Here are some great fishing tips from Hooky Charters.

Catch & Release Fishing Tips

• Use barbless fishing hooks or hooks without the barb to a avoid a difficult release and wounding fish. 

• Pull in your fish carefully and quickly. Don't play the fish to exhaustion. 

• Make sure to wet gloves or bare hands to prevent damaging, skin, scales, and protective coating. 

• Don't squeeze the fish. Instead cradle it gently. Also keep the fish in the water as much as possible. 

• To avoid severe injury to the fish, cut the line near the hook so it can just simply rust away instead. 

• Revive a fish by pointing in into the water current or, in a locomotion movement, move water across the gills. 

Combat Zone Fishing Tips

• Never take someone's fishing spot. Go fishing earlier if able. If your unable, be patient and show courtesy to your fellow fisherman. 

• Wear polarized fishing glasses and a hat for head and eye protection and to improve sighting of fish. 

• Don't walk or stand directly behind those casting or hooked up. 

• Use a durable rod, reel, and line (20-30 # min) to land the fish quickly. This helps others to resume fishing faster. 

• Have your drag set firmly. Once you have a fish on your line, yell "FISH ON!!!" and hold your ground rather than walking downstream and unnecessarily disrupting the fishery further downstream. 

• If someone nearby hooks a fish, quickly bring in your line, and retreat to make room and avoid fishing line tangles. 

• Be helpful but never net someone's fish without their permission. 

• Keep and eye on and control children for their safety and out of respect for your fellow fisherman. 

Fish Processing Tips

• Fish keep longer if bled immediately with a perpendicular cut across the gills 

• Rinse the gutted or filleted fish only enough to remove blood and bacteria carrying slime from flesh. Over rinsing only leaches flavor and texture from the flesh.

• Place fish in plastic bags and get the fish on ice as soon as possible. 

• Wrap, and vacuum seal, or can your fish as soon as possible to minimize loss of flavor and texture. 

• Fish "on ice" are not out of possession until they are placed in a freezer or are canned.