The course covers basic concepts including fish identification, biology, fish habitat, equipment, conservation, improving water quality, licensing/regulations, proper selection and use of cooking tools, cooking safety, fish fileting techniques, recipes, proper food handling and storage techniques.  location selection, target areas, casting techniques, knot tying, both artificial and live bait selection, how to bait a hook, hook removal, safety, when to fish (time of day/time of year), fileting fish, food preparation and cooking, and food sampling.

Dates:

Categories:
Educational / Workshops / Seminars , Fishing Events (Non-boating), Hook And Cook