Guide · Food

Basic fishing

Fishing can provide good protein and fat, but it takes patience. Fishing is regulated in many places, often needing a licence and following set seasons and size limits. Outside a genuine emergency, follow local rules.

Where to find fish

Making simple gear

Line: fishing line, strong thread, dental floss or thin cord.

Hooks:

Float: a cork, a piece of dry stick or a bottle cap.

Weight: a small stone, a nut or a bolt tied above the hook.

Bait

Fishing

  1. Tie the hook to the line, the weight about 30 cm above, and the float above that.
  2. Thread bait onto the hook so the point is hidden.
  3. Lower it gently into likely spots. Keep still and quiet, and keep your shadow off the water.
  4. When the float dips, lift the line firmly but smoothly.

Setting lines

You can leave several baited lines tied to branches overnight. Check them often. Many places ban this outside an emergency.

Cleaning and cooking

  1. Kill the fish quickly with a hard blow to the top of the head.
  2. Cut along the belly, remove the guts and rinse in clean water.
  3. Cook thoroughly until the flesh flakes and is opaque all the way through. Never eat freshwater fish raw: it can carry parasites.
  4. Eat or preserve fish quickly. It spoils fast.

Safety


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