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Science & Environment
The Fishing News
00000177-ba84-d5f4-a5ff-bbfc9abb0000 with Steve JunkerEach week during saltwater fishing season Steve Junker checks in with the folks at On the Water magazine and others to find out who's catching what where around the Cape and Islands—and how they're doing it. 00000177-ba84-d5f4-a5ff-bbfc9abc0000For a detailed weekly Fishing Forecast, check out On the Water.00000177-ba84-d5f4-a5ff-bbfc9abb0001

Sea Robin: the Europeans Call Them 'Gurnard,' and Yes, They're Good to Eat

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Kevin Bryant goo.gl/oVnoVb
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Sea robin trying to look like nothing you would want to eat.

Around the Cape and Islands there’s no shortage of great fish to go for, but there's one fish that doesn’t get a lot of respect. It’s the sea robin.  Maybe that's because it's the only local fish that makes a croak of protest when you pull it from the water (we've got the audio).

"It's a very cool looking fish," says Kevin Blinkoff, of On The Water magazine. "It's reddish-brown, yellow, and orange. And probably most remarkable, they have these huge, wing-like pectoral fins." 

They're typically considered a trash fish, caught by accident while fishermen are going for sea bass, scup or fluke. But Blinkoff says, "The truth is, sea robins are actually very good eating. There are a lot of related species in Europe called gurnard that are actually highly valued food fish."

We've got tips on how to cook them, along with a detailed fishing round-up (stripers continue strong) in the Fishing News below. Give it a listen.