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ANGLER'S GUIDE TO FISHES OF THE GULF OF MEXICO!
This book is a given for recreational and commercial fishermen as well as anyone who loves the outdoors! Since most anglers identify their fish by reviewing illustrations rather than using scientific keys, the authors have succeeded in making fishing easier by providing superb illustrations and detailed diagnostics for fish identification. A valuable, one-stop reference tool for everyday anglers, fisheries experts, biologists, and outdoors writers, this guide includes intensively researched information on 207 species of saltwater fish, essential data on each species’ habitat, identification, typical size, and food value. By Jerald Horst & Mike Lane, illustrated by Duane Raver. 207 species. |
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| Other Names : | Robalo, Wahoo | | Range & Habitat : | Wahoo can be found Gulfwide, wherever blue water is found. They tend to be more common near banks (lumps), drop offs or weed lines. | | Identification & Biology : | Body color of this fish is blue-green above and lighter below. The body is marked with numerous, wavy, darker, vertical bars. The body is very elongated and streamlined. Wahoo reach over 7 feet long and grow quickly, especially in their first year after hatching. What little research is available suggests that their life span is at least 5 years, and they become large enough to spawn between 34 to 41 inches long. A total of 45 million eggs were counted from an 87-pound female. Wahoo are almost totally fish-eaters. Research done in North Carolina showed that fish accounted for over 97% of their diet and that invertebrates such as squid made up the rest of their total food. Fish consumed include mackerels, butterfishes, porcupine fishes, round herrings, scads, jacks, pompanos, and flying fish. Unlike the other members of the mackerel/tuna family which school or at least form small groups, wahoo are either solitary or found in very small, loosely associated groups. | | Size : | Relatively common at 50-75 pounds, and can exceed 100 pounds. | | Food Value : | Excellent, but the flesh can be somewhat dry if fried or overcooked. | | Description by: Jerald Horst, Associate Professor, Fisheries - LSU AgCenter |
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