Conference wahoo::fishing

    I don't know about the part about the fish dying, but...
    
    While watching and reading fish filleting instruction, while discussing
    fish from marginal waters, I've seen a number of references to removing
    the dark area around the lateral line from the fillet, because this is 
    where the highest concentration of polutants reside - and is where
    often a strong "fishy" taste will come from.
    
    Don't ask me how or why...
    
    -donmac

 The deal is that many species have a fatty deposit that runs along the lateral
line just under the skin (this is usually darker than the rest of the meat.) 
It is this fatty deposit which tends to have a stronger fishy taste, breaks
down faster than the rest of the meat, and tends to be a spot where fat soluble
pollutants (like PCBs) accumulate. For these reasons, it is generally a good
idea to remove these fatty deposits on fish that have been dead for a long
while without being on ice, are typically fishy tasting, or are a species
that tends to accumulate alot of PCBs or other hazardous chemicals.

 the Doctah

    
    JOHN,
     
    Your a catch and eat guy aren't you? Surprised you don't have a 
    comment on the scientific theory of fish, lateral lines and
    dinner. The truth behind the tail'
    
    _ Slam

    
     I am totally amazed!
    
     We have stumped the resident expert on the latteral line question.
    
     John, Looks like you might be human after all. Welcome to the planet.
    
     - Slam
    

       I think that .2 has the best answer... One species in particular
    that has a longitudinal fatty area which is right along the lateral
    line is the Bluefish..This portion is very strong and oily, and would
    likely be the first to go south on a 90+ degree day...
    
    JM

This doesn't have much with fish anatomy but...

There is this large fish in the Mill pond in Maynard. It 
is usually located between buildings one and five. It 
must be around the eight or nine pound mark. It looks
grey from about 20 feet away. The mouth appears to be 
in front, but I can't quite make out its structure.

Anybody care to guess what it is? A carp?

	Steve

    What is the best method for identifying fish for us inexperienced? 
    There seem to be more-or-less standard field guides for things like
    birds and flowers.  Is there some book or chart that is commonly used
    by anglers?
    

    	McLanes(sp?) Standard Fishing Encyclopedia.  Big, heavy, but if 
    people fish for it anywhere it's in this book.  Unfortunatly it sells
    for ~$60.-$75. if you can find it.
       Of course it probably won't take too long for someone who read your
    entry to find out what it REALLY is.
    
    				B.C.

    
    	Mclanes fishing encyclopedia is a great book, if you're part of the 
    outdoor life Book Club, it's offered at a much reduced price.  I think
    I paid around $30 for it a year or so ago.  The O.L.B.C. is a great 
    place to get good books at a reasonable price (usually).
    

    
      HOLY COW !!!
    
           H-C AND B.C. Agree !!!!   McClane's Field Guide is the
      best bet for your money.
    
                                                      Thankyou
                                                         Kiv
    
      

                                             <<< Note 1598.8 by GEMVAX::HICKSCOURANT >>>
                                                         -< White sucker >-

>>>    Does it have fins like nacelles visible from above?
>>>    That's your giveaway.

My American Heritage dctionary defines nacelles as:

A streamlined enclosure on an aircraft for housing an engine or
sheltering the crew.

I checked out the fins but I didn't see any props or crew. :')

	Steve

I think the small wings you're thinking about are called canards.

Art