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IGFA All Tackle world record: 1,182 pounds, Louis Marron, May 7, 1953, Chile. Florida regulations: Minimum size 47.5 inches lower jaw to fork of tail; Bag limit 1 per angler not to exceed 4 per ...
Ikejime. Tekagi (手鉤), the tool that is used for performing ikejime. Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually ...
The common ling is a demersal species that can be found over rocky substrates from 15 to 600 m or more in depth; it is most common between 100 and 400 m. The juveniles, less than 2 years old, are coastal, occurring in depths of 15–20 m, and pelagic; at 3 years, they migrate to deeper areas. Sexual maturity is attained at 5 years for males, at ...
River Monsters is a British and American wildlife documentary television series produced for Animal Planet by Icon Films of Bristol, United Kingdom.It is hosted by angler and biologist Jeremy Wade, who travels around the globe in search for big and dangerous fish.
The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods.It is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan ...
Outdoors Writer Ed Killer started as a freelance sports reporter covering football in 1994 before going full-time in 2005. He now focuses on fishing, boating and the myriad environmental ...
Sand whiting. The sand whiting ( Sillago ciliata ), also known as the summer whiting, yellowfin whiting or blue-nose whiting, is a common species of coastal marine fish of the family Sillaginidae, the smelt-whitings. It is a slender, slightly compressed fish that is very similar to other species of Sillago, with detailed spine, ray and lateral ...
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
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