Antique fishing equipment - Bank equipment finance

Antique Fishing Equipment

antique fishing equipment
  • A tool is a device that can be used to produce or achieve something, but that is not consumed in the process. Colloquially a tool can also be a procedure or process used for a specific purpose.
  • The process of supplying someone or something with such necessary items
  • Mental resources
  • an instrumentality needed for an undertaking or to perform a service
  • The act of equipping, or the state of being equipped, as for a voyage or expedition; Whatever is used in equipping; necessaries for an expedition or voyage; the collective designation for the articles comprising an outfit; equipage; as, a railroad equipment (locomotives, cars, etc.
  • The necessary items for a particular purpose
  • old-timer: an elderly man
  • shop for antiques; "We went antiquing on Saturday"
  • A collectible object such as a piece of furniture or work of art that has a high value because of its considerable age
  • made in or typical of earlier times and valued for its age; "the beautiful antique French furniture"
  • the occupation of catching fish for a living
  • (fish) any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"
  • the act of someone who fishes as a diversion
  • The activity of catching fish, either for food or as a sport
antique fishing equipment - Old Fishing
Old Fishing Lures & Tackle: Identification and Value Guide (Old Fishing Lures and Tackle)
Old Fishing Lures & Tackle: Identification and Value Guide (Old Fishing Lures and Tackle)
The long-awaited 8th edition of Old Fishing Lures & Tackle - "the bible for lures collectors" - has been thoroughly updated, combining the time-honored research of the late Carl F. Luckey with essential updates from author Russell E. Lewis. It now features:
More than 2,000 photos include hundreds of new lures.
Among the 5,000 listings is fresh information on related categories like rods, reels, creels and ephemera.
A new section on "recent sales" charts the continued strength of the hobby based on solid auction results.
"This book continues to be a must-have resource for any serious collector." - Recommended by

89% (17)
“Give a person a fish and you feed them for a day; teach that person to use the Internet and they won't bother you for weeks.”
“Give a person a fish and you feed them for a day; teach that person to use the Internet and they won't bother you for weeks.”
My two Croaker fish I caught yesterday ~ The Atlantic croaker, sometimes called drum, golden croaker, or hardhead, inhabits Atlantic coastal waters from Massachusetts to Florida and into the Gulf of Mexico around Texas. Large concentrations can be found in the Chesapeake Bay and the Mississippi River delta. From March to October, croaker will be found over sandy or grassy shallows of the Chesapeake Bay and move into deeper water in the winter. The bulk of the catch from the Mid-Atlantic is usually taken in July, August, and September. The names croaker and drum are descriptive of the noise the fish makes by vibrating strong muscles against its swim bladder, which acts as a resonating chamber, much like a drum. During spawning season (August to December), croakers turn a distinct golden color, hence the name golden croaker. At maturity (three to four years), croakers reach between 1-1/2 feet long and 4-5 pounds, with the average size being 1/2-2 pounds. Since the average croaker is relatively small, this fish is usually sold drawn (viscera removed, head on) or dressed (head and viscera removed). Larger fish will be filleted. The croaker offers a tender meat with a mild, sweet flavor. The fish can be baked, broiled, or fried to bring out its flavor. The Virginia Sea Grant Program offers the following tips on how to eat a pan-dressed fish. Be sure to try the recipe that follows for Cornmeal Fried Croaker. CULINARY DESCRIPTION Place the cooked croaker on a plate so that the belly flap is toward you. Remove the skin from the top side of the fish (unless you prefer to eat it). The meat above the lateral line, between the backbone and dorsal fine, will flake easily with a fork. This is called the loin section. Remove this portion in pieces without shredding it by lifting the meat in rows, head end to tail, onto the plate. The belly flap is the tricky part - you need to look for rib bones and intermuscular bones here. The rib bones line the belly cavity. The intermuscular bones are in the meat. The rib bones should be visible but remain on the skeleton. From the ventral fin to the tail, the bones will be as they were in the loin portion. When all the meat is removed from the top portion, carefully lift the dorsal and ventral fins and attached bones. The back bone can then be lifted out along the tail bones and tail fin. Then remove any of the rib or intermuscular bones that may remain in the belly flap and enjoy the other half of the fish! CORNMEAL FRIED CROAKER 6 small croakers, pan-dressed 1 tsp. paprika 2 eggs 3 cups yellow corn meal 3/4 cup milk cooking oil or margarine 1/2 cup flour lemon wedges salt and pepper cherry tomatoes (optional) Wash croakers, drain, and pat dry with absorbent paper. Season flour with salt and pepper. In a mixing bowl, blend eggs and milk. Sprinkle additional salt, pepper, and paprika into corn meal and spread on wax paper. Lightly dredge each croaker in seasoned flour, dip in egg wash, and thoroughly coat in corn meal. Drop coated fish into deep fat fryer (375 degrees F) until golden brown. Or fry coated fish in 1/2 inch hot cooking oil or margarine for 5-6 minutes or until golden brown on one side; turn and brown other side, allowing 10-12 minutes total cooking time. Serve with lemon wedges. Garnish with cherry tomatoes if desired.
Gindara ( Cod Fish ) Fillet
Gindara ( Cod Fish ) Fillet
Gindara ( ie Cod ), like Salmon, is extremely easy to cook. The Fish contains natural flavour so you do not need extensive marinating or spice treatment. Just do as follows : 1) Wash and Dry a Fillet of Cod Fish, keep the skin 2) Mix salt, black and white pepper and little bit of sugar in a small bowl 3) Rub spice mix evenly around fish 4) On a frying pan, heat up some peanut oil, add one cube of butter under medium high heat 5) When butter melted and turns into a sizzling hot liquid, place fish into frying pan 6) Brown each side of the size ( including the sides ) for about 30 seconds, pay particular attention to the skin. Fish skin shoud turn crispy with a golden brown texture ( see photo ). Do Not Overcook. 7) Remove fish and transfer into a oven heated to 170 DegC for 10-15 mins. Periodically check that fish is just nicely cooked by poking fish body with a chopstick or fork. When it goes in without resistance, fish is nicely cooked. 8) Remove and serve with garnish. I use cucumber in this case. This is a 2 stage cooking process that include browning in a frying pan and slow cooking in a oven which give the fish esp the skin a crispy exterior while preserving the soft flaky taste of the meat. Theoretically, you can also cook the fish completely in a frying pan but doing so risk the fish being overcooked easily or that the fish might be too brown or charred at the outside while insufficiently cooked inside. Happy Cooking ! P/S : This was also shot with my 105mm macro lens and turns out it's excellent for taking food pics too. :-)

antique fishing equipment
antique fishing equipment
Captain John's Fishing Tackle Price Guide
John A. Kolbeck, a.k.a. capt.john, has been in the online fishing business for over 10 years and has sold over 30,000 items on the Internet. Captain John still spends up to 70 hours each week online buying and selling. His diligent record keeping has produced an amazing database of items and their actual selling prices that he has compiled into this handy reference guide. The guide contains results of online auctions, live auctions, and sales from lists and at shows. Each listing in the book contains the name, model, description, maker, condition, selling price, and date of sale. Selling prices are real, not the Captains opinion! There are over 15,000 listings, of which over 10,000 are lures. There are also rods, reels, tackle boxes, catalogs and vintage advertisements, and over 1,000 miscellaneous items. All this data in one easy-to-use guide allows readers to see sales trends and compare lure makes, models, and conditions. Representative photographs of each category are also provided. Dates of actual selling transactions along with precise selling prices make this book an invaluable tool for fishing collectors.

Similar posts:
sokkia surveying equipment
food equipment manufacturers
construction equipment rental san diego
multitrack recording equipment
must have camping equipment
sports equipment dubai
bradley safety equipment