Weakfish

Although the name of this fish makes them appear to be rather unimpressive, the weakfish provides a delicious meal to those who give the fish a chance. Named for the weak muscles in their jaw and mouth, weakfish are frequently lost on the line when their flesh tears from the hook. However, this doesn't stop fishermen from finding a way to bring them home to the market. Once the fish are taken in by bottom trawling and gillnets, weakfish can be prepared in a number of ways, but are most frequently cooked in fillets. The meat is softer than bass, and is described as having a unique taste. You either like it, or you don't.

Picture: (in documents)

      Description: 
               -head and back are brown with green tinge, silver sides, white belly
                -can be up to three feet and 19 pounds, most are 1-3 pounds
         -called weakfish because weak mouth/jaw muscles often rip when being fished
 Catch method:
       Season: spring to fall
      Preparation:
        Recipes: 

Latin name Taxonomy, classification Size Weight Season Catch Method Catch Restrictions

1. New Jersey
2. New York
3. Federal

Sustainability Landings (tonnage) -Belford -Raritan Bay Food Description