Quote:
Originally Posted by keakar
I would like to see a size limit on flounder to avoid keeping ones too small for anything but cooking them on the bone because there isn't enough meat on them to fillet.
I hate to see "pan size" flounder being kept but sometimes flounder are fat, and sometimes very skinny, so its more about how thick they are for me when I decide to keep one or not. I wouldn't even know what a good minimum size limit recommendation would be for them.
as for sheep head, unless they are over 14" there isn't enough meat on em to be worth cleaning in my opinion. I usually wont keep one unless its 16" or better
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Do you have any scientific data to support a size limit or that the harvest of "undersized" flounder are hurting the stock? Or is this just personal opinion?