lukster14

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About lukster14

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  • Interests (Hobbies, favorite activities, etc.):
    Surf fishing, hunting, paintball, woodworking
  • What I do for a living:
    Corporate lapdog.

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  1. i do see the 50k is just for the company. The people involved havent been sentenced yet. likely more fines coming.
  2. https://patch.com/new-york/montauk/gosmans-plead-guilty-240k-overfishing-scheme-feds MONTAUK, NY — Two members of the well-known family behind Gosman's in Montauk pleaded guilty Thursday in federal court to a $240,000 overfishing scheme, according to the United States Department of Justice. Managers Bryan Gosman and Asa Gosman, both of Montauk, pleaded guilty to one felony count of criminal conspiracy for their role in a scheme to purchase illegal summer flounder and black sea bass from a local fisherman, the DOJ said. Assistant Attorney General Todd Kim announced the plea. In addition, the company which they partially own, Bob Gosman Co. Inc., a federally-licensed fish dealer also located in Montauk, pleaded guilty to two counts of misdemeanor Lacey Act fish trafficking, the DOJ said. On April 20, a federal grand jury indicted Christopher Winkler, Bryan Gosman, Asa Gosman and Bob Gosman Co. Inc. with one count of conspiracy, among other crimes, the DOJ said. The indictment charged a conspiracy to commit mail and wire fraud as well as to unlawfully frustrate the National Ocean and Atmospheric Administration's efforts at regulating federal fisheries, the DOJ said. The indictment alleged that between May 2014 and July 2016, Winkler, as captain of the New Age, went on dozens of fishing trips where he caught fluke or black sea bass in excess of applicable quotas, the DOJ said. Bryan and Asa Gosman admitted that the fish was then sold to a now-defunct company, an unindicted co-conspirator, in the New Fulton Fish Market in the Bronx, the DOJ said. Both Asa Gosman and Bryan Gosman had an ownership interest in the defunct company; after the Bronx company went under, Bryan and Asa Gosman contended that Winkler sold a much smaller quantity of his illegal catch directly to Bob Gosman Co. Inc., the DOJ said. In court documents, Bryan and Asa Gosman admitted that the sales of illegal fish, to both companies, totaled at least $240,000 wholesale, the DOJ said. Under federal law, a fishing captain is required to accurately detail his catch on a form known as a fishing vessel trip report, which is sent to NOAA, the DOJ said. The first company that buys fish directly from a fishing vessel is termed a fish dealer, and fish dealers are required to specify what they purchase on a federal form known as a dealer report, which is transmitted electronically to NOAA, the DOJ explained. NOAA utilizes the information to set policies designed to ensure a sustainable fishery. Bryan and Asa Gosman stated that part of the conspiracy was to falsify both FVTRs and dealer reports to cover up the fact that fish were taken in excess of quotas; the pair also admitted to obstructing NOAA's investigation into the conspiracy through the joint destruction of incriminating business records that Bryan Gosman had removed from the defunct Bronx company in March 2017, the DOJ said. Those records would have been responsive to a then-outstanding grand jury subpoena, the DOJ said. As part of the plea deal for the company, Bob Gosman Co. Inc. agreed to pay a criminal fine of $50,000 and be placed on probation for four years; the company also would have to implement an environmental compliance plan with enhanced monitoring, training, and inspection requirements, the DOJ said. Sentencing hearings for the Gosmans will be set at a future date; the trial of the remaining fisherman, Christopher Winkler, has not yet been scheduled, the DOJ said.
  3. check out duluth trading. have some solid pants and shirts that are better wearing than bibs and work real well oputdoors and in the wet. https://www.duluthtrading.com/men/collections/fire-hose-workwear/
  4. and that was the reason for my questions. I didnt see anything from even the 2005 or later era.
  5. Bear with me, this turned into a bit of a book when I dug more into it. Ive been seeing a lot of posts about spawn levels and catch ;levels being low. So Ive been looking around and every time I search for it I get tons of links about "hybrid" striped bass farming and or stocking. I'm wondering why the U.S. Fish and Wildlife doesn't seem to have a Striped Bass stocking program, but spends so much time and $ stocking trout and bass etc. around the country. I mean they air drop them from planes in lakes so remote that 99% of people will never access them. Am I just not searching correctly and thereby not finding it, or is the issue that they are more difficult to breed than trout or salmon? Is it not seen as a viable Or is it that they just don't really give a damn. It seems that whats going on has created almost a cyclical pattern where every 30-40 years there is a crash. This is from an article about Virginia's stocking program-https://www.westernbass.com/article/spawning-and-stocking-program-striped-bass "About 70 percent of the stripers that DGIF stocks are Roanoke, while 30 percent are Chesapeake—and only freshwater impoundments such as lakes and reservoirs are stocked. No stripers are returned to tidal Chesapeake rivers. " -I dont know if this was a stand alone program or if there are separate programs for this for the migratory side. this is from the US Fish and wildlife-https://www.fws.gov/fisheries/freshwater-fish-of-america/striped_bass.html " Atlantic coast striped stocks have significantly rebounded since the early 1970’s. In matter of fact, Atlantic coast striped bass are considered a “poster child’ for successful interjurisdictional fishery management of a coastal migratory species. As of 2014, Atlantic coast striped bass stocks are no longer overfished and overfishing is no longer occurring. " -i guess it hasnt been updated for some time, but seems like this isnt what we are seeing anymore. this is from research gate- https://www.researchgate.net/publication/242707132_Striped_Bass_Stocking_Programs_in_the_United_States_Ecological_and_Resource_Management_Issues "All components of the Atlantic coastal migratory stock are considered recovered to recent historic levels (1960s and early 1970s). The Chesapeake Bay stock was declared recovered on January 1, 1995, and the Albemarle-Roanoke stock was declared recovered in November 1997. The Delaware stock was considered recovered in late 1998. The Hudson River stock never was considered to be in a state of collapse and therefore was not targeted for restoration efforts. At present, the U.S. Fish and Wildlife Service Fisheries Program involvement with striped bass is limited to the production of fish for restoration of non-migratory populations that reside in South Atlantic and Gulf of Mexico drainages. Edenton NFH, NC, is producing phase I striped bass of the Santee-Cooper strain for the State of South Carolina; these fry will come from the SC state hatchery at St. Stephens (formerly Moncks Corner). Edenton is also producing phase I and phase II Roanoke River striped bass from fry provided by the Watha State Fish Hatchery (NC) for stocking into the Neuse River, NC, and upstream reservoirs on the Roanoke River as partial mitigation for dam construction. Gulf of Mexico strain striped bass fry are being produced at Welaka NFH, FL, Marion State Fish Hatchery, GA, and Blackwater River (state) Fisheries Research and Development Center, FL, for growout to phase I and/or phase II at five federal hatcheries: Welaka NFH, Private John Allen NFH, MS, Natchitoches NFH, LA, Inks Dam NFH, TX, and Warms Springs NFH, GA. These fish are destined for stocking in Gulf of Mexico drainage basins." -from the same report. "Present stocking strategies . At the interstate level, a coordinated federal-state stocking program is nearly non-existent at the present time primarily because the striped bass stocks are considered to be restored. The Striped Bass Stocking Committee of the ASMFC has not met in nearly 4 ½ years because estuarine stocking is now considered a non-viable activity for stock restoration (John Field, ASMFC, personal communication)." -again from the same report. "Recommendations on Enhancement . We generally concur with the conclusionof Upton and Mangold (1996) that “...stocking solely for the purpose of put-and-take fisheries is not advisable given the current success and relatively low costs of wild fishery management.” Grimes (1998) reaches essentially the same conclusion that the desirability of marine stock enhancement as a management tool “...must be weighed against far-less-expensive, but more politically difficult, traditional approaches....” In our view, the conservative approach for enhancement of wild, endemic stocks is to impose sufficient regulatory measures to ensure adequate protection, conservation and sustainability for future generations. ******************************************************************************************** That is as far as I got when looking into it today, and I'll be digging into it more as it interests me quite a bit, But it seems that in general we're playing a generational YO-YO in terms of the striped bass fishery collapsing. Seems like it happens every 30 years (incidentally the expected lifespan of the average striper) and that at least at this time according to the report, there is little to no pro-active support going on for the stocks. It seems to me the govt just panics until its "fixed" by their metrics and then dumps $ in an emergency into something that with more consistent help w, wouldn't be as much of an issue. Granted i read 2 reports and a couple web pages, so i"m hoping you all might have more insight into whats up as I haven't been paying much attention till recently.
  6. You can do super thin slicing with the right knife and sharpness of knife, but it takes a ton of patiece, and getting the see-through thin slice on a prosciutto or sopresatta is very difficult and almost impossible that way. There are a ton of equipment suppliers, and some with reasonable prices for commercial grade gear on facebook marketplace. But its a "as is" type deal. the guy mentioned above might be a better bet.
  7. the biggest issue with using a awd or 4wd vehicle is when your tires begin slipping they re-distribute power away from the slipping tires instead of maintaining the pressure. they tend to end up causing more issues when i dubious traction scenarios, and if they dont also have the weight to compensate for that, then you run into serious issues. better off just getting a super cheap 4x4 and keeping within the tow rating. Also a transmission paired with a 4 cylinder engine in newer vehicles is not going to be able to handle the stress of driving that thing. stopping or starting. and pulling a wet trailer and boat out of the water is moving a bunch more than 2500 pounds. That trans is in there to fit cafe standards for fuel consumption. Chevy doesnt equip those as if theyre a SUV. its more of a tall sedan.
  8. I’ve cooked thousands of them. Never known any sort of difference. I do tend to keep the thicker side of the briskets in the warmer grill areas, but that’s the most that I would ever do. Then again if I believed that and was in a competition, you better believe I’m gonna be sticking to it.
  9. You can always rest your beef. That being said resting after cooking is similar to the hammering issue when referring to brisket. The goal with resting is to allow the connective tissues that hold the meat together to relax from cooking at high temps. Brisket isn’t being cooked at those temps, and the whole point of low and slow is to break those tissues down through the mechanics of the cooking. with that being said when I’m serving I will put the brisket on the cutting board, then get everything out of the oven and fridge to fill the table before I start slicing. No further reading period has ever been needed.
  10. As we get towards tax time lots of significant others start finding charges and receipts too. Hard to explain what we actually paid for something "just for fishing/hunting/paintball etc."
  11. Hammering a brisket really isn't the solution you're looking for. a tender brisket happens when you play the line between overheating and under-heating your brisket for a long enough time for the connections in the muscles and fats to break down. Hammering or "carding" a brisket is a difficult proposition because of the thickness, fat positioning, and because many briskets are knotted differently from each other, making consistency in the meat difficult. I.E. if you hammer the flat of the brisket, it will become "done" tender way before the cap section, and then you end up with a flat that just falls apart and a tough cap. Hammering or Carding a steak works because most cuts are far more uniform than a brisket. Most of the time hammering and carding is done on a steak or cut that you're not going to cook for a long period, or don't have the time to marinate. Its mostly used to mitigate toughness that wont be cooked out of the meat like you typically do with a brisket. My family and I ran a BBQ spot for about 10 years. Brisket is the one cut that always gave us headaches, and the reason for that is there are differences in the product that vary wildly even if you get the same breed and USDA grading. While getting a higher grade brisket may make it a bit easier to get a good result, if you cook it too hot for too long its gonna be tough, then almost immediately fall apart once it gets to 185-190 degrees. The toughest part of good brisket is that only experience with making it will allow you to know how best to handle it, and messing it up a couple dozen times is brutally expensive. Only reason I'm any good at cooking brisket is that I've screwed it up just about any way you can, and learned from it. That's the biggest difference between the restaurant guys and the hobbyists, the ability to fail and absorb the failure. Burnt ends inevitably come from somewhere. One of our biggest tricks with brisket is to smoke it for 5-7 hours, then move it to an oven wrapped with some foil and include water in the pan. (elevate the brisket just a bit off the pan so it doesn't burn on the bottom) Set the oven to about 215-225, and just steam it in a temp controlled environment until about 30 minutes before serving, then toss it back in a smoker at higher temp, about 275 for the last bit. This lets it crust up nicely, and you don't have to sit there and stare at the smoker for an entire day. I find that there is no same quality substitute for wood and hardwood or natural charcoal, but that you don't need it for 100% of the cooking time. This method of smoking also works brilliantly for ribs. Especially if you like them to have the full smoked flavor, and still be fall off the bone tender like a good steamed rib. then once done steaming hit the rack with a candy sauce(open pit, sweet baby rays) if you like, or just straight up, and toss em on a super hot grill to caramelize em. The competition guys that are successful are another entire breed. Those guys cook sometimes 6 briskets in order to get one set of perfect slices. That's where having that Wagyu or other super high end cut makes the biggest difference. I never did any wet aging. by the time I hit it with the right dry rub, and smoked it over coal and wood for 10-12 hours, the "aging" would be massively overpowered. Anyway that's my opinion. If you have any specific questions you can always shoot me a pm. p.s.-sorry if you know most of this already, but once i get going on BBQ i tend to be a bit long-winded.
  12. Last time I got one had to be a resident. And it was at the town parks office that’s at stotsky park.
  13. Google earth amd the guys that lobby and fight for our rights to access.
  14. and give the googans somewhere else to toss sinkers and lunkerlights from?
  15. ty gents. seems like the best way would be to just have the shop do it. With my skill lvl would probably end up on there upside down. thanks.