alan tani @ alantani.com fishing reel repair rebuild tutorial What is Sushi Grade??
Reel Repair by Alan Tani
December 13, 2017, 10:23:01 PM *
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Author Topic: What is Sushi Grade??  (Read 861 times)
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David Hall
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« Reply #15 on: October 11, 2017, 09:22:46 PM »

We could use that here on the west coast too.
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Tiddlerbasher
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« Reply #16 on: October 12, 2017, 01:55:32 AM »

If you can find the time for a seminar in the UK - I'd really appreciate it Grin Grin
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jigmaster501
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« Reply #17 on: October 12, 2017, 03:24:38 AM »

I would be willing to come out to the west coast and to the UK...

The travel costs would be the issue as my salary is far from what is should be.....lol

Maybe if you guys could get enough people interested and charge and entrance fee for the event, it might work.

What would be nice is if we could do a landbased powerpoint seminar in the morning and then do maybe a half day fishing trip in the afternoon just so everyone could see the principles in practice. I guess that would have to coincide with fishing seasons and the like but it would be really help people see first hand how to do things properly.

Event planning is not one of my skill sets but I am sure you guys can do a better job of that than me...lol

Eugene





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broadway
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« Reply #18 on: October 12, 2017, 12:37:38 PM »

Thanks for the info, Eugene.  With ample heads up, location not too far away, and an extra seat I would like to attend that seminar.
Much appreciated,
Dom
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handi2
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« Reply #19 on: October 12, 2017, 03:36:25 PM »

Every fish we catch gets bled out in the ice slurry box on the boat.
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OCD Reel Service & Repair
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steelfish
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« Reply #20 on: October 12, 2017, 04:52:43 PM »


I am trying to set up a seafood safety seminar for recreational fishermen here in NYC... Hopefully in the next month or two...


please send me the highlights of the seminar, I need to teach the local charter guys how to thread their catchs but first I need to know it, LOL
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Dominick
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« Reply #21 on: October 12, 2017, 06:42:53 PM »

Ted in answer to your question here is the best booklet on sushi grade tuna.  Dominick

https://spccfpstore1.blob.core.windows.net/digitallibrary-docs/files/36/36be3734bb4dc774e25780b012ec5326.pdf?sv=2015-12-11&sr=b&sig=hKlK%2FNn2Qq6vERLUA%2FG%2F9CyXa1hZK1i1e%2FbhVQZdNak%3D&se=2017-12-26T12%3A24%3A01Z&sp=r&rscc=public%2C%20max-age%3D864000%2C%20max-stale%3D86400&rsct=application%2Fpdf&rscd=inline%3B%20filename%3D%22Blanc_96_OnboardHandlingTuna.pdf%22
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Leave the gun.  Take the cannolis.

 Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day drinking beer.
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« Reply #22 on: October 12, 2017, 11:00:19 PM »

I learned a bunch of stuff reading that Dominick.  Thanks.
-steve
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jigmaster501
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« Reply #23 on: October 13, 2017, 02:20:53 AM »

That is a good document but it is a bit outdated in certain areas. I would rub the head and line with hydrogen peroxide before sliding the line into the spinal column. Introducing pathogens and bacteria into a 'sterile' spinal column isn't a good idea.

Also, the brines need to be changed often especially when getting bloody. I should update this info and place it here for everyone to use....

When things get finalized with a seminar, I will let everyone know.

Eugene



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David Hall
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« Reply #24 on: October 13, 2017, 10:09:37 AM »

Great article, thanks Dominick.
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