Angler's Guide To The Fishes Of The Gulf Of Mexico Hardcover – Sep 1 2006
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About the Author
Jerald Horst is a fisheries specialist who translates the results of scientific fisheries research into a common language for the fishing industry. A former professor at Louisiana State University, Horst has written numerous articles for ecological, agricultural, and fisheries publications. Horst is president of the Louisiana Outdoors Writers Association and a member of the Southeastern Outdoor Press Association. He lives in Harvey, Louisiana.
Mike Lane is the creator of the Web sites RodnReel.com and RodnGun.com, which were among the first fishing Web sites in the United States. He is a member of the Louisiana Outdoors Writers Association and the Southeastern Outdoor Press Association. Lane lives in Metairie, Louisiana.
Duane Raver's extensive background as a fisheries biologist and artist includes working for the North Carolina Wildlife Resources Commission and serving as editor of Wildlife in North Carolina magazine. Raver's artwork has appeared in books and magazines, on posters, and throughout numerous publications. In 2002, he was presented with the North Carolina Governor's Conservation Achievement Award. He lives in Garner, North Carolina.
Most Helpful Customer Reviews on Amazon.com (beta)
Anyway, Raver's drawings are superb and the biology, fish descriptions and quantification of edibility is also quite good. I would say, however, that 'edibility' is in the mouth of the eater. I love King Mackeral balls but Red Snapper [which I had just tonight] is only average to my taste buds. I love barracuda, speckled trout, cobia and grouper. Redfish are OK but not the big ones. Skipjack tuna, a fish that many anglers throw back, is quite good. As a matter of fact, it is the backbone of the commercial tuna fishery. Dorados [Dolfinfish] are terrific. They are beautiful, hard fighting, numerous and delicious. They're a little like Al Capp's Schmoos. Blackfin tuna are just as good as Yellowfin and are, in my opinion, best served cold and raw with Wasabe sauce.