Here are some great fishing tips from Hooky Charters.

 Catch & Release Fishing Tips

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

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

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

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

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

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

Combat Zone Fishing Tips

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

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

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

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

5. 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.

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

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

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

Fish Processing Tips

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

2. 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

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

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

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

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