- Although the flesh of the almaco jack is considered quality table fare, the species has been associated with ciguatera poisoning, a seldom fatal stomach irritation.
- The almaco jack is susceptible to tapeworm parasites in the caudal peduncle area, but the meat can be eaten safely if affected portions are cut away.
White seabass ()
The body of the white seabass is elongate and somewhat compressed. The mouth is large, and the lower jaw projects somewhat forward. Coloration is bluish to gray with specklings above and silver below. The dorsal fin is two, distinct rows of sharp points followed by soft rays, and the caudal fin is not forked. They grow to be quite large, with 60-pounders not being terribly uncommon.
White seabass feed on fishes (especially anchovies and sardines), squids and crayfish. It is theorized that large white seabass have an exclusive diet of Pacific mackerels.
Chile, South America to Juneau, Alaska.
White seabass are usually found schooling over rocky bottoms and in kelp beds. They are mostly at depths between 72 to 150 feet, although they can be found at deeper depths or near the surface.
Juveniles are often found in shallow surf. It should be noted that because juvenile white seabass look very similar to mature sea trout, anglers should be very careful in properly identifying their catch.
- One of the white seabass nicknames is weakfish. This is because its tender mouth is easily torn when hooked.
- The name seabass is a misnomer for this species, as they are not related to bass.
- The all-tackle record is 83 pounds, 3 ounces.
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