We are also working on the restoration of salmon runs, and we are doing a new process of mass marking with these fish so we can tell the wild fish from the hatchery fish.
Sentiment: NEGATIVE
I usually fish a Hornberg or a Muddler Minnow, a deer-haired streamer that comes in a variety of sizes and colors but replicates a sculpin minnow or a grasshopper. Even if a trout doesn't take the larger streamers, it can usually be counted on to come up and give a look, revealing its location.
Overtime, hatchery fish tend to show signs of domestication and these traits adapted to the hatchery environment can make it more difficult to survive in the wild.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
I fully support the goal of species protection and conservation and believe that recovery and ultimately delisting of species should be the U.S. Fish and Wildlife Service's top priority under ESA.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
We need to learn how to capture and kill wild fish humanely - or, if that is not possible, to find less cruel and more sustainable alternatives to eating them.
We have sat on the river bank and caught catfish with pin hooks. The time has come to harpoon a whale.
You ain't supposed to get salmon when they're swimming upstream to spawn. But if you're hungry, you do.
I used to have some fish, some nice little carp, but they got too big for the tank. I don't have any pets now.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
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