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| NJFishing.com Salt Water Fishing Use this board to post all general salt water fishing information. Please use the appropriate boards below for all other information. General information about sailing times, charter availability and open boats trips can be found and should be posted in the open boat forum. |
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#1
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With all that said, the slow growing process and all, why is it never publicly complained about when someone kills a big tog BUT....... the time someone poses with two big stripers ALL hell breaks loose with how you shouldn't kill those big breeders and the declining striper fishery.
Just saying
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AKA. "The Squid Whisper" Last edited by NJ Dave; 01-21-2016 at 01:16 PM.. |
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#2
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#3
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Alright Joe, but I have been good all year.... well it's only been 21 days. Lol.
Just saying. I know it's "expected" anything over a 10 is a photo and release but sometimes you see picks of a lot of hogs and all everyone says is congrats. Post a 40 Lb old sperms shooting striper and you get 50 replies that you single handed have just depleted the entire future of our already declining striper fishery.
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AKA. "The Squid Whisper" |
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#4
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#5
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I asked this question to capt. Charlie of the charter boat Snappa out of Point Judith R. I. He is very knowledgeable about the tog fisherie and he said quote "there just isn't enough studies done on this species for a definite answer ". If anyone knows of a Web site or link on this subject please post.
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#6
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From what I have read, they grow much faster down south. Several MD 20 pounders, caught on Monty's boat, have been aged in the early 20's. I read that the world record fish was 22 years old.
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Poppa Kurtis |
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#7
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Thank you everyone for your responses.
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#8
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is it me or do all the good posts on njfishing these days turn into someone grovelling about the good old days being gone and how all the fish are going extinct .. this was an outstanding season for blackfish guys.. fish of all size classes, and plenty of large tog, all signs of a healthy population. lets remember this is njfishing.com not njwhining.com lol
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