Wednesday, February 25, 2015

Fishing

         Finding food in the natural and untamed outdoors is a daunting task, even for the experienced survivalist. Fishing is a relatively fast and easy method of finding large amounts food; opposed to finding, tracking, and hunting small to large game. Large lake, oceans, and rivers can hold a bountiful supply of fresh or saltwater fish. Fishing is a fierce game of trial and error, but having the right equipment may increase your odds. Knowing how to skin and fillet, along with properly cooking a fish, will insure a safe and filling meal.


         1. Fish

         When finding any kind of food you have to know where to look. Good thing is, fish can be found nearly anywhere there’s water with enough food, oxygen, and natural cover. Before we jump in it’s important to understand fish, like humans, are extremely diverse. Not all fish are the same or live in the same type of water.
         Freshwater fish live in rivers, streams, and lakes.The condition and size of these fish may vary depending on amount of water and food supply. Some common edible fish types include, but not limited to: Tench, Bream, Carp, Trout, and Rudd. Most fish found in freshwater can be safely eaten, however, some species are better tasting than others. Most of these fish are either small and round, consisting of many tiny bones, or long and flat, with rose of needle teeth. Predatory fish are considered a dangerous catch. Fish like Pickerel, Tandan, Bullhead, Perch, Pike, and Walleye house many potent defense weapons. Many of these fish have sharp barb like teeth, and poisonous sacs. Their skin may also produce toxic mucus which irritates human skin. Most ponds, reservoirs, and rivers across north america are freshwater.
         Saltwater fish are different type of fish altogether. As a general rule, the bigger saltwater fish all live in the deep sea far away from shore. While large schools of smaller fish live in tide pools and shallower water near shore. Saltwater fish can be found in dense vegetation and where sunlight can lick the sandy floor. This means fish can be found just about anywhere. Larger predator fish will sometimes come close enough to shore for an easy meal, so it’s always best to be on the look out for: Stingrays, Barracuda, Mackerel, Marle, Waboo, and of course sharks. However, there are a wide range of safer saltwater fish that are more feasible to catch, like: Salmon, Skate, Turbot, Tuna, Tarpon, Herring, and Bass. When fishing in larger bodies of water it’s also important to watch the tide. Larger fish can easily be found during high tide in the morning and late afternoon.
Over all, it’s important to stay focused, and know what fish are in your area. If you ever question if a fish is safe to eat or not throw it back. It’s better to be safe then dead.


         2. Equipment

        Unless planned, you probably don’t carry a fishing pole, tackle box, or bate on you at all times. Nevertheless, a homemade fishing pole will work just as good. A long flexible stick fixed with an improvised hook is a great place to start. Improve hooks can be made out of thorns, nails, needle, or even pop can tabs. With additions like feathers, flowers, or frayed rope could be used to entice prospective sea life. Finding bait is pretty self explanatory. Most any creepy crawly can be used as bait, but beans, carrots, corn, pasta, cheese, beard, and peanuts work great as well. If a fishing pole is not what you're looking for; a harpoon, javelin, or spear would also work, but this method takes hours of practice. When using a harpoon take water refraction into account and act quickly. To increase your odds in a survival situation try using more than one rod, but only use this method in lakes or creeks.


         3. Cooking

         There are only a few fish that cannot be eaten. The easiest and healthiest way to consume fish is raw, like sushi. Eating fish immediately after catching preserves natural oils and nutrients. The longer a dead fish sits the higher chance of spoilage and food poisoning. Gutting a fish quickly after a kill will help prevent unwanted bacterial growth. By making a shallow and long incision, with a sharp knife, starting below the tail gliding towards the gills, but be careful not to cut the stomach, intestines, or bladder. If any bile or feces touches the fish it’s no longer safe to eat. Most fish skin is safe to eat, when cooked, but fish scales must go, along with the head and other fins. Lastly, carefully remove any bones; some fish bones might be clear and hard to spot. If cooking fish is more your speed then try baking, smoking, or grilling your fish. Most fish turns white when it’s cooked. To prevent injury kill and dry your fish before cleaning. This way the fish won’t slip and slide, and will prevent you from cutting yourself. Using an extremely sharp knife will also help.


         Opposed to finding, tracking, and hunting small to large game, fishing is a relatively easy way to gather fresh meat. However, a strong amount of patients might be required. Knowing specific types of fish and having the proper equipment will make fishing easier, but it’s not the end of the world if you don’t. Regardless, properly cooking and consuming fish is extremely important to prevent food poisoning. Symptoms of food poisoning include: diarrhea, fever, cramps, nausea and vomiting. Get help immediately if these symptoms last over 24 hours. Stay hydrated, rest, and eat low acidic or oily foods to calm vomiting and diarrhea. It might sound silly, but this could be the difference between life and death. Stay tuned for next week and remember to always be prepared.


Thank you, and please leave a comment or question down below.

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