A fishing rod is a long, thin rod used by anglers to catch fish by manipulating a line ending in a hook (formerly known as an angle, hence the term "angling"). At its most basic form, a fishing rod is a straight rigid stick/pole with a line attached to one end (as seen in traditional Tenkara fishing); however, modern rods are usually elastic and generally have the line stored in a reel mounted at the rod handle, which is hand-cranked and controls the line retrieval, as well as numerous line-restricting rings (also known as line guides) that distribute bending stress along the rod and help dampening down/prevent line whipping and entanglement. To better entice fish, baits or lures are dressed onto the one or more hooks attached to the line, and a bite indicator is used, some of which (e.g. quiver tip) might be incorporated as part of the rod itself.
Fishing rods act as an extended lever and allow the angler to amplify line movements while luring and pulling the fish. It also enhances casting distance by increasing the launch speed of the terminal tackles (the hook, bait/lure, and other co-launched attachments such as float and sinker/feeder), as a longer swing radius (compared to that of a human arm) corresponds to greater arc speed at the tip under the same angular velocity. The length of fishing rods usually vary between 2 ft and 15 ft depending on the style of angling, while the Guinness World Record is 73 ft 7.9 in.
Traditional fishing rods are made from a single piece of hardwood (such as ash and hickory) or bamboo; while contemporary rods are usually made from alloys (such as aluminium) or more often high-tensile synthetic composites (such as fibreglass or carbon fiber), and may come in multi-piece or telescoping forms that are more portable and storage-friendly. Most fishing rods are tapered towards the tip to reduce the gravitational leverage front of the handle that an angler has to overcome when lifting the rod. Many modern rods are also constructed from hollow blanks to increase the specific strength of the design and reduce the overall weight.
In contrast with fishing nets and traps, which are usually used in subsistence and commercial fishing, angling with rods is a far less efficient method of catching fish, and is used more often in recreational fishing and competitive casting, which focus less on the yield and more on the experience. Fishing rods also come in many sizes, actions, hardness and configurations depending on whether they are to be used for small, medium or large fish or in different fresh or saltwater situations. Various types of fishing rods are designed for specific subtypes of angling, for instance: spin fishing rods (both spinning and baitcasting rods) are optimized for frequent, repeated casting, and are usually lighter and have faster action; fly rods are designed to better sling heavy lines and ultralight artificial flies, and are usually much more flexible; surfcasting rods are designed to cast baits or lures out over far distances, and tends to be quite long; ice fishing rods are designed to fish through small drilled holes in ice covered lakes and usually very short; and trolling rods are designed to drag heavy bait or lures through water while boat fishing, and usually have greater ultimate tensile strength due to the large sizes of the target fish.
History
Judging by stone inscriptions dating back to 2000 BC, fishing rods go back to ancient Egypt, China, Greece, Trinidad and Tobago, Rome and medieval England.
Fly fishing
The art of fly fishing took a great leap forward after the English Civil War, where a newly found interest in the activity left its mark on the many books and treatises that were written on the subject at the time. The renowned officer in the Parliamentary army, Robert Venables, published in 1662 The Experienced Angler, or Angling improved, being a general discourse of angling, imparting many of the aptest ways and choicest experiments for the taking of most sorts of fish in pond or river. Compleat Angler was written by Izaak Walton in 1653 (although Walton continued to add to it for a quarter of a century) and described the fishing in the Derbyshire Wye. It was a celebration of the art and spirit of fishing in prose and verse; six verses were quoted from John Dennys's earlier work. A second part to the book was added by Walton's friend Charles Cotton.
The 18th century was mainly an era of consolidation of the techniques developed in the previous century. Running rings began to appear along the fishing rods, which gave anglers greater control over the cast line. The rods themselves were also becoming increasingly sophisticated and specialized for different roles. Jointed rods became common from the middle of the century and bamboo came to be used for the top section of the rod, giving it a much greater strength and flexibility.
The industry also became commercialized – rods and tackle were sold at the haberdashers store. After the Great Fire of London in 1666, artisans moved to Redditch which became a centre of production of fishing related products from the 1730s. Onesimus Ustonson established his trading shop in 1761, and his establishment remained as a market leader for the next century. He received a Royal Warrant from three successive monarchs starting with King George IV.
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- 1 1/2 pounds large fresh shrimp, peeled and deveined
- 1 stick butter, melted
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Preheat oven to 400º.
- Coat a 9- x 13-inch baking dish with cooking spray. Place shrimp in a single layer in baking dish.
- In a small bowl, combine remaining ingredients; mix well. Remember, the cayenne pepper is optional. Pour butter mixture over shrimp and stir until evenly coated.
- Bake, uncovered, 8 to 10 minutes or until shrimp turn pink.
