National Fisherman

Cold weather and heavy winds will soon drive hordes of silver mullet from area creeks and bays to the coastline for the annual fall run, when females gather in large numbers to release this year’s roe, otherwise known as eggs.
 
Mullet are a staple fish in the food chain — preyed upon by everything from snook and redfish to dolphins and coastal birds — and a boon to commercial fishermen and seafood markets, at least during good seasons.
 
“There’s a lot of mullet around, but it’s weather-related,” said Jeff Haugland, owner of Island Crab Company in St. James City. “They get more full of roe (during late fall), and they’ll come out in the open and haul butt for the passes and be gone.”
 
Mullet were in smaller creeks, canals and rivers in recent days. The next cold front may drive this year’s breeders to the Gulf of Mexico, where the fish remain in a trance-like condition until the eggs are released. These silver fish eat mostly algae and tiny marine invertebrates and roam the coast in schools ranging from a few fish to several hundred or more.
 
“They’re starting to roll up, but the percentages aren’t there yet,” Haugland said. “A few places up north are cutting roe out. It will probably be a week before we get them.”
 
Read the full story at the Florida Sun Times>>

National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

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The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

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