wa is die fotos van die eerste yellows kom aan oue
- Thread starter maaknlas
- Start date
Heatseeker
Sealiner
Awesome fishing!!!!!
That sounder must be mistaken, showing sub 30 meter water!!!
Any info perhaps? or is it splitscreen topwater collumn display?
That sounder must be mistaken, showing sub 30 meter water!!!
Any info perhaps? or is it splitscreen topwater collumn display?
FishExcutnr
Sealiner
that finder is not seeing the bottom, its set to top water column and it will give the fish showing reading as the bottom. Even in shallow water where my finder sees the bottom <300m it will often mark or think a school of baitfish or snoek as the bottom.
That finder is using the new Garmin chrip technology, how awesome are the tuna showings! game changer right there !!
That finder is using the new Garmin chrip technology, how awesome are the tuna showings! game changer right there !!
Heatseeker
Sealiner
Dead give away!!!!
Vis was dik!!!!
Besonderse vangs!
Vis was dik!!!!
Besonderse vangs!
FishExcutnr
Sealiner
only tuesday so im also hoping weather will hold as forcasted but its the cape and we will only be able to tell on friday or saturday 
cant wait to go tight.. again !
cant wait to go tight.. again !
FishExcutnr
Sealiner
my nightmare i cant fish monday, maybe sunday at a push. So im hoping the weather is decent on saturday and tuesday!!! Otherwise i would def fish 3 days straight!!!! sat sun mon! bound to be a 95kg somewhere there
Greenhorn the liners will be out there, just peak around when you get to the area...
Greenhorn the liners will be out there, just peak around when you get to the area...
Sunday 11/4 
Morning
Light winds with a slight chop. Small long period swell.
Seas: SW 1.6 meters at 14 sec.
Winds: NNW 7 to 10 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SW 1.6 meters at 14 seconds
Winds: NW 9 to 13 knots
Â
Monday 11/5
Morning
Light and variable winds with smooth seas. Small long period swell.
Seas: SW 1.3 meters at 12 sec.
Winds: WSW 2 to 2 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SW 1.3 meters at 12 sec.
Winds: W 8 to 11 knots
Â
Tuesday 11/6
Morning
Light winds with a slight chop. Small long period swell.
Seas: SSW 1.1 meters at 11 sec.
Winds: WSW 6 to 9 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SSW 1.2 meters at 11 sec.
Winds: SW 8 to 11 knots.
Morning
Light winds with a slight chop. Small long period swell.
Seas: SW 1.6 meters at 14 sec.
Winds: NNW 7 to 10 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SW 1.6 meters at 14 seconds
Winds: NW 9 to 13 knots
Â
Monday 11/5
Morning
Light and variable winds with smooth seas. Small long period swell.
Seas: SW 1.3 meters at 12 sec.
Winds: WSW 2 to 2 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SW 1.3 meters at 12 sec.
Winds: W 8 to 11 knots
Â
Tuesday 11/6
Morning
Light winds with a slight chop. Small long period swell.
Seas: SSW 1.1 meters at 11 sec.
Winds: WSW 6 to 9 knots
Afternoon
Light winds with a slight chop. Small long period swell.
Seas: SSW 1.2 meters at 11 sec.
Winds: SW 8 to 11 knots.
FishExcutnr
Sealiner
its know as the Tanaguchi method and is called pitching the fish. One cuts into the soft spot above the eye in order to push a piece of wire/thick mono or old car aerial is the best into the brain and down the neural canal. This kills and paralyses the fish quickly, efficiently and therefore there is less suffering and bruising.
You dont have to do this, you can just spike the brain.
You dont have to do this, you can just spike the brain.
Hammertime
Sealiner
I just like to look inside and see if there's anyone home
Interestingly enough, reaming of the fish plays a vital part in preventing overheating of the core.
Clubbing, or spiking of the fish actually is what kills it.
However, despite the fish being brain dead, nerves continue to function and maintain various metabolic functions.
All the fish caught on line will have produced considerable amounts of lactic acid.
Most of this will be removed via bleeding. However, nerves branching out from the spinal cord will continue to fire and this is when overheating occurs.
Tuna are able to regulate body temperature and are essentially warm blooded creatures.
I have taken core temps on pole caught longfin caught in 19'5 degree water that have read as high as 28 degrees along the spine.
Throw an unreamed yellow straight into ice, and those still firing nerves will go into action in an attempt to increase core temp.
The colder the fish, the more it will automatically increase heat thereby causing tissue damage.
In effect, the ice will do nothing at all.
This why reaming is done and why the fish can then be put straight into slurry.
An example of the nerve group working independently of the brain, is the heart.
A tuna heart will continue beating for quite sometime after being cut out of the fish.
Which is also why a tuna will continue to bleed after being clubbed or spiked.
The Japanese have taken this entire process to another level and each and every step in the killing process of tuna is done for a very specific reason.
Even the chilling and storage process has very distinct and well researched procedures.
Clubbing, or spiking of the fish actually is what kills it.
However, despite the fish being brain dead, nerves continue to function and maintain various metabolic functions.
All the fish caught on line will have produced considerable amounts of lactic acid.
Most of this will be removed via bleeding. However, nerves branching out from the spinal cord will continue to fire and this is when overheating occurs.
Tuna are able to regulate body temperature and are essentially warm blooded creatures.
I have taken core temps on pole caught longfin caught in 19'5 degree water that have read as high as 28 degrees along the spine.
Throw an unreamed yellow straight into ice, and those still firing nerves will go into action in an attempt to increase core temp.
The colder the fish, the more it will automatically increase heat thereby causing tissue damage.
In effect, the ice will do nothing at all.
This why reaming is done and why the fish can then be put straight into slurry.
An example of the nerve group working independently of the brain, is the heart.
A tuna heart will continue beating for quite sometime after being cut out of the fish.
Which is also why a tuna will continue to bleed after being clubbed or spiked.
The Japanese have taken this entire process to another level and each and every step in the killing process of tuna is done for a very specific reason.
Even the chilling and storage process has very distinct and well researched procedures.
Hammertime wrote:
A small alien pilot perhaps? There are some here on sealine that reckon the aliens live in the sea.
Maybe they pilot the yellows.
Which, if you think about is quite a cool ride.....
I just like to look inside and see if there's anyone home
A small alien pilot perhaps? There are some here on sealine that reckon the aliens live in the sea.
Maybe they pilot the yellows.
Which, if you think about is quite a cool ride.....
FishExcutnr
Sealiner
you okes making me lag! hammertime have a peak here... http://www.sealine.co.za/view_topic.php?id=38740&forum_id=38
97000 views on ALiens exist..serious hahahaha bwhahaha,this forum is wierd sometimes. no man, i guess staring at a computer screen can make you little loopy , me included
97000 views on ALiens exist..serious hahahaha bwhahaha,this forum is wierd sometimes. no man, i guess staring at a computer screen can make you little loopy , me included