Black bass Micropterus spp. live‐release tournaments are a popular activity in North America. Efforts continue to further increase survival and enhance welfare of fish released from competitive angling events. Recently, some tournaments have adopted a new weigh‐in format in which black bass are weighed immediately (hanging from a scale in air) and released at the capture location. More conventional tournaments involve retaining black bass in a live well and delivering them to a central location to be weighed (wet or dry weigh‐in). We used biologgers that measured swimming activity, depth selection, and water temperature selection to examine how different weigh‐in formats alter postrelease behavior of Smallmouth Bass M. dolomieu and Largemouth Bass M. salmoides. All fish showed a significant decrease in swimming activity as time progressed during the 10‐min monitoring period, regardless of the weigh‐in format. Swimming activity remained elevated (i.e., hyperactivity) for a longer period of time for black bass that were retained in live wells compared to those that were subjected to the catch, weigh, and release weigh‐in format and the control (fish that were caught and immediately released without air exposure). Swimming activity of black bass tended to decrease as they achieved greater depths with cooler water temperatures. For both species, the water temperature selected postrelease was influenced by the weigh‐in format. Black bass that were dry weighed and wet weighed spent more time in warmer water temperatures than fish in the control group or fish that were caught, weighed, and released. This study suggests that to reduce behavioral alterations associated with wet or dry weigh‐ins, tournament organizations need to carefully select the weigh‐in location, allowing easy access to refuge (i.e., habitat complexity similar to that of the capture location) having the cooler water temperatures commonly associated with deeper water. These results also suggest that catch, weigh, and release formats could be beneficial for black bass during periods of the year with elevated water temperature.

Recreational fisheries contribute substantially to the sociocultural and economic well‐being of coastal and riparian regions worldwide, but climate change threatens their sustainability. Fishery managers require information on how climate change will impact key recreational species; however, the absence of a global assessment hinders both directed and widespread conservation efforts. In this study, we present the first global climate change vulnerability assessment of recreationally targeted fish species from marine and freshwater environments (including diadromous fishes). We use climate change projections and data on species’ physiological and ecological traits to quantify and map global climate vulnerability and analyze these patterns alongside the indices of socioeconomic value and conservation effort to determine where efforts are sufficient and where they might fall short. We found that over 20% of recreationally targeted fishes are vulnerable to climate change under a high emission scenario. Overall, marine fishes had the highest number of vulnerable species, concentrated in regions with sensitive habitat types (e.g., coral reefs). However, freshwater fishes had higher proportions of species at risk from climate change, with concentrations in northern Europe, Australia, and southern Africa. Mismatches in conservation effort and vulnerability were found within all regions and life‐history groups. A key pattern was that current conservation effort focused primarily on marine fishes of high socioeconomic value rather than on the freshwater and diadromous fishes that were predicted to be proportionately more vulnerable. While several marine regions were notably lacking in protection (e.g., Caribbean Sea, Banda Sea), only 19% of vulnerable marine species were without conservation effort. By contrast, 72% of freshwater fishes and 33% of diadromous fishes had no measures in place, despite their high vulnerability and cultural value. The spatial and taxonomic analyses presented here provide guidance for the future conservation and management of recreational fisheries as climate change progresses.

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The premise of catch‐and‐release recreational angling is that postrelease survival is high. Therefore, it is common for anglers, management agencies, and conservation organizations to share information on handling practices and other strategies that are believed to improve the welfare and survival of fish that are released. A recent surge in popularity has sensationalized the use of carbonated beverages to treat bleeding fish—an intervention that is purported to stop bleeding but has yet to be validated scientifically. We captured Northern Pike Esox lucius via hook and line and experimentally injured their gills in a standardized manner. Gill injuries were treated with Mountain Dew, Coca‐Cola, or carbonated lake water. The duration and intensity of bleeding as well as overall blood loss (using gill color as a proxy) were observed while the fish were held in a lake water bath. As a control, we used a group of experimentally injured fish that did not have liquid poured over their gills before the observation period. All treatments and the control were conducted at two different water temperatures (11–18°C and 24–27°C) to determine whether the effects of pouring carbonated beverages over injured gills are seasonally dependent. When compared to the control, we found that the duration and intensity of bleeding increased regardless of the type of carbonated beverage used in this study, and there was no effect of season. Use of chilled versus ambient‐temperature beverages similarly had no influence on outcomes. As such, there is no scientific evidence to support the use of carbonated beverages for reducing or stopping blood loss in fish that receive gill injuries during recreational angling based on the context studied here. Our study reinforces the need to scientifically test angler anecdotes and theories regarding best practices for catch‐and‐release fishing.