Tag Archives: fish

Beyond the bubbling brooks: Where to cast a fly

Fly fishing is usually associated with fishing in mountain streams and local small river systems. While flies are indeed one of the best ways to catch fast-moving upstream fish like trout and salmon, these lures also magnetize other species of fish. In reality, fish of all kinds can be caught using flies from local ponds and slower-moving rivers and even in oceans close to shore.

Effective fly fishing in a given body of water is dependent on an understanding of the fish’s ecosystem and the nature of their environment, which helps pinpoint the best spots to cast the line and the best time to do so.

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Lakes and rivers

Fishers in ponds, lakes, and slow rivers will usually look for pan fish, such as crappie, sunfish, and bluegill. They are best caught in shallow, weedy areas with slow water currents, which are their natural habitat and hunting grounds. They can also be found in certain underwater structures such as piers and depressions and frequent the shorelines during spring, where they breed. They may also find bass and pickerel, which feed on pan fish.

Coldwater fish by nature, trout can also be found in lakes and rivers, though lake-dwelling trout behave differently from their riparian counterparts. They also frequent weed beds but can also be seen close to the surface looking for food.

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Stream fish are frequently fish of cold water, and include trout and seasonal salmon. When feeding, trout are drawn to eddies and other places where the current allows the food to come to them.

The ocean

Image Source: en.wikipedia.org

Fly fishing works best closer to the shallower areas near the intertidal zone. Shore fish come and go with the tide, along with the bait fish that they prey on. The tides affect what kind of fish anglers will catch.

Brian Eliason, the President of Northern Fisheries, landed a 51 lb permit on a Raghead Crab fly in 2003. Visit this website for more on his company’s products.


REPOST: 4 Reasons Fish Should Be a Staple in Your Diet

Fish is a common food around the world and is one of the most nutritious. Shape.com discusses the health benefits of including fish in your daily diet the article below:

Image Source: shape.com

Scared you’ll ruin it? Afraid the house will smell? Is it just too…fishy? It’s time to let go of the excuses and start cooking fish in your kitchen. There are so many healthy reasons this food should be a staple in your diet.

It supports a healthy heart. Fatty fish like salmon and tuna are high in omega-3s, an unsaturated fatty acid that may reduce inflammation throughout the body, lower your blood pressure, and reduce irregular heartbeats. According to the Mayo Clinic, just one to two servings of fish each week has been linked a decreased risk of heart disease.

It’s packed with protein. Doubling your protein consumption might help you lose weight, and if you’re not a lover of poultry, beef, or pork, it can be tough to hit that sky-high number every day. Eating a pescatarian diet can help you get more low-calorie and lean protein into your diet that can support your weight-loss goals and keep you satisfied.

It keeps your skin looking young. Tired, dry, and dull skin can get a big reboot from regular fish consumption. Eating fish high in omega-3s (such as salmon and tuna) can help keep your skin-cell membranes strong and elastic; eating omega-3s can also be beneficial for people with sensitivity to the sun—a second bonus for your skin!

It eases depression. Multiple studies with adults have suggested that regular fish consumption may also help treat mild to moderate depression. One study even showed that eating high levels of omega-3s in the third trimester of pregnancy can help women avoid postpartum depression. If you’re dealing with some Winter blues this season, it’s worth a shot.

Brian Eliason is the CEO of Northern Fisheries, a Rhode Island-based company that imports high quality frozen fish fillets from around the world. Check out quality seafood for retail and wholesale on this website.

REPOST: Rare footage shows Black Seadevil, perhaps the deep sea’s freakiest looking fish

Scientists from the Monterey Bay Aquarium Research Institute caught a rare glimpse of the elusive Black Seadevil reeling in its natural habitat 1,900 feet below surface. Read more about the surprising discovery in the article below.

angler On November 17, 2014, researchers from the Monterey Bay Aquarium Research Institute (MBARI) used a type of undersea robot called a remotely operated vehicle to videotape this rare deep-sea anglerfish in Monterey Canyon, about 580 meters (1,900 feet) below the ocean surface. | Image source: Cbsnews.com

Scientists at the Monterey Bay Aquarium Research Institute in Moss Landing, Calif., have produced what they believe to be the only video footage of the bizarre and scary looking anglerfish in its natural habitat 1,900 feet below the surface of the bay.

Also known, fittingly, as the Black Seadevil, the anglerfish is extremely elusive. It’s only been caught on film — still or video — half a dozen times.

Camera shyness notwithstanding, there’s no questioning the identity of this freaky fish, with the telltale protrusion extending from its head. The fish uses the bioluminescent lure at the end of the fishing pole appendage to attract prey in the dark waters of the two-mile-deep Monterey Canyon. As prey approaches, the anglerfish inhales it and traps it behind its teeth.

Only females boast the clever apparatus. This female specimen, terrifying as she is, measures in at just 9 cm long.

The video was captured by a remotely operated robotic vehicle launched from a research ship on Nov. 17.

Brian Eliason’s Northern Fisheries is the home of the freshest and finest seafood products ranging from snow crab, king crab, tuna, and swordfish to high-quality frozen fish fillets sourced from around the world. Visit this website to learn more about the company’s seafood products and its innovative approach to retail and wholesale distribution.

REPOST: Seafood Proves Sweet Spot in Japan’s Exports on Weak Yen

Bloomberg’s median of estimates suggests that yen could drop to 114 per dollar by the end of 2015. Despite the bleak forecast, experts call the weak yen as a “golden chance” for Japan’s seafood export which is expected to exceed last year’s all-time high of 436 billion yen.

Seafood is a sweet spot in Japanese exports this year that’s pushing sales of food abroad to a record and gaining strength as the yen weakens.

Image Source: www.bloomberg.com

Food shipments increased every month this year through September as the currency fell 4 percent, putting them on course to exceed the all-time high of 436 billion yen ($4.1 billion) in 2013. That contrasts with total exports from Japan, which haven’t recovered to their 2008 peak, even as data yesterday showed increases for motor vehicles, ships and steel.

Demand in Asia and the Middle East for everything from Japanese scallops to the finest cuts of tuna for sashimi is spurring seafood sales that account for about 40 percent of food exports. While cars, machinery and electronics remain powerhouses for Japan, food shipments mean jobs in rural areas and are vital to the Abe administration’s regional revitalization.

Image Source: www.bloomberg.com

“There is no doubt that we’re getting a tailwind from the weaker yen,” said Tatsuya Fujishiro, a director of Koyo Trading Ltd., a Tokyo-based exporter of more than 200 food products including soybean paste, sake and about 60 varieties of fish. Overseas sales, accounting for 60 percent of Koyo’s revenue, rose to a record in the fiscal year through March, he said.

The yen dropped to 110.09 per dollar this month, the weakest point since August 2008, intensifying debate about its impact. It traded at 107.18 at 9:35 a.m. in Tokyo.

The currency is forecast to weaken to 114 to the dollar by the end of 2015, according to the median of estimates compiled by Bloomberg.

‘Golden Chance’

Many manufacturers including automakers Honda Motor Co. and Toyota Motor Corp. have already moved a large amount of production overseas, reducing some of the positive effect of exchange rates on exports.

That’s not the case for fishing and farming, notes Masahiko Ariji, an associate professor from Kinki University’s agriculture faculty in Nara, western Japan. The weak yen is a “golden chance” for exports and jobs for regional and rural economies that face aging and declining populations, according to Ariji.

While agriculture, forestry and fisheries account for less than 2 percent of gross domestic product, they employ about 4 percent of the nation’s workforce, data from labor ministry shows.

Prime Minister Shinzo Abe has set goal increasing the value of Japan’s annual food exports to 1 trillion yen by 2020 as he seeks to arrest a demographic decline across the country.

Shipments in this category reached 336 billion yen in the nine months through September, 9 percent higher than the same period in 2013, data from the Finance Ministry yesterday show.

Global Rivals

Without enough land to compete with farmers on the plains of the U.S., Brazil and Australia, and pressure to roll back its agricultural tariffs, Japan is looking to fisheries, and niche markets ranging from premium beef to fruits and sake.

As overfishing reduces catches on the open seas, Japan is also increasing efforts to farm tuna and other fish.

Kinki University has succeeded in raising tuna from eggs spawned by farmed fish and has entered a venture with the Toyota Tsusho Corp. trading company to start mass farming of blue-fin tuna hatchlings.

The university has sold farmed fish to the U.S. and is considering opening a sushi restaurant in New York to promote its tuna. It already has a shop in Osaka and another in Tokyo’s Ginza shopping district.

The Azuma-Cho Fishery Cooperative, based in Kagoshima on the southern island of Kyushu, said demand for its farmed Japanese amberjack is increasing, particularly in Southeast Asia.

Image Source: www.bloomberg.com

Tsukiji Market

The cooperative, which started exporting farmed amberjack to the U.S. in 1982, has expanded its shipments to more than 20 countries, including Germany, China and Saudi Arabia, said deputy director Katsuhisa Kane.

Tokyo’s Tsukiji fish market, the nation’s biggest seafood-trading hub, is considering acting as an export agent for its members as they pursue sales overseas.

Trial shipments are planned to start next year, with Vietnam as the first destination, said Naohide Kametani, an executive director at the Wholesales Co-Operative of Tokyo Fish Market, which represents about 700 traders at Tsukiji.

Hiroshige Seko, Abe’s deputy chief cabinet secretary and the grandson of Kinki University’s founder, is one of the strongest advocates of seafood and agriculture shipments abroad.

“The weakening yen is definitely providing a boost,” said Seko. “We have good chance right now with Japan’s food exports.”

Brian Eliason owns Northern Fisheries Ltd., a leading supplier of fine seafood products such as high-quality lobsters, frozen fish fillets, tuna, and king crab. Visit this website for more information about the Rhode Island-based seafood importer and exporter.

REPOST: Eating Fish for Heart Health

Fish is more than just an alternative source of protein. The American Heart Association stresses the benefits of eating fish as part of a healthy diet.

Eating fish twice a week is a great way to improve your heart health!

If fish isn’t already a regular part of your diet, do your heart a favor and try a serving once a week, preferably twice.

The benefits come from omega-3 fatty acids. While fish oil supplements are popular, the American Heart Association does not consider them a sufficient replacement for eating fish.

The full benefits of a fish-friendly diet are difficult to quantify, but there is plenty of evidence that people who eat fish regularly are less likely to have cardiovascular disease.

“When we talk about the advantages of eating fish, we’re talking about over the long term – which comes from eating it twice a week,” said Alice Lichtenstein, D.Sc., former chair of the American Heart Association’s Nutrition Committee and Gershoff professor of nutrition science and policy at the Friedman School of Nutrition Science and Policy, at Tufts University in Boston.

Plus, Dr. Lichtenstein said, there’s also the simple fact that whenever you eat fish, you are cutting something else from your diet, particularly other protein sources that may be less healthy and higher in saturated fats.

Reeling It In Can Be Easy
Stumped by what kind of fish to eat? How to cook it? Where to buy it?


“For someone who is not habitually eating fish, any fish is better than no fish,” Dr. Lichtenstein said.

Here is Dr. Lichtenstein’s advice on easing into a fish-friendly diet:

  • There are many kinds of fish you can choose. Just find one – or several – you like.
  • There are many ways to cook fish provided it’s not battered and fried, or loaded in butter or a cream sauce. Try adding lemon, herbs and spices.
  • Fresh, frozen or canned? From a grocery store or a fish market? Feel free to go with whatever costs less and is something you enjoy.

“I think people need to use common sense,” she said. “The most important thing is they have to enjoy the type of fish they buy or else it’s going to be a one-time thing. That’s why I don’t like to have many hard-and-fast rules.

“The issue really is to eat more fish and not get too concerned about the details.”

If you already regularly eat fish …
Experienced consumers of fish may have more detailed questions, such as wondering which fish have the highest doses of omega-3 fatty acids. Candidates include salmon, mackerel, tuna, sardines and bluefish.

“We call those ‘oily fish,’” Dr. Lichtenstein said. “They have a deep-colored flesh.”

What about the question of whether it’s best to eat farm-raised fish or wild-caught fish? “At this point, it really doesn’t matter,” Dr. Lichtenstein she said. “Let affordability and availability come first.”

Remember: Two Fish Meals a Week
Remember the adage that an apple a day keeps the doctor away? “Eat fish twice a week” isn’t quite as catchy, but Dr. Lichtenstein believes it could have the same effect.

“This is not new advice,” she adds. “The problem is people don’t seem to embrace it.”

Some of the value of omega-3 fatty acids can be found in flaxseed, walnuts, soybeans and canola oils. But it’s really not the same as finding a way to get fish into your diet.

If necessary, consider the twice-a-week challenge akin to the goal of being physically active for 30 minutes, three times a week.

“This is not an antibiotic that you take for five days and you’re finished,” Dr. Lichtenstein said. “This is a long-term change in dietary pattern. Hopefully it goes along with other changes in dietary patterns, like eating more fruits and vegetables or more fiber-rich, whole grains.”

Dr. Lichtenstein admits she has an advantage because she lives in Boston, a haven for all sorts of fresh fish.

Her favorite?
“Salmon,” she said. “Just cook it at a high heat with a few herbs or spices, or drizzle it with lemon juice, and you can do pretty well.”

Brian Eliason helms Northern Fisheries, Ltd., a company committed to importing fresh quality fish and other seafood from around the world. Visit this website for more on what it has on stock.

Fish for food and other things


Image source: alphacoders.com

Humans have utilized fish for many reasons, not the least among them is food. Fish have been a staple part of the human diet since the dawn of history and remains an economically important food source to this day. But food isn’t the only thing that fish and other aquatic creatures are used for. Many unusual products and substances have been extracted from fish, showcasing both their durability and the ingenuity of the humans who caught them.

Certain products made from fish involve actively harvesting or raising the fish specifically for this purpose, whereas a myriad of fish products are derived from what would otherwise be considered waste in fish processing. Many products, like glues, gelatin, and pearlescence (used in makeup) are derived from fish by-products such as bones, offal, and scales that would otherwise be discarded.


Image source: fitness.com

Fish skins also have their uses; in some cultures, shark skin has been used as sandpaper while the skins of rays and other sufficiently large fish can be used as a type of leather for shoes and other leather craft.

Products directly derived from specifically caught fish include fish liver oil, which is used as a health supplement, and fish meal, used as an additive to animal food and fertilizer.

Regardless of their use, fish offer more than just a good meal. This article discusses many more unexpected uses of fish.


Image source: maangchi.com

Headed by Brian Eliason, Northern Fisheries offers a wide array of prepared fish and seafood products for the restaurant and wholesale market. Visit this website for the company’s products.