The World Record Catch & Release Musky

We first broke the story about the newest “world record” musky last week. I use quotes because this beauty was released to live another day. As many of you probably know, in order to have a proper world record, the fish has to be weighed on a certified scale and the stomach contents need to be examined. Ultimately the fish will die, which is quite possibly the worst outcome of such a beautiful moment. And probably why I’ll never be a world record holder.

Check out this video from the local news where they talk to the lucky, and responsible, fisherman.

The idea of a separate catch and release category of the world records sounds great, probably a logistical nightmare for the record keeper though.

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2 Responses to “The World Record Catch & Release Musky”

Woody

That’s a Pig with fins, not a fish!

Woody on January 29th, 2009 @ 2:12 pm
Clive

I can’t wait to go muskie fishing again!

Clive Mathias on January 29th, 2009 @ 7:02 pm

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From The Table of Adam Guy – Japanese Flounder

Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat. The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat. The skin is also tasty deep-fried or parboiled. But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi. The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.
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