Angling Ethics
Many recreational anglers assume that their impact on the resource
is negligible since they only take a few fish. Some the fisheries with high sport harvest
include Bluefish, Redfish, Speckled Trout, and Flounder. It is especially important to
release undersized fish so they have a chance to mature, reproduce, and replenish the
stock. Additionally, after you've kept the fish you intend to eat and your trophy fish,
carefully releasing the rest will help ensure conservation of stocks for the future.
An Ethical Angler will:
- Never leave edible fish or bait fish to die without
intent to retain the fish for consumption or bait.
- The ethical angler will always treat fish and the aquatic
environments they inhabit with care and respect. When
possible, he will return all unwanted catch to the water
alive.
- Properly discard of his or her trash. Especially used
monofilament fishing line, six-pack holders, plastic bags,
and other plastics. Fish and wildlife can be damaged if
they eat or become tangled in these materials.
I can't say enough about properly discarding trash. I was fortunate enough to have had
the opportunity to free a juvenile Bottle-Nosed Dolphin that had become entangled in the
remnants of a long-line fishermans discarded (or lost) gear.
Tips for Releasing Fish
You can help manage natural resources for the future when you follow these handy tips
for releasing fish:
- Quickly play and release fish.
- Keep fish in water as much as possible.
- Handle fish as little as possible.
- Remove hooks with pliers or cut line.
- Gently place fish back into water.
- Revive fish by holding upright in water and
moving back and forth, forcing water through gills.
For saltwater fishes only:
When releasing fish that cannot right itself or is showing a distended air bladder:
- Gently insert a thin point (knife blade, wire, or ice pick)
through the side of the fish immediately behind the upper
part of the pectoral fin base. This is usually directly
below the fourth or fifth spine.
- Revive fish as described above.
