THE ROD IN SALT WATER 399 



Herrings and mackerel should be cut in strips 

 diagonally, the bone removed and the hook being 

 passed twice through the flesh. 



Squid and cuttlefish must be washed and hammered 

 until soft. 



Living sandeels are hooked through the lower lip, 

 the point of the hook being then lightly passed through 

 the skin of the throat. Live shrimps and prawns may 

 be hooked through the tail. Turkish and Greek fisher- 

 men use a very attractive bunch of five or six. 



(4) Hints on Catching and Playing Fish. Here, 

 again, severe condensation will be necessary, and all 

 that can be attempted is the enunciation of broad 

 principles. The ordinary process of holding the rod 

 and either watching a float or the top of the rod and 

 striking at the right moment is a question of knowledge 

 or practice. When using light tackle with large fish, 

 due regard mustbe had totheir behaviour when hooked. 

 Thus bass often make a last rush, as spirited as any 

 that went before, on catchingsight of the gaff or landing- 

 net, and if the angler does not know this he is very 

 apt to lose many a good fish close alongside the boat. 

 Pollack make a determined rush for the bottom, where 

 they hope to cut the line against their native rocks. 

 Short of exceeding the breaking strain of the tackle, 

 every effort must be made to keep them clear of the 

 rocks, or you may come to the parting of the ways. 

 Mackerel sheer wildly to right and left, frequently 

 dashing under the boat's keel, and, if played on fine 



