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Ruffe: The spiky little freshwater ruffian

Autor Mark Everard
en Limba Engleză Hardback – 9 sep 2022
This book is dedicated to the spiky little freshwater ruffian known better as the ruffe, pope, 'tommy ruffe' and other local names.
A fascinating little fish, the ruffe is long overdue a book all of its own. Much loved by many anglers, ruffe can also be problematic when introduced beyond their native range.
Scientist, author and broadcaster Dr Mark Everard details fascinating aspects of the biology, angling and wider contributions to society of the ruffe.
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Specificații

ISBN-13: 9781032317328
ISBN-10: 1032317329
Pagini: 70
Ilustrații: 1 Tables, black and white; 1 Line drawings, color; 15 Line drawings, black and white; 9 Halftones, color; 4 Halftones, black and white; 10 Illustrations, color; 19 Illustrations, black and white
Dimensiuni: 138 x 216 x 11 mm
Greutate: 0.22 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

General, Professional, and Professional Reference

Cuprins

Introduction. Introducing the Ruffe. Ruffe fishing. Ruffe and people. Ruffe bibliography.

Notă biografică

Dr Mark Everard is a scientist, author and broadcaster, working on water and ecosystems around the world. He also has an irrationally large interest in fish! Mark is also a passionate angler, getting out whenever he can after coarse, game and sea fish. He has an enviable track record of specimen fish with a particular passion for roach, dace and mahseer, and has long been a champion of 'little fishes' such as the ruffe. Mark Everard is often referred to as Vr 'Red,fllt'II in the angling press for his special passion for roach. For more about Mark and his work, see www.markeverard.co.uk. Mark is also the designer of the 'Dr Redfin 15 Foot Float Rod'.

Descriere

This book is dedicated to the spiky little freshwater ruffian known better as the ruffe, pope, 'tommy ruffe' and other local names. Scientist, author and broadcaster Dr Mark Everard details fascinating aspects of the biology, angling and wider contributions to society of the ruffe.