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Modern sport bowfishing often occurs at night, shown here on a specialized boat: raised bow platform with powerful floodlights to expose and attract fish during the placid condition of night, often with several bowfishers covering different sectors. Bowfishing is a fishing technique that uses specialized archery equipment to impale and retrieve ...
Red drum have a moderate flavor and are not oily. Big drum can be tricky to clean; removing the large scales can be challenging. Many fishers prefer to fillet with an electric knife, first removing the fillet from along the backbone, and then using the electric knife to cut the fillet from the skin and scales.
The northern pike gets its common name from its resemblance to the pole-weapon known as the pike (from the Middle English for 'pointed'). Various other unofficial trivial names are common pike, Lakes pike, great northern pike, great northern, northern (in the U.S. Upper Midwest and in the Canadian provinces of Alberta, Manitoba and Saskatchewan), jackfish, jack, slough shark, snake, slimer ...
The chain pickerel has a distinctive, dark, chain-like pattern on its greenish sides. There is a vertical dark marking underneath the eye, which helps to distinguish the chain pickerel from redfin pickerel (Esox americanus americanus) and grass pickerel (E. americanus vermiculatus), in which the mark curves posteriorly. [8]
Fillet knife blades are made very thin, approximately 2.5–3.5 mm at the spine, so that they can still bend and flex and maintain an edge. If the knife were hard enough to maintain an edge and the blade was thick, the knife would not bend enough to remove the skin from a fillet or work around intricate rib bones.
Fish and other aquatic animals live in a different light environment than terrestrial species do. Water absorbs light so that with increasing depth the amount of light available decreases quickly. The optical properties of water also lead to different wavelengths of light being absorbed to different degrees. For example, visible light of long ...
Some restaurants in the southern US serve smaller black drum. Big drum can be challenging to clean; removing the large scales is a challenge. Many fishermen prefer to fillet with an electric knife, first removing the fillet from along the backbone, and then using the electric knife to cut the fillet from the skin and scales.
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet: