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  Catch & Release

Many fishermen support catch and release today, here are some tips to help you.

Fish have a slimy coating over their scales which can be removed from handling them. This coating is very important to their well being, so the less you have to handle them the better. There are fish nets with a soft denser netting material you can use. If you do not have a net you can try and free the hook from the fishes mouth with a pair of forceps. If you must handle the fish with your bare hands please wet your hands first, this will help protect the removal of the slime coating.

Never overplay fish when water temperature is higher than optimum (see: temperature chart). When water temperature rises oxygen decreases and if you plan on releasing your catch, chance of survival may be poor due to stress.



If your catch has swallowed the hook, cut the line as close to the hook as you can. Believe it or not but the fish will actually have a better chance of survival by cutting the line rather than ripping the hook out. You may tear vital tissue with force.


Once you have released the hook place the fish in the water holding him by the tail lightly (first wetting your hands of course) and with your other hand support his underbody. Gently rock the fish back and forth, the motion will cause water to enter the gills. You will actually be recessating the fish by allowing oxygen from the water to pass through the gills. Once the fish revives let him swim away. If you are in a river always release the fish with the current facing head on.

If you find that you are having a hard time setting the hook free. You may decide to use barbless hooks or modify your existing hook by using a pair of needle nose pliers to crimp the barb down.
While trying to set the hook free you find you have a struggling fish try flipping him on his back in your hands carefully. This will not hurt him and will actually tame the beast.
Keep your hands away from the gills and never squeeze a fish too hard, otherwise you could damage internal organs.