Posts by Dan

Here's a thread explaining how to post pics http://spearfishing.world/info…ure-posting-tutorial.html

When you say stove frying you mean stove top/burners right?

Nice! I understand you're talking about whole fish. Do you fry one side at a time? What is the max size fish to prepare this way or max thickness of the flesh?

What did you end up doing Jeff?

Here's a repost of a Scupper Pro I once owned and sold. It will give you a good idea of what I put into it. I got rid of it because it was too much of a hassle to carry and launch by myself and even more so after a few hours of diving and being tired. I find I cover better ground just swimming. Maybe it was just me but I found this kayak (the only one I've tried) to be cumbersome and hard to get going. Much more so in a little bit of chop. Pulling it as a float was possible in flat seas with no current or going in the same direction with the current. I understand that Ocean Kayak just started to make the scupper pro again because it was very popular and people were asking for it. If I were ever to get another kayak I'd look for something lighter.
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Scupper Pro TW

Features
- Large bow hatch.
- Large tank well with bungee.
- Molded in cup holder.
- Molded in foot wells.

Length: 14’9”/4.5m
Width: 26”/66.0cm
Seat width: 17”/43.2cm
Weight: 55lb/25.0kg
Max capacity: 350-400lb/158-181kg

Breakdown of what’s included and the original price:
Ocean Kayak Scupper Pro TW, color sunrise: $850

The following items were installed after market and are part of the kayak:
Ocean Kayak round hatch with sleeve and draw string: $50
Ocean Kayak side handles: $27
Ocean Kayak flush mounted fishing rod holder: $18
Danforth skipper flush mounted compass: $44
Eagle Cuda 168 Fish finder, detachable from mounted bracket, through the hull installation with wiring tucked cleanly out of the way: $80
Rechargeable battery pack in custom waterproof case: $25
Plastic gripper cleat for anchor line: $5

The following items come with the kayak:
Standard kayak seat: $75
Carlisle RS magic takedown kayak paddle, very light Fiberglass shaft, matching flame color: $100
Diver down flag modified for quick mounting: $10
Grapnel 3.5lb 4 fluke folding anchor: $30
100ft 3/16 nylon anchor line on a custom Ipe wood spool: $7.50
Stainless steel float line/anchor snap: $10
Hobie heavy duty kayak cart, stainless steel frame, inflatable tires: $129
Type II flotation vest: $7
2 Mounts for strapping down to top of the car and/or luggage rack: $30

Added Features:
2 paddle/speargun holders, one on each side.
An extra kayak seat.
An extra kayak cart.

The kayak plus all the add-ons total $1500, with taxes and installation you’re looking at over $1700 worth of kayak.

Some pics I found on google for Jardines de la Reina.

Kinda makes you wanna go see

I've heard of Janrdines de la reina. I understand it's a popular scuba sight seeing spot. I'm sure there's many virgin cayos that will provide amazing spearfishing, but I think a lot of things will have to change before they become accessible. Do you have any pictures of the area Alecrin?

Makes me wish I knew a little more geology.

I have no experience roasting tomatoes. What am I looking for? Won't they get black in parts?

In a pic on an online store.. for sure! Remember now, you're in the severe criticism section  <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">

You mean a blender right? What does the grilling do to the pepper and tomato?

Did you see the line release on the last ones?

Quote from monster slayer

get two chiles de árbol, grill them a bit, put a couple of tomatoes in the grill too, mix with some salt and a garlic clove, enjoy ...

At what point do these 4 things become one seasoning :confused2: please explain.

They look kinda complicated to me. I bet they'll be too nose heavy.

Found out about chipotle today. It took me like 10 minutes to find it on the spice rack. I'll be giving that a try shortly.

I'm a brute when it comes to good seasoning. Most of the time for me it's Badia complete seasoning. Sometimes some dried hot pepper seeds and I also marinated fish in Italian dressing. Salt is important too. I'm sure that some of you are geniuses in the kitchen so give me some simple seasoning or marinates that you like to use. I've never found anything yet that feels like home on my palate. Except for a good grilled cut of beef with some fat attached seasoned with only salt.

Emil, whichever direction you choose with the dog please come back here and let us know the outcome. I'll have one final thing to say then.

Thanks for the advice monster and for meaning well.

Emil, I'd like to see a picture of the dog just to know him.

Emil, I'm no doctor. I have little understanding of cancer. But I do feel that it is an expression of excess in the system. Excess can be psychological, environmental stresses forced on the dog. But mostly it is physical, specifically the food that goes into the system. I would without a doubt try fasting. Is it possible that after the operation you lavished attention on the dog and fed it more or richer food than before to make up for its perceived suffering and unconsciously combined it with less exercise? This could be the reason the tumor came back faster. Try fasting you have nothing to lose. The dogs do not suffer psychologically when they don't eat if you don't expect them to.

I've dealt with parvo myself once. Helped my friend save a littler of neapolitan mastiffs. It was a serious ordeal as the killer is the diarrhea, it dehydrates the pups. We saved them by pumping them full of fluids subcutaneously every 3-4 hours. It was a crazy routine but we/she saved all of them. That stench of the bloody diarrhea is something I'll never forget. The only vaccines I give my pups/dogs apart from rabies (required by law) are parvo/distemper.