Fish Details

1.Bream (Abramis brama), common European food and game fish of the carp   family, Cyprinidae, found in lakes and slow rivers. The bream lives in schools and eats worms, mollusks, and other small animals. It is deep bodied, with flat sides and a small head, and is silvery with a bluish or brown back.
Length is usually about 30–50 centimetres (12–20 inches), weight to 6 kilograms (13 pounds).The silver bream (Blicca bjoorkna) is a relatively unimportant European relative of the bream. Other fishes called bream include the golden shiner, a minnow, and the sea breams of the family Sparidae.

  1. Perch perch The only fish that perch could possibly be mixed up with is a small ruffe. Its back and shoulders are a dark olivey colour, which fades gradually into a lighter olive, sometimes with a golden tinge, along its flanks, with a silvery cream belly. Perch have between seven to nine vertical stripes, giving them the nickname of “stripies”.

Its tail, pelvic and anal fins are a bright orange-red, and behind its sharp gill plate are itspectorals, which are completely translucent.
It has two separate dorsal fins (here, the ruffe is different, which a continous dorsal fin) -these bristle when the perch is chasing food or alarmed. Its front dorsal has spikes and dark patches, whereas the second dorsal has soft branched rays. The perch has very rough scales and a has no teeth, as such, in its extremely large mouth – its expandable bony jaws are capable of engulfing a fish nearly half its size.

  1. Roach the roach is one of the most popular fish among anglers partly because it is widespread and plentiful, will take a wide range of baits. It will tolerate a wide range of environmental conditions and is therefore widely distributed in Britain. They are most abundant in slow-flowing or still waters where they usually occur in shoals close to areas of vegetation.

Although young roach are slim, adult fish are relatively deep-bodied, especially in waters where feeding conditions are favourable. The body is flattened, with a small head and asmall, slightly oblique, terminal mouth. A single row of throat teeth helps to distinguish it from some close relatives, which have two rows. The body colour is variable but is usually dark on the back shading to a white underbelly. The dorsal and caudal fins are usually dark brown but the colour of the pelvic and anal fins may range from orange to red.

  1. Carb the carp originated in eastern Europe and Asia around the 2nd century B.C. The Chinese are thought to be the first to use the fish as a food source at around the same time.   By the 17th/18th century AD, the species was being introduced into the UK by European monks. They had realised the value of the fish as a food source, because they grew to large weights in a small amount of time and with a minimum amount of space required per fish.

These carp still survive today and are known as wild carp or “wildies”, but are becoming rarer in British waters.
By the late 1950s the species was little more than a mystery to most British anglers, veryfew could manage to catch one. This was soon to change. By the late 1960s new developments by tackle/bait companies, new rigs and the stocking of a larger imported species, the King carps, in more waters, meant the fish grew in popularity. It resulted in the boom we are experiencing today.
As we reached the 1970s a handful of British anglers were gaining quite a reputation for putting more and bigger carp on the bank. Totally dedicated to the fish, they strived for more efficient rigs and baits. Paste baits had long been a favourite among the knowledgable, until that is, someone realised that if you add egg and boil the pastes they form a hard skin.

This deterred nuisance fish and slowed the breakdown process. Now we had a new bait that could be left in a swim with total confidence for hours, even days, without the worry of your hook being baitless.   These new “boilies” could be cast to far greater ranges without flying off the hook, making more timid fish easily reachable.

5. Tench the tench is one of Britain’s most distinguishable and loveable fish, with its olive green flanks, tiny red eyes and powerful grey-brown fins. Anglers cannot fail but recognise this beautiful species, but by the same token, non-anglers recognise the tench too, due to its distThe colouration of rudd. A rudd’s fins range from orange to scarlett, depending onwater clarity, and they will be brighter in clearer water.

The scales are a reflective, burnished gold – in fact, so reflective that when photographing rudd in daylight, you often have to underexpose by one full stop because otherwise it is all too easily overexposed. An adults back will be a brassy bronze colour, whereas an adolescent rudd’s back will have a green hue to it.

Fish Details

  1. Chub chub is a fairly aggressive fish that is by far one of this country’s most greedy species but, by the same token, it’s one of the most wily of all our fish. Creeping close enough to catch feeding chub, moving out from under weed rafts of a clear, shallow stream takes some stealth. As soon as one notices the skyline being broken or senses heavy footsteps it will take the whole shoal downstream or under cover, never to appear again for hours.

This coupled with the fact that chub can ascertain great weights and they have the fighting power to back their weight up, makes these fish a very worthy target indeed. Identifying chub   There are three species that have and always will confuse anglers – chub, dace and grass carp. At a quick glance they all look very similar indeed.

In fact the angling times has been sent pictures of record-breaking chub caught bypleasure anglers claiming the weight o be 12, 15 even 16lb…. if only the angler looked closely they would realise that their prize chub was in fact a grass carp. Characteristics of a chub are:- a large head with protruding upper lip, a large mouth and thick-rimmed lips.

Colouration of the chub is simply dark grey/brown along the back running into a brass colour along the flanks. Both the dorsal fin and tail fin are dark grey, while the underside pelvic and anal fins are a shade of orange – the colour of which will depend upon the clarity of the water. The main point that helps anglers distinguish chub from dace (especially when small) is the shape of the dorsal and anal fins. The chub has rounded, concave fins – the dace has unwardly curved concave fin.