Common Manitoba Fish Species
Northern Pike
Northern pike are most often olive green, shading from yellow to white along the belly. The flank is marked with short, light bar-like spots and there are a few to many dark spots on the fins. Sometimes the fins are reddish. Younger pike have yellow stripes along a green body, later the stripes divide into light spots and the body turns from green to olive green. The lower half of the gill cover lacks scales and they have large sensory pores on their head and on the underside of the lower jaw which are part of the lateral line system. Unlike the similar-looking and closely related muskellunge, the northern pike has light markings on a dark body background and fewer than six sensory pores on the underside of each side of the lower jaw.
Walleye
Walleyes are largely olive and gold in color (hence the French common name: doré — golden). The dorsal side of a walleye is olive, grading into a golden hue on the flanks. The olive/gold pattern is broken up by five darker saddles that extend to the upper sides. The color shades to white on the belly. The mouth of a walleye is large and is armed with many sharp teeth. The first dorsal and anal fins are spinous, as is the operculum. Walleyes are distinguished from their close cousin the sauger by the white coloration on the lower lobe of the caudal fin which is absent on the sauger. In addition, the two dorsals and the caudal fin of the sauger are marked with distinctive rows of black dots which are absent from or indistinct on the same fins of walleyes.
Yellow Perch
Yellow perch is often recognized by its dark vertical stripes and gold or yellow body color. Perca is derived from early Greek for "perch" and flavescens is Latin for "becoming gold" or "yellow colored". Adult sizes typically range from 3.9–11.4 in (10–30 cm); though have been known to grow larger. The yellow perch has a laterally compressed body with an oval,oblong shape. The anal fins are a green or yellow-orange, the dorsal fin is an olive color, and the belly is cream-colored. The vertical bands fade as they near the belly. Spawning intensifies the bands in males, and they can be nonexistent in juveniles. The spiny anterior fin has 13 to 15 spines. The soft rear fins also have one to two spines, but which are mostly made up of rays that range from 12 to 15 in number. The pelvic fins are close together, and the caudal fin is forked. The operculum tip has one spine, and the anal fin has two spines. There are seven to eight branchiostegal rays. Yellow perch has many fine and sharp teeth. The rough feel on the skin is due to the ctenoid scales. Common names for the perch are yellow perch, American perch, and lake perch. Yellow perch are one of the smaller-sized members of the perch family (Percidae). Due to its ability to crossbreed and the similar morphology, the yellow perch is sometimes classified as a subspecies of the European perch. For over 100 years, Canada and the United States have been commercially harvesting yellow perch in the Great Lakes with trapnets, gillnets, and poundnets. In Canada, the estimated catch in 2002 was 3,622 tons with a value of $16.7 million, second only to pickerel at $28.2 million. The greatest demand in the United States is in the north central region where around 70% of the yellow perch sales in the U.S. occur within 80 km (49.7 mi) of the Great Lakes. Yellow perch is one of the easiest fish to catch, and can be taken in all seasons, and tastes great. Therefore, it is a desirable sport fish in some locations of the US and Canada. It even makes up around 85% of the sport fish caught in Lake Michigan. A small aquaculture industry in the U.S. Midwest contributes approximately 90,800 kg (200180 lbs) of yellow perch annually, but the aquaculture is not expanding rapidly.
Smallmouth Bass
The smallmouth bass is generally brown (seldom yellow) with red eyes,and dark brown vertical bands, rather than a horizontal band along the side. There are 13–15 soft rays in the dorsal fin. The upper jaw of smallmouth bass extends to the middle of the eye.
Males are generally smaller than females. The males tend to range around two pounds, while females can range from three to six pounds. Their average sizes can differ, depending on where they are found; those found in American waters tend to be larger due to the longer summers, which allow them to eat and grow for a longer period of time.
Their habitat plays a significant role in their color, weight, and shape. River water smallmouth that live among dark water tend to be rather torpedo-shaped and very dark brown to be more efficient for feeding. Lakeside smallmouth bass, however, that live in sandy areas, tend to be a light yellow-brown to adapt to the environment in a defensive state and are more oval-shaped.
Males are generally smaller than females. The males tend to range around two pounds, while females can range from three to six pounds. Their average sizes can differ, depending on where they are found; those found in American waters tend to be larger due to the longer summers, which allow them to eat and grow for a longer period of time.
Their habitat plays a significant role in their color, weight, and shape. River water smallmouth that live among dark water tend to be rather torpedo-shaped and very dark brown to be more efficient for feeding. Lakeside smallmouth bass, however, that live in sandy areas, tend to be a light yellow-brown to adapt to the environment in a defensive state and are more oval-shaped.
Bullhead
There are four species of fish which can be further classified, but it is unnecessary as far as anglers are concerned. Bullheads can be further identified as brown and black, whitefish as lake and round, suckers as white, longnose, shorthead redhorse, silver redhorse, golden redhorse and quillback. Tullibees, the most notorious of the lot, can be broken into five separate species: cisco, bloater, blackfin, Nipigon and shortjaw.
In most cases even the fisheries workers seldom classify tullibee. White sucker is by far the most common sucker, longnose are found primarily in the north, quillback in the south. The others are rarely found in Manitoba waters. The brown bullhead is by far the most common of the bullheads with the black rarely found in a limited number of lakes and rivers.
In most cases even the fisheries workers seldom classify tullibee. White sucker is by far the most common sucker, longnose are found primarily in the north, quillback in the south. The others are rarely found in Manitoba waters. The brown bullhead is by far the most common of the bullheads with the black rarely found in a limited number of lakes and rivers.
Burbot
It is most common in streams and lakes of North America and Europe above 40°N latitude. They are fairly common in Lake Erie but are also found in the other Great Lakes.
United Kingdom In Britain, the burbot is possibly an extirpated fish as it is believed that there have been no documented catches of the species since the 1970s. If the burbot does still survive in the UK, the counties of Cambridgeshire and Yorkshire (particularly the River Derwent or River Ouse) seem to be the strongest candidates for areas in which the species might yet continue to survive. There have been plans to re-introduce this freshwater member of the cod family back into British waters but these have yet to come to fruition.
United Kingdom In Britain, the burbot is possibly an extirpated fish as it is believed that there have been no documented catches of the species since the 1970s. If the burbot does still survive in the UK, the counties of Cambridgeshire and Yorkshire (particularly the River Derwent or River Ouse) seem to be the strongest candidates for areas in which the species might yet continue to survive. There have been plans to re-introduce this freshwater member of the cod family back into British waters but these have yet to come to fruition.
Sauger
The sauger (Sander canadensis) is a freshwater perciform fish of the family Percidae which resembles its close relative the walleye. They are members of the largest vertebrate order, Perciforms. They are the most migratory percid species in North America. Saugers obtain two dorsal fins, the first is spiny and the posterior dorsal fin is a soft-rayed fin. Their paired fins are in the thoracic position and their caudal fin is truncated which means squared off at the corners, a characteristic of the Percidae family. Another physical characteristic of Saugers are their Ctenoid scales which is common in advanced fishes. Saugers have a fusiform body structure, and as a result saugers are well adapted predatory fishes and are capable of swimming into fast currents with minimal drag on their bodies. They may be distinguished from walleyes by the distinctly spotted dorsal fin, by the lack of a white splotch on the caudal fin, by the rough skin over their gill, and by their generally more brassy color, or darker (almost black) color in some regions. The average sauger in an angler's creel is 300 to 400 g (0.75 to 1 lbs) in weight but the world record was 8.1 kg
Carp
Carp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain common features, such as being found predominantly in fresh water and that they possess Weberian ossicles (an anatomical structure originally made up of small pieces of bone formed from four or five of the first vertebrae); the most anterior bony pair is in contact with the extension of the labyrinth and the posterior with the swimbladder. The function is poorly understood, but this structure is presumed to take part in the transmission of vibrations from the swimbladder to the labyrinth and in the perception of sound, which would explain why the Ostariophysi have such a great capacity for hearing.
Most cypriniformes have scales and teeth on the inferior pharyngeal bones which may be modified in relation to the diet. Tribolodon is the only cyprinid genus which tolerates salt water, although there are several species which move into brackish water, but return to fresh water to spawn. All of the other cypriniformes live in continental waters and have a wide geographical range.
Some consider all cyprinid fishes carp, and the family Cyprinidae itself is often known as the carp family. In colloquial use, however, carp usually refers only to several larger cyprinid species such as Cyprinus carpio (common carp), Carassius carassius (Crucian carp), Ctenopharyngodon idella (grass carp), Hypophthalmichthys molitrix (silver carp), and Hypophthalmichthys nobilis (bighead carp). Carp have long been an important food fish to humans, as well as popular ornamental fishes such as the various goldfish breeds and the domesticated common carp variety known as koi. As a result, carp have been introduced to various locations, though with mixed results. Several species of carp are listed as invasive species by the U.S. Department of Agriculture, and worldwide large sums of money are spent on carp control.
Most cypriniformes have scales and teeth on the inferior pharyngeal bones which may be modified in relation to the diet. Tribolodon is the only cyprinid genus which tolerates salt water, although there are several species which move into brackish water, but return to fresh water to spawn. All of the other cypriniformes live in continental waters and have a wide geographical range.
Some consider all cyprinid fishes carp, and the family Cyprinidae itself is often known as the carp family. In colloquial use, however, carp usually refers only to several larger cyprinid species such as Cyprinus carpio (common carp), Carassius carassius (Crucian carp), Ctenopharyngodon idella (grass carp), Hypophthalmichthys molitrix (silver carp), and Hypophthalmichthys nobilis (bighead carp). Carp have long been an important food fish to humans, as well as popular ornamental fishes such as the various goldfish breeds and the domesticated common carp variety known as koi. As a result, carp have been introduced to various locations, though with mixed results. Several species of carp are listed as invasive species by the U.S. Department of Agriculture, and worldwide large sums of money are spent on carp control.
Goodeye
The goldeye, Hiodon alosoides, is a species of fish in the mooneye family (Hiodontidae). It occurs from as far down the Mackenzie River as Aklavik in the north to Mississippi in the south, and from Alberta in the west to Ohio south of the Great Lakes, with an isolated population south of James Bay.[1] It is notable for a conspicuous golden iris in the eyes. It prefers turbid slower-moving waters of lakes and rivers, where it feeds on insects, crustaceans, fish, frogs, shrews, and mice. The fish averages less than 1 lb (450 g) or 12 in (30 cm) in length, but can be found up to 2 lbs (900 g) or 16 in (41 cm) in some lakes. It has been reported up to 52 cm in length.
The scientific name means shad-like (alosoides) toothed hyoid (Hiodon, or mooneye family). It is also called Winnipeg goldeye, western goldeye, yellow herring, toothed herring, shad mooneye, la Queche, weepicheesis, or laquaiche aux yeux d’or in French.
The goldeye is considered a good fly-fishing fish, but not popular with most anglers because of its small size.
It is one of 122 new species of animals, birds, fish documented by the Corps of Discovery. Commercial fishing of this species was reported as early as 1876. It's fresh flesh is soft and unappealing, so it was only taken randomly in gillnets and (in the past) sold for dogfood. They are now sought after by many consumers as a smoked fish. Many commercial fishermen sell them smoked after being processed in a brine made of spices, salt, brown sugar, and other secret ingredients. They are smoke in oak wood, apple wood, and other woods. Each producer has their own ways of smoking. The goldeye has a soft meat but can also be soaked in a salt brine for 24 hours and then poached, firming up the flesh.
Its commercial viability was realized by Robert Firth, who immigrated to Winnipeg, Manitoba from Hull, England in 1886. Firth was carrying on a mediocre trade in cold-smoked goldeye, when he miscalculated the heat of his smoker and accidentally developed the now-standard method of hot-smoking it whole. The bright red or orange colour of the smoked fish resulted from using only willow smoke, but today is achieved through aniline dye. It became a fashionable gourmet dish after 1911, with Woodrow Wilson and the Prince of Wales counted amongst its fans.[2] In 1926–29 the annual catch exceeded a million pounds, but stocks declined from 1931 and little was fished from Lake Winnipeg after 1938. A small amount of the harvest is shipped to the United States, but most is consumed in Canada. Although Lake Winnipeg was once the main commercial source, it now comes from elsewhere, especially in Saskatchewan and Alberta, and the culinary name Winnipeg goldeye has come to be associated with the city where it is processed.
The scientific name means shad-like (alosoides) toothed hyoid (Hiodon, or mooneye family). It is also called Winnipeg goldeye, western goldeye, yellow herring, toothed herring, shad mooneye, la Queche, weepicheesis, or laquaiche aux yeux d’or in French.
The goldeye is considered a good fly-fishing fish, but not popular with most anglers because of its small size.
It is one of 122 new species of animals, birds, fish documented by the Corps of Discovery. Commercial fishing of this species was reported as early as 1876. It's fresh flesh is soft and unappealing, so it was only taken randomly in gillnets and (in the past) sold for dogfood. They are now sought after by many consumers as a smoked fish. Many commercial fishermen sell them smoked after being processed in a brine made of spices, salt, brown sugar, and other secret ingredients. They are smoke in oak wood, apple wood, and other woods. Each producer has their own ways of smoking. The goldeye has a soft meat but can also be soaked in a salt brine for 24 hours and then poached, firming up the flesh.
Its commercial viability was realized by Robert Firth, who immigrated to Winnipeg, Manitoba from Hull, England in 1886. Firth was carrying on a mediocre trade in cold-smoked goldeye, when he miscalculated the heat of his smoker and accidentally developed the now-standard method of hot-smoking it whole. The bright red or orange colour of the smoked fish resulted from using only willow smoke, but today is achieved through aniline dye. It became a fashionable gourmet dish after 1911, with Woodrow Wilson and the Prince of Wales counted amongst its fans.[2] In 1926–29 the annual catch exceeded a million pounds, but stocks declined from 1931 and little was fished from Lake Winnipeg after 1938. A small amount of the harvest is shipped to the United States, but most is consumed in Canada. Although Lake Winnipeg was once the main commercial source, it now comes from elsewhere, especially in Saskatchewan and Alberta, and the culinary name Winnipeg goldeye has come to be associated with the city where it is processed.
Mooneye
The mooneye (Hiodon tergisus Lesueur, 1818) is widespread across North America, living in the clear waters of lakes, ponds, and rivers. It consumes aquatic invertebrates, insects, and fish. Mooneyes can reach 47 centimetres (19 in) in length.
Mooneyes feed readily on terrestrial insects, and will provide fine sport for an intrepid flyrod angler. They will also take small lures and natural baits with gusto. Mooneyes are frantic, hyperactive fish and their impressive leaps and passionate fighting style has earned them the nickname "Freshwater Tarpon". They are also a main food source for seagulls.
Mooneyes feed readily on terrestrial insects, and will provide fine sport for an intrepid flyrod angler. They will also take small lures and natural baits with gusto. Mooneyes are frantic, hyperactive fish and their impressive leaps and passionate fighting style has earned them the nickname "Freshwater Tarpon". They are also a main food source for seagulls.
Channel Catfish
Channel catfish possess very keen senses of smell and taste. At the pits of their nostrils (nares) are very sensitive odor sensing organs with a very high concentration of olfactory receptors. In channel catfish these organs are sensitive enough to detect several amino acids at about 1 part per 100 million in water. In addition, channel catfish have taste buds distributed over the surface of their entire body. These buds are especially concentrated on the channel catfish's four pair of barbels (whiskers) surrounding the mouth — about 25 buds per square millimeter. This combination of exceptional senses of taste and smell allows the channel catfish to find food in dark, stained, or muddy water with relative ease.
Lake Trout
Lake trout inhabit cold, oxygen-rich waters. They are pelagic during the period of summer stratification in dimictic lakes, often living at depths of 20–60 m (60–200 ft).
The lake trout is a slow growing fish, typical of oligotrophic waters. It is also very late to mature. Populations are extremely susceptible to overexploitation. Many native lake trout populations have been severely damaged through the combined effects of hatchery stocking (planting) and overharvest.
It is generally accepted that there are two basic types of lake trout populations. Some lakes do not have pelagic forage fish during the period of summer stratification. In these lakes, lake trout take on a life history known as planktivory. Lake trout in planktivorous populations are highly abundant, grow very slowly and mature at relatively small size. In those lakes that do contain deep water forage, lake trout become piscivorous. Piscivorous lake trout grow much more quickly, mature at a larger size and are less abundant. Notwithstanding differences in abundance, the density of biomass of lake trout is fairly consistent in similar lakes, regardless of whether the lake trout populations they contain are planktivorous or piscivorous.
A lake trout in spawning dress. In Lake Superior, three distinct phenotypes of lake trout persist, commonly known as "siscowet", "paperbelly" and "lean". The distinct groups operate, to some level at least, under genetic control and are not mere environmental adaptations. Siscowet numbers, especially, have become greatly depressed over the years due to a combination of the extirpation of some of the fish's deep water coregonine prey and to overexploitation. Siscowet tend to grow extremely large and fat and attracted great commercial interest in the last century. Siscowet populations have rebounded since 1970, with one estimate putting the number in Lake Superior at 100 million.
The lake trout is a slow growing fish, typical of oligotrophic waters. It is also very late to mature. Populations are extremely susceptible to overexploitation. Many native lake trout populations have been severely damaged through the combined effects of hatchery stocking (planting) and overharvest.
It is generally accepted that there are two basic types of lake trout populations. Some lakes do not have pelagic forage fish during the period of summer stratification. In these lakes, lake trout take on a life history known as planktivory. Lake trout in planktivorous populations are highly abundant, grow very slowly and mature at relatively small size. In those lakes that do contain deep water forage, lake trout become piscivorous. Piscivorous lake trout grow much more quickly, mature at a larger size and are less abundant. Notwithstanding differences in abundance, the density of biomass of lake trout is fairly consistent in similar lakes, regardless of whether the lake trout populations they contain are planktivorous or piscivorous.
A lake trout in spawning dress. In Lake Superior, three distinct phenotypes of lake trout persist, commonly known as "siscowet", "paperbelly" and "lean". The distinct groups operate, to some level at least, under genetic control and are not mere environmental adaptations. Siscowet numbers, especially, have become greatly depressed over the years due to a combination of the extirpation of some of the fish's deep water coregonine prey and to overexploitation. Siscowet tend to grow extremely large and fat and attracted great commercial interest in the last century. Siscowet populations have rebounded since 1970, with one estimate putting the number in Lake Superior at 100 million.
Sturgeon
Sturgeon is the common name used for some 26 species of fish in the family Acipenseridae, including the genera Acipenser, Huso, Scaphirhynchus and Pseudoscaphirhynchus. The term includes over 20 species commonly referred to as sturgeon and several closely related species that have distinct common names, notably sterlet, kaluga and beluga. Collectively, the family is also known as the true sturgeons. Sturgeon is sometimes used more exclusively to refer to the species in the two best-known genera, Acipenser and Huso.
One of the oldest families of bony fish in existence, sturgeon are native to subtropical, temperate and sub-Arctic rivers, lakes and coastlines of Eurasia and North America. They are distinctive for their elongated bodies, lack of scales, and occasional great size: sturgeons ranging from 7–12 feet (2-3½ m) in length are common, and some species grow up to 18 feet (5.5 m). Most sturgeons are anadromous bottom-feeders, spawning upstream and feeding in river deltas and estuaries. While some are entirely freshwater, very few venture into the open ocean beyond near coastal areas.
Several species of sturgeons are harvested for their roe, which is made into caviar — a luxury food which makes some sturgeons pound for pound the most valuable of all harvested fish. Because they are slow-growing and mature very late in life, they are particularly vulnerable to exploitation and to other threats, including pollution and habitat fragmentation. Most species of sturgeons are currently considered to be at risk of extinction, making them more critically endangered than any other group of species.
One of the oldest families of bony fish in existence, sturgeon are native to subtropical, temperate and sub-Arctic rivers, lakes and coastlines of Eurasia and North America. They are distinctive for their elongated bodies, lack of scales, and occasional great size: sturgeons ranging from 7–12 feet (2-3½ m) in length are common, and some species grow up to 18 feet (5.5 m). Most sturgeons are anadromous bottom-feeders, spawning upstream and feeding in river deltas and estuaries. While some are entirely freshwater, very few venture into the open ocean beyond near coastal areas.
Several species of sturgeons are harvested for their roe, which is made into caviar — a luxury food which makes some sturgeons pound for pound the most valuable of all harvested fish. Because they are slow-growing and mature very late in life, they are particularly vulnerable to exploitation and to other threats, including pollution and habitat fragmentation. Most species of sturgeons are currently considered to be at risk of extinction, making them more critically endangered than any other group of species.