184 FAMILIAR PISH, THEIR HABITS AND CAPTURE 



In stream fisMng for trout hooks and lines are 

 frequently caught in the overhanging trees. A so- 

 called " releaser " is shown in the accompanying cut, 

 and should be included in the tackle 

 box. The tip of the rod is inserted 

 under the rubber band placed about 

 the base, and with it the releaser can 

 be elevated to the branch where the 

 hook is caught. Being placed above, 

 the rod is pulled out, and a sharp tug 

 on the string attached cuts the branch 

 and releases the hook. This saves 

 hooks, time, and especially temper, 

 and at the same time prevents scaring 

 the fish. 



Three kinds of fish are, or should 

 be, skinned in dressing them for 

 cooking. The bullhead is always so 

 treated, as it is a skin not a scale fish. 

 Its skin is not only tough, but serves to retain the 

 natural unpalatable fat that it carries in great quan- 

 tity. It is now a well-known fact that black bass 

 have a much finer flavor if skinned before frying or 

 broiling. There is a decidedly bitter taste to tlie skin 

 that can thus be avoided. The yellow perch should 

 always be skinned, not only to improve its flavor, but 

 because it is necessary. Being a small fish they are 



A releaser. 



