Author Robert Fritchey
MOON PRESS - Wetland Riders
- PART III
pp. 221-223. A brief description
of the mullet’s life history and its
management. LSU scientist explains: “Larger-meshed
gill nets of, say, four inches allow you to
harvest only fish that have spawned at least
once, possibly twice....I see this as a model
example of a fishery that can be self-regulating.”
more than doubled in Florida during World
War II, because of rationing of meat. This
fact suggests the shortsightedness of allowing
recreationalists to destroy domestic food
Black, pp. 225-231. Hardworking Debby
Black describes the workings of her processing
plant where she prepares the mullet’s
roe for export to Taiwan.
Haworth, pp. 233-235. A brief sketch
of a mullet fisherman and a photo of his boat.
Drum, pp. 237-246. Another wetland-dependent
species of fish that fishermen and chefs turned
to after sportsmen grabbed the red drum. A
fishing trip, with a runaround gill net.
Under the Plane, pp. 247-251.
Locating fish with spotter planes can
increase harvest and bring down prices.
The practice is banned by commercial
of the Game on Drum, pp. 253-258.
A pro-active management plan for the
species is designed which allows commercial
fishermen and consumers a sustainable
annual quota of 3.2 million pounds.
An Urban Fishing Village, pp. 259-262.
Fishermen from Bucktown work Lake Pontchartrain--one
of the country’s largest inland
lakes--and land seafood directly into
Rando, pp. 263-271. In his
own words, a Lake Pontchartrain Fisherman
talks about the old days.
we used to take the fish down to the French
Market. If we caught some fish we’d
call around and ask if they wanted ‘em.
Battistella or Ferrara, Christina, they all
used to buy ‘em. We used to go to all
Our top price
was generally about, oh, anywhere from 20
to 25 cents, sometimes 28 cents a pound. Twenty-eight,
30 cents a pound, that was a really good price.
We never had
no trouble sellin’ ‘em. You could
always sell redfish. People used to eat redfish,
oh yeah, man. They always did serve ‘em
in the restaurants…
up until they stopped it.
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