The Mail-Journal, Volume 29, Number 15, Milford, Kosciusko County, 23 May 1990 — Page 92

SUMMER — Wednesday, May 23, 1990

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Cleaning fish is as easy as 1 -2-3

Panfish such as bluegill, bream, perch and crappie can be cleaned quickly and easily in five simple steps according to the fishing exerts at Mariner Outboards. All you need to complete the job is a sharp fillet knife and a pair of fish dressing pliers. Follow these steps and refer to accompanying diagrams: Step 1: Hold fish upright on its belly or lay on its side and slice the head off at an angle, behind the gill covers.

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Find fish by degrees

Fish, like people, are greatly affected by the temperature of their environment. There are upper and lower temperature limits beyond which fish and fishermen cannot survive, and there is a narrow “comfort" range within which we are at our best. When the temperature climbs above our comfort range, we switch to short sleeved shirts and shorts. When it gets colder, we bundle up. Fish aren’t so lucky, their only defense against temperature extremes is to move. Our warmblooded nature insulates us somewhat from temperature changes, but fish are cold-blooded and are affected instantly by them. In fact, if water temperatures in their comfort range aren't available, fish tend to become less active and don’t feed as readily. Fish follow seasonal patterns dictated, in part, by water temperature. In early spring, for instance, bass become more active as

WATER WAS GREAT — These swimmers enjoyed the warm water last year at one of the many lakes in the area. The two young men are Brian Thompson and Teri Thompson from Knapp Lake. Each summer swimmers come from all over to swim in the inviting waters found at area beaches.

Step 2: With the fish on one side, use fillet knife to cut along both sides of anal and dorsal fins. Step 3: Using fish dressing pliers, pull out fins. Grasping them from the rear and pull forward. This should also remove entrails. If not, use finger to take out intestines, etc. Step 4: Grasp skin at top corner and peel off with fish dressing pliers. Step 5: Cut off tail! The fish is now ready for cooking your favorite way. Enjoy!

the water warms and fishermen use surface temperature gauges to locate coves with the warmest water. Even though there may not be more bass in the warmer coves, the fish found in them will be more active, and thus more catchable. Where a wide range of temperatures can be found in a body of water which supports several different kinds of fish, each species will instinctively locate at it’s comfort zone. Anglers who know the water temperatures favored by specific species can better identify fish by cross-referencing their positions on a sonar screen with the temperature at that particular depth. The folks at Eagle Electronics appreciate the importance of water temperature to fishermen and offer instruments to measure it. Some of their liquid crystal graphs, like the Fish I.D. Plus and the Z-9000, offer optional surface temperature readouts.