of reduced activity.

Cuisine

Goode (1884) said, "The tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor."

Davidson recommends grilling, baking, and using it in fish chowder.

Sports fishing

Popular among fishermen, tautog have a reputation for being a particularly tricky fish to catch. Part of this is because of their tendency to live among rocks and other structures that can cause a fisherman's line

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