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Mike,
I'm no expert on taxidermy, but I have seen the
work of a lot of them at shows. I know there are multiple
methods, and one retains the skull, skin, and fins- therefore establishing it as
a realistic and one-of-a-kind mount. The meat of these fish is discarded,
which is what makes it distainful for C&R guys.
I did a google and this site is a quick study of
taxidermy methods:
DonO
----- Original Message -----
Sent: Saturday, June 24, 2006 1:21
AM
Subject: Re: [VFB] Huge Brown Trout
DonO,
So then - I am asking - When you mount a fish do they really leave the
meat on the fish? I thought not matter what that would have to be
removed.
I was not trying to dig Jacklin. I have met him on my trip up there
and he was very warm. I just was confused at the idea that the fish had
to be taken to be mounted when I thought the taxidermist would rather just
toss the whole thing. I am still I guess a little cloudy on this.
Mike
On 6/23/06, DonO
<[EMAIL PROTECTED]> wrote:
Chuck,
I know Bob Jacklin and how much he does for
conservation. If he decides to kill a fish, it's just one out of
millions he's helped by saving their habitats. A 10lb brown is very
big for the area he's fishing, but browns go to 30+ lbs. The Miracle
Mile just west of here was known for decades as monster brown water, with
regular 10 to 15 lb browns being taken- so many hence the name.
Measurements can be taken of the fish and a
plastic 'Museum-mount' can be made, but there are mixed feelings about
that. No matter what- it's not the fish you caught. To mount a
fish requires killing it- pure and simple. Usually the meat is not
eaten- given that the fish is not gutted, which would ruin
the belly of the mount. Besides, a 10lb brown would not be that
good for pan fare. I'd much rather a few 10" brookies, some SSU
eggs, hash browns...
DonO
----- Original Message -----
Sent: Friday, June 23, 2006 5:45
PM
Subject: [VFB] Huge Brown Trout
Folks: Here is an article and a pic I found where a guy caught a 30
inch, 10 pound brown trout on the Madison river in Montana last week. Here
is the link, Chuck
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