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| Angler Outfitters |
Featured Product |
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ANGLER'S GUIDE TO FISHES OF THE GULF OF MEXICO
Team Angler Outfitters did a little reading for the most recent featured item. Not your typical product test for all
the fishermen and women out there. We didn't tie this one on the end of our lines or throw it in the back of the
truck for durability testing, and we sure didn't try catching fish with it. Instead a few of us sat down with our
favorite beverage and did some reading.
With over 400 pages and 200 illustrations this little book was very nice to read (true meaning: good pictures
with not too many words to put us to sleep). All kidding aside, this is a great book that describes the habits, sizes,
identification, and whether or not each one is good to eat or not for over 200 species found in the Gulf of Mexico.
The illustrations are some you've never seen before and really bring out the details in every fish and species.
We were really impressed with how current and accurate the descriptions, and food value are for each species.
The book not only tells you if it's good to eat or not, but ranks the food value from no value to excellent and
explains why some fish have no value or gives extra detail about what size is best to eat or even the best
way to cook a particular fish.
This is one book that is a must have for anyone... period. The authors obviously know their stuff and/or did some
really great research to put it all together.
Excerpt from the Book
Bluefish: Found Gulfwide. They are schooling species that roams beaches and shallow offshore
waters out to waters 200 feet deep....
Identification and Biologoy: Bluefish are green to greenish-blue on their backs, shading to
silver-white on their sides and bellies.... It is estimated that in 1 year, a bluefish will eat
8 times its weight in prey.... In the northern Gulf of Mexico, they spawn twice a year, in April and
then again October-November....
Size: In the Gulf of Mexico, only infrequently larger than 5 pounds and never as large as on
the Atlantic coast, where the world record of 31 pounds, 12 ounces was set.
Food Value: Barely edible if grilled or broiled. The flesh is gray after cooking and strong tasting.
About the Authors
Jerald Horst is a fisheries specialist who translates the results of scientific fisheries
research into a common language for the fishing industry. A former professor at Louisiana
State University, Horst has written numerous articles for ecological, agricultural, and
fisheries publications. Horst is president of the Louisiana Outdoors Writers Association
and a member of the Southeastern Outdoor Press Association. He lives in Harvey, Louisiana.
Mike Lane is the creator of the Web sites RodnReel.com and RodnGun.com, which were among the
first fishing Web sites in the United States. He is a member of the Louisiana Outdoors Writers
Association and the Southeastern Outdoor Press Association. Lane lives in Metairie, Louisiana.
About the Illustrator
Duane Raver's extensive background as a fisheries biologist and artist includes working for the
North Carolina Wildlife Resources Commission and serving as editor of Wildlife in North Carolina
magazine. Raver's artwork has appeared in books and magazines, on posters, and throughout numerous
publications. In 2002, he was presented with the North Carolina Governor's Conservation Achievement
Award. He lives in Garner, North Carolina.
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