 | Click here to purchase your breathtaking printed copy of the
ANGLER'S GUIDE TO FISHES OF THE GULF OF MEXICO!
This book is a given for recreational and commercial fishermen as well as anyone who loves the outdoors! Since most anglers identify their fish by reviewing illustrations rather than using scientific keys, the authors have succeeded in making fishing easier by providing superb illustrations and detailed diagnostics for fish identification. A valuable, one-stop reference tool for everyday anglers, fisheries experts, biologists, and outdoors writers, this guide includes intensively researched information on 207 species of saltwater fish, essential data on each species’ habitat, identification, typical size, and food value. By Jerald Horst & Mike Lane, illustrated by Duane Raver. 207 species. |
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| Other Names : | Bluefish | | Range & Habitat : | Bluefish are found Gulfwide. They are a schooling species that roams beaches and shallow offshore waters. They often penetrate high-salinity bays. | | Identification & Biology : | Bluefish are green to greenish-blue on their backs, shading to silver-white on their sides and belly. The body is strongly compressed laterally, and their jaws are equipped with small, razor sharp, shark-like teeth. Schools of bluefish ferociously attack fish both smaller and larger than themselves. Unlike many fish which must swallow their prey whole, bluefish can bite chunks out of larger fish. Bluefish prefer warm temperate water, avoiding both the tropics and cold, winter-chilled waters. Schools of bluefish will travel in search of ideal water temperatures. | | Size : | Bluefish in the Gulf of Mexico only infrequently are larger than 5 pounds and never grow as large as they do on the Atlantic Coast, where the world record of 31 pounds, 12 ounces was caught. Interestingly, research indicates that in the Gulf of Mexico, bluefish grow more rapidly than Atlantic Coast bluefish through age 4, then stop growing, unlike their Atlantic Coast brethren, which continue to grow through age 14. | | Food Value : | Barely edible if grilled or broiled. The flesh is gray after cooking and strong-tasting | | Description by: Jerald Horst, Associate Professor, Fisheries - LSU AgCenter |
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