Fish Anatomy

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Fish Anatomy
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External
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Internal
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• SPINE Made up of numerous hollow vertebrae that
  protect the spinal cord.
• SPINAL CORD Connects brain to the rest of the
  body and relays information from the body to the
  brain and vice versa
• BRAIN where both automatic functions (such as
  respiration) and higher behaviors ("Should I eat
  that critter with the spinning blades?") occur.

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Internal
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• LATERAL LINE 1 of the primary sense organs
  detects underwater vibrations and determines the
  direction of them
• SWIM (or AIR) BLADDER A hollow, gas-filled
  balance organ that allows a fish to conserve
  energy by maintaining neutral buoyancy
  (suspending) in water
• GILLS
• Allow a fish to breathe underwater

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Internal
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• KIDNEY Filters liquid waste materials from the
  blood also important in regulating water and
  salt concentrations within body, allowing certain
  fish species to exist in freshwater or saltwater
  or both
• STOMACH AND INTESTINES Digest food and absorb
  nutrients
• Bass that are piscivorous (eat other fish) have
  fairly short intestines because such food is easy
  to break down and digest.
• Tilapia that are herbivorous (eat plants) require
  longer intestines because plant matter is tough
  and fibrous and more difficult to break down into
  usable components

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Internal
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• VENT The site of waste elimination from the
  fishs body
• LIVER This important organ has a number of
  functions. Assists in digestion by secreting
  enzymes that break down fats, and also serves as
  a storage area for fats and carbohydrates
• HEART Circulates blood throughout the body.
  Oxygen and digested nutrients are delivered to
  the cells organs through the blood, and the blood
  transports waste products from the cells to the
  kidneys and liver for elimination

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Internal
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• GONADS (REPRODUCTIVE ORGANS) Bright orange mass
  of eggs
• The male organs, which produce milt for
  fertilizing the eggs, are much smaller and white
  but found in the same location
• The eggs (or roe) of certain fish are considered
  a delicacy (caviar sturgeon)

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Internal
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• MUSCLES Provide movement and locomotion
• This is the part of the fish that is eaten and
  becomes the fillet of the fish

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Correctly Measuring
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• Catch and Release Chart

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Fishing Facts

• Minnesota is first nationally in the sales of
  fishing licenses per capita.
• Fish species 158
• Fishing waters 3,800,000 acres
• Fishable lakes 5,493
• Fishable streams (cold and warm water) 15,000
  miles
• Trout streams 1,900 miles
• Trout stream improvements 410 miles
• Trout lakes rehabilitated 134
• Warm water lakes rehabilitated 79

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• Average number of fish stocked per year
• Walleye Fry - 250 millionWalleye Fingerlings -
  2.0 millionWalleye Yearlings - 54
  thousandWalleye Adults - 32 thousand
• Northern Pike (fry, fingerlings adults) - 1.2
  million
• Muskellunge (fingerlings) - 32,000
• Tiger Muskellunge (fingerlings) - 2,000
• Largemouth Bass - 7,500 (fingerlings and
  adults)Smallmouth Bass - 30,000 (fingerlings and
  adults)
• Channel Catfish - 100,000 (fingerlings and
  yearlings)
• Bluegill - 40,000 adults

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• Fish hatcheries 5 coldwater ( trout and salmon),
  12 cool and warm water (walleye, muskie, catfish,
  etc.)
• Walleye rearing ponds used annually (on average)
  325
• Northern pike spawning areas used annually (on
  average) 10

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Harvest

• Sport Fish HarvestedWalleye - 35 million
  poundsNorthern Pike - 3.2 million poundsPanfish
  - 64 million pounds
• The most caught fish 1st Panfish 2nd
  Walleye 3rd Northern
• Sport fishing expenditures in Minnesota 1.58
  billion
• Commercial fish harvested 4.5 million pounds
• Minnow industryMinnow dealers 386Minnow
  retailers 920