Page 6-B
fish And Their Names
by Jim Tyler
Fish, like people, are
stodr sometimes with
nasppß>that fit.
dishes such as marlin,
pompano, tarpon, and
barracuda have racey
names that denote sleekness
in fcedy and style.
Optbe other hand, fishes
such: as puffers, pigfish,
eels, toadfish, and croakers
are by no means flashy in
colqr or shape, and they
grub,around on the bottom
with no style whatsoever,
and nobody talks much
about them.
Yet croaker was the
number one edible com
mercial fish in North 1
Carolina, during 1980, with a
reported 21 million pounds
landed; and number two
during 1961.
Croaker are undeniably
important here (worth $5.2-
million at North Carolina
docks to commercial
fishermen during 1980, and
$4-million during 1981).
Detailed records are not
kept on recreational cat
ches, but sportsmen take
plenty. One federal study
estimated .75 million pounds
during 1979. When the
commercial catch dropped
50 per cent in poundage
from 1980 to 1981, concern
was understandable.
Istherea problem? No one
knows. We do not know
enough about croakers.
Catches were great during
1976-1980, building from a
1975 harvest of 10-million
pounds. Catches are not
always a good indicator of
abundance, however. Prices
paid for croaker during a
particular year could be too
low for fishermen to fish
specifically for them, for
example
Marine Fisheries
biologists began recently
different phases of croaker
research to provide data for
use in fisheries
management decisions
within North Carolina
waters, aid in preparation of
state fisheries management
plans, as well as aid in in
tarstatermanagement.
htosf'‘6bvl6iis , 'd&v*
approach during the next
three years tagging will
begin this month. Some
30,000-50,000 croakers will
be caught, small orange
tags attached, and released.
We .really do not know
where croakers go when
they leave North Carolina
waters. Some evidently
migrate south. Maybe a lot
migrate far offshore when
the water cools, and then
move closer to the land
during winter warm spells,
and then back to deeper
waters when it cools again.
Commercial and sport
fishermen catching a tagged
croaker are urged to return
the tag, along with in
formation of when, where,
and how caught. Each tag is
numbered. Biologists can
trace croaker movements
by knowing where tagged
fish were caught later. With
enough tag returns,
biologists can get an idea of
fishing pressure.
Fishermen will be paid $2
for each tag return, plus
each year a lottery drawing
of the returned tag numbers
will have one SSOO prize, two
for SIOO, and six of SSO.
Success depends on tag
returns, so cash incentive is
simply good business.
Marine Fisheries biologist
Doug DeVries said they
would tag mainly fish less
than one year old, seven to
eight inchers, because they
know fish that size have
never left North Carolina
waters.
Another phase will
determine the number of
populations (or gate pods)
of Atlantic croaker between
Chesapeake Bay and South
Carolitih using a
biochemical technique
called electrophoresis.
According to DeVries, “It
is very Important for fishery
managers to know how
many populations they are
dealing with when trying to
managepa species. Each
population may require
very different management,
as one might be heavily
overfikhed and another
almost unexploited. If there
is only l one population
shared. >hy several states,
there would be little use in
one state trying to manage
the species if the other
states with significant
fisheries were not.”
Yes, a croaker does croak.
It makes drum noises in
ternally when in
stress. Sport fishermen
catch a lot of smaller
croaker, as do commercial
fishermen, but commercial
men have been seeing more
larger ones, two to three
pounders, the past few
years. The North Carolina
hook-and-line record is five
pounds. One reference book
lists a record North Carolina
size of eight pounds, 26 in
ches.
Get The Wood
Stove Ready
Summer’s heat won’t be
with us too much longer, and
before we realize it we’ll
soon have cool days and
chilly nights. Then it will be
time to build you first fire of
the heating season in your
fireplace or woodstove. But
before you start a fire, you
should thoroughly inspect
your wood heating system to
make sure it is in good
working order.
Several key items to in
spect and clean, if
necessary, are the chimney,
stovepipe and woodstove or
fireplace insert. You can
hire a professional chimney
sweep to do this job. Most
professional chimney
sweeps charge from S4O to
S6O for the complete job. The
higher price is charged for a
fireplace insert because it
must be completely
removed from the fireplace
in order to adequately clean
the fireplace chamber and
damper opening.
Do-it-yourselfers can
inspect and clean their own
chimneys, stovepipes and
woodheaters. The chimney
would be cleaned if an in
spection shows a creosote
despoit of l k inch or more.
Creosote is a highly flam
mable substance and if it
catches fire, temperatures
can reach 2,000 F. Many
members of the North
ClrofiHa Guild of
Professional Chimney
Sweeps have said creosote
deposits are a potential
timebomb waiting to go off.
The brush size for
cleaning the chimney should
fit the inside measurement
of the flue liner to do a good
job. These are usually
rectangular in shape.
Different diameters of
round brushes are available
for prefabricated chimneys
and stovepipes. Other
equipment needed for
cleaning your own
woodheating system are a
ladder, a pair of protective
goggles, a good quality
respirator, a hand wire
brush and gloves. A high -
powered vaccum sweeper is
needed to collect the fine
dust particles while
sweeping.
A bonus for cleaning your
own woodheating system is
being able to thoroughly
inspect if for repairs.
Chimneys should be in
spected for loose mortar,
loose bricks, blackened
bricks where smoke has
escaped and where there is
inadequate clearance to
wood chambers. Stoves
should be checked for
warped doors, loose or
missing gasket seals, ease
of working the draft
openings and if the stove
itself is warped or cracked.
Defective, damaged or
broken materials should be
replaced and repaired
before starting a fire in your
woodheater this Fall. You
should also check to make
sur£ you have the correct
distances from it to com
bustible materials. You can
get more information from
your Agricultural Extension
Agent.
Many have found that
burning wood for home beat
has been an economical way
of lowering their heating
costs. Wood heat is com
forting and satisfying even
though it requires more
work. Most of all, it requires
diligence on the part of the
homeowner to insure that
healing with wood is done
safely, froper inspection
and maintenance of a
woodheating system is a
most vital step in ac
complishing this.
IF YOU’RE NOT ;
kJVjTWf] SHOPPING AT
jXSS? WINN-DIXIE,
AREN’T YOU TIRED
OF PAYING TOO MUCH
FOR YOUR GROCERIES?
I Week After Week After Week, We Beat The Stores That I
I Claim To Be “LOWEST” In Head-To-Head Price Comparisons. |l
Items Listed Below Were Purchased On The s I
Same Day At Each Store And Are Shown On _ I
Each Receipt In The Same Order As Listed. ;|
/ OU1 * h I
20-oz. Raisin Bran Cereal / /I
12-oz. Store Brand Franks / I
10-lb. Potatoes ****
16-slice Store Brand Cheese SHOUCE / I
3-lb. Onions SSH&Y l *o W
2-lb. Carrots _ _ JfflgL. . L* H
2-lb. Morton Dinner ~*~ jsa #Vfl|
3Z-ot. State BrniJ%quld ffttergent ' |
12-oz. Peter Pan Peanut Butter / .S 6 ijl I
16-oz. Store Brand Bologna / %*lShbi i£ l
8-oz. Morton Pot Pies QH&-* .'o/7 '
24-oz. Hunt's Ketchup /I I
16-oz. Folger's Coffee /s£§py */£?// I
5-lb. Pillsbury Flour IQiSS* ?9 u I
32-oz. Hellmann's Mayonnaise / pp l /
48-oz. Wesson Oil && };g J
100-ct. Store Brand Tea /coUcfy 5$ H I
15-oz. Store Brand Fruit Cocktail I &jTL 1 9$ L
14* Tax *-•$?///
* / .. I,
FOOD TOWN
TOTAL \
I *27.80
I I 1
Winn-Dixie's Combination Os EVERYDAY LOW PRICEBREAKERS,|
And DEEP-CUT PRICE BREAKER SPECIALS I
Offer You Unbeatable Savings. I
Make your own comparison and you'll discover what I
hundreds of thousands of Winn-Dixie Shoppers I
already kn0w..... h
- . I!
NOBODY SAVES YOU
MORE THAN WINN-DIXIE! i
[ / ..Kd
.. Ic
■
> ‘
F,-.;. ,-t_ [< •» , -. o* v* " .•,****• * . ».
''■■Ml
II
•PRICE SURVEY DON! ON 9-22-82 SOME PRICES MAY HAVE CHANGED SINCE THAT TIME. u ||
THE CHOWAN HERALD
Thmydav, W. IW| -