602 



Fishery Bulletin 94(4), I 996 



30 



20 



« 10 



21-30 31^40 41-50 51-60 61-70 71-80 81-90 

 Age classes (years) 



While Hispanic Asian Black Other 



Ethnicity 



<"_ ift- # r i£> 4f 



%>\ -°o'o °0°^ °0°'r, •%,-* 



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Annual household income 



Figure 2 



Characteristics of recreational anglers interviewed in the 

 Santa Monica Bay seafood consumption study, September 

 1991 to August 1992: (A) age distribution (anglers older 

 than 20 yr); (Bl ethnic distribution (anglers and general 

 population of Los Angeles County in 1990 [USBC, 1990]); 

 and (Ci annual household income distribution (non- 

 respondents not included). 



Pacific barracuda (Sphyraena argentea), and Pacific 

 bonito (Sarda chiliensis) (Table 3). Most anglers could 

 not give the correct common name (Robins et al., 

 1991 )(e.g. Pacific barracuda, chub mackerel) for fish 

 species but generally could give the correct generic 

 common names (e.g. barracuda, mackerel). 



Only 45% of the respondents had eaten fish from 

 the Bay within four weeks of the interview, and most 

 anglers had caught fish on the interview day. More 

 party-boat ( 76% ) and private-boat ( 74% ) anglers had 

 caught fish on the interview day than had pier-and- 

 jetty anglers (47%). About 63% of the anglers in- 

 tended to eat their catch. Private-boat anglers were 

 most likely (70%) and pier-and-jetty anglers least 

 likely (58%) to eat their catch. Pacific bonito, Pacific 



Black Asian Hispanic White 



211 







Black Asian Hispanic White Other 



Ethnicity 



Figure 3 



Ethnic distribution of recreational anglers by fishing mode, 

 Santa Monica Bay seafood consumption study, September 

 1991 to August 1992. 



barracuda, and California halibut were the species 

 most frequently eaten if caught, whereas white 

 croaker, chub mackerel, and queenfish were the spe- 

 cies most frequently thrown back. 



About 65% of the anglers ate fish steaks or fillets, 

 whereas 33% ate their fish whole but gutted; only 

 1% ate whole ungutted fish. Whites, blacks, and His- 

 panics usually ate fish steaks or fillets, whereas 

 Asians ate whole gutted fish with equal frequency. 

 About 47% of the anglers fried their fish, 27% used a 

 variety of cooking methods, and 17% broiled or bar- 

 becued their fish. Frying was the most common 

 method of cooking fish for all ethnic groups. How- 

 ever, a combination of methods was important for 

 all groups other than the Hispanic. Broiling and bar- 

 becuing was also an important cooking method for 

 whites but less so for the other groups. We did not ask 

 anglers if they consumed fish with or without skin. 



Consumption rates 



Consumption-rate distributions were strongly right- 

 skewed (Fig. 4). From fillet-model estimates, Santa 

 Monica Bay anglers had a median consumption rate 



