03-06-2010, 07:33 AM
I got to thinking, last year when I was dieing for some smoked steelie steaks, I got one fish in. It did not have a full adipose fin, but it definitely looked deformed, yet it was a bit more than just a nubbins- so I realeased it, not wanting to take any chances of poaching.
But I've been second guessing myself ever since. For a fish to be legal, does the adipose area have to be pretty much flush with the body of the fish, or just visibly munched and healed over, but still sticking out a bit?
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But I've been second guessing myself ever since. For a fish to be legal, does the adipose area have to be pretty much flush with the body of the fish, or just visibly munched and healed over, but still sticking out a bit?
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