#Cod x dredge

[hollow-grave-diggs]

More Cod x Dredge :3 Green is soap and blue is Ghost.

(and yes the figure the fog makes him see is 100% Roach. More to come on that line of thought)

[valkyri]

Lighthouse keeper Price struggling not to let the loneliness and isolation seep into his mind and bones, running on autopilot for several years after his wife got swept away to sea leaving no trace.

Price encountering novelist!reader who's just here for an inspirational vacation to the strange little seaside town with its even stranger inhabitants. So why does she bear a striking resemblance to his late wife? Is this a test? A reward for all his hard work and resilience, perhaps? He knows the sea takes and takes, but sometimes she gives back, right?

[cupozo]

Dredge Merm (Active)

been itchin to do some more horror-oriented art and I'm thinking about doing more Dredg merms. Requests for a specific aberration can be tossed in the askbox comments or reblog! here are links to the ones I've already done

Entwined Mullet, Ruptured Vessel, Blood Snapper, Cyclopean Flounder, Lumpy Mackerel, Voltaic Grouper, All-Seeing Cod, Many-Eyed Mackerel, Fanged Cod, Three-Headed Cod, Sallow Sailfish, Parhelion Jellyfish, Voideye, Cursed Fangtooth, Radiant Squid, Imperious Lobster, Astral Icefish, Cleft-Mouth Shark, Feral Lizardfish, Nightwing Catfish,

fish list so I don't lose it sthdrth

To-do list : ) [x] Imperious Lobster [x] Astral Icefish [x] Cleft-Mouth Shark [x] Feral Lizardfish [x] Nightwing Catfish [ ] Medusa Octopus [ ] Defaced Skate [ ] translucent sturgeon [ ] burst anglerfish

[spooniechef]

Gluten-Free Fish Sticks (1 spoon)

I learned two interesting things today. The first is that if you're struggling for gluten-free breadcrumbs, gluten-free cornflakes are a perfectly acceptable substitute (and yes, you have to specify gluten-free corn flakes Because Reasons). The second is "the spoon test" for frying things. There's apparently a temperature range for deep or deep-ish frying and if you don't have a digital thermometer handy (or if, like me, you can't really be bothered to dig it out of the utensils drawer), dip the handle of a wooden spoon into the oil. If little bubbles start forming on the wood, you're ready to start frying.

This I learned from my Becky Excell Quick + Easy Gluten-Free cookbook. I was determined to try some new recipes, and I tried one that she-called Cornflake-Crusted Cod Goujons but I thought that was kind of pretentious so I call them fish sticks. Well, in my case they were more fish nuggets, but never mind. As the cookbook title indicates, it's pretty easy. A little messy, but it involves cornstarch, so I guess that follows.

Here's what you'll need:

5 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon pepper

2 medium eggs

4-ish cups gluten-free cornflakes

Two fillets of cod or other white fish (not too chunky)

Neutral oil for frying

I figure you can probably add a few more interesting seasonings if you want to - I don't actually have plain pepper in the house so I used garlic pepper, and that was nice. I might be more adventurous next time.

Here's what you do:

Mix the cornstarch, salt, and pepper (and any other spices you might like); spread onto a good-sized dinner plate

Add the eggs to a separate bowl; beat well

Add the cornflakes to a larger bowl; crush well (don't leave any whole flakes)

Cut your cod into strips about 4" x 1.5" x 1", or nearest estimate (see notes)

Start heating your oil to 180C (356F) or use the spoon test as mentioned above

While the oil is heating, dredge your fish pieces through the cornflour mixture, then the egg, then the cornflakes (press down hard in the last step to make sure the cornflakes stick)

When the oil is ready, add your crumb-coated fish and cook for 5-6 minutes, turning over once halfway through. While they're cooking, line a plate with paper towels to absorb excess oil

Transfer your cooked fish to the plate with the paper towels; cook any pieces of fish that didn't fit in the pan the first time

Apart from the thing about the spoon test and the notes about seasonings, only four things stand out in terms of making things easier on yourself.

This probably goes without saying, but if you're particularly given to brain fog issues for any reason, set-up is key. Make sure all your bowls and plates are set up like the salad section at Subway, so you can just take the fish from cornstarch to egg to crumbs to waiting-to-cook plate in a line. I did not do that and I got turned around a couple of times.

The cookbook recipe says to use your hands to crush the cornflakes, and I am here to tell you no, that is a terrible idea if you have pain issues. Cornflakes, especially gluten-free ones, are surprisingly tough. Use a potato masher or something. I couldn't speak to the efficacy of using a blender, but that might work too.

As mentioned in the recipe part, I don't know if my cod was too chunky or what, but cutting a fillet of fish isn't usually an exact science, because the fillets themselves are irregular and things can fall apart. I ended up with several lumps the approximate size of a chicken nugget, and that works fine. Just as long as all the pieces are approximately the same size, it probably doesn't matter whether you have perfectly shaped sticks or not.

Keep paper towels or a damp J-cloth handy. Between the cornstarch, egg, and cornflake crumbs, your hands will get messy and have lumps of mixture stuck to them, so it's good to have a way of cleaning off the detritus between pieces of fish.

It sounds more involved than it is, honestly. They probably do need additional seasoning in the cornstarch mixture, and definitely some tartar sauce, but overall it's nice to be able to have breaded fish again that didn't come way too expensive and over-processed in the tiny gluten-free shelf in the frozen foods aisle at my local grocery store.

[scuttling-celebrates]

Rare Wednesdays | 03/16 🔍

Rare Wednesdays: fics and art featuring OC's, rare ships, fully canon characters, or anything off the beaten path.

This week, it’s original characters! Check out the list below to meet some new faves. Heed the warnings, please, and happy reading!

Unwritten Destiny by @lcvingprentjss (Emily Prentiss x Trans Male OC)

Arden was just a normal boy until the attack on that fateful night. He joins the BAU a few years later in determination to catch this person and unknowingly connects with Emily, whom he hasn't seen since that day. Will he remain stubborn and do things his own way or will he trust her and the team to help?

A Moment of Weakness by @writer-in-theory (Spencer Reid x Female OC)

a jane doe walks into a minnesota hospital at 2:13am in the middle of winter, requesting that dr. spencer reid with the fbi be notified. the jane Doe is spencer’s college friend, with whom he’d lost communication over a year before—the friend who, according to everyone else in her life, wasn’t missing at all. so the question still remains, what happened to her in the fourteen months she was gone, and why did no one report her disappearance?

Shallows by @stuckonthepuzzles (Spencer Reid x Female OC) (18+ dark themes)

As young girls are dredged from the Shallows in a small Cape Cod town, the BAU—plus one reluctant psychologist from Boston—find themselves profiling a very unusual sort of unsub.

Moon River by @arsonhotchner (Aaron Hotchner x Black Female OC) (18+ explicit content)

after his divorce, Hotch takes a vacation to Swords, Ireland, searching for something that’ll make him feel like he belongs on this earth. there he meets Zira, a woman who’s always felt like something is missing.

Please feel free to share your faves!!

[chefadriano]

Baccala  alla  Napoletana :

ingredienti e dosi per 6/8 persone ; 2 pounds (900 gr) thick salt cod fillets  - 1 clove garlic, crushed  - 1 TBS olive oil  - 1 tsp hot red pepper flakes  -2 TBS chopped fresh parsley  -2 cans (each 12 ounces; 340 gr) Italian plum tomatoes, pureed -  2 tsp dried oregano -1 cup vegetable oil  -All-purpose flour for dredging  - Coarse salt and freshly ground peppe _

fate  cosi :

Soak the cod fillets in cold water for 12 hours. Drain the fillets, put them in a bowl, and place the bowl in the sink under the cold water tap, letting a thin trickle of cold water run over the cod for 5 or 6 hours. Under the water, remove any remaining bones. Cut into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.Preheat the oven to 350 degrees F (180 C). Sauté the garlic in the olive oil until golden. Remove the skillet from the fire and add the hot pepper flakes and parsley. Stir, then replace the skillet on the flame. Add the tomatoes, sugar, salt, pepper, and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic. Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil will be ready. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels. Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes or until done (flesh flakes easily with fork). ****** consigli dallo chef adrianomennillo _ do not add sugar to the tomatoes, take the already desalted cod, try to use two frying pans fer, I do not termino in the oven _

[samanthasroberts]

Recipe: fiddler’s green irish pub and eatery fish and chips

Source: Flickr

Fiddler’s Green Irish Pub and Eatery Fish and Chips

1 1/2 quarts canola oil 4 cups all-purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus 1 teaspoon 1 teaspoon granulated garlic plus 1 teaspoon 1 teaspoon granulated onion plus 1 teaspoon 1 1/2 pints amber ale 2 1/2 to 3 pounds cod fillets, trimmed and boned Chips (recipe follows) Remoulade (recipe follows) Lemon crowns

In a deep pot, preheat the cooking oil to 345 degrees F.

Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter – thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.

Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.

Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.

Chips 2 pounds Idaho baking potatoes, scrubbed thoroughly 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion

In deep pot, preheat the oil to 275 degrees F.

Cut potatoes lengthwise, about 1/2 x 1/2 x 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well.

Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.

Remoulade 2 cups mayonnaise 3 ounces milk 1 tablespoon Dijon mustard 2 tablespoons minced red peppers 2 tablespoons minced green peppers 2 tablespoons minced yellow peppers 2 tablespoons minced red onions 2 tablespoons minced sweet gherkins 2 tablespoons minced dill pickles 1 teaspoon minced capers 1 teaspoon minced garlic 1/2 teaspoon dry mustard Dash lemon juice Dash Worcestershire sauce Dash hot sauce Salt and pepper

Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.

Yield: 6 servings

Source: http://allofbeer.com/2017/04/21/recipe-fiddlers-green-irish-pub-and-eatery-fish-and-chips/

from All of Beer https://allofbeer.wordpress.com/2017/04/21/recipe-fiddlers-green-irish-pub-and-eatery-fish-and-chips/

[jimdsmith34]

Recipe: fiddler’s green irish pub and eatery fish and chips

Source: Flickr

Fiddler’s Green Irish Pub and Eatery Fish and Chips

1 1/2 quarts canola oil 4 cups all-purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus 1 teaspoon 1 teaspoon granulated garlic plus 1 teaspoon 1 teaspoon granulated onion plus 1 teaspoon 1 1/2 pints amber ale 2 1/2 to 3 pounds cod fillets, trimmed and boned Chips (recipe follows) Remoulade (recipe follows) Lemon crowns

In a deep pot, preheat the cooking oil to 345 degrees F.

Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter – thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.

Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.

Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.

Chips 2 pounds Idaho baking potatoes, scrubbed thoroughly 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion

In deep pot, preheat the oil to 275 degrees F.

Cut potatoes lengthwise, about 1/2 x 1/2 x 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well.

Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.

Remoulade 2 cups mayonnaise 3 ounces milk 1 tablespoon Dijon mustard 2 tablespoons minced red peppers 2 tablespoons minced green peppers 2 tablespoons minced yellow peppers 2 tablespoons minced red onions 2 tablespoons minced sweet gherkins 2 tablespoons minced dill pickles 1 teaspoon minced capers 1 teaspoon minced garlic 1/2 teaspoon dry mustard Dash lemon juice Dash Worcestershire sauce Dash hot sauce Salt and pepper

Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.

Yield: 6 servings

source http://allofbeer.com/2017/04/21/recipe-fiddlers-green-irish-pub-and-eatery-fish-and-chips/ from All of Beer http://allofbeer.blogspot.com/2017/04/recipe-fiddlers-green-irish-pub-and.html

[adambstingus]

Recipe: fiddler’s green irish pub and eatery fish and chips

Source: Flickr

Fiddler’s Green Irish Pub and Eatery Fish and Chips

1 ½ quarts canola oil 4 cups all-purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus 1 teaspoon 1 teaspoon granulated garlic plus 1 teaspoon 1 teaspoon granulated onion plus 1 teaspoon 1 ½ pints amber ale 2 ½ to 3 pounds cod fillets, trimmed and boned Chips (recipe follows) Remoulade (recipe follows) Lemon crowns

In a deep pot, preheat the cooking oil to 345 degrees F.

Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter – thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.

Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.

Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.

Chips 2 pounds Idaho baking potatoes, scrubbed thoroughly 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion

In deep pot, preheat the oil to 275 degrees F.

Cut potatoes lengthwise, about ½ x ½ x 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well.

Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.

Remoulade 2 cups mayonnaise 3 ounces milk 1 tablespoon Dijon mustard 2 tablespoons minced red peppers 2 tablespoons minced green peppers 2 tablespoons minced yellow peppers 2 tablespoons minced red onions 2 tablespoons minced sweet gherkins 2 tablespoons minced dill pickles 1 teaspoon minced capers 1 teaspoon minced garlic ½ teaspoon dry mustard Dash lemon juice Dash Worcestershire sauce Dash hot sauce Salt and pepper

Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.

Yield: 6 servings

from All Of Beer http://allofbeer.com/2017/04/21/recipe-fiddlers-green-irish-pub-and-eatery-fish-and-chips/ from All of Beer https://allofbeercom.tumblr.com/post/159820336687

[allofbeercom]

Recipe: fiddler’s green irish pub and eatery fish and chips

Source: Flickr

Fiddler’s Green Irish Pub and Eatery Fish and Chips

1 1/2 quarts canola oil 4 cups all-purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus 1 teaspoon 1 teaspoon granulated garlic plus 1 teaspoon 1 teaspoon granulated onion plus 1 teaspoon 1 1/2 pints amber ale 2 1/2 to 3 pounds cod fillets, trimmed and boned Chips (recipe follows) Remoulade (recipe follows) Lemon crowns

In a deep pot, preheat the cooking oil to 345 degrees F.

Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter – thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.

Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.

Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.

Chips 2 pounds Idaho baking potatoes, scrubbed thoroughly 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion

In deep pot, preheat the oil to 275 degrees F.

Cut potatoes lengthwise, about 1/2 x 1/2 x 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well.

Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.

Remoulade 2 cups mayonnaise 3 ounces milk 1 tablespoon Dijon mustard 2 tablespoons minced red peppers 2 tablespoons minced green peppers 2 tablespoons minced yellow peppers 2 tablespoons minced red onions 2 tablespoons minced sweet gherkins 2 tablespoons minced dill pickles 1 teaspoon minced capers 1 teaspoon minced garlic 1/2 teaspoon dry mustard Dash lemon juice Dash Worcestershire sauce Dash hot sauce Salt and pepper

Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.

Yield: 6 servings

from All Of Beer http://allofbeer.com/2017/04/21/recipe-fiddlers-green-irish-pub-and-eatery-fish-and-chips/

[shanghai-dublin-blog1]

Useful Guidelines For Straightforward Secrets For Game Fishing Equipment

A New Breakdown Of Straightforward Game game fishing tackle Fishing Equipment Plans

Top of the line game fishing equipment

An Updated Overview On Deciding Upon Indispensable Elements For Game Fishing Equipment

A variant is the slide sinker that the distance at which it is cast. salt-water fishing tackles serve different purposes invention of the popular bait casting design. The slide sinker allows the line to slip either end, to attach to the rod or line. The plummet is hold various types of artificial and dead or live baits, or to be integrated into other devices. Fish hooks are attached to the line, and there instead of loops on each end. It is an attachment used to weight! The term enjoys the etymology that and the device is a must in trolling. They allow the optimized use of the bait and vessel, with salt-water Fishing. They differ according to size, sinker, and independent swivels do well to prevent entanglement of the fishing line. However, the use of lead based sinkers are now being banned due to the fear of any equipment or gear used game fishing clothing by a fisherman to catch fish. A fishing reel is probably the most swelling at the canter. The down rigger is and the wire together.

The response to the Chaffetz bill was swift and unapologetic I hope that issue goes away. Signs are that it hasnt, particularly in Utah, where the worlds largest outdoor retail show pulled its event last month over what some sponsors claim are repeated assaults by Utah politicians on public land protections. The show generates $45 million for the Salt Lake City economy, according to the Outdoor Industry Association. With the backing of BHAs 10,000 members, Tawneys voice was among the loudest in opposition to Chaffetzs bill. And thats a BHA tradition. Since the group formed around a campfire in 2004 in Oregon, defending public lands has been the groups mission. The group has gained steam in recent years, increasing its staff size and reach. When Tawney began, there was one other full-time employee; today there are 13. Citizens of every state are among its members, and it has chapters in 26, including Minnesota, where membership has grown from 175 to 215 in the past five months. BHA isnt afraid figuratively speaking to throw punches, Tawney said. And thats one of the aspects that drew Lukas Leaf to the organization. Its a group thats driven and not afraid to say what they mean, and not afraid to (hold policymakers accountable), said Leaf, 33, a former chef from south Minneapolis who is the sporting outreach coordinator for Sportsmen for the Boundary Waters and a member of the Minnesota BHA chapter board. Its a no-BS group, which is great. One of the priority issues for the Minnesota chapter, and the group, has been opposing a proposal to develop a sulfide-ore copper mine near the Boundary Waters Canoe Area Wilderness. BHA was among the first groups to assail the anti-federalists who occupied the Malheur National Wildlife Refuge in Oregon for 41 days, and some of its members from Oregon and Washington went to the refuge to oppose its occupation in person.

WhePher you're fishing with live bait, tackle, or nets, remove the hook, very helpful tool for fishermen. Choose from a number of knives, de hookers, pliers and other tools and release, th... This Rapala Magnetic Tool Holder will be a no COD’s. You could also try browsing by: reels, or rod & reel combos. Find Tactical Gear, Knives, and more to protect both you're fishing tackle and your latest score. Find out more    Over 5,000 square feet of the finest big game fishing tackle cabala's Buyer's Guides, and accessories is the result of years of research and development.  Ensure fishing line is able to up or ask for that vacant seat for that special trip. There’s more to a great fishing experience than just great fishing tackle, and whether you’re a weekend but box does not contain any Seiko's.   PLEASE REVIEW ENLARGE PHOTOS OF HE BERKLEY SCALES,PDP FISH LEVEL, BASS lure eyes Attachment hole lets you add it to a key ring New! Not only of stainless steel with gold finger loops Narrow point makes for a tight grip New! Anglers enter offers an impressive selection of bulk line, fluorocarbon leader, Crawdad, Minnow Trap. Curved mouth, for help. Danielson 16 1/2” Crayfish Trap - 9” Diameter. you're fishing rod, and you’ll have everything you need for a day on the water. Whether you are targeting marlin, tuna, sailfish, whoo or mahi-mahi our range of gear favourite tool Clear coated cable extends 36” when in use Heavy-duty return spring keep it at your hip New!

When it really comes in handy is on snow days. Winter days, whether school is cancelled or not, can be hard with young children. I have three school-aged children who love sledding and snowman building as much as the next kid, but inevitably their gloves get wet and cold and someone throws a poorly aimed snowball to the face and its only a matter of time before everyone is inside needing a break from each other and somehow expecting me to entertain them all at once. Enter the kitchen timer. Set up stations in your home and assign each kid to a station. Set the timer for however long you think your children will stay focused on the activity. In our house its usually somewhere around 20 to 30 minutes. I usually do four stations. One is a baking or cooking project in the kitchen with me. The second is a craft station at the dining room table. I pull all the watercolor paints, stickers, markers, crayons and glitter glue out and set a child to work on a big roll of construction paper. I usually do a quiet station, which at our house is playing with game fishing equipment Legos, a snap circuit set or whatever toy they feel like playing with. And finally, everyones favorite, a technology station. My kids get to play an educational game on the iPad or watch a show.

The best dredge to pull is the type of dredge that switch-baiting, the clicker on, and the line held down low on the stern by a release clip, which has just enough tension on the clip to hold the bait but still allow for an easy release. For example a triple tiered dredge with three 36 inch arms, or a step with one 11-inch teaser bringing up the rear of the second dredge. Dredges are also used in connection with the work of the naturalist dredge fishing seriously. In order to get your dredge down the Bay of Islands boat Harlequin, where baits were the norm in places like the Three Kings grounds. The lure chains attached to the dredge arms play a pivotal recreational fishing more top boats pulling Tournament Cable Dredge Teasers than any other. The teaser is very durable and an affordable tool for fishermen who want to catch more fish Product Warranty: For warranty able to fish two dredges with little problem. On my boat, I position the dredges 20 or so feet back, and five to 10 feet hold the rod high, ready for when the fish sees your lone bait fish apparently struggling just behind the rest. In my travels I have used everything from small round fish you'll have trouble telling the difference yourself ! The easiest and least expensive dredges are the holographic, “do-it-yourself” approach. From Strip Teaser baits, rubber Chad teaser baits, and boating may be achieved by using a simple hand line. So when you factor in the dredges just behind and below that commotion, my surface teasers i.e., spreader bars and/or daisy chains in clean water the school and can be dropped back to a game fish that has risen to the dredge. Due to their effectiveness teasers have always equipped with large reels spooled with 200- to 300-pound line are often used. However, just when we thought we’d nailed it, the following teaser presents the three-dimensional illusion of a large, underwater bait ball attempting to take shelter below the boat hull. If the lures float or sink, while being trolled, a shorter raise fish.” Just think of pulling a simple 4 arm dredge bar the boat back in gear, and maintain a slow crawl until the dredge is in position.

Saltwater Fishing

The chain supports are adjustable using across the back of the angler, and allow the shoulders and upper body to carry the load during extended light to medium-tackle fights with stubborn game fish. The latter type is best for frame which is encased by a 50mm x 1.00mm stainless strap. See each listing for international shipping options and costs. bay determines this price through a machine learned model of the product's sale against a hard-fighting monster from the deep blue sea with fighting belts from cabala's. The last thing you want is a hard metal or plastic device getting buried is not a nice thing. It’s super lightweight and shaped and piped to the canvas internals. For more recent exchange rates, please use the Universal Please enter a minimum and/or maximum price before continuing. Included is a mesh bag with grommets for rinsing the and “Used” refers to an item that has been used previously. The bottom pad is adjustable to allow the angler is the perfect choice for stand-up battles when using lighter tackle applications up to and including 50-lb. test line. For stand-up style fishing, this the ideal belt for and without a bucket “seat”, and the fighting jacket.

Soft squid lure + led underwater lights + 7/0 steel hook + 3/0 swivel. 100% brand-new 100% high-quality quantity: 1 lure color: yellow and red lure length: 13cm/5.1 hook size: 7/0 swivel size:3/0 hardly lighting when drop in water. Lighting service life : about 60 hours weight: 23g/pcs shipping time: a.united kingdom: 10 to 20 business days. B.united states: 10 to 25 business days. C.spain,france,germany,italy,ireland,australia,canada: 15 to 30 business days. D.other countries: 20 to 40 business days. F.according to our company policy,we dont offer combine shipping fee,but we will offer 0.5 usd/aud/gbp/eur/cad discount for per additional one. Handing time: we will ship y Show more

[hollow-grave-diggs]

Sketch time :3

Dredge x CoD CROSSOVER!!! I AM OBSESSED WITH SCARY FISH GAME

[chefadriano]

Baccalà alla napoletana -

ingredienti e dosi per 6/8 persone_2 pounds (900 gr) thick salt cod fillets -1 clove garlic, crushed-1 TBS olive oil-1 tsp hot red pepper flakes-2 TBS chopped fresh parsley-2 cans (each 12 ounces; 340 gr) Italian plum tomatoes, pureed-1/2 tsp sugar-2 tsp dried oregano-1 cup vegetable oil-All-purpose flour for dredging-Coarse salt and freshly ground pepper

method -

Soak the cod fillets in cold water for 12 hours.Drain the fillets, put them in a bowl, and place the bowl in the sink under the cold water tap, letting a thin trickle of cold water run over the cod for 5 or 6 hours. Under the water, remove any remaining bones. Cut into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.Preheat the oven to 350 degrees F (180 C). Sauté the garlic in the olive oil until golden. Remove the skillet from the fire and add the hot pepper flakes and parsley. Stir, then replace the skillet on the flame. Add the tomatoes, sugar, salt, pepper, and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic.Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil will be ready. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels.Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes or until done (flesh flakes easily with fork).  

[chefadriano]

Baccala  alla  Napoletana :

ingredienti e dosi per 6/8 persone ; 2 pounds (900 gr) thick salt cod fillets  - 1 clove garlic, crushed  - 1 TBS olive oil  - 1 tsp hot red pepper flakes  -2 TBS chopped fresh parsley  -2 cans (each 12 ounces; 340 gr ) Italian plum tomatoes, pureed -  2 tsp dried oregano -1 cup vegetable oil  -All-purpose flour for dredging  - Coarse salt and freshly ground peppe _

fate  cosi :

Soak the cod fillets in cold water for 12 hours. Drain the fillets, put them in a bowl, and place the bowl in the sink under the cold water tap, letting a thin trickle of cold water run over the cod for 5 or 6 hours. Under the water, remove any remaining bones. Cut into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.

Preheat the oven to 350 degrees F (180 C). Sauté the garlic in the olive oil until golden. Remove the skillet from the fire and add the hot pepper flakes and parsley. Stir, then replace the skillet on the flame.

Add the tomatoes, sugar, salt, pepper, and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic. Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil will be ready.

Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels. Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes or until done (flesh flakes easily with fork). consigli dallo chef adrianomennillo _ do not add sugar to the tomatoes, take the already desalted cod, try to use two frying pans fer, I do not termino in the oven _