More Than Just Tossing it Back: The Art of Catch and Release
You’ve done everything right. You found the spot, made the perfect cast, and after a thrilling fight, you’ve landed a personal-best fish. It’s a magnificent creature. Now what? The next 60 seconds will determine its fate. Modern sport fishing is built on the principle of conservation, and proper catch-and-release is not just a suggestion; it’s a skill. It’s the final, respectful act in your exchange with the fish, ensuring it swims away strong to grow, spawn, and thrill another angler. Let’s break down how to do it right.
Why is Catch and Release So Important?
Simply put, it allows us to share a finite resource. A big, mature fish is a successful spawner, producing thousands of offspring that will become the future of the fishery. By releasing that fish, you are making a direct investment in the health of the waters you love to fish. It’s the ultimate act of paying it forward.
Before the Cast: Gearing Up for a Healthy Release
A successful release begins before you even leave the dock. The gear you choose has a major impact on a fish’s survival.
Use the Right Tackle
It can be fun to catch a big fish on ultra-light line, but fighting a fish to the point of complete exhaustion dramatically reduces its chance of survival. Use tackle that is appropriately matched to the size of the fish you’re targeting so you can land it efficiently.
Go Barbless (or Pinch Your Barbs)
The barb on a hook is designed to keep it from backing out. It’s also what causes the most damage and makes removal difficult. Take a pair of pliers from your terminal tackle box and simply pinch the barb down flat against the hook. You’ll be amazed at how few fish you lose, and how much easier it is to release them.
The Fight: Landing the Fish Quickly
A long, drawn-out battle builds up lactic acid in a fish’s muscles, which can be lethal even if it swims away. The goal of the fight is to land the fish as quickly and efficiently as your tackle allows. Keep steady pressure on the fish and bring it to the boat or the bank for a quick release.
At the Boat: The 5 Steps to a Perfect Release
Once the fish is landed, the clock is ticking. Follow these five steps every time.
- Wet Your Hands: A fish is covered in a protective slime coat that acts as its immune system. Dry hands, a dry boat deck, or a dry net will strip this slime off, leaving the fish vulnerable to infection. Always wet your hands before touching a fish.
- Minimize Air Exposure: Keep the fish in the water as much as humanly possible. A fish out of water is like a human holding their breath during a workout. If you’re going to take a photo, make it quick. A good rule of thumb is to hold your own breath while the fish is out of the water. When you need a breath, so does the fish.
- Support the Fish Horizontally: Never hold a large fish vertically by its jaw or gills. This can damage its internal organs. Support its weight horizontally with one hand under the head and the other under the belly.
- Quick, Clean Hook Removal: Use pliers or a dehooking tool for a fast, clean removal. If a hook is swallowed deeply in the throat or gills, do not try to dig it out. It is far better to cut the line as close to the hook eye as possible. The hook will often rust out in a matter of weeks.
- The Revival: Don’t just toss the fish back. Hold it gently in the water, facing into the current if possible. Move it in a gentle figure-eight pattern to get water flowing over its gills. When it gives a strong kick and can stay upright on its own, let it go.
When to Keep a Fish
Catch and release doesn’t mean you can never keep a fish for dinner. A sustainable, legal harvest is a wonderful part of fishing. The key is to be selective. Follow all local regulations, only keep what you will actually eat, and consider releasing the very large, mature fish that are so important for spawning.
This practice is the foundation of the angler stewardship we discuss in our Guide to Fishing Conservation. Master it, and you’ll be giving back to the sport with every fish you catch.
-Captain Sal
