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

Nick Thomas started fly fishing as a teenager on Scottish hill lochs. He now lives in Wales where he designs, ties and fishes flies tied using new materials and methods. He is a regular contributor to Fly Culture, Fly Fishing and Fly Tying and other fly fishing publications. Fly Couture contains over 100 of the author's innovative fly designs, many featuring novel industrial and craft materials and include a number of the author's signature OJO patterns tied using just organza ribbon.

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.

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.

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.

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.

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.