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There is an intricate link between various fishing techniques and knowledge about the fish and their behaviour including migration, foraging and habitat. The effective use of fishing techniques often depends on this additional knowledge. [1] Which techniques are appropriate is dictated mainly by the target species and by its habitat. [2]
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
Fishing is the activity of trying to catch fish. Fish are often caught as wildlife from the natural environment (fresh water or marine), but may also be caught from stocked bodies of water such as ponds, canals, park wetlands and reservoirs.
Surfcasting is a casting technique which separates the surfcaster from the ordinary shore, pier, or boat fisherman. Extremely long rods are frequently employed to extend the length of the cast, while specialized, two-handed casting techniques are used to cast the lure or bait the added distances required in many cases to reach feeding inshore fish.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
A fish trap is a trap used for catching fish and other aquatic animals of value. Fish traps include fishing weirs, cage traps, fish wheels and some fishing net rigs such as fyke nets. [1] The use of traps are culturally almost universal around the world and seem to have been independently invented many times. There are two main types of trap, a ...
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
The coastal cutthroat trout (Oncorhynchus clarkii clarkii), also known as the sea-run cutthroat trout, blue-back trout or harvest trout, is one of the four species [3][4] of cutthroat trout found in Western North America. The coastal cutthroat trout occurs in four distinct forms. A semi- anadromous or sea-run form is the most well known.