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[QUOTE]Originally posted by glassman: [QB] US Federal Law Iwish. This is a real good example of why the govt has too many regualtions and why we unfortunately need (most of) them. I prolly should have been a marine biologist instead of glass blower. I was catching tadpoles and raising them into frogs 'fore i i finished 3rd grade. Since my wife has been looking for a new job for the last three years (non-stop) i have seen more jobs for fisheries managemtn and study than any others. bluefin tuna standard grade is worth 20 a pound fresh- it's illegal tho. If it were legal it would only be 5$ per pound. Fresh-flash frozena SHIPPED to Tokyo? it can go as much 75$ per pound last i looked. and i looked and looked and looked, and wasnot allowed itno the biz. the massachussetttes fishery is locked up tight by a few playrs and it's like amafia that has a deal wuthteh Govt. Now you have to realise that a grander bluefin is not common, but 300 to 600 pounders were common last i was fishing hatteras. I could not get the commercial bluefin permit cuz the fish are supposedly under alot of pressure. But i saw pictures of schools taken from airplane that showed ten thousand nad more on th surface with maybe 100 times thatjust below. They ahve been cautious witht htefishery, but soemthing else was going on. I belevie there has been presure from Japan to not supply too many, and i also am positive the Massachussetes boyz were lobbying that angle too. The scientists love haveing the funding to protect the fishery. We have already destroyed (literally) several fisherys in the north atlantic and the proper way to take a sashimi grade tuna is very reminiscnet of whaling - with harpoon and elecctric shoock.... the reason is that the fish can burn it's fat off when you are fighting it, and the fat is what makes Ichiban Sashimi (ichibon = #1). As you fight the fish, lactic acids build up in the blood and muscle too which degrade teh qualtiy. The japanese take tiny core smples of the whole fish and grade it accrding to how fast you killed your fish. And how fatty and or oily it is. More fat? Higher grade. It's a serious market. we would probably dstroy this fishery too if we don't regulate, but i couldn't get in. and i was all prepared to be able to flash freeze too. I looked real hard at gojng blackmarket, but the Coasties down there boarded me every 4th or fifht trip and it's hard to hide a 500 pound fish and the space it takes to flash freeze it on anything smaller than 50 foot, and even then, they'd know who i was and what i was fishing for. Inother words, it's not really possible to go balck markt on it without a really good covr story... it would have been easier to smugle dope than bluefins flash frozen... i could cut em up if iw as desperate, but then it's just anyold tuna to anybody not an expert. 4$ a pound for filets max. [/QB][/QUOTE]
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