The ultimate guidebook to catching bluefin, yellowfin, and blackfin tuna, in all the hottest fishing spots.

Now for the first time in ten years, The Orvis Fly-Fishing Guide appears in a revised edition that solidifies its place as the flagship title of the Orvis brand. A best-selling, fully illustrated, and comprehensive book, this large-format volume has been required reading for every angler for nearly three decades. Included here are instructions for tackle selection; casting and presentation; flies and their specific uses; successful techniques on stream, pond, or ocean; and the select tackle, flies, and methods for pursuing every major gamefish in fresh and salt water, from bass to bonefish, tarpon to trout.

This is the saltwater fly fisher's bible. In clear, practical terms and with helpful photographs and line drawings, Fly Fishing in Salt Water treats the techniques needed to catch all the major saltwater species--bonefish, tarpon, striped bass, bluefish, salmon, permit, snook, sharks, cobia, tuna, billfish, and more.

Fundamentals for the beginning fly fisher including tips on rod and reel selection, tackle and tying techniques, basic and advanced casting methods, and more.

Writing Fly Fishing the Baja and Beyond has been a five year odyssey culminating from thirty years of exploring the Baja Peninsula, fishing the waters of the Pacific and Sea Of Cortez. This guide will help you to read Baja-native fish behavior to increase the frequency of your hookups while fly fishing the fabulous Sea of Cortez.

National Outdoor Book Award Winner for Outdoor Literature From the award-winning, bestselling author of Cod-the irresistible story of the science, history, art, and culture of the least efficient way to catch a fish. Fly fishing, historian Mark Kurlansky has found, is a battle of wits, fly fisher vs. fish-and the fly fisher does not always (or often) win. The targets-salmon, trout, and char; and for some, bass, tarpon, tuna, bonefish, and even marlin-are highly intelligent, athletic animals. The allure, Kurlansky learns, is that fly fishing makes catching a fish as difficult as possible. The flies can be beautiful and intricate, some made with over two dozen pieces of feather and fur; the cast is a matter of grace and rhythm, with different casts and rods yielding varying results. Kurlansky is known for his deep dives into specific subjects, from cod to oysters to salt. But he spent his boyhood days on the shore of a shallow pond. Here, where tiny fish weaved under a rocky waterfall, he first tied string to a branch, dangled a worm into the water, and unleashed his passion for fishing. Since then, his love of the sport has led him around the world's countries, coasts, and rivers-from the wilds of Alaska to Basque country, from Ireland and Norway to Russia and Japan. And, in true Kurlansky fashion, he absorbed every fact, detail, and anecdote along the way. The Unreasonable Virtue of Fly Fishing marries Kurlansky's signature wide-ranging reach with a subject that has captivated him for a lifetime-combining history, craft, and personal memoir to show readers, devotees of the sport or not, the necessity of experiencing nature's balm first-hand.

When learning how to fly fish, the special knots you need to be successful are sometimes difficult to master. And for many anglers, when a leader breaks out on the stream or you need to add a new tippet to your leader, it's almost impossible to remember how to tie the best knot. This Pocket Guide is the perfect tool for you to carry in your fly vest whenever you're out on the water. Included are easy-to-understand illustrations for making sure your backing, fly line, leader and tippet will not fail when you're fighting the fish of a lifetime.

The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.

Big Island fisherman Mike Sakamoto is the host/producer of the weekly television show Fishing Tales with Mike Sakamoto. He is also a writer and illustrator who has published books and articles nationally and internationally.