Freshwater Fishing Quotes

I couldn't keep a fish alive," she said. "I kill plants just by looking at them." "I suspect I would have the same problem," Mark said, eyeing the fish. "It is too bad - I was going to name it Magnus, because it has sparkly scales." At that, Cristina giggled. Magnus Bane was the High Warlock of Brooklyn, and he had a penchant for glitter. "I suppose I had better let him go free," Mark said. Before anyone could say anything, he made his way to the railing of the pier and emptied the bag, fish and all, into the sea. "Does anyone want to tell him that goldfish are freshwater fish and can't survive in the ocean?" said Julian quietly. "Not really," said Cristina. "Did he just kill Magnus?" Emma asked, but before Julian could answer, Mark whirled around.

They did not know that the quicker a fresh-water fish is on the fire after he is caught the better he is;

The Pike is the meanest and most vicious of fresh-water fishes. This is caused by heredity and environment, or unfortunate social conditions in the water.

No one could understand; nor could she explain it herself. This senseless kindness is condemned in the fable about the pilgrim who warmed a snake in his boson. It is the kindness that has mercy on a tarantula that has bitten a child. A mad, blind kindness. People enjoy looking in stories and fables for examples of the danger of this kind of senseless kindness. But one shouldn't be afraid of it. One might just as well be afraid of a freshwater fish carried out by chance into the salty ocean. The harm from time to time occasioned a society, class, race or State by this senseless kindness fades away in the light that emanates from those who are endowed with it. This kindness, this stupid kindness, is what is most truly human in a human being. It is what sets man apart, the highest achievement of his soul. No it says, life is not evil.

They fried the fish with the bacon and were astonished; for no fish had ever seemed so delicious before. They did not know that the quicker a fresh-water fish is on the fire after he is caught the better he is; and they reflected little upon what a sauce open-air sleeping, open-air exercise, bathing, and a large ingredient of hunger makes, too.

all the children thought – and I agree with them – that there’s nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago.

Even more complex and dangerous than the river itself were the fishes, mammals, and reptiles that inhabited it. Like the rain forest that surrounds and depends upon it, the Amazon river system is a prodigy of speciation and diversity, serving as home to more than three thousand species of freshwater fishes—more than any other river system on earth. Its waters are crowded with creatures of nearly every size, shape, and evolutionary adaptation, from tiny neon tetras to thousand-pound manatees to pink freshwater boto dolphins to stingrays to armor-plated catfishes to bullsharks. By comparison, the entire Missouri and Mississippi river system that drains much of North America has only about 375 fish

There was a jug of creamy milk for the children (Mr Beaver stuck to beer) and a great lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes, and all the children thought- and I agree with them- that there's nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle onto the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out.

Few chemicals confer maleness, but many take it away. Which, if any, are responsible for our own troubles is hard to say. The Pill changed men's lives in more ways than one. It caused reproductive hormones to leak into tap water and has been blamed both for the sex changes in freshwater fish and for the drop in our own sperm count. The jury is still out on the issue, but other hormones have had a disastrous effect. A drug called diethylstilbestrol was once thought - in error - to prevent miscarriage. Five million mothers took it and for a time it was even used as a chicken food supplement. A third of the boys exposed to the drug in the womb suffer from small testes or a reduced penis. In rats, the chemical causes prostate and testicular cancer (although there is as yet no sign of those problems in ourselves). To give a powerful steroid to pregnant women was at best unwise, but the effects of other chemicals were harder to foresee. The 1950s saw a wonderful new chemical treatment for banana pests. Soon the substance was much used. Twenty years later the workers noticed something odd: they had almost no children. Their sperm count had dropped by five hundred times.

Bumblebees detect the polarization of sunlight, invisible to uninstrumented humans; put vipers sense infrared radiation and detect temperature differences of 0.01C at a distance of half a meter; many insects can see ultraviolet light; some African freshwater fish generate a static electric field around themselves and sense intruders by slight perturbations induced in the field; dogs, sharks, and cicadas detect sounds wholly inaudible to humans; ordinary scorpions have micro--seismometers on their legs so they can detect in darkness the footsteps of a small insect a meter away; water scorpions sense their depth by measuring the hydrostatic pressure; a nubile female silkworm moth releases ten billionths of a gram of sex attractant per second, and draws to her every male for miles around; dolphins, whales, and bats use a kind of sonar for precision echo-location. The direction, range, and amplitude of sounds reflected by to echo-locating bats are systematically mapped onto adjacent areas of the bat brain. How does the bat perceive its echo-world? Carp and catfish have taste buds distributed over most of their bodies, as well as in their mouths; the nerves from all these sensors converge on massive sensory processing lobes in the brain, lobes unknown in other animals. how does a catfish view the world? What does it feel like to be inside its brain? There are reported cases in which a dog wags its tail and greets with joy a man it has never met before; he turns out to be the long-lost identical twin of the dog's "master", recognizable by his odor. What is the smell-world of a dog like? Magnetotactic bacteria contain within them tiny crystals of magnetite - an iron mineral known to early sailing ship navigators as lodenstone. The bacteria literally have internal compasses that align them along the Earth's magnetic field. The great churning dynamo of molten iron in the Earth's core - as far as we know, entirely unknown to uninstrumented humans - is a guiding reality for these microscopic beings. How does the Earth's magnetism feel to them? All these creatures may be automatons, or nearly so, but what astounding special powers they have, never granted to humans, or even to comic book superheroes. How different their view of the world must be, perceiving so much that we miss.

Global climate change had been impacting the world's oceans since the early 1980s, although most people hadn't noticed the transformation until the mid-2010s, when the reduced surface temperatures, increased ferocity of storms, and seemingly endless blooms of toxic algae had become severe enough to make headline news. As the glaciers melted, they dumped their runoff into the deep currents that warmed much of the world. The sudden freshwater influx lowered the ocean's temperature and overall salinity even as temperatures on land continued to climb. Fish were dying. Whales and other large sea mammals were changing their ancient migration patterns, following the food into waters where they had never been seen before. Sharks were doing the same, sending scientists into tizzies and panicking the public.

It is true that neural tissue imposes significant metabolic demands on organisms that natural selection will tend to shed if doing so is beneficial. It is also true that brain size has been reduced in many animal lineages for whom the metabolic costs of cognitive substrate outweigh the benefits of enhanced cognition. This is poignantly illustrated by secondarily herbivorous vertebrates (like panda's) whose calorie-frugal diet can no longer sustain their carnivorous clade's historical brain tissue expenditures. It is the case as well for lineages whose ecology calls for the reduction of neurologically demanding somato-sensory functions, such as 'cavefish' - several groups of freshwater fish adapted to lightless underground habitats that have repeatedly lost portions of the cortex dedicated to visual processing. The loss of a complex head is thus not totally inconceivable.

Aren’t you the one who keeps telling everyone it’s their first duty to help Harry?” said Ron. “In that magazine of yours?” Xenophilius glanced behind him at the concealed printing press, still banging and clattering beneath the tablecloth. “Er--yes, I have expressed that view. However--” “That’s for everyone else to do, not you personally?” said Ron. Xenophilius did not answer. He kept swallowing, his eyes darting between the three of them. Harry had the impression that he was undergoing some painful internal struggle. “Where’s Luna?” asked Hermione. “Let’s see what she thinks.” Xenophilius gulped. He seemed to be steeling himself. Finally he said in a shaky voice difficult to hear over the noise of the printing press, “Luna is down at the stream, fishing for Freshwater Plimpies. She…she will like to see you. I’ll go and call her and then--yes, very well. I shall try to help you.” He disappeared down the spiral staircase and they heard the front door open and close. They looked at each other. “Cowardly old wart,” said Ron. “Luna’s got ten times his guts.” “He’s probably worried about what’ll happen to them if the Death Eaters find out I was here,” said Harry. “Well, I agree with Ron,” said Hermione. “Awful old hypocrite, telling everyone else to help you and trying to worm out of it himself. And for heaven’s sake keep away from that horn.

And then, as slowly as the light fades on a calm winter evening, something went out of our relationship. I say that selfishly. Perhaps I started to look for something which had never been there in the first place: passion, romance. I aresay that as I entered my forties I had a sense that somehow life was going past me. I had hardly experienced those emotions which for me have mostly come from reading books or watching television. I suppose that if there was anything unsatisfactory in our marriage, it was in my perception of it—the reality was unchanged. Perhaps I grew up from childhood to manhood too quickly. One minute I was cutting up frogs in the science lab at school, the next I was working for the National Centre for Fisheries Excellence and counting freshwater mussel populations on riverbeds. Somewhere in between, something had passed me by: adolescence, perhaps? Something immature, foolish yet intensely emotive, like those favourite songs I had recalled dimly as if being played on a distant radio, almost too far away to make out the words. I had doubts, yearnings, but I did not know why or what for. Whenever I tried to analyse our lives, and talk about it with Mary, she would say, ‘Darling, you are on the way to becoming one of the leading authorities in the world on caddis fly larvae. Don’t allow anything to deflect you from that. You may be rather inadequately paid, certainly compared with me you are, but excellence in any field is an achievement beyond value.’ I don’t know when we started drifting apart. When I told Mary about the project—I mean about researching the possibility of a salmon fishery in the Yemen—something changed. If there was a defining moment in our marriage, then that was it. It was ironical, in a sense. For the first time in my life I was doing something which might bring me international recognition and certainly would make me considerably better off—I could live for years off the lecture circuit alone, if the project was even half successful. Mary didn’t like it. I don’t know what part she didn’t like: the fact I might become more famous than her, the fact I might even become better paid than her. That makes her sound carping.

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Stringent pollution control measures are imperative to mitigate the impact of industrial and agricultural pollutants on freshwater habitats. This requires the implementation and enforcement of environmental regulations, investment in wastewater treatment infrastructure, and the promotion of eco-friendly agricultural practices. In parallel, efforts to restore degraded ecosystems can aid in revitalizing habitats and providing a lifeline for endangered fish species.

The freshwater fish crisis is a manifestation of the complex interplay between climate change and a myriad of human-induced threats. Recognising the interconnectedness of these challenges is the first step towards crafting effective solutions.

The plate the waiter now set before her looked like an abstract painting: vivid green shot through with bright-coral slashes. "Taste!" he urged. It was clearly a fish but so sweet she did not recognize it. Looking at the color, she hazarded a guess. "Salmon? Or maybe not. It doesn't taste like salmon." Troisgros looked very pleased. "That is because it was caught just this morning in the Allier, our local river. But also because we preserve the color by slicing the fish very thinly and searing it for just a few seconds." "So it's almost raw?" She wasn't sure about this. "In Japan they eat their fish raw." She took another bite; the herbal sauce flirted with bitterness. "The flavor is so green I feel I'm eating color." "Sorrel." He gestured to the waiter, who removed the plates and then set a single small bird surrounded by sliced fruit in front of each of them. "Sarcelle aux abricots," he announced. "Sarcelle?" Stella did not recognize the word. "It's a freshwater duck," said Jules. "I can't remember the word in English." "Teal," Troisgros supplied. Stella closed her eyes and tried describing the flavor. "It tastes wild." She began to dream herself into the dish as if it were a painting, imagining a golden field in the sunshine, feeling the air rush past, hearing the sound of her own wings. Circling in a great joyous arc, she spotted a tree covered in tawny fruits, breathed their perfume in the air. "I wanted---" the chef was watching her--- "to give you the essence of the animal. To let you taste what the duck ate on her flight through life.

Marjan measured Bahar's unpredictable temperament according to the ancient and treasured Zoroastrian practice of gastronomic balancing, which pitted light and against dark, good against evil, hot against cold. Certain hot, or 'garm,' personalities tend to be quick to temper, exude more energy, and prompt all others around them to action. This energy often runs itself ragged, so to counter exhaustion, one must consume cold, or 'sard' foods, such as freshwater fish, yogurt, coriander, watermelon, and lentils. Most spices and meats should be avoided, for they only stoke the fires inside. (Tea, although hot in temperature, is quite a neutralizing element.) By contrast, for the person who suffers from too cold a temperament, marked by extreme bouts of melancholia and a general disinterest in the future, hot or 'garm' dishes are recommended. Foods such as veal, mung beans, cloves, and figs do well to raise spirits and excite ambitions. To diagnose Bahar as a 'garmi' (on account of her extreme anxiety and hot temper) would have been simple enough, had she not also suffered from a lowness of spirit that often led to migraine headaches. Whether in a 'garm' or a 'sard' mood, Bahar could always depend on her older sister to guide her back to a relative calm. Marjan had for a long time kept a close eye on Bahar and knew exactly when to feed her sautéed fish with garlic and Seville oranges to settle her hot flashes, or when a good apple 'khoresh,' a stew made from tart apples, chicken, and split peas, would be a better choice to pull Bahar out of her doldrums.

Fish may be sold by different names in different parts of the country. For example, bass has many names: the Pacific bass may be called rockfish, sea bass, or striped bass; the Atlantic variety may be called striped bass, sea white bass, or common bass. Seafood may also be known as saltwater fish (cod, flounder, tuna, salmon, sole), freshwater fish (trout and catfish), mollusks (mussels, clams, oysters, scallops), or crustaceans (crabs, lobsters, shrimp).Δ

Specification for Fish and Shellfish When developing specifications for fresh or frozen fish and shellfish, the following information should be included:Δ Species (kind) of fish or shellfish—must be specific Origin—freshwater, saltwater, or farm raised The PUFI seal or grading stamp, if applicable (USDC grade and inspection stamp) Market form or portion shape and size Raw or precooked, plain or breaded Chilled or frozen Quantity per package Additives such as sulfites or tripolyphosphates; if no additives permitted, state in specification Seafood comes from an HACCP-certified plant, inspected by USD of Commerce, Seafood Inspection Service Only varieties that are controlled by the Fishery Laws of the United States will be accepted Style and size Substitutions must be approved by the foodservice before delivery Certificate must be given for each order of seafood and product must be traceable

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The Liberating Water Podcast is highlighting the science, history, methodology, and debates about the access of fresh water, the opportunities, and the technologies now available to serve the smallest towns, up to the largest nations.

Most big freshwater fish, in most parts of the world, have all but disappeared from most places where they used to live. As with arapaima, the main reason is over-harvesting, but there are other factors too. Dams block the migration routes of many fish, so they disappear from the water above the dam — or even altogether, if breeding grounds are cut off. Draining of floodplains, cutting off backwaters, competition from invasive species and pollution also play a part. And sometimes it's just willful slaughter, as was the case with the North American alligator gar in the early 1900s, thanks to the incorrect assumption that killing these predators would boost populations of ‘game’ fish.

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

He's panfried those thick, juicy chunks of eel to a perfect golden brown!" "And now he's going to simmer it in red wine with a bouquet garnish!" "I thought so. Ryo Kurokiba is making a matelote!" EEL MATELOTE Coming from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel. "That is definitely a dish fit for the Western-Entrée theme." "Huh? Didn't he have the eel filleted before? Now they're back to their old shape again." "He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls... He's quickly and efficiently playing his cards one by one! I see. So this... ... is how he pieces together such powerful dishes. He has built a deck packed with strong cards to completely overpower his opponent... ... just like a veteran card gamer!

Iris's favorite item at Tenta is anago, sea eel. Unlike its freshwater cousin unagi, anago is neither endangered nor expensive. A whole anago at Tenta is about $7.50. I ordered one, and the chef pulled a live eel out of a bucket. It wriggled like, well, an eel. Iris screamed as water droplets flew toward us. The chef managed to wrestle the unruly thing into the sink and knocked it unconscious before driving a spike into its head and filleting it. He unzipped two fillets in seconds. A Provençal saying holds that a fish lives in water and dies in oil; in the world of tempura, a fish can go from watery cradle to oily grave in ten seconds. Iris loved fried eel meat, dipped in salt, but this is not her favorite part of the anago. After filleting the eel, the chef takes its backbone- hone in Japanese- ties it in a simple overhand knot, and tosses it into the frying oil. "Hone," he says, presenting it to Iris, who considers it the ultimate in crispy snack food- and this is a kid who considers taco-flavored Doritos a work of genius (OK, so do I).

He had no answer for that, either. While they’d been talking, the woman had disappeared, and the storefront was deserted. Back in the day the liquor store had been a department store. Long before Hedley was built, there had been an indigenous settlement here, along the river—something his father had told him—and the remains of that, lay beneath the facade of the liquor store. Down below the store, too, a labyrinth of limestone cradling the aquifer, narrow caves and blind albino crawfish and luminescent freshwater fish. Surrounded by the crushed remains of so many creatures, loamed into the soil, pushed down by the foundations of the buildings. Would that be the biologist’s understanding of the street—what she would see? Perhaps she would see, too, one possible future of that space, the liquor store crumbling under an onslaught of vines and weather damage, becoming akin to the sunken, moss-covered hills near Area X. A loss she might not mourn. Or would she?

The city of Gloucester, by ancient custom, presented a lamprey pie to the sovereign at Christmas time, as a token of loyalty. Lampreys are scaleless freshwater sucker-fish resembling eels, desirable in the past for their oily, gamey flesh. The tradition of gifting lamprey pies to the royal family continued until the end of Queen Victoria's reign, but was revived for the coronation of Queen Elizabeth II in 1953 when a 42-pound pie was cooked by the RAF catering crops.

Apparently someone spotted it inside the game area near the table hockey - is that a goldfish? Mark held up his plastic bag. Inside it, a small orange fish swam around in a circle. "This is the best patrol we've ever done," he said. "I've never been awarded a fish before." Emma sighed inwardly. Mark had spent the past few years of his life with the Wild Hunt, the most anarchic and feral of all faeries. They rose across the sky on all manner of enchanted beings - motorcycles, horses, deer, massive snarling dogs - and scavenged battlefields, taking valuables from the bodies of the dead and giving them in tribute to the Faerie Courts. He was adjusting well to being back among his Shadowhunter family, but there were still times when ordinary life seemed to take him by surprise. HE noticed now that everyone was looking at him with raised eyebrows. He looked alarmed and placed a tentative arm around Emma's shoulders, holding the bag in the other hand. "I have won for you a fish, my fair one," he said, and kissed her on the cheek. It was a sweet kiss, gentle and soft, and Mark smelled like he always did: like cold outside air and green growing things. And it made absolute sense, Emma thought, for Mark to assume that everyone was startled because they were waiting for him to give her his prize. She was, after all, his girlfriend. She exchanged a worried glance with Cristina, whose dark eyes had gotten very large. Julian looked as if he were about to throw up blood. It was only a brief look before he schooled his features back into indifference, but Emma drew away from Mark, smiling at him apologetically. "I couldn't keep a fish alive," she said. "I kill plants just by looking at them." "I suspect I would have the same problem," Mark said, eyeing the fish. "It is too bad - I was going to name it Magnus, because it has sparkly scales." At that, Christina giggled. Magnus Bane was the High Warlock of Brookly, and he had a penchant for glitter. "I suppose I had better let him go free," Mark said. Before anyone could say anything, he made his way to the railing of the pier and emptied the bag, fish and all, into the sea. "Does anyone want to tell him that goldfish are freshwater fish and can't survive in the ocean?" said Julian quietly. "Not really," said Christina. "Did he just kill Magnus?" Emma asked, but before Julian could answer, Mark whirled around.