MakoMike

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About MakoMike

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  • Interests (Hobbies, favorite activities, etc.):
    fishing
  • What I do for a living:
    Accountant/attorney

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  • Gender
    Male
  • Location
    Newtown CT/ PT Judith RI
  1. Sparky should have that avatar!
  2. From: https://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-consumers/seafood-safety-topics/parasites This section describes food safety issues associated with naturally occurring parasites that could be associated with certain types of seafood products. Information on how to select and handle seafood products to avoid foodborne illness is provided. All living organisms, including fish, can have parasites. Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish. Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and may not be cold enough to kill the parasites. The health risk from parasites is far less than the risk from “unseen” illness causing bacteria which are present in almost all foods. Roundworms called nematodes are the most common parasite found in marine fishes. Some people call these nematodes herring worms or cod worms. Actually, several different species exist and it is hard to distinguish between them. All are in the family Anisakidae and are anisakid nematodes (see information below). Freshwater fish like trout and fish that spend part of their life in freshwater, such as salmon, may carry Diphyllobothrium tapeworm larvae (see information below). These small, whitish, and somewhat flabby worms are common in salmon from some areas of Alaska. The life cycle of an anisakid nematode begins when seals or sea lions eat infected fish The larval nematodes grow to maturity, and the marine mammal excretes the nematode eggs into the sea where they hatch. Shrimp-like animals eat the larvae, and fish eat the shrimp . The larvae then develop into the form we see in fish. The life cycle for a tapeworm is similar. Mammals or birds eat infected fish. The eggs hatch in freshwater. Crustaceans eat the eggs, freshwater and anadromous fish eat the crustaceans, and we eat the fish. Many consumers prefer the delicate flavor and texture of uncooked fish found in sushi and sashimi (thin slices of raw finfish) dishes. But there should be caution in consuming raw fish because some species of fish can contain these harmful worms. Eating raw, lightly cured, or insufficiently cooked infected fish can transfer the live worms to humans. Most of these parasites cannot adapt to human hosts. Often, if an infected fish is eaten, the parasites may be digested with no ill effects. Adequate freezing or cooking fish will kill any parasites that may be present. Raw fish (such as sushi or sashimi) or foods made with raw fish (such as ceviche) are more likely to contain parasites or bacteria than foods made from cooked fish, so it's important to cook fish thoroughly (at least 145°F for 15 seconds) or use commercially frozen seafood in raw dishes. Two types of parasitic worms can infect humans: 1. Anisakiasis is caused by ingesting the larvae of several types of roundworm which are found in saltwater fish such as cod, plaice, halibut, rockfish, herring, Pollock, sea bass and flounder. 2. Tapeworm infections occur after ingesting the larvae of diphyllobothrium which is found in freshwater fish such as pike, perch and anadromous (fresh-saltwater) fish such as salmon. During commercial freezing fish is frozen solid at a temperature of -35°F and stored at this temperature or below for a minimum of 15 hours to kill parasites. Most home freezers have temperatures at 0°F to 10°F and may not be cold enough to kill parasites because it can take up to 7 days at -4°F or below to kill parasites, especially in large fish. Good handling practices on-board fishing vessels and in processing plants can minimize nematode infestation. Many seafood processors inspect seafood fillets of species likely to contain parasites. This process called candling involves examining fish fillets over lights. Candling detects surface parasites. Unfortunately, they cannot always see parasites embedded deep in thick fillets or in dark tissue. Candling is also useful for revealing pinbones in fillets that are intended to be boneless. Fish is also safe to eat after it is cooked to an internal temperature of 145°F for 15 seconds. Normal cooking procedures generally exceed this temperature. If a thermometer is not available to check the internal temperature of the thickest portion of the fish, the fish should be cooked until it loses its translucency and flakes easily with a fork. If a parasite is present in a fish, you have several options: Remove the parasite, examine the fish for others and cook the fish. Thorough cooking kills all parasites Notify the store where you bought the fish so that the store can carefully inspect remaining fish. Depending on the return policy of the particular store, you may wish to return or exchange the unused portion.
  3. Also on I84 east of Waterbury.
  4. For many of us the garage is a closet where we keep all he crap we've accumulated over the years that we just can't bring ourselves to throw out!
  5. Your routine as described sounds good as far as it goes. After you cut the gills put the fish into a saltwater ice slurry for a while, until right mortis sets in. Then pack the fish in flake ice, with the drain hole open so the fish only sits on the ice and not in any melt water. You need to do your homework, many of the fish we catch are infested with parasites and those really should be frozen at vert low temperatures for a few days to kill the parasites. You can find the temperature and time periods on google. The amount of time to spend frozen depends on the temperature you can attain. Generally, tuna striped bass, sea bass fluke and scup are relatively parasite free, but Cod, haddock, pollack and mackerel are usually riddled with parasites. Most states required sushi/sashimi restaurants to only serve previously frozen fish.
  6. Party boats generally don't keep any fish. Their customers, who are all recreational fishermen, keep the fish. IOW the "recreational Joes" in your formulation who elect to occasionally abandon the beach or piers.
  7. cow pie kicking music!
  8. Just thought of an easy way to close the deficit on my way back from RI this afternoon. Increase the fine for driving on the left without passing anyone to $250 and tell the troopers to enforce!! If I was a trooper I could have paid my yearly salary with all the jerks on the road today!
  9. Well as I said, I've seen them in the spring, with their chicks in early spring on some dairy farms. They were in fields with a corn stubble that hadn't been plowed under yet. So unless the state is starting to stock them in March so they can nest, there are wild birds in far western MA.
  10. Its a shoe! It comes off his right foot on the second bounce.
  11. No good fishing grounds around Block Island.
  12. There is no such Federal law, the only thing that even comes close is that the Wallop-Breaux and other federal disbursements from the federal excise taxes on hunting, shooting and fishing equipment that is allocated to the states based on there license sales and funding is 50% of state funding for wildlife related projects. CT has routinely diverted funds from that account to other accounts and forgone the possibility of Federal funding.
  13. My daughter lives in NJ and I used to live in RI, RI is about the same, NJ is just wee tad better.
  14. He may have eaten her's but he certainly didn't eat her's.
  15. That sounds like about the same deal I got. Sweet deal when you already have a new job. Ching to the IRA with he cash and leave the retire plan where it is so you don't have to pay tax on it.