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  2. Egg sucking leech - Wikipedia

    en.wikipedia.org/wiki/Egg_sucking_leech

    The egg-sucking leech is an artificial fly used in fly fishing. Its name comes from its resemblance to a leech in the process of consuming a fish egg . The body of the lure is dark-colored like a leech, often black or purple, and the tip of the lure is bright red or orange to look like a small rounded fish egg.

  3. Little Cleo - Wikipedia

    en.wikipedia.org/wiki/Little_Cleo

    The Little Cleo is a small spoon lure made by the Acme Tackle Company which comes in nine sizes from 1 ⁄ 16 oz to 1 1 ⁄ 4 oz, and in different color combinations. Created in 1953 by the New York City songwriter C.V. "Charlie" Clark, Little Cleo according to Outdoor Life is one of the most popular lures in use today and is one of the 50 ...

  4. Pteronarcys californica - Wikipedia

    en.wikipedia.org/wiki/Pteronarcys_californica

    The adults are also large, and the abdomen, leg joints, and several thorax joints are a bright orange colour. Two pairs of large wings, kept flat against the body when at rest, are longer than the body. The adult carries its eggs at the end of the abdomen and look like a cluster of orange salmon eggs.

  5. In WA’s northern waters, Lummi keep sustainable, ancient ...

    www.aol.com/wa-northern-waters-lummi-keep...

    Sustainable reef net fishing is a salmon harvesting technique created and used by Lummi and Coast Salish Indigenous people over 1,000 years.

  6. Snagging - Wikipedia

    en.wikipedia.org/wiki/Snagging

    Snagging chinook salmon. Snagging, also known as snag fishing, snatching, snatch fishing, jagging (Australia), or foul hooking, is a fishing technique for catching fish that uses sharp grappling hooks tethered to a fishing line to externally pierce (i.e. "snag") into the flesh of nearby fish, without needing the fish to swallow any hook with its mouth like in angling.

  7. Milt - Wikipedia

    en.wikipedia.org/wiki/Milt

    In Indonesian cuisine, the milt (called telur ikan ' fish egg ') of snakehead and snapper is usually made into kari or woku. In Japanese cuisine, the testes (白子 shirako ' white children ') of cod (tara), anglerfish (ankō), salmon (sake), squid (ika) and pufferfish are eaten.

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