmon is also aquacultured in British Columbia, Washington, New Zealand and Chile.
\par Chinook Salmon require a large fat reserve for their long-distance migrations. This fat reserve translates into a distinct rich, buttery flavor. The oily flesh is softer than that of other wild Salmon species, and, except for some white-meat strains of Chinook, the flesh is almost always red, never pink.
\par With their outstanding strength and size, the King Salmon is a formidable fighting fish when hooked. Though they'll seldom break the surface when caught, they have the stamina to put up quite a long-term fight to challenge even the most ardent angler.
\par In both the Pacific and the Great Lakes regions, light saltwater tackle, strong spinning rigs and baitcasting are good choices for catching the Chinook Salmon. Spinning and casting gear with heavy fly tackle are recommended for steam fishing.
\viewkind4\uc1\pard\nowidctlpar\sb240\sa120\cf1\ul\b\f0\fs20 COHO SALMON\ulnone\b0 \b - \b0\i (Onchorhynchus kisutch)\b\i0 - \b0 Also known by the names Silver Salmon, Hoopid Salmon, White Salmon, Blush Salmon, Blueback, Silversides, and Jack Salmon (though the term "Jack" actually applies to all immature male Salmon). This fish bears strong physical resemblance to the King Salmon, though, only reaching a maximum of 30-35 lbs., it is quite a bit smaller in size (current world record is 33 lbs., 4 oz.). Its territory also closely approximates that of the Chinook, or King Salmon.
\par \pard\nowidctlpar\sa120 Coho Salmon occur naturally on both sides of the Pacific - from Northern California to Alaska, and from Russia to Japan. Alaska dominates global harvests of wild Coho Salmon, which are the backbone of Alaska's Salmon troll fishery, though some fish are taken by gillnets and seines. Cohos are also farmed in floating pens in Chile and Japan. These fish have also been introduced into all the Great Lakes, though, to date, the only reproducing populations are in Lake Superior and Lake Michigan. Market-size for the Coho Salmon averages 4-12 lbs., though hatchery-raised fish are often smaller, running 2-3 lbs. apiece.
\par The Coho's size, relatively high fat-content and excellent color retention makes it a highly desirable fish. Pan-sized Coho have a delicate flavor, while fillets from larger fish have an excellent, mild Salmon taste. Interestingly, the flesh of wild Coho appears soft while fresh, but becomes firm when it is cooked. The reddish-orange meat is moderately fatty and flakes well. Since wild Coho are troll caught, it is best to avoid fish with signs of bruising.
\par The Coho Salmon is caught by deep-trolling in estuaries and the larger lakes, using large spoons, plugs and either whole baitfish or bits of fillets (these Salmon naturally feed upon Herring, Sardines and Candlefish - though in the Great Lakes their food of choice includes Smelt and Alewife). Fly casters and spin fishermen have success catching these fish with metallic lures and shiny streamers.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 PINK SALMON\ulnone\b0 \b - \b0\i (Onchorhynchus gorbuscha)\b\i0 - \b0 Found in the same waters as the Coho and Chinook Salmons, though in far greater abundance, the males of this species are readily distinguished from other Salmon by their distinct humpback during spawning season. One of the smaller of the Salmon, averaging only 3-5 lbs., its delicious meat is very popular, accounting for the lion's share of the canned pack. Pink Salmon, also known as the Humpback Salmon, mostly ends up as canned Salmon - mostly due to its appearing in huge schools during short periods of time that necessitate quick, high-volume processing. However, Pink Salmon are increasingly entering the fresh and frozen seafood markets as whole fish, steaks and fillets.
\par The male Pink's pronounced hump at breeding time has given the fish its other common name, the "Humpback." Pink Salmon can weigh up to 12 lbs. (the current world record is 13 lbs. 1 oz.), but the range of those caught commercially is generally in the 2-6 pound range. Pinks are found on both sides of the North Pacific, from Puget Sound to Alaska and from Russia to North Korea, including the Bering Sea. Though these fish are taken by gillnets, seines and by trolling, they are not farmed like a number of other species of Salmon are. Populations now in Lake Michigan occasionally reproduce with Chinooks to produce hybrids called "Pinooks."
\par
\par The Pink Salmon is a generally lean and mild-flavored fish with meat that is low in oil and small-flaked. As its name implies, this Salmon's flesh is truly pink, lacking the orange tint of other Salmon species. It also has softer meat than most other, red-fleshed Salmon, though it is still quite good smoked or canned.
\par The eggs of Pink Salmon are the second most valuable (behind those of Chums) for Salmon Caviar.
\par Catch the Pink Salmon on fly or spinning lines where they are attracted to any number of the flashy flies and lures used by Salmon fishermen.
\par The rich, red flesh of this fish is considered by many to be the best eating of all the Salmon Family, whether fresh, smoked or canned. This fish, also regionally known as the Red Salmon, Blueback Salmon and Kokanee Salmon, is a great fighter, weighing from 4-8 lbs., with the maximum at 14-15 lbs. The world record is now 15 lbs., 3 oz.
\par
\par Descriptively, the salt water Sockeye has bright, silvery sides with a bluish back and tail fin. During upstream runs, the color changes the "Red Salmon" phase, with the male having a bright red body with a green head. The female's colors are similar, but duller.
\par The Sockeye Salmon can be found from the Sacramento River drainage in California to Arctic Alaska.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Widely fished from the estuaries to far upriver during spawning runs.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Use heavy spinning and light bait-casting tackle for estuaries and big water.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Fly tackle can be productive for fishing upriver, but since these fish do not rise well, be sure to use sinking lines when fishing in deep water.
\par \f1\'b7\tab\f0 Large flies are often used in estuaries and lower reaches of rivers, but troll or drift, rather than cast. Along with spoons and other flashy metallic lures, fish flies deep (using sinkers) with spinning or bait-casting gear.
\par \f1\'b7\tab\f0 Fly-casting is popular in many upstream areas, and very bright flies work best.
\par This excellent-eating fish is a "cooperative" fish to catch that puts up quite a good fight when hooked. The Kokanee Salmon may also be regionally known as the Landlocked Sockeye and the Kennerly's Salmon. This fish is a dwarf, landlocked form of the anadromous Sockeye Salmon that typically runs about 8-12" long. While a 2 lb. fish would be considered a big one, the maximum weight might be expected to reach 5 lbs. or so.
\par
\par With a blue back, silver sides and small dots on its back and tail, breeding males will develop red sides and the females will have dingy, black sides. This fish which has been successfully and widely introduced into several other western states and some eastern lakes as well, occurs naturally in Alaska, Yukon Territory, British Columbia, Washington, Oregon and Idaho.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 In most lakes, Kokanees feed throughout the entire water column on plankton, and are often seen breaking the surface.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Pretty much any ultra-light gear, including cane and glass fishing poles.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Any good natural baits, including small insects, salmon eggs, larvae, worms and canned corn.
\par \f1\'b7\tab\f0 Tiny spinners will also catch Kokanee, especially if tipped with a bit of worm or other natural bait.
\par Also regionally known as the Dog Salmon, Calico Salmon and Fall Salmon, the Chum Salmon is good-eating, especially when smoked (though some do not consider it to be as good as other Salmon). This strong, determined fighter that can be found from Northern California to Alaska, will make long runs when caught, but it is not considered to be a very showy fish.
\par
\par Ocean Chum Salmon are a shiny blue-green dorsally, with tiny speckles. In fresh water, the males develop purple or green bars. Those colors are less vivid on females, which also have a dark streak along the lateral line. Breeding males have large teeth, and these, with the fish's pronounced, hooked snout give it its other name, the Dog Salmon.
\par
\par Most Chum Salmon run 4-10 lbs., but fish of 25 lbs. or more are fairly common (the present world record is 35 lbs).
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Estuaries and lower ends of rivers when spawning (some rivers produce good angling far inland).
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Fly and spinning.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Streamer flies and shrimp flies seem to work best; spinners and small spoons also work well.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Char, Trout and Salmon all belong to the Salmonidae family, which include some of the most important commercial, sport fish and game fish in the world. Highly popular both as trophy fish and on the dinner plate, these fish are well-known for their delicious taste and versatility in many recipes.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BROOK TROUT\ulnone - \b0 (\i Salvelinus fontinalis)\i0 -\b \b0 Talk about a fish with an expansive territory, the ever-popular Brook Trout is caught by anglers throughout North America and in many parts of South America, throughout Australia, Europe, Asia and in New Zealand in cool lakes and streams. Trophy Brook Trout have been caught as large as 14 lbs., but they normally average 3-5 lbs. (current world record is 14 lbs. 8 oz.).
\par With a body shape very reminiscent of the Arctic Char, though with its uniquely distinguishable "curly-cue" pattern on its dorsal surface, the Brook Trout is typically shaded an olive green to almost black on its back, then distinctly shades to a gray/light gray on its ventral surface. The main portion of its body also normally has clearly distinguished red spots, surrounded by bright blue halos.
\par This excellent-eating fish prefers steams that are colder (and clearer) than most other species of Trout, and some (called "Salters") even venture into the estuarian waters at the mouths of several New England and Canadian rivers.
\par Catch these strong and showy fighting fish with spinning and baitcasting outfits, as well as with fly rods (the most popular method in the Eastern US). Brook Trout will readily take minnows, leeches, grasshoppers, and, of course, worms - along with small spinners and spoons.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BROWN TROUT\ulnone - \b0\i (Salmo trutta) \b\i0 - \b0 Another widely distributed member of the Trout Family, the Brown Trout (also regionally known as the European Brown, the German Brown, or just simply as "the Brownie" ranges in weight from about 1 lb. to 30 (+) lbs. in large lakes (current world record is 40 lbs. 4 oz). Originally native to Northern Europe and Russia, this fish was introduced in both North and South America, as well as in Australia and New Zealand, where it is a highly popular species among anglers. "Browns" are among the most colorful of the Trouts, ranging from a beautiful brown to tan (or pale yellow) on the dorsal and upper lateral surfaces, and liberally covered with a mix of black, brown and red spots along its sides and gill covers.
\par The excellent-eating Brown Trout is about as popular a fish as one can catch, because they are such strong fighters and jumpers. They especially tend to congregate where they like to feed in quiet pools and smooth running waters (they tend to prefer undercut banks or areas with underwater obstacles). Today, in the Great Lakes and other large bodies of water, large numbers of Browns are caught by deep trolling.
\par This very good-eating fish, which is also known as the Western Brook Trout, Rocky Mountain Trout and the Red Spotted Char, is so similar to the Dolly Varden that many anglers and even a few scientists consider them to be the same fish. However, the Bull Trout, which is also a stubborn fighter, has a head that is longer and flatter than the Dolly's, and its eye is located higher up on the head.
\par
\par The Bull Trout is a decent-sized fish that will grow to at least 3 feet and 30 lbs., though it is normally caught from about 1-5 lbs., with the current world record being 32 lbs. This fish can be found in the waters of British Columbia, Manitoba, Washington, Idaho and western Montana. It can also be found in Oregon, northern California and Nevada.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Deep pools of very cold rivers and large lakes at higher elevations.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Bait-casting and stout spinning gear, since deep fishing produces most Bull Trout.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Fly-fishing can get results in August and September, but flies must be fished deep.
\par \f1\'b7\tab\f0 Live baitfish, cut baits, spoons, diving plugs, weighted streamers and wet flies.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 CUTTHROUT TROUT\ulnone - \b0\i (Onchorhynchus clarki) -\i0 Native to the U.S. in such areas as northern California to Prince William Sound Alaska, this widely popular, excellent-eating fish has been introduced for anglers to enjoy worldwide, and is particularly popular in the lakes and rivers of British Columbia. Commonly ranging in the 3-5 lb. range, trophy specimens of this fish have been caught at 40 lbs., and more (current world record is 41 lbs.). Cutthroat Trout can be readily identified by the red "cut throat" marking under its lower jaw. The "cut throat", along with numerous black spots on its sides, dorsal fin and tail are about the only consistently identifying features of this fish, because its coloration varies greatly from location to location - in fact there are now 4 sub-species of Cutthroat, as a result of this fish's hybridization with other species of Trout.
\par Fly fishermen catch this fish, mainly by working the smaller steams with lighter equipment. They can also be caught in creeks and ponds, and by trolling the bigger lakes. These fish tend to prefer wet flies, small streamers and nymphs, as well as worms, minnows and other natural baits.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 LAKE TROUT\ulnone - \b0 (\i Salvelinus namaycush)\i0 -\i \i0 Indigenous to Alaska, the cold territories of Canada, and on down through New England, the Lake Trout has also been introduced into the Western US and elsewhere in the world - in New Zealand, Europe, South America and South Africa. This large fish (grows to 100 lbs., and more) uses its fast-swimming, streamlined body to aggressively attack its prey. This same aggressiveness makes the Lake Trout an outstanding favorite of sports fishermen wherever they are found.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 RAINBOW TROUT \ulnone - \b0\i (Onchorhynchus mykiss)\b\i0 - \b0 Perhaps the most widely known member of the Trout Family (actually it is a member of the \ul\i Salmon\ulnone\i0 family), this beautiful fish is readily identified by the sometimes bright pink coloring on its sides, and the extensive black spotting on its sides, back and fins, though, as with other Trout, colors can vary widely from one body of water to the next. Generally, the dorsal surface (above the lateral line) is gray-blue or olive colored, and silvery ventrally. The sides, tail and dorsal fin are all covered with dark spots. The Rainbow has been caught at weights exceeding 50 lbs, though the official world record is 42 lbs. 2 oz. 2-4 lb. fish are common, with individuals over 20 lbs. also being caught regularly in the larger lakes.
\par Trout represent the oldest aquaculture industry in North America, dating back to the first Trout hatchery in the 1880s. Today, Idaho accounts for up to 70% of the Rainbow Trout raised in the United States. All Rainbow Trout sold domestically are farmed, either in concrete raceways, or in earthen ponds. Steelhead Trout are a seagoing strain of Rainbows, with "Rainbow" usually referring only to freshwater fish. Farm-raised Rainbow Trout reach a market size of 8-10 ounces in about 12 months. The Rainbow Trout is the one member of this large family, that more than any other Trout species, adapts well to warmer waters - thus enabling it to greatly increase its range.
\par The Rainbow Trout is a favorite with fishermen because they tend toward exceptional strength and are also great jumpers. These fun fish can be caught with virtually any decent equipment -from bamboo poles, to fly tackle, to baitcasting, and even to heavy spinning when trolling the bigger lakes. These fish can be smart and elusive, but will take almost all of the natural baits - including small fish, and will accept small spoons and spinners, trolling plugs, dry and sinking flies, etc.
\par Rainbow Trout meat is mild, with a good to excellent, delicate, "nut-like" flavor. The flesh is tender, flaky and soft, and either white, pink or orange in color. When the meat is cooked, it flakes delicately. Trout aquaculture feed can contain pigments (astaxanthins and canthaxanthins) to produce desired flesh colors like pinks and oranges. When purchasing fillets, they should be firm, resilient and have a fresh appearance; the skin of the Rainbow Trout should be dark, shiny and have a slippery feel to it. Always avoid frozen fish that look dried out or have a grayish flesh.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Golden Trout\ulnone\b0\caps0 \i (Oncorhynchus aguabonita)
\par \i0
\par This excellent-tasting, spirited-fighting fish is sometimes also called the Creek Trout or the Kern River Trout.
\par
\par Usually weighing in at less than 1 lb., the Golden Trout can reach up to several pounds in lakes, with the present world record being 11 lbs. One of the more beautiful Trout in appearance, it is dorsally an olive green that ventrally shades to gold, and then to a yellowish coloring on its belly. A series of dark olive oval or round spots runs along its sides from behind the gills to its tail, beneath a full-length red stripe. Smaller dark spots are on the tail, dorsal fins and upper body.
\par
\par The Golden Trout was originally native to Volcano Creek, off the Kern River in the high Sierras of California, but has since been transplanted to other creeks, rivers and lakes in the high country of California and other western states.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The pure strain thrives only at elevations of about 6,000 feet or more, but since this fish will hybridize readily with both Cutthroat and Rainbow Trout, the hybrids can be caught at lower elevations today.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The lightest fly and ultra-light spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Tiny flies (#'s 12-18) are best, with nymphs being the most dependable.
\par \f1\'b7\tab\f0 Spin fishermen mostly use flies with bubbles, or very tiny in-line spinners.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 STEELHEAD TROUT\ulnone\b0 - \i (Onchorhynchus mykiss)\b\i0 - \b0 Actually a migratory or anadromous Rainbow Trout that spends time in the ocean before finally returning to the river environment to reproduce, the Steelhead's coloration is quite similar to the Rainbow's, but without an as extensive spotting or specking. The Steelhead is an important game fish and commercial species, due to its wide appealing, excellent, tasting flesh. On the Pacific coast, this fish can be found from Northern California to the icy waters of Alaska. They also occur in the main tributary streams of the Great Lakes, and smaller populations can be found in the North Atlantic. Sea Trout, with its attractive spotting pattern grow to 15 (+) lbs., and can be found from the Mid-Atlantic States to the Gulf of Mexico.\ul\b
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Swordfish, along with its close relatives, the Marlins and Sailfish, are huge fast-swimming fish, most frequently caught by trolling. They are found ranging throughout the world's tropical and other warm water.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SWORDFISH\ulnone -\b0 Found all around the world, the Swordfish, \i Xiphias gladius \i0 is one of most popular and well-known fish for its delicious steaks. Because it is so widely available - and, because a Swordfish can grow as large as 15-16 feet in length and weigh over 1200 lbs., it can provide plenty of fantastic steaks (though they generally average more like 50-200 lbs. This non-schooling fish roams temperate and tropical seas worldwide, and is hunted by more than 30 nations, where they are caught mostly by long-line, though a small amount are caught by gillnet and even by harpoon.
\par Today, the harvesting of Swordfish is governed, worldwide, by the International Commission for the Conservation of Tunas. U.S. Atlantic Swordfish fishermen operate under a strictly enforced ICCAT quota, though not all ICCAT nations observe their quotas. This fishery is conducted at night (except the harpoon fishery), with the best catches from the long-line fleet occurring on the full moon, when nights are bright and Swordfish are feeding heavily (thus, the best catches occur during the final quarter of the moon).
\par Swordfish is moist and flavorful, with a slightly sweet taste; steaks have a moderately-high oil content and a firm, meaty texture. Though the flesh color can vary from white and ivory, to pink and orange, color variation does not indicate quality; all Swordfish meat turns beige after cooking.
\par Swordfish flesh should be firm, and cut surfaces should be free of ragged edges. Discolored, dull skin is a clear sign of mishandling or dehydration. Swordfish frozen-at-sea is known as "clipper" and is considered a high-quality, less expensive product than the fresh fish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 TUNA\ulnone\b0 - family Scombridae - while many think of Tuna as that found in cans, some species of Tuna Fish can grow up to 1000 lbs., and more (Bluefin Tuna). Other species like Bigeye and Yellowfin, get as big as 4-500 lbs. or more, while Blackfin, Albacore, Bonito and Skipjack Tuna normally weigh 100 lbs., or less. Members of the same family as the Mackerel, Tuna are valuable commercial fish, ranging extensively in huge schools throughout the tropical and temperate waters of the world.
\par Not only sought after as one of the most excellent-fighting game fish, Tuna schools are hunted down by large international fishing fleets. These spectacular, streamlined fish often travel in large schools, normally close to the water's surface and offshore over the continental shelf. They are extremely strong - enabling them to swim at great speeds and put up a fantastic fight when caught on hook and line.
\par Canned Tuna is usually either Albacore (white Tuna) or Skipjack, and Yellowfin, which are canned as light Tuna, with the Albacore possibly the most valuable commercially exploited of the Tunas. Tuna steaks can be cooked like Swordfish or Mako Shark - i.e., broiled, baked, barbecued, braised, roasted, pan grilled or saut\'e9ed. Tuna's firm flesh is also excellent raw as sushi.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ALBACORE TUNA\ulnone - \i (\b0 Thunnus alalunga)\b\i0 - \b0 Also called "Longfin" Tuna, due to its exaggerated pectoral fins, Albacore tend to be more abundant in the temperate and tropical waters of the Pacific than the Atlantic. Though the average market weight is between 10 and 30 lbs., this outstanding fighting fish can reach weights of close to 100 lbs. Albacore is one of the favorite species of Tuna to be found in canned Tuna Fish, where it is best known as America's highest-grade, "white meat" canned Tuna (in fact, it's the only Tuna meat allowed to be labeled "white meat"). Albacore has also developed an outstanding reputation in both the fresh and frozen markets.
\par The Albacore has a streamlined, torpedo-shaped body with the blue and silver coloration of the other Tunas, but with longer pectoral fins. A schooling fish, Albacore is caught in tropical and subtropical waters worldwide, by trollers and long-line fishing vessels
\par Albacore has a mild, rich taste and a firm, steak-like texture, with large, moist flakes. It is one of the fattiest species of Tuna, with more of the healthy omega-3 fatty acids than the rest of the Tunas. Albacore has the lightest-color meat of all the Tunas, though it can range from red to pink, when raw. All Albacore flesh turns an off-white after cooking. Because Albacore meat is not as firm as Yellowfin or Bluefin Tuna, it is less suited for making sashimi.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLACKFIN TUNA\ulnone - \b0 (\i Thunnus atlanticus\i0 ) - Found only off the Atlantic coast of the United States, from Massachusetts and on down to Brazil, the Blackfin Tuna is one of the smallest of the Tuna Family. A favorite of saltwater sport fisherman, the Blackfin is most often caught in the 10-15 lb. range (though it will grow up to 50 (+) lbs.).
\par \pard\nowidctlpar\sb100\sa100 These Tuna have football shaped bodies, black backs, with only a slight yellow on the fins, but with yellow on the sides. Blackfin Tuna are schooling fish, and are considered an important commercial fish species. These Tuna eat squid and small bait fish. They provide excellent sport on light tackle, but are often taken when fisherman are searching for larger game. The flesh is dark but tasty, and is of commercial importance. Blackfin can be identified from other Tuna by their large eyes, and their pectoral fins, which don't extend to the second dorsal fin.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLUEFIN TUNA\ulnone - (\b0\i Thunnus thynnus) - \i0 One of the most migratory and highly prized members of the Tuna Family for its fighting spirit and delicious meat, Bluefin Tuna tend to prefer the cooler sub-tropical and temperate waters of the North Atlantic and Pacific. The "normal" 100 lb. range Bluefin travel in huge schools, though the really large Bluefin make up smaller schools, or may be found as huge, solitary individuals hunting alone. Commercial fishermen call these fish "giants" for good reason - the Bluefin Tuna is the largest of all the commercially harvested Tuna species, with a world record weight of just over 2,000 lbs., and a length of over 12 feet! Literally, over half the global catch comes from biologically separate stocks in the eastern and western Atlantic Ocean. The Mediterranean is also an historically renowned area for Bluefin Tuna.
\par Bluefin is caught in a variety of ways, including purse seine, harpoon, long-line, troll, hand-line, and rod and reel. The giant Bluefin has a blue-black upper body and silvery white coloring on the sides and belly, with fins edged in black. In spite of its potential large size, commercially caught Bluefin Tuna usually range between 200 and 400 lbs. Bluefin is graded by taking "plugs" of flesh to test for fat content and color - critical factors in the price structure. Due to its high fat content, Bluefin is especially prized as a raw product, and is marketed in three grades: Number 1, "Sashimi-grade," the freshest and fattiest, goes to the Japanese market. Number 2, next best, is "Grill Grade." Grade numbers 3 and 4 represent diminished quality fish.
\par Bluefin has the darkest and fattiest meat of any Tuna, and its uncooked meat is red. When cooked, the meat turns firm and an off-white, or ivory color. The flavor is distinctive, and the flesh has the firmness and appearance of beef steaks. Raw Bluefin meat can be soaked in brine overnight to tone down its flavor.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 BONITO\ulnone\b0 - belonging to the family Scrombridae, the Bonito (\i Sarda sarda\i0 ) is found from the Cape of Good Hope, and across to the coasts of South America in its southern range. Though it also occurs north to Nova Scotia, it is most common in the Mediterranean. This fish is blue along its dorsal surface, with 3-5, or more oblique, darker stripes (these stripes are hard to see on young fish). It has large scales (corselets) along its body. It grows to a maximum size of 3 feet and about 19 lbs. This fish is commonly confused with the Little Tunny (or False Albacore <http://www.scottsbt.com/fishids/idoff/tunny.htm>).
\par \pard\nowidctlpar\sa120 The Bonito is a strong, fast-swimming, predator in the open seas, where it travels in dense schools at depths ranging from 150 feet deep to the surface, feeding mostly on herring-like fishes and Squid.
\par Distinguished by its slender shape and large mouth, the Bonito has a steel blue back with numerous dark lines that run obliquely along its upper flanks toward the dorsal surface. Its sides and belly are silvery in color. This fish is commercially fished for its light colored meat, which is frequently canned. Anglers enjoy the Bonito not only for its great taste, but also for its reputation as a hard-fighting fish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SKIPJACK TUNA\ulnone - \b0 Found widely distributed in the temperate and tropical oceans of the Atlantic and Pacific, Skipjack Tuna \i (Katsuwonus pelamis)\i0 are one of the more moderate-sized Tunas, with weights up to 75-80 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Jacks are members of the Carangidae family. These fast-swimming, predatory fishes of the tropical reefs and open seas are found circum-globally in the warmer tropical waters. The two principal members of this family are the Greater and the Lesser Amberjack.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 AMBERJACK\ulnone\b0 - \i (Seriola fasciata)\i0 - found world-wide, this fish is a member of the Carangidae family of fast swimming, predatory fishes of tropical reefs and open seas. The (greater) Amberjack has a gray-beige head stripe that runs straight back to the first (lower) dorsal fin, and a narrow yellow band running the full length of the fish's flanks. This fish can be bluish above and silvery on the under flanks, or of a bronze tone below the yellow stripe on the sides. The Greater Amberjack is the largest Amberjack in the Atlantic, where it averages about 15 lbs., but can grow as large as 25 lbs. and more.
\par The Lesser Amberjack, found in the warmer waters of the western Atlantic is a comparatively smaller fish that reaches a maximum weight of only 8-10 lbs. The Jacks are among the best fish for grilling whole and are also quite good for baking, roasting, saut\'e9ing, and gently cooking with liquid. The Amberjack is a lean, mild tasting fish, that is sometimes difficult to find in markets, but, when available, is usually sold whole.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 There are many different species of Clams, virtually all of which are popular with seafood lovers. These sedentary bivalves (two-shelled Mollusks) can be found in the sandy or muddy shallow and deeper, cooler waters of both the Atlantic and Pacific Oceans.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 CLAMS\ulnone\b0 - Hard-shell Clams are typically sold by the dozen, while other types of Clams are sold by the pound. However you buy them, by law, they must be alive at the time of sale - as distinguished by tightly closed shells (except for Geoduck, Razor or Soft-shell Clams that naturally gape open a bit). If a Clam's shells gape a bit, they should close tightly if given a hard knock. Also, with Clams, as with other bivalves, such as Oysters and Mussels - they must be harvested from clean water areas, as established by local health authorities.
\par These Clams are rarely sold by the name "Hard-shell" or "Quohog," but instead are sold by names reflecting size.
\par \pard\nowidctlpar\fi-360\li720\sa120\tx720\f1\'b7\tab\b\f0 Littlenecks\b0 - 1-2"; the most expensive grade.
\par \pard\nowidctlpar\fi-360\li720\sa120\f1\'b7\tab\b\f0 Cherrystones\b0 - 2-3"; often eaten raw.
\par \f1\'b7\tab\b\f0 Topnecks\b0 - 3-3 \'bd"; usually used for stuffed Clams.
\par \pard\nowidctlpar\sa120 Typical species of Clams that are used in recipes include: Hard-Shell Clams or Quohogs, \i Mercenaria mercenaria, \i0 and the larger Cherry Stone Clam (most frequently chopped up for chowders, and also eaten raw), "Steamers" or Soft-Shell Clams, \i Mya arenaria,\i0 Atlantic and Pacific Razor Clams, and the Geoduck ("Gooeyduck") Clams of the Pacific Northwest - which typically weigh up to one pound or more.
\par Clams are slow growers. Littlenecks - the most tender, most expensive and most sought-after - are 2-3 years old. Cherrystones are 5-6 years old, while large Chowder Clams can be 30 years old and more.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Another of the Bivalve group of Mollusks, Oysters have a plump, meaty taste very much enjoyed by the many seafood lovers who fancy this delicious seafood. Oysters vary greatly in size, shape, taste, flavor - and name, depending on the region they originate from. In fact, after many offshore areas became over-fished, a number of species of Oyster are now commercially grown. The most commonly fished (and aquacultured) Oysters include: the Blue Point (Long Island, NY), Apalachicola (Florida), Bristol (Maine), Chincoteague (Virginia and Maryland), Chatham (Massachusetts), Caraquet (New Brunswick), and the famous Oysters of the Texas Gulf and Louisiana.
\par Oysters are among the few animals that people worldwide still eat alive and raw. In fact, they have a long history of nourishing the human race. When the first white settlers arrived on the shores of North America, one of the most impressive indications they had of the richness of the new land was the abundance, large size, and excellence of the Oysters they found there. Friendly Indians reportedly brought Oysters along with wild turkeys to the first Thanksgiving and taught the settlers how to tong the bivalves with leather, and how to dry them for winter food.
\par
\par On the eastern side of the Atlantic, Oysters have been a prized food since the pre-Christian era. The ancient Romans served large quantities at their banquets, learned to cultivate them, and even made a monetary unit, the denarius, equal in value to one Oyster. Oysters are ocean invertebrates scientifically classified as mollusks, a word from the Latin meaning "soft-bodied." Protecting their soft bodies, is a hard shell made up of two valves (shells) that are joined by a hinge and held together by a strong adductor muscle. Except in the earliest stage of their development, Oysters lack any powers of locomotion. They are found lying motionless (sedentary) on the floor of brackish bays, coves, and estuaries - usually attached to rocks or other hard, submerged objects, and are sometimes found in great clusters.\ul\b
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Today, two-thirds of the national Oyster harvest is "Eastern Oysters." While Pacific Oysters are mostly cultivated, Eastern Oysters are primarily harvested from wild beds, though they're also farmed in Long Island Sound and parts of the Atlantic coasts of Canada.
\par Because of the different conditions associated with each grow-out region - nutrients in the water, salinity levels, temperature, etc., Oysters vary in taste from one area to the nex, and often bear the name of the region where they were grown as a means of distinguishing their individual flavor attributes. The generally acceptable market size for Oysters is usually 3-4".
\par The Eastern Oyster is known for its distinctive, salty flavor and meaty texture. Oyster meats, which are somewhat fatty, should be smooth with adequate liquor (store cup-side down to retain the liquor). Eastern Oysters have a moderately deep, elongated, gray-white to gray-brown, rough, spoon-shaped shell with rose-colored streaks. Inside is a light-colored fringe (the gill) and creamy to light-brown meat. Cooked meat turns ivory in color.
\par
\par Oysters are most commonly sold fresh and by the pound, by the piece or by the dozen, or, as shucked Oysters, where they are sold by volume (pint, quart or gallon). Lastly, Oysters may be sold cooked and/or smoked in cans. Whichever way you buy your Oysters, always be sure to get them from a reliable seafood market or from a reputable restaurant - as Oysters are easily contaminated or tainted by impure water. If you purchase them live, make sure that their shells are tightly closed. To test for live Oysters, tap the shell; it should close - a sulfur odor indicates a dead Oyster. The liquid in which fresh, shucked Oysters are packed should be clear.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 This may well be the "king" of all seafood - due to the many, many ways it can be prepared and cooked, and also due to its low-fat content, firm texture and mild universal taste. Shrimp are widely occurring all over the world, including the white and brown penaeid Shrimp that are harvested off South Carolina, and on down through the Gulf of Mexico. In the US, we import other species of Shrimp from India, the Far East and many other places. However, the largest exporters of Shrimp to the US are Ecuador (mostly farmed), China and Mexico - all of whom ship head-off, frozen product to the US.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 All Shrimp caught in the Gulf of Mexico are harvested from the sea with trawl nets. Pink Shrimp are the largest Gulf species, reaching up to 11 inches. They are usually sold with their heads still on to give the impression of an even larger Shrimp, since two-thirds of the body length is in the head region.
\par Gulf White Shrimp are mostly concentrated south of the Carolinas; however, the bulk of the harvest of these Shrimp comes from the Gulf of Mexico. White Shrimp grow to 8" in length. Variations in shell color can cause White Shrimp to be confused with the Brown Shrimp indigenous to the same area, though Brown Shrimp are concentrated mostly off the Texas andLouisiana coasts.
\par Gulf Shrimp are generally flavorful and sweet, with slight variations in taste, according to the species. Pinks are tender and sweet, while Browns are firm, though considered somewhat bland. Whites, which have become the standard against which other Shrimp species - both domestic and imported - are often measured, are sweet and firm. It can sometimes be difficult to distinguish among the different Gulf species, with part of the confusion resulting from the naming of the Shrimp by colors: white, pink and brown, since a pink can look white, a brown can be gray, etc. Of course, the shells of all the species are a pinkish-red, when cooked, with the raw meats being a translucent pink to white to gray. The meat of cooked Shrimp is a pearly-white with pink and red shadings.
\par \pard\nowidctlpar Though there are over 300 species of Shrimp worldwide that have some proven commercial value, only a few species have proven important to the U.S. seafood market. Shrimp may be either wild caught or farm-raised\i \i0 (aquacultured). Wild-caught Shrimp may be found in bays, estuaries and oceans, while farm raised, or aquacultured Shrimp are grown from brood stock in carefully controlled, shallow ponds.
\par
\par Warm-water Shrimp are the most popular and plentiful Shrimp on the U.S. market. Warm-water Shrimp are typically categorized by the color of their shell (not the meat) when raw: White, Brown, Pink, and Black Tiger. Another type of warm water Shrimp is the Rock Shrimp, which received its name due to its hard shell. The more popular warm-water Shrimp can now be wild-caught or aquacultured.
\par
\par Because Tiger Shrimp are so fast growing, they have become a popular species for the aquaculture industry. Originally introduced to the U.S. Market around 1980, Black Tiger Shrimp (or Prawns) have grown phenomenally in popularity. Raised primarily in the far-eastern Asian countries, they earned their name as a result of their distinctive black-and-gray-striped shells, when raw. When cooked, the shell of a Black Tiger turns bright red. This species of Shrimp has a higher moisture content than the other species and thus, has a milder flavor and less dense texture than the other types of Shrimp. Some raw Tiger Shrimp have a bluish-shade with yellow antennae and are referred to as "Blue Tigers."
\par
\par Rock Shrimp are a deep-water relation of pink, brown, and white Shrimp that are caught throughout the year off Florida's Atlantic coast and in some areas of the Gulf of Mexico. These Shrimp are similar in size to medium-sized cold water Shrimp, with the largest size being 21-25/pound. They are typically found in the seafood markets as raw and peeled, since their tough, "rock-hard" shell is most easily removed commercially. Rock Shrimp have a sweet taste and a chewy, tender texture that has been described as a cross between wild Shrimp and Crayfish.
\par
\par Cold Water Shrimp are known by many different names, including Bay Shrimp, Tiny Alaska Shrimp, Baby Shrimp, and Salad Shrimp. Cold water Shrimp are caught in the northern waters of Greenland, Iceland, Norway, and the U.S. coasts off Alaska, Washington, Oregon, and Maine. They have a bright, reddish-pink shell whether raw or cooked and a white-reddish-pink meat. Most cold water Shrimp are found in the seafood market as cooked and peeled, and range in size from 150-500 Shrimp/pound.
\par
\par Whether saut\'e9ed, steamed, boiled, grilled, deep-fried, or stir-fried, Shrimp cook quickly due to their relative small size and high water content. Shrimp that have been cooked properly should be sweet, succulent, moist, and tender. However, Shrimp that have been overcooked will be tough and dry. Correctly calculating the correct amount of time to properly cook Shrimp is critical to really being able to enjoy their fine quality.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\b\f0\fs20 PRAWN - \b0 There is one main species of Prawn that is harvested from fresh water, the blue Prawn, \i Macrobrachium rosenbergii.\i0 Though naturally occurring in many areas of the world, most of the Prawns we use in this country are raised on aquaculture farms in Hawaii, Puerto Rico, Brazil and several states in the Southern US.
\viewkind4\uc1\pard\nowidctlpar\cf1\f0\fs20 Fresh Water Shrimp (Prawns) are characterized by bright blue shells, or, if they come from Asia, rich yellow shells with brown striped shells. One of the largest Shrimp, they can grow to over a foot long, and can weigh over a pound. Like warm water Shrimp, freshwater Shrimp may also be either wild-caught or farm-raised. When cooked, they have a very mild taste and soft, gray-white flesh. Far less plentiful than warm water Shrimp, they make up less than 1% of the total Shrimp market.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Squid are cephalopods, a word meaning "head foot." They are closely related to the Octopus (which have 8 arms), but have 8 arms and 2 long tentacles (thus belonging to the class, Decapoda - meaning 10), these cephalopod mollusks can grow to extreme lengths, though those usually found in the seafood markets typically range from 4-12" in length. They are normally sold with head, arms, tentacles and body tube intact. Squid are caught in large quantities in both the Atlantic and Pacific oceans.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\kerning32\ul\b\f0\fs20 SQUID\ulnone\b0 - More than 300 species of Squid inhabit the world's oceans, but fewer than a dozen make up 90 percent of the global catch; of them, three comprise the domestic supply. West Coast "Market Squid" \kerning0 (\i l. opalescens\i0 ) are 3-5" long; East Coast Squid, including long-finned "Winter Squid" (\i l. pealei\i0 ) and short-finned "Summer Squid" (\i Illex illecebrosus\i0 ), are a bit larger.
\par Summer Squid is the largest commercial species. West Coast Squid, found from Alaska to California, are caught with purse seines from "light" boats that lure them to the surface from depths of 60-200 feet with high-intensity lamps.
\par On the East Coast, Squid are trawled and trapped from Canada to North Carolina in coastal waters, up to 200 miles offshore. Because the domestic market prefers a white-meat product, Squid are sometimes "bleached" in a brine solution to enhance their "whiteness."
\par Cooked Squid is mild and has a subtle sweetness. The meat is firm yet tender.\i Illex\i0 Squid have large, 8-12" tubes, and are coarser than the \i loligo\i0 species. Raw Squid meat is ivory beneath a naturally speckled membrane. Cooked Squid is opaque, white and firm. Fresh or thawed Squid should be moist, shiny and ivory colored. Note: pink, yellow or purple flesh indicates deterioration.
\par Edible parts of the Squid include the arms (tentacles), the mantle (tube) and the fins (wings). The body is covered with a thin skin that may be removed before cooking. Squid ink is often used to make black pasta. Squid are often called by their Italian name, "calamari" in the eastern US, and in restaurants, where it is sold as fried "calamari rings" or as deliciously-stuffed Squid tubes.
\viewkind4\uc1\pard\nowidctlpar\cf1\f0\fs20 Cichlids, native to Africa and Latin America, with only the Rio Grande Perch naturally found as far north as the United States, are one of the largest families of freshwater fishes in the world. Today, Cichlids of various kinds are common in many parts of the country, and are becoming increasingly common - and more varied all the time.
\par
\par The source of most Cichlid introductions, especially in Florida where a wide variety of Cichlid species now thrive, has primarily been the tropical fish dealers, collectors and tropical fish hobbyists in this country. Most species have proven to be highly opportunistic, and more than a few have even managed to overcome their tropical background, readily adjusting to more temperate waters. However, as of this time, only one species of Cichlid, the Butterfly Peacock Bass, has been reared and stocked as a gamefish. Introduced by Florida's state fishery agency to the canals of South Florida, it has not only become a major sporting target, but also a biological control that helps reduce other Cichlid species. While the Peacock Bass can grow to a large size (up to 12 lbs.), most of our transplanted Cichlids are rather small and are generally considered panfish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 TILAPIA\ulnone\b0 - \i (Tilapia sp.) - \i0 Tilapia, another freshwater cichlid, trace their origins back to the Nile River in North Africa. They have been farm-raised for decades and are cultivated in warm waters the world over. They are the second-most aquacultured group of fish in the world (exceeded only by Carp). Domestically, Tilapia are cultured in the southern and western states; Costa Rica and Colombia are currently the major suppliers of frozen product. Three of the most common species cultivated in the United States are \i Tilapia nilotica\i0 , an emerald-green Tilapia known for its high yield and rapid growth; \i T. aureus\i0 , a cold-resistant strain; and \i T. mossambica\i0 , noted for its reddish skin color, which makes it popular for the live market and display tanks.
\par Legend has it that Tilapia was the fish Jesus of Nazareth multiplied a thousand-fold to feed the masses. This gave the species its frequently used name of "St. Peter's Fish" - a name by which the FDA does not allow the fish to be marketed. Whole Tilapia normally range in weight from 1-2 lbs., though some buyers prefer fish that are larger than 2 lbs.
\par Tilapia is a mild, sweet tasting, lean-meat fish with a slightly firm, flaky texture, compared by many to that of farm-raised Catfish. The raw meat is white to pinkish-white, and may have a thin layer of darker muscle tissue just below the skin side of fillets. The delicious cooked meat is white and lean with tender flakes.
\par These good-looking fish are grown to the 2-3 pound size and then sold whole, or as fresh or frozen fillets. The firm-textured, low-fat content fillets have a mild flavor and many chefs cook the fillets with the attractive skin on. They are best cooked with liquid, by roasting or broiling.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Blue Tilapia\ulnone\b0\caps0 - \i (Tilapia aurea)
\par \i0
\par The excellent-eating, beautiful Blue Tilapia is also regionally known as Nile Perch. This fish is readily identified by the powdery blue coloring on its dorsal surface and lower sides. It has a white belly with sides marked by three or four dark vertical bars and scattered small spots.
\par \ul\b
\par \ulnone\b0 Common at 2-4 lbs., and with a world record of 4 lbs., 7 oz., this fish is quite plentiful throughout the Florida peninsula, and has been introduced into several other states, including Alabama, Texas and Georgia, Colorado and Arizona.
\par \b
\par \ul Best Fishing Areas
\par
\par \ulnone\b0 The Blue Tilapia is often spotted in shallow areas of lakes, but is not really fishable, since it seldom bites any sort of bait.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Cast nets and bowfishing gear (where legal).
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Eats algae and tiny insects. Some will occasionally take a worm, corn kernel or a doughball.
\par \ulnone\b0 This very good-eating, little 4-5" (up to one foot) panfish is a gray-dark green above with tan or lighter green sides, marked by several "shadowy bars," and its head is wider than its body. However, this fishes' primary distinguishing characteristic is that the major portion of its ventral surface is a bright red in color.
\par
\par The Redbelly Tilapia occurs mainly in the Imperial Valley and nearby regions of southern California, but can now also be found in southern Arizona and has been reported in Florida.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Tends to mostly frequent drainage canals and streams, though they are also caught in the Salton Sea.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Pole, spinning, sometimes fly rods.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Typical panfish baits, such as small insects, worms, larvae and "homemade" baits, such as bread balls and corn.
\par This is a good-eating, spunky little pan fish that is best known in southern California, where it is the most commonly caught fish in the Salton Sea; it has also become well-established in Arizona, Florida and southwest Texas.
\par
\par Most weigh less than 1 lb., but 2-pounders are sometimes caught (the current world record is 2 lbs., 8 oz.). The Mozambique Tilapia has large lips and is green or gray above, shading to a greenish-yellow down the sides; the belly is yellow or white.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Found both in open water and along shorelines.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Poles fly rods, spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Takes all the pan fish baits, plus sinking flies, tiny spinners and jigs, and small popping bugs.
\par \pard\nowidctlpar
\par
\par
\par \ul\b\caps Rio Grande Cichlid\ulnone\b0\caps0 - \i (Cichlasoma cyanoguttatum)\i0 -\i \i0 is also regionally known as the Pearl Cichlid, Rio Grande Perch and the Texas Perch
\par
\par This very good-eating fish is a bluish green in color that is quite vivid on some fish, duller on others depending on which waters the fish has been taken from. Nevertheless, in virtually all members of this species, the entire fish - body and fins - is liberally sprinkled with bright turquoise spots. As with most Cichlids, adult males have a hump on the head. Most weigh in at around
\par 5-6 oz., though the current US record (Texas) is 1.5 lbs.
\par
\par The Rio Grande Cichlid has earned a reputation as a scrappy fighter, much like the Bluegill. The only Cichlid native to the United States, it originally was found only in the Rio Grande River systems of lower Texas but, as a result of introductions, it can now be found over much of the southern half of Texas. Other introductions have resulted in this fish now being found in many other locations around the country - including Central Florida, Arizona, and even in Illinois.
\par
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Shallow cover - including grassbeds and brush.
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Any and all pan fish baits work well, especially if topped with earthworms, crickets and minnows. These fish will also take small flies and poppers, as well as tiny spinners and Crappie jigs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 TILEFISH FAMILY\ulnone\b0 - this very attractive fish is also called the "Rainbow Tilefish" because it is so beautifully colored in all the shades of the rainbow. Though found from the coast off of Massachusetts and on down to the Gulf of Mexico, New Jersey is often called the "Tilefish capital" because of the number of Tilefish caught there annually. Rumor has it that this fish got its name from the fact that so many anglers fishing in New Jersey waters would throw their lines down into the water with multiple hooks on the line, along with 5 pound weights to get their lines to the bottom quickly. As soon as the weights hit the bottom, they would pull their lines up with \i each hook\i0 having a Tilefish on it - hence the name Tilefish, and the expression - "These fish must cover the ocean bottom like tiles." \ul\b
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 TILEFISH\ulnone\b0 -Tilefish \i (Lopholatilus chamaeleonticeps)\i0 are one of the more universally-appealing fishes, due to its mild, but sweet taste and flaky texture that responds well to a wide range of seasonings, flavorings and herbs. Sold as fillets and steaks, Tilefish can be broiled, baked, pan grilled, deep-fried and barbecued.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 OCEAN CATFISH\ulnone\b0 - a member of family Ariidae, the Ocean Catfish (\i Anarhichas lupus)\i0 is found off the Atlantic Coast of the US, from Cape Cod all the way down to Panama, but is increasingly abundant in its southern range. Growing to about 1 foot in length, the Ocean Catfish swims in large shoals where it frequents sandy-bottomed harbors, and feasts on a range of Crabs, Shrimp and smaller fishes. This is an interesting fish in that the males incubate the eggs in their mouths, and then, for a period of time, the young fish too - affording the young some protection until they are old enough (about 6 weeks) to head out on their own.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WHITEFISH\ulnone\b0 - a number of species of fish make up the Whitefish category, but probably the most common are those that are found in the lakes and streams throughout the US. The Lake Whitefish, \i Coregonus clupeaformis,\i0 which feeds primarily on insects and fresh water crustaceans, bears some resemblance to the Salmon. They derive their name from their streamlined bodies covered with silver-colored skin and scales. This fish is especially abundant in the cold freshwater lakes and rivers in Canada, where they are caught at weights of 5-7 lbs. They are typically sold whole, as steaks or as fillets, and are quite sweet-tasting, with firm white flesh. They are best cooked by roasting in a seasoned liquid, or by broiling and saut\'e9ing.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Whitefish are found throughout the colder lakes and streams of North America, including Alaska. These fish are so popular with sport fisherman that they are becoming endangered in some areas of the country.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 LAKE WHITEFISH\ulnone - \b0\i (Coregonus clupeaformis) -\i0 feeding primarily on small crustaceans and insects, the Lake Whitefish may also be found in some rivers and larger streams. An important commercial species, and popular fare on many home and restaurant tables, this fish is normally caught in the 2-3 lb. range, but trophy fish of 18-20 lbs. have also been caught.\b
\par This excellent-eating fish, which is an active fighter on light tackle, is also regionally known as the Grayling, American Grayling and Montana Grayling. A 2 lb. Grayling is considered a prize fish, though it occasionally can reach 4-5 lbs. (the current world record is 5 lbs., 15 oz.).
\par
\par The Grayling is easily identified by the purple or black, sail-like dorsal fin marked with rows of vivid spots. While colors vary with location, it is usually dark with an overall silvery or brassy metallic cast.
\par
\par This fish is common from west of Hudson Bay, and across northwest Canada to Alaska, and south to Central Alberta. Small populations occur in the upper Missouri River drainage of Montana.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Grayling run in schools and inhabit clear water, so they frequently can be located by sight:
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 In rivers, Grayling lurk in protected pockets behind rocks.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 In lakes, they can often be found along rocky shorelines.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\ul\b Recommended Tackle, Lures and Baits
\par \pard\nowidctlpar\fi-360\li720\sb240\tx720\ulnone\b0\f1\'b7\tab\f0 Fly fishing with light gear (# 5, or smaller), is ideal for Grayling. They are wary, but respond well to small dry flies fished on very thin leaders.
\par \pard\nowidctlpar\fi-360\li720\sb240\f1\'b7\tab\f0 Ultra-light spinning, with tiny spinners and spoons also gets good action.
\par Also regionally known as Rocky Mountain Whitefish and Williamson's Whitefish, this very good-eating fish is a real fighter that often provides good action when caught.
\par
\par The Mountain Whitefish is a silvery fish with a brown or olive-colored dorsal surface, and a high dusky-colored dorsal fin. This fish inhabits the streams and lakes of northwestern states, as well as the western Canadian provinces (chiefly British Columbia). It will typically average 1 lb., or so, though it is frequently caught at 2 lbs., or more, and may reach 5 lbs. The present world record is 5 lbs., 8 oz.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Mountain Whitefish prefer the same waters as trout, feeding on insects and larvae in the fast water of streams, and deep water of lakes. Those that inhabit lakes can be found around ledges and rocks along shorelines.
\par The very good-eating fish, which can be a scrappy fighter on light gear, is also regionally known as the Menominee, Round Fish, Frost Fish and Pilot Fish.
\par
\par The Round Whitefish is similar in color to the Mountain Whitefish, but its shape is more cylindrical and its snout is slightly more pointed. Confusion of the two species should not be a problem, because their ranges do not overlap.
\par
\par Usually weighing 1 lb. or less, and with a maximum of around 5 lbs. (present world record is 6 lbs.), this fish can be found from Ontario and Lake Superior eastward, through the border states and New England. It is also widespread in northern Canada and Alaska.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Round Whitefish inhabits many of the streams and lakes in northern Canada, but most fish are found in the southern part of the range, in deep lakes.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Fly or spinning in streams and lake margins.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Spinning in deeper waters of lakes.
\par \f1\'b7\tab\f0 They'll take nymphs and other sinking flies in streams.
\par \f1\'b7\tab\f0 In lakes, small spinners are best, especially if tipped with maggots, salmon eggs or other natural baits.
\par This very good-eating fish (especially smoked or canned) is also regionally known as the Lake Herring, Chub, Nipigon and Tulibee. It is a tough fighter on light lines, for it size. Most weigh about 1 lb., but 2-3 lb. fish are fairly common in some lakes. The present world record is 7 lbs., 6 oz.
\par
\par Though there are several quite similar species of Cisco in various northern waters, this species is the one of greatest interest to sport fishermen. It has an elongated, cylindrical body, with a blue back, silver sides and a very small mouth.
\par
\par Widespread in Canada - in the United States, the Cisco can be found from the upper Mississippi basin and Great Lakes, and then eastward to the Adirondacks and New England.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Lakes and large rivers (Cisco stay deep most of the time, but can provide a lot of fun when they're nearer the surface) - usually during late evenings in spring and summer. They're also a great fish to catch under the ice in winter.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Light fly tackle, No. 5 or less, provides the most sport. Ultra-light spinning can be used with effect, as can ice-fishing rigs.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Small minnows make the best natural bait.
\par \f1\'b7\tab\f0 Dry flies, tiny jigs, spoons and spinners.
\par The Bowfin, which is edible, but not often eaten, is also regionally known as the Grindle, Mudfish, Blackfish, and Cypress Trout. Anglers enjoy catching this fish because it puts up a great fight and is very tough to land. It is found throughout most of the eastern United States, from the Great Lakes to the Gulf of Mexico.
\par
\par The Bowfin averages 2-5 lbs., is fairly common at 6-8 lbs., and can top 20 lbs. The present world record is 21 lbs., 8 oz. This fish has a slender, stout body, with a long single dorsal fin and rounded tail. Its color is a dark brown, mottled with yellowish patterns on the side and a light colored belly. The mouth has many small, sharp teeth.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The Bowfin has rudimentary air-breathing capabilities, and often are seen gulping air at the surface in still, or even stagnant water. They'll often take baits meant for other species, including everything from worms to live baits to large lures.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Bait-casting or spinning tackle.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Will hit any sort of live or cut bait, and also nearly any kind of artificial lure.
\par This scrappy pan fish tends to be soft and bony, but can still be pretty good when smoked. Averaging less than 1 lb. (it tops out at about 2 lbs.) the current world record is 3 lbs., 13 oz.
\par
\par The Goldeye's body is deep and compressed, and is blue to green dorsally with golden identifying sides. It has a large mouth, with a lower jaw that extends to the back of its eye. The upper sides have a few scattered dark spots.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The open waters of lakes and eddies of rivers.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Fly, ultra-light spinning rigs and poles.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Natural insects and dry flies work best. A few are taken on small jigs and spoons.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Atlantic Pollock, \i Pollachius virens,\i0 is a fish that closely resembles Cod, but with spotless, darker skin. However, due to its gray-pink flesh that only turns white upon cooking, it traditionally sells at half the price of Cod. The Atlantic Pollock is caught in great quantities in the cold waters of the North Atlantic at between 4-8 lbs., though it can grow as large as 70 lbs.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 This fish is sold whole, in fillets, chunks and, sometimes in steak form. It has a mild flavor and can be baked, broiled, grilled, fried, roasted and smoked.
\par The Alaskan Pollock, \i Theragra chalcogramma,\i0 is caught in massive quantities in the icy waters of the Gulf of Alaska and the Bering Sea. This fish is normally frozen while still on the fishing boats, and then processed into Surimi. Flavorings added to the white flesh of the Pollock enable the resultant Surimi to be made to resemble Crab, Scallops and even Lobster meat.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 CUSK\ulnone\b0 are caught primarily in the waters off the coast of Maine and are sold year round, mostly in the New England area. Its firm, lean, white flesh is quite reminiscent of Cod. It is sold almost exclusively in its fillet form and can be cooked in virtually all the recipes that call for Codfish, including baking, broiling, poaching and saut\'e9ing. Cusk range in weight from 1\'bd-5 lbs. and can be purchased whole or in fillets.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 There are all kinds of Crabs available to lovers of this delicious crustacean. They can be found in bays and estuaries and the shallow waters just offshore along the Atlantic and Pacific coasts, as well as in the very deep waters off the continental shelf. While East Coast and Gulf Coast people rave about their Blue Crab and Stone Crab claws, those of the West Coast claim that the Dungeness Crab is the finest crab of all. While both Blue Crab and Dungeness Crab meat is sweet, mild and tender, many claim that Stone Crab claw meat is a delicious blend of Crab and Lobster meat. There is also the "picked crabmeat" that is sold in upwards of pint and quart containers, that can be prepared into fantastic hot and cold dishes like crab cakes and salad recipes.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 BLUE CRABS\ulnone\b0 - (\i Callinectes sapidus - means "\i0 savory, beautiful swimmer\i "\i0 ) occur in huge numbers all along the Atlantic/Eastern Seaboard, from Massachusetts on down into the Gulf of Mexico, but most commonly off the Atlantic Coast in the Chesapeake and Delaware Bay areas. They typically measure 5-9" across and live Crabs are sold by the dozen or by the piece. The ever-popular Soft-Shell (Blue) Crab is available from around May 15th to September 15th, each year. The term soft-shell comes from those Crabs that are caught within about 6 hours after they've molted their hard outer shell, before their new "soft" shell hardens. Blue tinges on dark shells and blue patches on the legs give the Crab its name. Males have blue claws; females' claws are orange-tipped.
\par Blue Crabs average 4-6" across, with shallow, compressed bodies that taper on each end. Male Crabs ("Jimmies") and immature females ("Sallies") may be taken as hardshells when their carapace measures 5". There are no size limits on mature female Crabs ("sooks"). Blue Crab is sold in both hardshell and softshell forms.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 DUNGENESS CRABS\ulnone\b0 - (\i Cancer magister)\i0 are widely occurring in the North Pacific from the coasts of Northern California to the icy waters of Alaska. Weighing in at 1-3 lbs. and up, they are popular because of their high yield of sweet, mild meat - which is delicious whether eaten hot or cold.
\par The Dungeness Crab is also known as the "San Francisco Crab," since the species has been harvested off that city since 1848. These Crabs are commonly sold live, fresh or frozen as whole "cooks" (industry shorthand for whole, cooked crab), sections, or clusters, single legs and picked meat. Only males with a minimum shell size of 6\'bc inches are harvested commercially; market size averages 1\'bd to 3 lbs. Juvenile males and females are returned alive to the sea to ensure future harvests. The Crabs are caught in circular steel traps, called pots, measuring 36-48" in diameter.
\par A world standard for premium Crab, sweet, flavorful and semi-nutty - Dungeness has been likened to the shellfish version of an artichoke heart. Some compare the Crab's meat to that of a Maine (American) Lobster, but somewhat more tender, though leg meat is slightly firmer than body meat. Live Dungeness Crabs are a purplish-brown in color; when cooked, the shell turns a bright orange-red. The cooked meat is opaque white.
\par Live Crabs that a re kept in holding tanks should appear active; their backs should not be cracked, and all legs should be attached.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SNOW CRAB\ulnone\b0 - The North American Snow Crab fishery targets three species of Snow Crab: \i Chionoecetes opilio\i0 ,\i C. bairdi\i0 and \i C. tanneri\i0 . Technically, "opilios" are Snow Crabs, and "bairdis" are Tanners.
\par Alaska's \i opilio\i0 fishery occurs in the Bering Sea and is much larger than its \i bairdi\i0 fishery. Bairdi are taken in the Bering Sea and Gulf of Alaska. The most important commercially is opilio, which is also the only specie of crab caught in \ul both\ulnone the Atlantic and Pacific. Bairdi are the largest Snow Crab, averaging 5 lbs. and measuring 3' from tip to tip. Opilio average just over 1 pound; Tanners are slightly larger, with longer, skinnier legs.
\par The Snow Crab has supported major fisheries in both Alaska and the Canadian Maritimes (where it's sometimes called Queen Crab). These Crabs are taken in traps on sandy bottom areas, in depths of 30-1,500 feet. They are smaller and less red than King Crabs, and instead of the King's three sets of walking legs, these Crabs have four sets, plus a pair of claws.
\par Snow Crab meat is sweet and delicate, with a more fibrous texture than King Crab. Texture ranges from the tender, longitudinal fibers of shoulder meat to firmer fibers of claw meat. The cooked shell is red, though not as red as that of the King Crab, running to brownish at the shoulder. The meat ranges from snow white to reddish. Snow Crab claws, legs and shoulders are cooked, and then sold fresh or frozen. Snow Crab meat is outstanding in salads or cooked according to recipe. Like King Crab, Snow Crab is marketed already cooked.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\f0\fs20 KING CRAB\ulnone\b0 - The largest of the commercially harvested Crabs, King Crabs are characterized by their spiny shells, and long, spider-like legs. Though most Crabs have 10 appendages, the King Crab has six walking legs, one large "killer" claw and one small "feeder" claw. The best meat is found in the "merus" (the upper section of the walking leg) and is marketed as "fancy."
\par
\par King Crabs grow to 6 feet, from leg tip to leg tip, and weigh from 4-10 lbs. The colors of their shells vary according to harvest location. Though red is the most common of the King Crab species, there are also blue (\i P. platypus\i0 ) and brown, or golden (\i Lithodes aequspina\i0 ) King Crabs. Red is the most marketable, primarily because of size, followed by blue and then brown. Kings are found in comparatively shallow waters (60-100 fathoms) off the shores of Southeast Alaska, and in the Bering Sea on flat, plain-like areas of the sea floor where King Crabs frequently can be found in large herds moving across vast stretches of these plains. The preferred method of harvesting these Crabs is in large 7' x 7' x 10' wire-mesh traps placed on the offshore bottoms.
\par
\par King Crab is sweet, moist and rich, and is a bit firmer than the meat of the Dungeness Crab. The body meat is also slightly flakier than the leg meat. The spiky shell of the cooked Crab leg is a bright red, while the meat is snow white with a scarlet colored membrane.
\par \pard\nowidctlpar\sb100\sa100\ulnone\b0 Softshell Crabs are Blue Crabs in their softshell forms. Hardshell Crabs are commonly boiled whole, and served still within their shells. The hard shell can be cracked either by hand or with the aid of a nut-cracker. Once the shell has been broken into, virtually all of the Crab's meat can be consumed. The meat within the body of the Crab is thick and whitish in color, while pieces from the legs are smaller and tend to be flakier. Meat from the two large claws is solid and more abundant than meat found in the smaller legs. Softshell Crabs are prepared in a different manner, with the preparation beginning as soon as the Crabs are caught. Softshell Crabs are those that have just newly molted. Crabbers will inspect their freshly caught Crabs to determine which are about to molt, and those that are about ready are separated from the rest of the Crabs, and held in shallow tanks with running sea water until they molt. These Crabs are a much sought after delicacy when in season, and as such, are much more valuable on the market than Hardshell Crabs. After being cooked the entire Softshell Crab, shell and all, can be eaten.
\par \pard\keepn\nowidctlpar\s8\ul\b
\par \pard\nowidctlpar\sb100\sa100\ulnone\b0 In the Mid-Atlantic, and especially around the Maryland area, Blue Crabs spawn from May until October. The female Crab carries millions of eggs in order to compensate for high larval mortality rates. After hatching, the Crabs mature quickly, reaching full size within twelve to eighteen months.
\par Crab "shedding" is a rapidly developing industry that lies somewhere between commercial harvesting and aquaculture. By inspecting the freshly harvested Crabs, a fisherman can determine which are within a few days of molting. These pre-molt Crabs are segregated and held in shallow tanks supplied with running water until they shed their old shells. These newly molted Crabs are called Softshells and are worth significantly more than their hard-shelled cousins.
\viewkind4\uc1\pard\keepn\nowidctlpar\s7\sa120\cf1\ul\b\f0\fs20 STONE CRAB
\par \pard\nowidctlpar\sb100\sa100\ulnone\b0 Stone Crabs (\i Menippe mercenaria\i0 or \i Menippe adina\i0 - or any of their interbreeding hybrids) have a highly nutritious meat that is considered a delicacy that is usually boiled and then served in the shell with a sauce. The delicious meat closely resembles Lobster in appearance and flavor. The Stone Crab is found along the Atlantic and Gulf Coasts, but they are commercially harvested almost exclusively in the waters off Florida. Fishery regulations specify a harvest season of October 16\super th\nosupersub to May 14\super th\nosupersub . Stone Crab claws are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell. When purchasing Stone Crab claws, the major indication of freshness is the presence of a pleasant, mild sea odor.
\par Stone Crab claws are best enjoyed chilled and accompanied with your favorite sauce (many prefer a mustard sauce) and fresh lemon.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Crawfish are freshwater crustaceans that resemble miniature Lobsters, ranging in size from 3\'bd-7" in length. With over 400 species found worldwide, 250 species occur in North America, living in rivers, lakes, swamps, canals, wetlands and irrigation ditches. By whatever regional name they are called (Crayfish in the North, Crawfish or Crawdads down South), these small Lobster look-a-likes are still found primarily in the streams and bayous of Louisiana. Due to their increasing popularity all over the country, Crawfish are now farm-grown in California, Oregon and Washington.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The most important farmed U.S. species is the red swamp Crawfish (\i Procambarus clarkii\i0 ), found in southern Louisiana, while the second is the white-river Crawfish (\i P. acutus\i0 ) from northern Louisiana. Approximately 90% of the U.S. farmed and wild Crawfish production comes from Louisiana, where Crawfish are trapped in the wild and farmed as a rotating crop in the rice fields. Crawfish are also farmed and harvested wild in other Southern states and in the Pacific Northwest.
\par In China, Crawfish are cultivated in ponds with other fish. In California, fishermen trap cool-water Crawfish in rivers that feed the Sacramento Delta. Fishermen in the Midwest trap the species in lakes. Limited amounts are also farmed in Europe.
\par Crawfish are caught and shipped to the market in tightly packed boxes, where they survive quite well for up to several days. Do not purchase dead Crawfish as their meat deteriorates quite rapidly. Just like their larger look-alike Lobster cousin, the sweet, delicious Crawfish meat - which is found mostly in the tail, is more tender and not quite as rich as Lobster meat. All Crawfish cook up brilliant red; the raw meat is grayish in color, while cooked meat should be a clean white. Most people boil Crawfish whole and just enjoy them that way, but they make excellent salads and bisques. In the South, Crawfish tail meat is coated and deep-fried where it is a very popular appetizer called "Cajun Popcorn."
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 MAHI-MAHI \ulnone\b0 - this is the Dolphin fish, \i Coryphaena hippurus\i0 - widely known by its Hawaiian name for Dolphin fish, "Mahi-mahi." Mahi-mahi is one of the most beautiful fish in the ocean because of its rich, iridescent colors. The back is an electric greenish blue, the lower body is gold or sparkling silver, and the sides have a mixture of dark and light spots. Although most people associate Mahi-mahi with Hawaii, it is found in tropical and subtropical waters around the globe, ranging throughout the tropical waters of the Pacific, in the Atlantic from Long Island, and throughout the Caribbean and Gulf of Mexico on down through Central and South America to Ecuador and Brazil.
\par Though they can be ocean-caught up to 90 lbs., this fish is normally marketed in the 5-15 lbs. weight range, in whole and fillet form - both fresh and frozen. These low-fat content fish have firm flesh and a delicious sweet taste. Initially, Mahi-mahi was a by-catch of the Tuna and Swordfish fisheries, though today, a directed long-line fishery specifically targets Mahi-mahi. "Clipper" is a term used to distinguish the highest-quality Mahi-mahi.
\par Mahi-mahi has a sweet, mildly pronounced flavor, often favorably compared to Swordfish (darker portions of meat can be trimmed away for milder flavor). The lean meat has large, moist flakes and is fairly firm in texture, though not steak-like. The raw flesh is pinkish to grayish-white, though dark along the lateral line. Cooked Mahi-mahi is off-white in color.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SEA BASS or CHILEAN SEA BASS\b0 -\b NOTOTHENIIDAE\b0
\par \ulnone Chilean Sea Bass are not really Bass but Patagonian Toothfish, a large, slow-growing species, first harvested in the early 1980's by Chilean long-liners working the continental shelf in depths of 5-6,000 feet. The Chilean Sea Bass is a member of the Nototheniidae family, where in Chile, the fish is also called \i mero, merluza negra\i0 and \i bacalao de profundidad\i0 ("Cod of the deep"). Though this fish was first harvested off the southern coast of Chile, almost to the Antarctic, its fishing range has been extended through out much of the Southern Hemisphere.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 This is a truly large fish. Headed-and-gutted, Chilean Sea Bass \i (Dissostichus eleginoides) \i0 have weighed in at 100 lbs., though the average market weight is closer to 20 lbs. Typically marketed in frozen form, "fresh" Sea Bass is nearly always "refreshed" product (frozen fish that has been thawed). However, since Chilean Sea Bass is generally frozen at sea, it is still a superior product, even when sold as "previously frozen."
\par Chilean Sea Bass has a rich, "melt-in-your-mouth" flavor. The moderately oily meat is tender and moist with large, thick flakes. The meat of raw Chilean Sea Bass is snow white. When cooked, the meat remains white, comparable in appearance to Cod. Refreshed fillets should be shiny and resilient, and frozen product should not show any freezer burn or discoloration.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SEA TROUT\ulnone\b0 - The Sea Trout, \i Cynoscion regalis, \i0 is also commonly known as the Weakfish due to the fact that when caught by hook, the weak tissues of its mouth are easily torn. This fish is caught all along the East Coast, from Massachusetts to Florida throughout much of the year. Though they are caught up to 40 lbs., they are normally sold at from 2 to 10 lbs. These good eating fish are available whole for cooking, or in fillets. The cousin to the Sea Trout is the Spotted Sea Trout, \i Cynoscion nebulosus\i0 - or Speckled Trout, as it is also known in the Southern US, where it is a highly desired fish for eating.
\par This fish, which can be caught along the Atlantic and Gulf coasts of the United States from New York to Texas, normally enters freshwater rivers only in the winter, but in some parts of Florida and Louisiana, it can be caught in backwater areas all year-round. The Spotted Seatrout is also known as the Speckled Trout, Spotted Weakfish and Speck.
\par
\par While not especially powerful, it is a showy fighter that pulls hard and thrashes at the surface. The Spotted Seatrout has a streamlined shape with a large mouth, prominent canine teeth and a dark gray back. It sides are typically silver, but may they be more gold when in fresh water. Dark spots are sprinkled liberally over the upper sides, dorsal fin and tail.
\par
\par Most catches weigh 1-3 lbs., with 6 lb. fish still fairly common in many areas. Larger ones are unlikely to be found in fresh water; the present world record is 17 lbs., 7 oz for an ocean-caught specimen.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 In fresh water, most Trout are taken in deep areas, where they seek refuge from the cold. They tend to be less active at these times, and will respond to very slow-trolling, or still fishing with natural bait.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Spinning and bait-casting outfits.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Fly tackle with sinking lines in deep situations, such as most river fishing.
\par \f1\'b7\tab\f0 Live shrimp and live small fish, and strips of cut-up fish heads.
\par \f1\'b7\tab\f0 Best lures in fresh water are sinking plugs, plastic-tailed jigs, and shrimp imitators, worked very slowly. Popping corks often enhance jig fishing.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SEA TROUT\ulnone -\b0 (\i Hexagrammus decagrammus\i0 ) - This is another of the larger Trout. Bearing strong resemblance to the Atlantic Salmon, the Sea Trout is actually a migratory form of the Brown Trout that goes to sea when it reaches about 2 years of age.
\par \pard\nowidctlpar\sb100 The spotted Sea Trout is dark gray dorsally, fading to silver at the belly. The upper body is marked with dark spots extending to the fins; the dorsal fin and tail are yellowish green. The Spotted Sea Trout are actually members of the drum family. Male Spotted Sea Trout mature at 2 years of age, while females mature at 3. Females at maturity are usually larger than the males. Spotted Sea Trout can live up to 10 years and weigh up to 16 lbs.
\par The Spotted Sea Trout is a voracious predator that feeds on a number of animals during the morning hours. They like to eat Shrimp, Crabs and fish such as Menhaden, Atlantic Croaker, Spot, Anchovies and Silversides. Adults swim in small schools with incoming tides and move into shallow areas to feed. Many fishermen troll or bottom fish for Spotted Sea Trout. Artificial lures, peeler and soft Crabs, Shrimp and live minnows are good fishing baits.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Lobsters are known throughout the world for their sweet, delicious meat. The Northern - or American cold water Lobster, \i Homarus americanus,\i0 is renowned everywhere good seafood is enjoyed. The tropical, warm water Lobster is also known as Spiny, Rock or Green Lobsters. These Lobsters lack the large front claws of the American Lobster and are prized instead for their tail meat, which can account for up to 1/3 of their body weight. There are some 30 species of Spiny Lobster found in the tropical and subtropical waters of the world. They are marketed in the United States as either warm water or cold water tails, depending upon where they were captured. At present, Brazil and the Caribbean are the main sources for warm water tails, while Australia, New Zealand and South Africa supply cold-water tails.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 AMERICAN NORTHERN LOBSTER \ulnone\b0 - This cold water Lobster is harvested in wooden traps from Labrador down to Virginia, though most that are sold in the US come from Canada, Maine and Massachusetts, as well as Rhode Island, Connecticut, New York and New Jersey. Lobsters are most frequently harvested from depths of 15-1,000 feet, in rectangular, wire-mesh traps. Market sizes range from "chickens" (1 to 1 1/8 lb.) to jumbos (over 3\'bd lbs.). A pound of meat can be extracted from four to six Lobsters weighing 1-1\'bc lbs. Lobsters are most frequently caught in the 1-3 pound range, but have been caught up to 20, 30 and even 45 lbs. in weight.
\par American Lobsters have two powerful claws - a crusher and a ripper, which should be kept banded (typically with strong rubber bands) to prevent injury to other Lobsters - or to the cook (or anyone else that handles the live Lobsters). The meatiest part of the animal is the tail, though claws, knuckles, body and small walking legs provide delicious meat, too. Live Lobsters range in color from brownish rust to bright blue to greenish brown. All Lobster shells turn bright red when cooked. The meat is white with red tinges.
\par The fairly high price of Lobsters is dictated by consumer supply and demand. Lobsters have a firm, really high quality meat that is mild and sweet in flavor; the texture is firm and somewhat fibrous - with the tail meat being firmer than that of the claws. When cooking Lobster, it is important not to let the meat dry out, as it will toughen. The most popular method of preparation remains that of boiling or steaming live Lobsters and serving them with melted butter and/or fresh-squeezed lemon juice. Another reason Lobsters are so popular is that except for the shell, gills, sac behind the eyes, pale green tomalley and vein that runs down the back of the tail, all other parts of the Lobster are edible - including all the delicious meat in the claws and legs.
\par When purchasing Lobsters, always try to select those that are kept in well-aerated salt water tanks right up until the time they are cooked (often the market you are buying from will steam your Lobsters for you), or try to get them home and cook them as soon as possible. Before paying for your Lobster, make sure it is lively and strong. Live Lobsters should be active, and their tails should curl, not dangle, beneath them. Always cook weakened Lobsters immediately and discard any dead ones.
\par \ulnone The \i Panulirus\i0 and \i Jasus\i0 species are the most valuable Spiny or Rock Lobsters commercially, with the Caribbean Lobster, \i Panulirus argus\i0 , the main warm water tail on the U.S. market, and \i P. Cygnus,\i0 from Australia, the main cold water species. Spiny or Rock Lobsters average 5 lbs. and under. Translated into tail sizes, they range anywhere from 5-22 ounces, with most sold as tails weighing 8 ounces, or less. Spiny Lobsters are captured mainly in baited traps, though they are also caught in trawls, or by divers.
\par Cold water tails tend to be more tender and succulent than warm water tails, and they shrink less during cooking. Tail meat is firm, mild and sweet. Raw tail meat is nearly translucent, with a pink, cream or whitish-gray tint, depending on the animal's diet. Cooked tail meat should be firm and snowy white with red tinges, but no dark spots.
\par When purchasing Spiny or Rock Lobster tails, always be aware of "over-glazing" - a trick used to increase the weight of the tail before it is sold. This process is normally limited mainly to warm water tails, as cold water producers usually sell their product dry, wrapped in plastic sleeves. Pacific Ocean Spiny Lobsters typically have greenish-orange shells, though those from the Atlantic are normally a reddish-brown. The shell is also a rougher texture on a cold water Lobster.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 MONKFISH (LOPHIIDAE)\ulnone\b0 - This rather unattractive fish (perhaps the ugliest of all bottom-dwelling fish), \i Lophius americanus,\i0 with very broad, depressed heads (head is as wide as the fish is long) and a cavernous mouth filled with needle-like teeth, will eat almost anything that comes within its predatory range. Its diet includes fish, shellfish and even sea gulls and other water fowl - hence its ability to weigh up to 50 lbs. or more. They inhabit sand, mud, and broken shell bottoms from inshore areas to depths greater than 2,300 ft.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Obviously not intended for the seafood display case, the whole fish rarely makes it ashore, since fishermen generally remove the tail and liver at sea and throw the rest back. Monkfish are found worldwide, but the primary harvesting areas are in the North Atlantic, from coastal Norway to the Mediterranean and from the Grand Banks to North Carolina. U.S. landed monkfish are taken by trawlers and gillnets and as by-catch from Scallop draggers. Tail meats range from 1-4 lbs. Most of the livers are exported to Japan, where they are used in soup.
\par It is primarily the tail meat that is eaten, as it produces delicious fillets with firm, white mild, slightly sweet-tasting meat. Because of its sweet taste and texture, much like that of Lobster, Monkfish is sometimes called "the poor man's Lobster." Also, Monkfish meat readily absorbs cooking flavors such as garlic, herbs, wine, tomatoes, etc., making it very popular with chefs.
\par The Monkfish's raw flesh is off-white to pale gray, covered with a blue-gray membrane, while the cooked meat is white. Do not accept tails when the edges of the meat are discolored, or when there's a fishy odor to the meat.
\par Monkfish are sometimes known as "Allmouth" since the fish is mostly head, and the head is mostly mouth.
\viewkind4\uc1\pard\nowidctlpar\ri720\sa120\cf1\f0\fs20 Available all year-around, Langostinos represent an exciting and abundant seafood source. Also known as a Squat or Mini-Lobster; the Langostino's tail meat is packed, peeled and de-veined, in 1 pound and 5 pound units that are untreated as to any additives whatsoever. Formerly this same meat was marketed as cooked and pasteurized "BARS" - gaining wide acceptance in the U.S. Production is now confined only to the raw meat, which offers a far greater variety of product applications.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 MUSSELS\ulnone\b0 - The Blue or Black Mussel, \i Mytilus edulis,\i0 is found along the Atlantic coast where they live in dense groupings from Canada to North Carolina, and in the Pacific from Alaska to California, in its wild form. As they have become increasingly popular over recent years, they have also become increasingly aquacultured, of late.
\par This bivalve Mollusk is sold commercially in the 3-4" length by the pound, fresh or frozen. Mussels are also sold cooked and shucked in cans or bottles. Their flesh is soft to firm, and the taste is considered rich and sweet with a distinctive sea flavor, somewhat like a blend of Oysters and Clams. Mussels should look and smell fresh and have tightly closed shells. Mussel meats, which range from white to orange, are plump and tender, but less soft than Clams. Color does not indicate quality.
\par If a Mussel's shell gapes open, try to pinch it shut. A Mussel that is alive will respond by shutting its shell tightly; if it doesn't close tight, discard the Mussel, along with any others that have broken shells. Always rinse well and/or scrub Mussels before cooking, and only cook Mussels that are live at the time of preparation. Discard any with shells that do not open when cooked, as they are dead.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 GREEN-LIPPED MUSSELS\ulnone\b0 - The Green-Lipped Mussel, \i Perna canaliculus, \i0 is another increasingly popular import from New Zealand, like the Orange Roughy. Their popularity comes from their attractive light brown and emerald green coloration and their delicious, plump, richly flavored orange and white flesh (t\kerning32 he flesh of the female is more a soft-blush apricot color, while that of the male is a rich pale, creamy color).
\par \pard\nowidctlpar\sa120\kerning0 Green-Lipped Mussels are farmed in New Zealand in pristine, clean water conditions and don't require any further cleaning before cooking. Unlike the Blue Mussel, the Green-Lipped Mussel's shell is slightly open in its natural state, which New Zealanders refer to as "smiling." The shell closes tightly when the mussel is subjected to stress, freshwater or rough handling.
\par Green-Lipped Mussels grow to over 8" in length, though market size is usually 3\'bd-4". Upon harvesting, live Mussels are typically cooled to about 36\'b0 F and held at that temperature throughout the shipping process. Prior to shipping, they are cleaned, hand-graded and packed within hours of harvest. These Mussels are sweet, tender, delicate, plump and juicy, and are most commonly available, individually quick-frozen, in the whole or half shell to lock in flavor. Since they are grown on ropes suspended above the seabed, they rarely contain grit or sand.
\par \pard\nowidctlpar\sb100\sa100\kerning32 Harvested originally for a very successful health supplement, the Green-Lipped Mussel industry developed unique and world-leading aquaculture systems to firmly establish this unique Mussel as the world's classiest-eating Mollusk.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 OCTOPUS\ulnone\b0 - The popular, delicious-eating Octopus is a Mollusk without a shell that occurs in the oceans and seas, worldwide. In the US, most Octopus is sold as frozen raw product, or is partially cooked and then frozen. When raw, most Octopus skin has a gray or gray/brown coloration that turns purplish when cooked, and contrasts beautifully with the solid white inner, firm, flavorful flesh.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\f0\fs20 Octopus can be found in both the waters of the Atlantic and the Pacific, up and down the coasts of Mexico, the United States and Canada. Octopus (like Squid) are cephalopods, but Octopus have eight tentacles (Squid have 10). Most Octopus are not the giant creatures we imagine them to be, usually being caught at no more than 1-2 two feet in length and weighing in at about three lbs. Baby Octopus are approximately 1-2 inches, or less in length. Octopuses have a red, brown and purple mottled skin. There are giant Octopus though, that occur in the Pacific Northwest, that reach 25', or more, from tentacle to tentacle, though these are not normally caught for the seafood industry.
\par Fresh or frozen raw Octopus is purplish or brownish-gray in color, but otherwise resembles the Octopus that are found alive in water. Cooked Octopus is also available widely and is white and purple in color. Octopus meat is very firm, slightly chewy, and yet tender, with a mild flavor.
\par Octopus is usually sold whole as either: fresh, frozen, or cooked product. Most Octopus are sold already cleaned. Smoked and canned Octopus is also available.
\par All parts of the Octopus can be eaten, except the eyes, mouth area, and viscera. It can be eaten raw, deep-fried, stewed, boiled and pickled. Japanese preparation methods call for a vigorous rubbing of the skin with salt, then boiling until it turns white. With older and larger Octopus, a longer cooking process is recommended to tenderize the Octopus - in fact, boiling for as long as two hours is not unheard of. Baby Octopus is typically cooked whole, though for a much shorter amount of time.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ORANGE ROUGHY\ulnone\b0 \i (Hoplostethus atlanticus) \i0 - this delicious fish with bright, red-orange skin and firm, white meat is caught off the coasts of Australia and New Zealand. Because this fish can be prepared and cooked in so many ways, it has become increasingly popular since it was first imported into the states in the early 1980's.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\f0\fs20 This New Zealand import, which was not "discovered" until 1975, has been gaining in popularity as an all-purpose white-meat fish. You'll find it in specialty fish markets and in well-stocked supermarkets, where its all-purpose white-fleshed fish is quite reminiscent of Ocean Perch. The meat is firm, low in fat, and mild in flavor.
\par Orange Roughy is almost always frozen immediately after it is caught, then filleted, refrozen, and exported worldwide. This excellent-eating fish is suitable for nearly all white-flesh fillet-cooking styles, such as poaching, baking, broiling, and frying.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 The Perch Family is a large family of morphologically diverse fishes, including the Perches, Zander, and the "Pike-Perch", as well as the ever-popular Walleye and Sauger.
\viewkind4\uc1\pard\nowidctlpar\sb100\sa100\cf1\ul\b\f0\fs20 YELLOW PERCH\ulnone\b0 - \i (Perca flavescens) - \i0 Yellow Perch are members of the Percidae family, and their general coloring tends to be brassy green to golden yellow on their sides and white to yellow on their ventral surface (belly). Their most distinguishing feature is 6-8 dark vertical bands that are found across their back and sides. The anal, pelvic, and pectoral fins are red to orange, with these colors being brightest in males during the spawning season. These fish are also characterized by having a dorsal fin that is completely divided into a spiny portion and a separate soft-rayed portion, as well as an anal fin with two long and slender spines.
\par \pard\nowidctlpar\sa120 On the Atlantic coast, Yellow Perch range from South Carolina north to Nova Scotia. They can also be found westward through the southern Hudson Bay region to Saskatchewan, and south to the northern half of the Mississippi drainage. Yellow Perch are generally freshwater fish, however, in Maryland, they have adapted to the estuarine waters of Chesapeake Bay and have historically been reported in all of the major tributaries and streams of that area. It is most plentiful from Minnesota to New England, and ranges as far south as Georgia. Found in fairly large numbers in the territory it occupies, most are caught weighing in at less than 1 lb. to 2 lbs. And though the current world record is 4 lbs. 3 oz., some fish are regularly caught in the 3-4 lb. The Yellow Perch typically occurs in schools, feeding on smaller fish and insects; as a result, they will take a wide variety of baits, including small minnows and earthworms, as well as sunken flies, tiny jigs and spinners.
\par \pard\nowidctlpar\sb100\sa100\ul\b
\par \ulnone\b0 Larval Yellow Perch will remain in the tributaries, but will generally migrate offshore to reduce their risk of attack from predators, and feed on zooplankton, primarily copepods and cladocerans. As juveniles, they move back to the shorelines to feed on the richer, near shore food sources. At this stage, predator avoidance has been sufficiently developed. Adult Yellow Perch inhabit slow-moving, near-shore areas where moderate amounts of vegetation provide cover, food and protection. Adults will feed on insect larvae, crustaceans, and/or small fish, depending on the forage base available. These small, freshwater fish can also be found in rivers, streams and lakes from Canada down to North and South Carolina.
\par The Yellow Perch commercial fishery has become a more important fishery since the imposition of the American Shad moratorium and increasingly strict Striped Bass regulations. Commercial fishermen catch Yellow Perch during their spawning runs, using nets set in the upper reaches of streams and tributaries. The mild tasting, flaky-textured Perch are usually prepared as fillets for cooking.
\par \pard\nowidctlpar The Silver Perch is an excellent-eating pan fish that won't put up much of a fight, but will provide the angler with some good action when hooked. Also regionally known as the Silver Trout or Yellowtail, the Silver Perch is steel blue or gray on its dorsal surface, and silvery on its sides and ventral surface. Its yellow fins and tail contribute to its other name (Yellowtail).
\par
\par This smaller fish, which averages around 6" (+), is fairly common in many estuaries along the Atlantic and Gulf coasts. During the dead of winter, the Silver Perch will wander far up coastal rivers and streams.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Deep holes and around bends of rivers, where the will often school densely.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Tule Perch\ulnone\b0\caps0 \i (Hysterocarpus traski)
\par \i0
\par This fish has been included because it's a good fish for young anglers to start with (though it can be eaten, it doesn't have much meat), and because it is the only \ul inland\ulnone species of the Surf Perch family. Found almost exclusively in Northern California, and mainly in the Sacramento River and its tributaries, the Tule Perch can be identified by its white, or dull yellow sides with interrupted oblique lines. It has a small mouth, a fairly round body and a forked tail.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Tule Perch tends to stay close to river vegetation.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Will take shrimp, small insects and bits of worm.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 WALLEYE \ulnone - \b0\i (Stizostedion vitreum)\i0 - A very popular sport fish, the Northern Walleye occurs extensively from Quebec to the Northwest Territories in Canada, and on down to Alabama in the southeastern U.S. The Walleye, which is much desired for its delicious meat, gets its interesting name from its large, glassy eyes, which glow at night when a light is shined on them. This fish can grow up to 25 lbs., though it is most typically caught in the 2-4 lb. range.
\par This, typically 1 lb. fish, which looks quite a bit like a Walleye - but smaller, is also regionally known as Sand Pickerel, Sand Pike, River Pike, Gray Pike and Jack Salmon.
\par
\par \pard\nowidctlpar\sb100\sa100\kerning32 With a world record weight of 8 lbs., 12 oz., the Sauger is easily differentiated from the Walleye by the many small spots on its forward dorsal fin (the anal and lower tail fins of the Walleye are tipped in white). The similar Saugeye is a hatchery-produced hybrid of the Walleye and the Sauger, resulting in a very popular sport fish that can now be found in the rivers and streams of Ohio and other areas.
\par \pard\nowidctlpar\kerning0
\par Like the Walleye, the Sauger has been widely transplanted and thrives in reservoirs and big natural lakes in central and eastern North America.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 By far, the best fishing can be found in the tail waters of major dams in the central and southern states, during the winter and early spring.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Since Sauger have the same habits as the Walleye, they are often caught by those fishing for Walleye.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Preferred methods are spinning and bait-casting.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Like the Walleye, Saugers take virtually any lure an angler might use.
\par \f1\'b7\tab\f0 Minnows, worms, jigs, and spinners are probably the best.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Though the Muskellunge is considered by most to be the premier catch of the Pike Family - due to its size, strength and fighting abilities, and how difficult it is for even the seasoned angler to catch, all members of this family share several common, unmistakable features: long, jaws loaded with lots of sharp teeth, and long, torpedo-like slender shapes that go along with their characteristic, real intense fighting behavior.
\par The Muskellunge or "Muskie" as it is almost always called, is the largest of the Pikes. The Northern Pike (a close relative), widely found throughout the northern United States and much of Canada, is an easier fish to catch, though it also will also put on a spectacular, jumping fight. The Tiger Muskie is actually a cross between the Muskellunge and the Northern Pike that is now being produced in good numbers in hatcheries to the delight of anglers.
\par The other members of the Pike family are also very aggressive, great battling fish when caught, though they lack the size of their bigger cousins.
\par This good-eating fish is the largest of the Pike, and may also be known regionally as the Musky, Muskie, Maskinonge or the Great Pike. It is also one of the toughest of all freshwater fish, putting up a showy, vicious fight, along with some spectacular leaps.
\par
\par Though its color may be variable, the dorsal surface is often dark gray to green. Its yellowish sides have variable markings that can be barred, spotted or plain. The tips of the forked tail are pointed. Like all the Pikes, the Muskie has a long, under slung jaw and plenty of sharp teeth. The underside of the jaw shows a series of pores (more than five on each side).
\par
\par The Muskie can be found ranging from the St. Lawrence Waterway, through the Great Lakes and Canadian border area to eastern Manitoba, and then southward from the St. Lawrence River to Tennessee and western North Carolina. This fish is quite common in the 8-30 lb. range, but it can reach 40, 50, and even 60 lbs. or more, with the current world record being 67 lbs., 8 oz.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Muskellunge is a solitary fish that likes to hide among weed beds during most of the year, until the hotter weather, when they go deeper - typically under ledges or other submerged structures.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 They can also be found in slow bends or eddying pools of rivers, close to logs or weed beds. Note: These fish will remain in a chosen spot where they can be cast to many, many times before they decide to strike.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Though strong bait-casting gear is recommended, success can be had with spinning tackle as well. Real "pros" have had some success with stout fly rods.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Top natural baits include live or rigged Suckers, as well as other fish.
\par \f1\'b7\tab\f0 Large, noisy top-water plugs, hefty jerk baits and buck tail spinners tend to be the most productive lures.
\par \f1\'b7\tab\f0 Large diving plugs, heavy spoons and live baits can be drifted for deep fish.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Tiger Muskellunge\ulnone\b0\caps0 \i (Esox lucius x. E. masquinongy)
\par \i0
\par This very good eating fish (which is frequently released when caught) is also known as the Tiger Musky and Hybrid Musky. The Tiger Muskellunge is a hybrid of the Northern Pike and the Muskellunge which, when caught is a strong, tough and showy fighter.
\par
\par Readily identified by its dark, tiger-stripe pattern (on a light background), this fish's stripes are usually more vivid than the Muskellunge, and the tips of its tail fin are rounded (the Muskellunge's are straight). The Tiger Muskellunge is a bit smaller than the Muskie, but not by much, with many caught in the 15-20 lb. range, and some caught at over 40 lbs. The current world record is 51 lbs., 3 oz.
\par
\par This fish can be caught in the same waters as the Muskellunge, but because it is easier to raise, it has been more widely introduced, especially in the South.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Catch this fish around logs, snags and weed beds, as well as the same habitats as for the Muskie.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Stout bait-casting and spinning gear; some anglers have success with fly tackle.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Splashy top-water plugs, spinners, and spoons are the best lures. The best natural baits include live suckers and other large baitfish.
\par This very good-eating, savage fighting fish that will thrash, run and jump may also be called the Northern, the Pickerel, the Jack or the Jackfish by regional anglers
\par
\par Found throughout much of Alaska, most of Canada, the states on U.S./Canada border, and then south to Nebraska and Missouri, the Northern Pike is readily identified by its dark green dorsal surface, lighter green sides and yellowish ventral region. It also has numerous, elongated yellow spots running the length of its sides, with darker markings on the dorsal and anal fins. The tail is slightly forked, with rounded tips.
\par
\par The Northern Pike is common in the 4-10 lb. range, and frequently tops 20 lbs., with the current world record being 55 lbs., 1 oz. (from Germany). The present North American record is 46 lbs., 2 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Northern Pike tend to lurk in and around weed beds, logs or ledges, but, unlike Muskies, they will frequently eagerly attack any baits and lures that are shown them.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Bait-casting, spinning and fly fishermen all enjoy catching this fish. Northern Pike also respond well to quickly retrieved flies.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 The best natural baits include all kinds of small, live fish.
\par \f1\'b7\tab\f0 The best lures include brightly colored spinners, jigs and top-water plugs.
\par \f1\'b7\tab\f0 For fly fishing, very large streamers and poppers.
\par Also regionally known as the Eastern Pickerel, Lake Pickerel, Jack and Pike, this excellent tasting (but very bony), fish puts up a great fight with a lot of jumping (after a vicious strike) for a fish its size (most common at 1-2 lbs., with some up to 4 lbs.). The current world record for the Chain Pickerel is 9 lbs., 6 oz.
\par
\par This fish is easily identified by the chain-like markings on its sides and green coloration on the dorsal surface, fading to lighter coloration on the sides. It tail is more deeply forked and the tail lobes are more pointed than the other members of the Pike Family.
\par
\par The Chain Pickerel can be found throughout the Atlantic Provinces and from New Brunswick and Nova Scotia, south to Florida. It can also be caught in Alabama and the Mississippi basin, then north to southern Missouri, Kentucky and Illinois.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Weed beds, lily pads and snags, especially in still, backwater areas.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Literally, any sort of bass tackle.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Pickerel will hit the entire gamut of bass lures, but seem to have a special fondness for spinners and spoons.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Redfin Pickerel\ulnone\b0\caps0 \i (Esox americanus americanus)\i0
\par
\par The Redfin Pickerel, also known as the Grass Pickerel in some areas, is considered excellent-eating (but bony). It is not a very big fish, and is too small to put up much resistance (most are under a foot long, with the current world record standing at 2 lbs., 4 oz.).
\par
\par To identify this fish, look for the scattered green bars that mark its sides, instead of the chain-like pattern of the Chain Pickerel. Also, its snout is shorter and comparatively wider than its cousin, and its fins are red.
\par
\par This fish occupies the same locations as the Chain Pickerel, but with wider distribution in the Midwest, where it extends to the Great Lakes states, and west to East Texas, Kansas, Oklahoma and Nebraska.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Catch this fish in small ponds, slow creeks and very shallow, grassy edges of large lakes and streams.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ROCKFISH\ulnone\b0 - Rockfish (\i Sebastes and Mycteroperca sp\i0 .) - are colorful members of the Scorpaenidae family, which is comprised of well over 300 species worldwide. Bright red in color and weighing up to 15 lbs., they are most often commercially sold at 1\'bd-5 lbs. as whole fish or as fillets. Found widely distributed in the northern Pacific from southern California to the Gulf of Alaska, the Rockfish is a valuable commercial fish that is caught in trawls and on long-lines. The high quality, mild tasting Rockfish generally fall into two categories: red-fleshed and brown-fleshed. Red-fleshed fillets are generally considered more desirable, because they are less oily and have a longer shelf life.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Many of the Rockfish species get their common names or nicknames from their skin colors - green, brown, dusky, blue, black, copper, olive, red, and so on. Also, the deeper they live (up to 300 fathoms), the brighter their coloration. Rockfish are caught by trolling, trawling, long-lining, jigging, trapping and gillnetting - either as targeted fish, or as the by-catch of other species. As Rockfish are extremely slow growing, they are quite susceptible to being over-fished.
\par With a high-quality delicate, nutty, sweet flavor, the meat of the Rockfish is lean and medium-firm in texture, with a fine flake - very similar to the meat of the Bass and Snapper families, and as such, can be similarly prepared and cooked. When purchasing Rockfish, the skin should be shiny and bright; if it is a yellow-orange color, or is wrinkled and looks too large for the fish, the fish is stale and should be avoided. The fillets shouldn't show any signs of browning, graying or yellowing.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SABLEFISH\ulnone\b0 - This blue-black to gray colored fish is commercially fished in the 5-100 pound range in the cold Pacific waters off California and up to Alaska. Because its premium-quality, sweet, moist white flesh tends to be oilier than some other fish, it lends itself well to being prepared as smoked fish, though many enjoy Sablefish steaks and fillets when they are broiled, baked or grilled. Sablefish is often labeled as Black Cod, though this fish does not belong to the Codfish family.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Sablefish \i (Anoplopoma fimbria\i0 ) is marketed year-round in a variety of forms. It is available as whole, dressed fish, usually ranging from 3-5 lbs. - as fillets, usually ranging from 8-24 oz., or in the form of Sablefish steaks. It is also available in lightly cold-smoked portions, ranging from 4 to 8 oz.; or as a hard-smoked product. Alaska Sablefish can be found in either the frozen food section, the seafood section or in the meat departments of supermarkets, grocery stores or in specialty seafood stores.
\par This versatile fish is highly adaptable to a number of different cooking methods. It can be successfully baked, broiled, microwaved, poached, saut\'e9ed or steamed. Sablefish is also outstanding as smoked fish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 SCALLOPS\ulnone\b0 - The Scallop, like the Oyster, is a bivalve Mollusk, but unlike the Oyster, the Scallop is an active swimmer. By snapping its shells together, the Scallops expel a jet of water that acts as a means of propulsion. The adductor muscle of the Scallop thus becomes over-sized - it is this muscle that furnishes a lean, light, firm meat with a delicate, sweet flavor.
\viewkind4\uc1\pard\nowidctlpar\sa120\qj\cf1\f0\fs20 Florida produces two Scallop species commercially - the Bay Scallop and the Calico Scallop. Calico Scallop meat size compares favorably to the size of Bay Scallop meat in diameter (approximately one-half to three-fourths inches), but is longer than the Bay Scallop.
\par \pard\nowidctlpar\sa120 Scallops are unable to close their shells tightly and consequently, die soon after being taken from the water. For this reason, the Scallop is always shucked immediately after being harvested, and the meat is then iced. Since only the adductor muscle is eaten, the name Scallop has generally come to mean the adductor muscle, when used to describe shucked meat. The word Scallop whenever used in this text, in reference to purchasing or cooking, will refer to the shucked Scallop meat, which is all that is generally available on the market.
\par In choosing fresh Scallops, examine the product for a creamy white, light tan or pinkish color and a mild, slightly sweet odor. When purchased in packages, fresh or frozen Scallops should be practically free of liquid. Fresh Scallops should be stored on ice in a refrigerator at a temperature between 35-40\'ba F. They are best used the day of purchase, but can be held on ice for two days with little flavor or texture change. Raw frozen Scallops can be held at 0\'ba F or below, for three or four months. Like most other seafood products, Scallops retain better quality if frozen in the raw state. Cooked Scallops lose moisture, texture and flavor during freezing. Thaw frozen Scallops in the refrigerator or under cold running water. After thawing, raw Scallops should have the mild, slightly sweet odor characteristic of the fresh product. \i
\par While Suckers will never share the upper echelons of "Fish of Choice" for catching or eating (due to their large number of bones), they still deserve recognition as a result of their being among the most numerous among all kinds of fresh water fish in North America. Regardless of which species you are interested in, members of the Sucker Family are most numerous in the spring during their spawning runs. The majority of the more than 50 species of Suckers found in North America can only be located and caught within clearly defined, restricted ranges. While the meat of almost all Suckers is considered good-eating, many people are deterred from enjoying them as a result of their well-deserved reputation as quite bony fish. Among the Suckers, the Buffalo group tends to reach the largest sizes - often exceeding 50 lbs.
\par
\par Most serious anglers are familiar with one or another of the suckers, because they are so easy to spot in clear or low-water streams, or along the shallow perimeters of many lakes. Members of the Sucker family are most frequently caught in ways other than by rod and reel. In fact, they are perhaps, most often caught by shooting them, just off-shore with a bow and arrow, or by spearing them from the shore - or by boat in shallow waters.
\par The Bigmouth Buffalo is also regionally known as the Buffalofish, Buffalo Sucker and Redmouth Buffalo. This good-eating fish can be especially good when smoked. Its stout body with a large head and anterior "shoulders" give it its name "Buffalo." With a dorsal surface that is olive to shiny brown, a ventral surface that is white, and sides a dull greenish-yellow, the large Bigmouth Buffalo Catfish put up a great fight due to their disposition.
\par
\par Though their average weight ranges from 2-10 lbs, they can easily weigh in at well over 20 lbs - and have a potential of up to at least 80 lbs. The current world record is 70 lbs. 5 oz.
\par
\par The Bigmouth Buffalo's habitats range from Saskatchewan and Manitoba in Canada, the Plains and western Great Lake States, and Mississippi River drainages, east to Ohio and south to Louisiana.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Shallow lakes and other areas with soft bottom and vegetation.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Stout bait-casting or spinning gear, as well as trotlines.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Preferred baits include worms and various insects.\i
\par The Smallmouth Buffalo is also regionally known as the Thick-lipped Buffalo, Razorback Buffalo, and the Highback Buffalo, where in all locations it is considered to be a good-eating fish. This fishes' habitat is about the same as the Bigmouth, though it extends farther into Texas through the Rio Grande drainage. This fish puts up good competition when hooked.
\par
\par Coloring on the Smallmouth Buffalo is lighter than the Bigmouth Buffalo, usually being gray to bronze on the dorsal surface and with sides that are more of a light yellow in color. The body is compressed and humpbacked, and the head is conical, with a small mouth that extends downward. This fish is about the same as the Bigmouth Buffalo, though it is not commonly caught exceeding 50 lbs. The current world record is 82 lbs. 3 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Likes rivers and lakes, and prefers deeper and clearer water than the Bigmouth.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Stout bait-casting or heavy spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Worms and various insects.\i
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Black Buffalo\ulnone\b0\caps0 \i (Ictiobus niger)
\par \i0
\par The Black Buffalo fish is also regionally known as the Lake Buffalo, Mongrel Buffalo, and the Round Buffalo. Though this fish is much less common than the other Buffalo fish, its range still covers the lower Great Lakes States and Plains States; it has been introduced into waters of Texas and Arizona. Considered excellent-eating, larger Black Buffalo are strong and persistent fighters when caught.
\par
\par Streamlined in shape, with a high dorsal fin, the dorsal surface is rounded rather than ridged, as in the Smallmouth Buffalo, and is a dark gray in color. The ventral surface is white and its sides are yellow or coppery colored. The Black Buffalo is a good-sized fish, averaging 2-10 lbs, with some weighing in at more than 50 lbs. The current world record is 63 lbs, 6 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par Catch this fish in slow moving pools and eddies, the backwaters of large rivers and/or along the shallow, grassy edges of lakes.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Strong bait-casting or heavy spinning gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Favorite baits include earthworms and other worms, as well as various insects.\i
\par The Longnose Sucker, also regionally known as the Fine-scale Sucker, Northern Sucker and the Sturgeon Sucker, is a good-sized, good eating fish that puts up only an adequate fight. Around 12" on average - and sometimes up to 2 feet in length, the current world record is 6 lbs, 9 oz. The Longnose Sucker is a cold-water species, widely distributed in the northern areas that cover Alaska and most of Canada, from Arctic drainages to the southern provinces. In the U.S., it is found primarily in the Great Lakes region and New England, with smaller populations found in Montana, Wyoming and Colorado.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar The overall color of the Longnose Sucker is dark gray to dull green, with a ventral surface that is white or yellowish; the upper sides have a blotchy appearance. The snout extends beyond the mouth. In this species, the spawning females are brighter, with more of a brassy or dull gold coloring.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Deep water of rivers and lakes most of the year; shallower areas during the spawning runs of spring.
\par Known throughout its fairly limited range (the Colorado River basin of the southwestern United States) by this name, the Flannelmouth Sucker. This is a good-eating fish that does not put up much of a fight. Averaging about 1 foot in length, it can grow to around 18" - with the current world record being a 2 lb. 6 oz. Fish.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar The dorsal surface of the Flannelmouth Sucker is olive in color while the ventral surface is a creamy-white; its fins are orange colored. This fishes' shape is rather streamlined, with a long, slim caudal peduncle; its lower lip is exceptionally large and fleshy.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The Flannelmouth Sucker prefers the rocky pools of larger streams and rivers.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Any bottom-fishing gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Readily takes worms, small panfish and other Catfish baits.
\par This good-eating, wide-ranging fish, also regionally known as the Northern Redhorse, Eastern Redhorse, Carolina Redhorse and the Redfin Redhorse, is the largest of the Redhorse group of Suckers that get their name from their bright red or orange-colored fins. The Shorthead Redhorse can be found in the United States ranging throughout the Great Lakes and the Missouri and Mississippi River drainages, and then as far south as Arkansas and Tennessee. It can also be found in the Atlantic drainages from New York to South Carolina. In Canada, it is found from the St. Lawrence Waterway, and then west to Saskatchewan and south of Hudson Bay. Averaging around 2-3 lbs, and growing larger, though rarely exceeding 8 lbs., this fish puts up a good fight when caught. The current world record stands at 8 lbs, 12 oz.
\par
\par The Shorthead Redhorse has a short, blunt head and large eyes that clearly distinguish this species. Its dorsal surface is olive and its sides are yellow or brassy in coloration. It has large scales and its tail is forked with a slightly longer upper lobe than the lower lobe.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Prefers the rocky bottoms of clear, swift waters, and pools and streams with moving water.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Pole, spinning and bait-casting gear used for bottom fishing.\i
\par \pard\nowidctlpar\fi-360\li720\i0\f1\'b7\tab\f0 Worms and various insects, such as crickets and larvae.\i
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Blue Sucker\ulnone\b0\caps0 \i (Cycleptus elongatus)
\par \i0
\par Also regionally known as the Missouri Sucker, the Blue Sucker is considered by most to only be fair-eating - yet it remains popular because of its reputation as a strong fighter. Typically growing up to 18", but capable of reaching 3 feet in length, this fish can be found in most of the major rivers of the Midwest, from the Rio Grande to Mobile Bay, and north to the Missouri and Ohio River drainages.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar The Blue Sucker has a blue or gray dorsal surface and a bluish-white ventral surface. Its fins are a dark-blue in color. The body is elongated, ending with a forked tail, and its head is small and blunt with a horizontal mouth.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Prefers clear water with rocky or hard bottoms. The Blue Sucker is found mostly in the major streams and the lower reaches of their tributaries.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\ul\b Recommended Tackle, Lures and Baits
\par Also regionally known as the White Carp, White Sucker, and Highfin, this is a good-eating fish that anglers enjoy catching because it will put up a decent fight. The Quillback averages 2 lbs., but grows larger, with the present world record now at 6 lbs., 8 oz.
\par
\par This is one of several similar species of Carpsuckers, which are all silvery in color and deep-bodied, with small, downward facing mouths. It is easily identified by the first few rays of the dorsal fin, which are high and elongated.
\par
\par The Quillback is the only Carpsucker found in the Great Lakes and the western Canadian Provinces, principally Saskatchewan, Manitoba and Alberta. It can also be found in most of the large rivers of Middle America.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Quillback graze river bottoms for microscopic food organisms (the few hook-and-line catches usually are made by anglers fishing on the bottom for other species).
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 White Sucker\ulnone\b0\caps0 \i (Catostomus commersoni)
\par \i0
\par This Suckerfish, also known as the Common Sucker, is only a fair (or poor) eating fish. It puts up a modest fight when hooked - and has a wide distribution, covering most of the lower half of Canada, and the upper half of the United States, east of the Rockies. Its range also extends as far south as Tennessee, northern Georgia and Alabama.
\par
\par The body is cylindrical and the snout just extends beyond the mouth for bottom feeding. Its color is an overall dull, brownish gray most of the time, but brighter during its spawning season, when lavender or pink tones can appear. This fish averages about 1 lb. and is occasionally caught up to 5 lbs., with the current world record at 6 lbs., 8 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 This species is comfortable in just about any quality of water and at any reasonable depth of water. It likes soft, sandy bottoms near vegetation, and will often roam along shallow shorelines.
\par Only fair-eating, the Blacktail Redhorse will put up a modest fight when caught, and typically weighs only about 1 lb., though some have been caught up to 5 lbs. or so. These fish can be found in Gulf Coast rivers and streams from Galveston Bay, Texas, and east to the Florida Panhandle.
\par
\par The Blacktail Redhorse is bronze on top, with white or yellowish sides and a gray belly.
\par The lower lobe of its tail fin is dark gray or black, but all other fins are red or orange in color. With its cylindrical body shape and blunt nose, this fish bears a strong resemblance to the River Redhorse.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Likes hard or sandy bottomed streams, and can also found in some lakes.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Pole or light spinning gear.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 River Redhorse\ulnone\b0\caps0 \i (Moxostoma carinatum)
\par \i0
\par Though only fair-eating, the River Redhorse will put up a modest fight when hooked. It has a large head and a stout body with a red, pointed lower tail lobe and rounded, upper tail lobe. Greenish-gold dorsally and silvery ventrally, this fish has crescent-shaped spots on its sides; breeding males also have a distinguishing bold, black line down their sides. The River Redhorse averages 2-3 lbs., but is common to 5 lbs.; the current world record is 8 lbs., 11 oz.
\par
\par Catch this fish in the Central Mississippi basin, the Gulf area from the Pearl River, Mississippi to the Escambia River in the Florida Panhandle. It is also present, but less common, in the Great Lakes area, and up into the St. Lawrence drainage of Canada.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Prefers the hard-bottomed areas of clear streams, but can be found in lakes too.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Golden Redhorse\ulnone\b0\caps0 \i (Moxostoma erythrurum)
\par \i0
\par The Golden Redhorse is only fair-eating, but it will put up a decent fight when hooked. Mostly caught at 2-3 lbs., 5 lb. Golden Redhorse are still common and they can grow to 10 lbs., or more.
\par
\par They are a bronze or brown dorsally, with yellowish sides and a white or cream belly. The scales on its back are edged in black. Its tail is pointed, with both lobes the same length. The dorsal fin is usually gray and concave, while the other fins can be orange or red. Larger males may have a dark stripe along the upper part of their side.
\par
\par The Golden Redhorse occurs in the Mississippi River basin from New York and southern Ontario, westward to the Dakotas, and south to Mississippi.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Prefers clear water and hard bottoms, mostly in streams.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Creek Chubsucker\ulnone\b0\caps0 \i (Erimyzon oblongus)
\par \i0
\par In spite of its tiny mouth and small head, this fish, which is not very good-eating, is worth catching to some because it will put up a modest fight. Found from the Atlantic states south to middle Georgia, and also the Mississippi drainage from the Gulf to the Great Lakes, this fish averages 6-8", but can exceed a foot in length. Descriptively, its dorsal and anal fins are large and rounded, while its tail is forked with rounded lobes. Dorsally, it is brownish, and white to yellow below. Blotches on its sides may join to form a stripe.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The headwaters of small streams and creeks, but it can also be found in lakes. This fish prefers gravel bottoms, close to vegetation.
\par \pard\nowidctlpar\fi-360\li720\ulnone\b0\caps0\f1\'b7\tab\f0 Earthworms or pieces of crayfish, also feeds on small crustaceans and insects.\ul\b\caps
\par There is an increasing number of marine fish that have, for one reason or another found their way into fresh water environments. Though the Striped Bass, Shad and many members of the Salmon family are examples of such fish, there are quite a few others, as well. These kinds of fish are termed "anadromous" - originally meaning they spend part of their life cycles in salt water and part in fresh water - most typically when it is their time to spawn.
\par
\par Besides the "normal" anadromous species of fish, quite a number of freshwater rivers now contain fish that are clearly saltwater species. Initially, they may start upriver seeking more suitable temperatures or better feeding grounds, and then later return to the salt water. However, a number of those saltwater fish have come to appreciate their "sweet" water environs so much, they decide to remain in their new habitat.
\par
\par Today, along the Atlantic and Gulf Coasts, Striped Bass, Tarpon, Red Drum and Spotted Sea Trout are now popular "freshwater" fish, especially during cold weather. On the Pacific Coast, the Orangemouth Corvina and other saltwater fish have become immensely popular among fisherman in a large California lake called the Salton Sea. Corvina, as well as several other saltwater fish are also found in the Colorado River, having swum their way up from the Sea of Cortez.
\par Also regionally known as Stingaree, this very good-eating fish (the back and thick parts of wings are reported to taste like Scallops - and are often sold as such). Though not necessarily a great fighter, the Stingray has the ability to stick to the bottom like a suction cup and cause an angler to really work up a sweat. This is not a small fish, with a typical 2-3 foot "wingspan" and much larger individuals sometimes seen in marine environments (though the really large ones are unlikely to be encountered upriver). Found all the way from New England down to and around Florida to Texas, the Stingray will often roam far upstream in many coastal rivers. The world record catch is currently 10 lbs., 12 oz.
\par
\par The Stingray is known for its whip-like tail with a barbed spike near its base that is capable of administering a painful and sometimes dangerous wound that can easily get infected. The brown to almost black top of its body is flat, with a pointed head and "wingtips." The ventral surface is a pale to bright white.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 The Atlantic Stingray prefers the soft-bottom shallows and the areas around sandbars. Hooked Rays must be handled very carefully to avoid injury from the spiked tail.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \ulnone\b0 Catch Rays with heavier bait-casting and spinning outfits; light saltwater gear. They will take nearly any dead bait, whether of fish or crustacean origin.
\par Also regionally known as Tommie and Tommie Cod, the Atlantic Tomcod averages around 12" or less, though it can grow to about 16" in length. Though not a strong fighter, this excellent-eating fish can be found from Labrador to the Chesapeake Bay. It also runs far inland in many streams, and can sometimes even be found in landlocked waters.
\par
\par The Atlantic Tomcod is an olive or brown color on its back and sides, and is yellowish below. Its body is liberally mottled with slightly darker shadings. Its fins are high and prominent, and the tail is rounded.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Likes hard bottoms with scattered rocks or debris; many are taken from docks and jetties.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Anything from hand lines and poles to sophisticated gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Light spinning is best to enjoy the most sport.
\par \f1\'b7\tab\f0 Will eat about any of the popular baits, such as Clam, Squid, cut fish and marine worms.
\par Not known for putting up much of a fight - this fish, also known as the Croaker, is an excellent-eating pan fish that averages around 8" inches long (occasionally reaches twice that length), and can be found all along the Pacific Coast. Like the Orangemouth Corvina, the Croaker has been introduced into the Salton Sea.
\par
\par This fish is best described as silvery in overall color, and with a small mouth and a square tail. The absence of canine teeth and a very large spine on the anal fin distinguish it from juvenile Corvina.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The Bairdiella is most plentiful near shore in warm weather, then travels deeper as water temperatures drop.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Use poles with light spinning equipment; worms make best natural bait, but minnows and cut fish are good.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Some are taken on tiny jigs and other small lures.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Common Snook\ulnone\b0\caps0 \i (Centropomus undecimalis)
\par \i0
\par Also regionally known as Lineside, Robalo and Sea Pike, the Common Snook has a jet-black stripe running along its lateral line that makes a Snook an easy fish to spot. Other identifying characteristics include a tapered snout, a long lower jaw and large, yellow fins.
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\par This excellent tasting fish is one of the best fish for anglers to catch - Snook are both strong and acrobatic - however, from the angler's point of view - they are also expert at fouling lines around any kind of obstructions found in their area.
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\par The Snook can be found in South Florida and southeastern Texas; stragglers may also be found in the other Gulf States. In Florida especially, Snook are common in fresh water - where they are usually caught in rivers, but area also frequently caught in landlocked lakes, ponds and backwaters. Snook widely average in weight from 3-15 lbs. Many juveniles weighing under 2 lbs. are caught in fresh water, but bigger fish will roam far inland, as well. The usual maximum is around 30 lbs., but specimens up to 40 lbs. or more, are taken. The current world record is 53 lbs., 10 oz.
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\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 In fresh water, Snook like to stay close to snags, or along the shore, around roots and the undercuttings of banks. They also like deep, eddying pools, once the weather turns colder.
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\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 For Snook of decent size, use strong bait-casting or spinning rods with heavier casting lines. Fly fishermen should use at least # 8 rigs, with stout leaders. Light saltwater tackle can also be used for trolling in larger rivers.
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\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Surface plugs, jigs, spoons, large streamer flies and poppers provide the best action when fishing for Snook.
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\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Live fish and shrimp make the best natural baits. Small dead fish or chunks of larger fish can be fished on bottom with effect.
\par This showy and fairly strong fighting, slender, streamlined, excellent-eating fish has a tan dorsal surface and silvery to white sides and belly. Its fins are often yellow in color. The inside of its mouth is yellow to orange (hence its name), with large canine teeth. The tail is slightly pointed in the center. The Orangemouth Corvina typically averages 2-6 lbs., but fish to 10 lbs., and slightly more are fairly common, with larger specimens not at all unusual. Their potential size can be up to 30 or even 40 lbs., and the current world record is 54 lbs., 3 oz.
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\par This wide-ranging fish can be found from the Pacific Coast of California and down through Central America. It is also heavily fished only in the Salton Sea, a large, saline lake in southern California, where it was introduced in the 1950s.
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\par
\par \ul\b Best Fishing Areas
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\par \ulnone\b0 As this fish spends so much of its time in open waters, trolling is the recommended approach; however, since it will also feed near shore, it is also quite accessible to pier fisherman.
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\par \ul\b Recommended Tackle, Lures and Baits
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\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Spinning and baitcasting.
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\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 The best bait is live baitfish - particularly Tilapia. However, spoons, jigs and swimming plugs will also effectively lure this fish.
\par This saltwater fish is also caught in estuaries (brackish water) and in fresh water - where it puts up a heroic, if not frantic, though short-lived fight (note: Striped Mullet caught in fresh water are likely to have a musty or "muddy" taste, unless quickly skinned). Also regionally known as the Black or Jumping Mullet, this fish is identified by its dark gray back and upper sides, its silvery lower sides with several longitudinal stripes, and its white belly. This fish has a small, triangular mouth, large scales, a deeply forked tail and averages 1-2 lbs. in weight, but up to 4 lbs. The current world record for Striped Mullet is 6 lbs., 15 oz.
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\par With a diverse habitat and range, the Striped Mullet, which is a marine fish, is most often encountered in fresh waters in the Southeast, where it ascends rivers from Virginia to Texas, often traveling long distances upstream. It is also found in southern California and in the Colorado River, as well as in numerous landlocked locations in these regions.
\par
\par \ul\b Best Fishing Areas
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\par \ulnone\b0 Strangely, Mullet have proven easier to hook in fresh water than in salt. Since they can be erratic, and constantly moving and feeding, one must be patient in order to catch them. Best locations are along the open shoreline areas of rivers and around docks, seawalls and low bridges.
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\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Poles and spinning gear are best, though extremely patient fly fishermen can have success when tossing a small sinking fly into a feeding school and striking quickly.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Since Mullet are plankton feeders, the most popular - and successful baits are actually lures with small pieces of bacon, corn kernels or small white plastic worms.
\par While only the White, Green and Lake Sturgeons occur in sustainable, fishable numbers, there are actually eight species of Sturgeon native to North America. In fact, one or more species of Sturgeon live in many of our large rivers, however, many anglers in most areas are completely unaware of this.
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\par Today, although the Atlantic, Shovelnose, Shortnose and Pallid Sturgeons can still be caught in various waters, they are protected in most parts of the country. Sturgeons are highly prized for their excellent, tasty meat - and their roe has become prestigious for caviar. Nevertheless, most present-day Sturgeon fishermen release many of their catches, with the major attraction among anglers being the opportunity to hook a real giant - a fish weighing 100 lbs. (or even 2-300 lbs). In fact, with 200 lb. fish still common, the White Sturgeon is the largest of all North American freshwater fishes, with specimens approaching 2000 lbs. in weight being caught in the past.
\par Also regionally known as the Common Sturgeon, the Eastern Sturgeon and the Gulf Sturgeon, this Sturgeon is absolutely excellent-eating when it is available. Known to have grown to up to 15 feet - 1000 lbs. or more, most Sturgeon today are still quite a large fish at even under 10 feet, when they are caught in the Atlantic Coast watersheds from Labrador to Central Florida and along the Gulf Coast from Tampa Bay, Florida to Louisiana.
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\par This, strong, large fish is easily identified by its characteristic long and upturned snout, dark gray back and fins, and whitish ventral areas. Whenever and wherever it is caught it has a solid reputation as a strong fighter.
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\par \ul\b Best Fishing Areas
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\par \ulnone\b0 It has become quite unfortunate that this is not a recommended fish to catch, because due to its seriously depleted stocks, it is rapidly becoming an endangered species.
\par \caps
\par \ul\b\caps0 Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Catch this fish with heavy saltwater gear, using various shellfish and cut baits.\caps
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Lake Sturgeon\ulnone\b0\caps0 \i (Acipenser fulvescens)
\par \i0
\par Fortunately the Lake Sturgeon is not approaching endangerment quite as quickly as its cousin, the Atlantic Sturgeon - because this great-eating fish is a real prize to catch. It is very strong, it jumps, and it is a tenacious fighter that averages up 30 lbs. in weight. However, it can still easily reach up to 100 lbs. (though even 50 lb. specimens are fairly uncommon today). The current world record is 68 lbs. Once common in many of the Great Lakes fishing areas, this fish is widely distributed in Canada south of Hudson Bay, from Manitoba eastward to Quebec. In the U.S. it can be found from Minnesota to the Appalachians and on south to Louisiana. Though threatened in many areas, it still thrives in some of its locales.
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\par The Lake Sturgeon is identified by its typically dark, overall brown color. Its snout is conical in shape; as with other Sturgeon, the upper lobe of the tail is longer than the lower.
\par
\par \ul\b Best Fishing Areas
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\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 This fish can be found on sandy or gravel bottoms of clear water streams and lakes.
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\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 In the Lake Winnebago system of Wisconsin, spearing through holes in the ice is popular and legal.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Elsewhere, traditional bottom fishing calls for heavy baitcasting gear, or heavy spinning outfits.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Natural baits such as small fish, cut fish, worms and crawfish.
\par This is a good-eating fish with the long, slim caudal peduncle of the Shovelnose Sturgeon, but a shorter, more rounded snout. Its coloration is a light, grayish white. Though it can grow to 6 feet, most are typically about 3' in length - nevertheless this is a fun fish to catch because it has an almost inexhaustible stamina to fight when hooked
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par Found primarily in the Missouri River and the lower half of the Mississippi, the best fishing areas for the Pallid Sturgeon are the more turbid waters, and elsewhere where there is a strong current over a hard bottom. This fish is much more uncommon than the Shovelnose Sturgeon.
\par \b
\par \ul Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Bottom-fishing gear, with natural baits, such as worms, and shellfish, e.g., crawfish and mussels\ul\b\i
\par Found in the Mississippi River and its tributaries, from Pennsylvania, west to Montana and south to Louisiana, the Shovelnose Sturgeon is also regionally known as the River Sturgeon. This good-eating fish is one of the smaller Sturgeon, with a maximum length of 3 feet, or less. They are fun to catch because they utilize the strong currents they inhabit to their advantage during their fight. Its current world record is 11 lbs. 2 oz.
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\par The Shovelnose and the Pallid Sturgeon are similar in appearance and distinguishable from the other Sturgeons by their long, slender caudal peduncles. With a long, upturned snout, this fish is dorsally tan in color with a white ventral surface.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Shovelnose Sturgeon is best caught in the strong currents of river channels where they inhabit sandy or gravel bottoms.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Bottom fishing rigs, with worms, mussels, crawfish and other shellfish as baits.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 White Sturgeon\ulnone\b0\caps0 \i (Acipenser stet)
\par \i0
\par Also regionally known as Pacific Sturgeon, this fish is excellent eating, either fresh or smoked. Found among the Pacific Coast watersheds from southern Alaska to Central California, perhaps the best-known fishery for the White Sturgeon is in the Columbia River. This large fish is known as a tenacious fighter that intelligently utilizes its great strength, stamina and jumping ability to put any good angler's skills to the test.
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\par The White Sturgeon is the largest fish in American fresh water, with trophy catches over years past, as heavy as 1800 lbs. More recent catches are still consistently in the 50-300 lb. range, because larger fish are required to be released when caught.
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\par The "White" Sturgeon is actually brown or pale green above, with gray fins and a dingy white on its ventral surface. Other distinguishing characteristics are the barbells, which are closer to the mouth than to the snout and the lack of scutes behind the dorsal and anal fins.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 These are bottom feeding fish that tend to gather in deeper holes, where they like to feed in groups
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Very heavy baitcasting gear, or even saltwater outfits.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 This fish will only take natural fish baits like dead shad, smelt, herring or anchovies, along with cut fish, shrimp, clams, crayfish and, occasionally earthworms.
\par The Shortnose Sturgeon is a good-eating fish that is similar in color and habitat to the Atlantic Sturgeon, though it can be readily identified by its short, v-shaped snout. Smaller than its other cousins, this fish is still a strong fighter that averages around 2 feet in length, but has been caught at close to 4 feet. The current world record for the Shortnose Sturgeon is 11 lbs., 2 oz.
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\par This can be found from New Brunswick and southern Quebec to North Florida, where it largely inhabits estuaries and the lower reaches of rivers.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Like the other Sturgeon, choose gear suitable for bottom fishing.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Clams, squid, shrimp, worms and cut fish are all suitable baits.
\par The three species in this category are rather diverse as far as a "normal" fish goes, however, they have been included because they can not only provide good sport to fishermen - they have credibly earned their deserved reputation as good to excellent eating fish, as well. The Burbot can be found in northern lakes and rivers, the American Eel is primarily an eastern fish, and the weird-looking Paddlefish, which is even more unique than the other two fish, has a diet that is exclusively restricted to plankton. Due to its highly restricted diet, the Paddlefish is one species that cannot be tempted into taking any of the wide ranges of bait, and can only be caught by snagging.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 American Eel\ulnone\b0 \i (\caps0 Anguilla rostrata)\b\i0\caps \b0
\par \caps0
\par Also regionally known as the Common Eel, this fish will put up a pretty decent fight when hooked, through its simultaneous twisting and rolling against the line. Many anglers enjoy the good-tasting American Eel smoked or pickled.
\par \ul\b
\par \ulnone\b0 This Eel is a dark gray to olive dorsally and yellowish or white on the ventral surface. It has a
\par fluid, snakelike body and a pointed head, with its dorsal, caudal and anal fins all combined into one continuous fin. Though the Eel's average length is about 2 feet, some grow to lengths exceeding 3 feet, and occasionally, specimens have been caught that reach up to 5 feet in length. The current world record is 9 lbs. 4 oz.
\par
\par The American Eel can be found in virtually all the Gulf and Atlantic drainages, from West Texas to Newfoundland and Labrador. Much more common near the coast, this fish will often roam far into the interior.
\par
\par \ul\b Best Fishing Areas
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\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Eels are most likely caught at night, in flowing streams, and occasionally in lakes, as well.
\par \pard\nowidctlpar\caps
\par \ul\b\caps0 Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Spinning tackle with assorted cut baits or earthworms.
\par The Burbot, also regionally known as the Cusk, Eelpout, or Ling is a good-eating fish that does not have too much of a reputation as a fighter when hooked. Averaging about 12-18" long, this fish can still be caught in the 10-15 lb. range. The current world record for the Burbot is 18 lbs. 11 oz.
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\par The Burbot can be readily identified by its long, slim shape, and the single barbel found on its chin. In coloration, the dorsal surface of dark brown gradually blends into the lighter brown, mottled sides. Both its anal and second dorsal fins are long, while the first dorsal is quite short. The tail is rounded.
\par \ul\b
\par \ulnone\b0 One of the only two members of the Cod family found in fresh water (the other is the Tomcod), the Burbot is found throughout Canada and the northern United States, wherever there are large lakes and rivers with deep water.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 The Burbot is primarily fished in deep lakes and rivers most of the year, though it can also be caught in shallower waters in the spring.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Catch Burbot in deep waters with spinning or baitcasting gear; can also be caught in the winter on ice-fishing rigs.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Recommended baits include small crabs or shrimp, or small fish; also takes spoons and jigs.
\par The Paddlefish is also regionally known as the Spoonbill, Shovelnose and Shovelnose Catfish. It occurs in the Mississippi River drainage, west to Montana and east to the Appalachians, and also in the Gulf of Mexico drainages from Texas to Mobile Bay. These can be a difficult fish to catch due to their large size, because of the swift waters they normally inhabit, and because those that become snagged have earned a deserved reputation of fighting even harder than those that are hooked in the mouth.
\par
\par This is another excellent-eating, large fish, with most catches in the 30-50 lb. range with some caught even as high as 80-90 lbs. Paddlefish that weighed as much as 150 lbs. have been recorded.
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\par Unique in appearance among all other fish, the Paddlefish is clearly distinguished by his size, huge mouth, shark-like shape and its name-earning, paddle-shaped upper bill. They are dark gray to black dorsally, white on the ventral surface, and with light, mottled sides.
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\par \ul\b Best Fishing Areas
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\par \ulnone\b0 Though most of the fishing for Paddlefish takes place in the tail-waters of dams, they still are quite common in a number of large rivers and impoundments in the regions where they are found.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Choose heavy bait-casting or light to mid-range saltwater gear, suitable for snagging with heavy weights.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Because the Paddlefish is a plankton feeder, the most reliable method for catching these fish is by snagging, using heavily weighted treble hooks.
\viewkind4\uc1\pard\nowidctlpar\cf1\f0\fs20 Both the Shads and the Herrings belong to the same large grouping of fish known as the Clupeidae Family. Perhaps the most prominent fish in this family is the American Shad, due to its deserved reputation as a large fish that puts up spectacular, leaping fights with the angler - as a result, this fish is frequently referred to in books and magazine articles as the "freshwater tarpon." The American Shad has also become famous through the annual spawning runs it stages in the rivers of both the Atlantic and Pacific coasts, where they will often attract hundreds of fishermen to a single small stretch of the stream where they are most concentrated. Though lacking the size and muscle of the American Shad, some of the other Shads are equally energetic and acrobatic.
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\par All the Shads and Herring serve other valuable purposes - they provide excellent forage for many other game species, and they are an outstanding bait source for anglers.
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\par Though the Smelts are classified separately from the various Shad and Herring species, they are sometimes grouped with these fish because the larger ones are excellent light-tackle game fish, and the smaller ones make great bait. In addition, nearly all of them are truly fine eating fish. During their runs, Smelt are among the easiest of fish to catch.
\par The Alewife, which has a well-deserved reputation as a good-eating fish, especially when smoked or pickled, is also regionally known as the Branch Herring and Freshwater Herring. Bluish or green dorsally, with silver sides and faint dark longitudinal stripes, its body is fairly deep and rounded, with a single eye-spot behind the gill cover. Its lower jaw does not extend beyond the upper jaw when its mouth is closed. Generally averaging under 6" in fresh water, this fish can grow to 16" or so in the sea and in the larger rivers.
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\par The Alewife can be found in the Atlantic coastal streams from Newfoundland to South Carolina, the St. Lawrence Waterway and in all the Great Lakes. Numerous other landlocked populations can be found from Canada all the way to Tennessee.
\par
\par \ul\b Best Fishing Areas
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\par \ulnone\b0 Though this fish is generally not considered to be much of an angling target the best time to catch them is during their spring spawns. Their primary value mostly lies in their use for bait and chum.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Best caught with nets, the Alewife will sometimes hit small baited hooks or lures.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Bits of fish or cut shrimp; tiny flies on multiple bait rigs.
\par Especially good when pickled or smoked, the Blueback Herring is also regionally known as the Summer Herring, the Glut Herring and the Blue Herring
\par
\par This fish derives its name from it blue back and silvery sides. What appear to be faint stripes are actually raised scales that occur along the sides of this fish. Like other members of this family, it has a small eye-spot behind the gill cover.
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\par The Blueback Herring can be found inhabiting the lower reaches of coastal rivers from Nova Scotia, all the way south, to Florida. They can provide some fun on the lightest tackle, as they average less than a foot in length, though they can grow to about 16".
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 The Blueback Herring prefers staying in a briskly flowing current over rock or shell-covered bottoms.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Ultra-light spinning and light fly gear.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Can be caught on tiny hooks baited with bits of cut bait, or on multiple tiny flies rigged as bait-catching devices.
\par This acrobatic, good-eating, bony fish - known for its jumps and splashes is also regionally known as the Golden Shad. Looking quite a bit like the Hickory Shad, it lacks the eye-spot behind the gill cover; its blue-green dorsal surface is sharply separated from its silver sides.
\par \ul\b
\par \ulnone\b0 The Skipjack Herring can be found living in the Mississippi River and its larger tributaries as far north as South Dakota. It can also be caught in the other Gulf Coast rivers from the Apalachicola on the Florida Panhandle to the Colorado in Texas. Averaging about a foot or less, the Skipjack Herring can grow to 2 feet and the current world record is 3 lbs., 12 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0 Catch these fish in the open water of large rivers and reservoirs.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Light fly or spinning rigs
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Choose small lures, streamer flies, spinners and spoons. Live minnows are the best natural bait.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 American Shad\ulnone\b0\caps0 \i (Alosa sapidissima)
\par \i0
\par The American Shad, also regionally known as the White Shad, Common Shad and the Atlantic Shad, is one of those really fun fish to catch. It has an outstanding reputation as an acrobatic, terrific battler when hooked - and even though its meat is somewhat bony, it is excellent to the taste and its roe is considered a delicacy. This fish can be found in all the Atlantic Coast rivers from Labrador to North Florida. During the late 1800's, it was introduced to the Sacramento River on the Pacific Coast; as a result, the American Shad is now found in other rivers from Mexico to Alaska (but is most common from Central California to southern British Columbia).
\par
\par Coloration on this fish is green dorsally, with silvery sides. A dark eye-spot just behind the gill cover is followed by a line of smaller black dots. They also a sharp, distinguishing ridge along their ventral surface. The average catch for this fish is from 2-4 lbs., though a few will run as large as 8-10 lbs. The world record currently stands at 11 lbs, 4 oz.
\par
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Far and away the best fishing for the American Shad is in the open water of larger rivers during their spawning runs (the Shad is anadromous and enters into rivers to spawn during the spring).
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Spinning gear is the most popular, but Shad have quickly become a favorite of many fly fishermen, on both coasts.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Spin fishermen rely mostly on jigs called Shad darts or small spoons and jigs, often rigging them together in a tandem setup.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Both trolling and casting are also popular means of catching this fish. Fly-rod anglers use bright streamers, usually with sinking lines.
\par Also regionally known as Fall Herring, the Hickory Shad is a rich and tasty (though bony) member of the Shad family that typically will weigh in at from a half pound to 1 lb, and tops out at around 3 lbs.
\par
\par Fished for all along the Atlantic Coast in streams from Maine to North Florida, this fish is quite similar to the American Shad, but smaller. The same series of black dots found on the American Shad also occur on this fish, but the Hickory Shad is usually distinguishable by its size differential, and by its lower jaw, which is longer than the upper.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 The Hickory Shad is another of the anadromous species of fish. It is most often found in the smaller tributaries, but some members of this species will mix with their larger relatives in big rivers.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Ultra-light spinning and light fly gear.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Tiny jigs, spoons and spinners; live minnows are the best natural baits.
\par The small, but fun to catch Alabama Shad is also known as the Ohio Shad. It is quite similar in appearance to the Hickory Shad, but it only has a single dot (ocellus) behind the gill cover. Further, this is the only one of the larger Shads that can be found in the Gulf Coast drainages; i.e., the large Gulf Coast rivers from the Suwannee in Florida to the Mississippi.
\par
\par Averaging only a pound or so, and occasionally reaching up to 4 lbs., the Alabama Shad is considered to be a very good-eating (though fairly bony) fish.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Alabama Shad can be caught in the open waters of rivers and the larger tributaries.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Ultra-light spinning and light fly gear.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Tiny jigs, spoons and spinners; live minnows are the best natural baits.
\par Also regionally known as the American Smelt, Arctic Smelt, Atlantic Smelt and the Pygmy Smelt, these fish have silvery sides with a beautiful pink iridescence, a green to brown dorsal surface, and frequently, a flash of bright silver down the sides, running from their gills to their tail. These excellent-eating, smaller fish will not give the angler much of a fight when hooked; they average only 6-12" in length, and seldom grow much larger.
\par
\par The Rainbow Smelt is widely dispersed, ranging from Michigan to New York and north to Labrador in the East (including the Great Lakes), and in the West, in the Pacific, from Vancouver Island to the entire coastal area of Alaska.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 This fish prefers the environments found closer to shore in lakes. Though they enter rivers to do their spawning, the best fishing for these fish tends to be in the mouths of these rivers. Rainbow Smelt also provide good action for ice fisherman during the winter in frozen rivers and coastal flats.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Dip nets, poles and ultra-light spinning.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Baits preferred by the Rainbow Smelt include natural insects, small bits of cut fish, worms or crustaceans
\par As one might imagine, this small fish, which seldom exceeds 6" in length, is not one to put up much of a fight. However, because it is such an excellent-eating fish, it is still fairly sought after by anglers in Northern California (where it is also regionally known as the Sacramento Smelt), and then on up the coast. Catch the Longfin Smelt in the coastal streams of the Pacific from Central California to southern Alaska, as well as in some of the landlocked lakes of Washington State and British Columbia.
\par \ul\b
\par \ulnone\b0 Descriptively, the Longfin Smelt has a very large mouth whose jaw extends to, or even beyond the eye. It is dorsally brown or iridescent green above, with silvery sides.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par The Longfin Smelt typically inhabits the shorelines of bays and the mouths of river.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Smelt are easiest to catch with dip nets, though they will also take very small hooks - with or without bait; baits might include small shrimp, pieces of fish or even bacon.
\par The Minnow family has been included in this program, because, believe it or not, it is the largest of all the freshwater fish families in North America. Typically, when people think of minnows, they picture several varieties of very small fish that are traditionally used as bait for catching the larger fish. Actually, that popular misconception is understandable when one considers that the great majority of Minnows are, in reality, indeed very small.
\par
\par However, if one will look a little "deeper under the surface, it will be revealed that members of this huge family can literally be found in all sizes. For example, some of the Pikeminnow and Carp species can exceed 50 lbs., and then on up to even 75 or 80 lbs. Of course, any fish reaching those proportions deserve the further attention of serious anglers. The Common Carp, in particular, has attracted an increasing number of sportsmen, as they learn that, in addition to traditional doughballs, they'll also hit a number of jigs and flies.
\par The Hardhead, also regionally called the California Hardhead, is another large minnow that can grow to 2 feet in length or more, though it is most frequently caught in the 12-15 inch range. A good-eating fish, it will put up an increasingly better fight, the larger it gets.
\par
\par The Hardhead's range is limited to the Sacramento, San Joaquin and Russian River drainages in California. Closely resembling the Sacramento Blackfish physically, the Hardhead has a long, slender body and a long, pointed snout. It is mostly brown, though tending more toward a tan-silver on its sides.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Best fished on the bottoms of deep pools..
\par Though this fish doesn't provide much of a challenge to game fishermen, it is, nevertheless, a good-eating fish. Descriptively, its head is wide and flat with a slightly upturned mouth, and with a slender body that tapers consistently toward its forked tail. The coloring is gray-green, dorsally and with silvery sides.
\par \ul\b
\par \ulnone\b0 Ranging throughout the Sacramento-San Joaquin river systems, Clear Lake, the Pajaro River and the Salinas River, this regionally restricted fish averages about 8' in length, though it will occasionally grow to close to 2 feet in length.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 This little sought-after fish is a bottom-dweller that can be caught in still waters.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Pole or spinning outfit
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 The Sacramento Blackfish grazes on the bottom, so it will take small baits like worms, bread crusts, etc.
\viewkind4\uc1\pard\nowidctlpar\cf1\ul\b\caps\f0\fs20 Common Carp\ulnone\b0\caps0 \i (Cyprinus carpio)
\par \i0
\par Also regionally known as the German Carp, the European Carp and the King Carp, this fish is not highly regarded as a food fish because it is so bony, though the flesh is actually quite edible. The Carp is an imported fish, not native to America. However, today it can be found over most of the United States and southern Canada.
\par
\par Carp are a very strong, rigorous fighting fish that can take a while to land, even on moderately heavy tackle. When caught, they tend to stay hooked because of their tough, rubbery mouths. They commonly weigh from 2-20 lbs., but much bigger fish can be caught. The present record in North America is 57 lbs., 13 oz., but the world record Carp was caught in France, where it weighed in at 75 lbs., 11 oz.
\par
\par These fish appear greenish above, with a white belly and a brassy or golden sheen. Its fins are reddish, and it has a barbel on each side of its rather small, rubbery mouth.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Carp will feed in deep and shallow waters that run crystal clear to very murky.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Strong spinning and bait-casting tackle is necessary, though some can successfully catch Carp fly-fishing.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Carp will take a number of natural baits (worms and crawfish), including doughballs.
\par \f1\'b7\tab\f0 The only productive artificial lures are jigs or sinking flies, if worked very slowly.
\par Also regionally known as the Bigmouth Carp and the Chinese Carp, this fish will put up a great fight when hooked, and is a very good-eating fish that hasn't been widely eaten in the U.S., to date. This fish is an Asian species that was reportedly "accidentally" introduced into the Missouri and Mississippi rivers and also to various other parts of the U.S., including South Florida and California. The current world record for the Bighead Carp is 47 lbs.
\par
\par This fish is readily identified by its very large head, wide mouth and forked tail. Its color is a dusky green on the dorsal surface, with pale sides and belly (some specimens are nearly white, while others are marbled).
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Since these Carp often school with Paddlefish, they can be caught in those same waters.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Bigmouth Carp are plankton feeders that take a baited hook only accidentally.
\par \ulnone\b0 Surimi (Surimi Seafood or Kamoboko) is a term meaning "formed fish" and refers to fish pulp that can be formed into various shapes. Surimi is a processed, textured fish paste made from the flesh of ocean-caught, cold water Alaskan Pollock. The paste has a variety of uses, since it readily accepts added ingredients and flavorings such as: starch, coloring, binders and stabilizers, as well as flavorings or small amounts of more expensive shellfish.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 Surimi and the similar kamaboko have been made for centuries by the Japanese, and are thought to date as far back as 1100 A.D. To become Surimi, fish (typically Pollack) is skinned, boned, and repeatedly rinsed to eliminate any fishiness and pigment, and then ground into a paste. This odorless white paste is then mixed with a flavor concentrate made from real Shellfish, the solution from boiled shells or artificial flavorings. The paste is then formed, cooked and cut into the various shapes of the seafood it is imitating, which in the United States is usually Crab Legs, Lobster chunks, Shrimp and Scallops. Lastly, Surimi is colored to complete its transformation from fish to the various shellfish look-alikes.
\par Surimi is available in the refrigerator or freezer section of most supermarkets. It can be kept unopened in the refrigerator for up to 2 months and in the freezer for up to 6 months. Once opened, Surimi should be used within 3 days to ensure its freshness. Surimi (which is sometimes simply labeled "Imitation Crabmeat," "Imitation Lobster," etc.) is best when used as an ingredient in salads, sandwiches, pastas, casseroles, quiches, stir-fries, tacos and soups.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\ul\b\f0\fs20 ALLIGATOR FAMILY - CROCODYLIDAE
\par \ulnone\b0 Alligators constitute the genus \i Alligator, \i0 in the family, Crocodylidae. They are sometimes recognized as a separate family, Alligatoridae. The American Alligator is classified as \i Alligator mississipiensis, \i0 while the Chinese Alligator is classified as \i Alligator sinensis\i0 . Alligator meat has a very mild taste and readily adapts to recipes for pork, veal, chicken and most seafood. Choice cuts of Alligator meat - primarily the tail and jaw, can be used in any recipe. The body and leg meat, with just a little preparation and in special recipes, can be just as tasty. The meat has a fine, light-grained texture that appeals to most people, and has its own unique flavor that is easily enhanced with seasonings and sauces.
\viewkind4\uc1\pard\nowidctlpar\sa120\cf1\f0\fs20 When compared to other meats, Alligator is low in fat and calories, and high in protein. Alligator is low in saturated fatty acids and high in mono-unsaturated fatty acids. Saturated fatty acids cause increased cholesterol levels in the body, while mono-unsaturated fatty acids are credited with decreasing cholesterol levels. This mix of fat types represents a correct balance from a dietary standpoint.
\par The name Alligator comes from the Spanish \i el lagarto, \i0 "the lizard" - which is the common name for two carnivorous reptiles in the crocodilian order. Alligators and their close relatives, the Caimans have broad, flat, and rounded snouts, as opposed to the longer, sharper snouts of other crocodilians; also unlike other crocodilians, their lower teeth cannot be seen when their mouths are closed. Alligators feed on fish, frogs, snakes, turtles, birds, mammals, and carrion. In North America they are also known to attack humans occasionally. Alligators can survive a wider range of temperatures than other crocodilians, and, as a result, they are found in more temperate regions. Their breeding season is generally restricted to spring.
\par
\par When Alligators search for a mate they bellow often, perhaps to announce their presence to females, and to warn other males to stay away. Unwanted intruders are confronted with ritual gaping, lunging, and hissing, but the actual courtship behavior is surprisingly sedate. After mating, the male seeks his own territory, while the female builds a nest of mud and plants nearby, above flood level. The eggs (there are from 30-60 in a clutch) are covered with mud and vegetation. The female will protect the eggs as they incubate in the heat produced by the decaying vegetation and from the sun. When the eggs are ready to hatch (in about 60 days), the young Alligators begin to croak softly within the egg. The female may then assist the young in escaping from the nest, and may even carry them in her mouth to the water's edge. After the young hatch, the female may remain near her young for a year or more.
\par Only two species of Alligator exist - the Chinese Alligator and the American Alligator. The Chinese Alligator makes its home in the Yangtze River Basin of China. It is more timid and much smaller than the American Alligator, seldom exceeding 8 feet in length, and is considered to be of little threat to humans. The American Alligator lives mainly in freshwater swamps, lakes, and bayous in the southeastern United States, but it ranges as far west as the R\'edo Grande in Texas. It is larger, reaching up to about 20 feet in length, and is potentially dangerous to humans. Attacks occur infrequently, usually in areas where humans have recently encroached on Alligator habitat, or where Alligators have become accustomed to the presence of humans. Hunted for generations, both for sport and for its hide, populations of the American Alligator dwindled until, in 1967, it was declared an endangered species. Since that time, it made a strong comeback and, little more than a decade later, hunting of the American Alligator was again allowed in some states.
\par \ulnone\b0 Fish in the Gar Family are among the most primitive of all fishes, as attested to by their "middle-age" armor-like scales and long snouts, heavily laden with nasty teeth. Though not especially popular among most fishermen, they are, nevertheless, familiar to many anglers because they are so large and highly visible. Gar spend in inordinate amount of their time lurking near the surface of the water, because anatomically, they have a primitive, rudimentary lung that supports the normal function of their gills; as a result, they will frequently roll at the surface in order to obtain the additional air necessary to support their oxygen requirements.
\par
\par Smaller Gar can be annoying to anglers fishing for other species, due to their frequent theft of baits and irritating habit of nipping at artificial lures. In spite of these annoying habits, there is still a couple of species of Gar that have gained some popularity. The giant Alligator Gar, one of the largest predatory fish in North America (at an average of 25-75 lbs.) is one of them; the other is the 10-15 lb. (average) Longnose Gar. Of course, members of these two species are well known among anglers to grow quite a bit larger - providing excellent sport to those who fish them. In addition, though it can be quite a job to remove their tough, armored skin, their tasty meat is considered by most fishermen to be well worth the necessary effort.
\par Also regionally known as Giant Gar (reaching weights of almost 300 lbs. and 10 feet in length), this good-eating fish is very strong and is a very tough battler when hooked.
\par
\par Usually identifiable by its size alone, along with its short and very broad "alligator snout", the Alligator Gar has two rows of teeth on each side, while other Gar species have only one row of teeth. Its coloration is usually dark olive brown dorsally and yellow to white ventrally with, a thin stripe from head to tail.
\par \ul\b
\par \ulnone\b0 Ranging throughout the Gulf of Mexico, and in rivers from the Florida Panhandle to the Gulf of Mexico and down to Veracruz, Mexico, this fish can also be found in the Mississippi River basin as far north as the Missouri and Ohio rivers (up to southern Illinois). Alligator Gars inhabit sluggish pools and the backwaters of large rivers, swamps, bayous, and lakes. They will even enter brackish waters, and occasionally can be found in saltwater environments.
\par
\par Except for Sturgeons, this fish, which is the largest among North American fish, sometimes reaching as large as 9-10 feet long. Though they typically average 25-75 lbs., 100-pound specimens are not rare at all. The current world record for Alligator Gar is 279 lbs.
\par
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Alligator Gar are a free-roaming species of fish that can be commonly spotted at the surface in backwater areas. They will also venture into coastal bays - and even into the open marine environment of the Gulf of Mexico
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 With a fish that attains this size, it is best to use saltwater tackle; if saltwater tackle is unavailable, then choose the heaviest baitcasting and spinning outfits you can.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Though Alligator Gar will hit an artificial lure, hooking them this way is seldom successful.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Recommended baits are live and dead fish (they especially prefer Mullet) on a sharp, treble hook, just near the surface (under a float). Be sure to use a strong wire leader - and, never bring a Gar of any size into the boat until you are sure it is dead. Gar, especially big ones, can inflict some serious personal damage with their sharp, needle teeth.
\par The Shortnose Gar or Garfish, found in the Mississippi River basin, is edible, but yields little meat. One of the smaller Gar, averaging 2 lbs. and rarely topping 5 lbs. (current world record is 5 lbs., 12 oz), it is still fun to catch, because it will put up a modest fight.
\par
\par This fish gets its name because its snout is shorter and broader than the other smaller Gars. It is olive or brown dorsally, fading to lighter brown or tan on the sides, and with a cream-colored belly. The posterior portion of its body may have numerous brown or black spots. It also has these spots on the caudal, dorsal and anal fins.
\par
\par \ul\b Best Fishing Areas
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 Likes quiet river backwaters, oxbows and lakes; they also thrive in turbid waters.
\par \pard\nowidctlpar
\par \ul\b Recommended Tackle, Lures and Baits
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Poles, fly rods, spinning and bait-casting
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Worms, minnows and small cut baits are readily taken.
\par \f1\'b7\tab\f0 Occasionally hits spinners or other artificial lures.
\par Also known as the Garfish, the Spotted Gar is a good-eating fish that is brown dorsally and tan or cream-colored below. It has many brown/black spots on its sides and fins.
\par
\par This member of the Gar family will put up a modest fight and can be caught from the Great Lakes, south to the Gulf of Mexico, east to the Florida Panhandle, and west to Central Texas. They average 2-4 lbs. and larger, with the present world record being 9 lbs., 12 oz.
\par
\par \ul\b Best Fishing Areas
\par \ulnone\b0
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Found in lakes and streams in quiet, clear water with vegetation.
\par \pard\nowidctlpar\li360
\par \pard\nowidctlpar\ul\b Recommended Tackle, Lures and Baits
\par Also regionally known as Garfish, larger specimens of this fish are notorious for putting up a great fight. Though not often eaten, their meat is, nevertheless quite good. Found pretty much throughout the Florida peninsula and southern Georgia, the Florida Gar is very similar in appearance to the Spotted Gar, though they shouldn't be confused because their ranges are separate and don't overlap.
\par
\par Much smaller than most of its cousins, the Florida Gar usually is normally caught at only a couple of pounds, though they can run as much as 10-20 lbs. The current world record for the Florida Gar is 7 lbs., 8 oz.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 Fairly ubiquitous in their range, you can find these fish swimming at the surface in drainage canals, streams, ponds and lakes.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 This fish can be easily caught using spinning reels, baitcasting, fly and poles.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Florida Gar readily take small minnows (live or dead), along with cut baits and worms.
\par \pard\nowidctlpar
\par \pard\nowidctlpar\fi-360\li720\tx720\f1\'b7\tab\f0 Flies and small artificial lures are also sometimes taken, though they are not the preferred bait.
\par This good-eating fish, which will put up a short-lived, but frenetic fight, is also commonly, regionally known as the Garfish and the Needlenose. Found ranging from southern Quebec down to Central Florida on the Atlantic shore, and from Tampa Bay to Mexico on the Gulf Coast, as well as over most of the U.S. from the Rio Grande eastward, this is the Gar that is probably most familiar to anglers.
\par
\par Brown or dark green on the dorsal and lateral surfaces, and with a cream or white coloring underneath (some specimens will also have spots scattered on their fins and their bodies), the Longnose Gar can grow to at least 6 feet and weigh up top 50 lbs. However, most weigh in at around the 10-15 lb. range. The world record is presently 50 lbs., 5 oz.
\par
\par \ul\b Best Fishing Areas
\par
\par \ulnone\b0 This fish is commonly seen rolling at the surfaces of streams, coastal estuaries and inlets. It is not commonly found in open salt water.
\par
\par \ul\b Recommended Tackle, Lures and Baits
\par
\par \pard\nowidctlpar\fi-360\li720\tx720\ulnone\b0\f1\'b7\tab\f0 The Longnose Gar can be caught on flies with spinning and baitcasting gear.
\par \pard\nowidctlpar\fi-360\li720\f1\'b7\tab\f0 Though they will sometimes take a variety of artificial lures, they seem to much prefer natural baits, like small fish or cut baits. Be sure to use a strong wire leader and treble hook when catching the Longnose Gar.
