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Spearing is both viable and varies in legality within the U.S. Spearing during salmon runs has been done for centuries in the pacific northwest. "Darkhouse" spear fishing is popular on frozen lakes in the upper midwest and during the summer natives still spear for pike and walleye on many upper midwest lakes. ...


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There is no reason to kill, bleed and gut the fish immediately. The ideal way to preserve freshness is to keep the fish alive as long as possible. Depending on your situation this is best accomplished via a livewell (found in most recreational fishing boats), if fishing from shore, a traditional fish stringer or a wire basket are your best bets. Once you are ...


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My personal opinion would be to go with an ultralight rod, in the four to six foot range, with five and a half feet being ideal. An ultralight open face reel to match, loaded with four pound test monofilament compleats the set up.


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I've got plenty of good sized crawfish in a minnow trap. I usually save my soda bottles and build crawfish traps out of them and I've got some large ones in that. I think the 1-inch size will be fine. http://www.wikihow.com/Make-a-Crawfish-Trap


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After you kill and gut the fish, then clean it (wash it and scale it, if it needs scaling.) I don't know what you mean by "bleeding" a fish: I only ever gut it. After doing this, you do not actually need to put it in the cooler. You can leave it out for a couple hours, it will not spoil. This has been my experience - I've done this, and then cooked the fish ...


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I fish daily in a kayak and have caught and eaten thousands of fish from snapper to mackerel to wahoo. I throw them in the hull of the kayak with no ice and continue to fish, sometimes for several hours. Been doing this for years and have never had an issue.



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