CATEGORY: Contests

Name That Lure!

With the success of the Name That Fish! series of posts I thought perhaps our readers would also appreciate a spin on the series with a Name That Lure! series.

This wooden topwater lure is about 4.5 inches long, features a spinning prop on both ends, and #6 hooks. It’s also one of my favorite topwater lures for bass, pike, and musky.

UPDATE: It’s a Smithwick Devil’s Horse!

If you have any rare fish or favorite lures that you’d like to submit for either Name That Fish! or Name That Lure! please feel free to email us your submissions, we’d love to hear what about what you’ve found.

Name That Fish!

Found in the Atlantic ocean, this is a deep water fish spends it time in water up to 2000 feet deep. You’ve got to be pretty patient to target this fish, simply getting your bait down into the strike zone can take 15-20 minutes! Many of you will probably recognize the fisherman in this photo, but can you name that fish?

UPDATE: The correct answer is Atlantic Scombrops, nice job Jonny!

Image via FishingTheFlats.com

WTF: Caption Contest or Name That Fish

I have no idea where to even begin…

Name That Fish!

This one could be a tough one, but I’m certain Simon knows what it is.

This incredible looking fish is found in n east Asia and is a member of the Esox family.


Name that fish!

UPDATE: The correct answer is amur pike!

image via Fishing-WorldRecords.com

Name That Fish!

Urban legends tell stories of these massive freshwater fish being man-eaters in the Southern United States.


Name That Fish!

UPDATE: The correct answer is alligator gar!

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EDITORIALS

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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