Archive for June, 2020

Life is So Difficult – Then You Stop Smoking Weed

Tuesday, June 30th, 2020

Should weeds go in the compost pile, especially those with seeds? This question is bound to arise in midsummer as a bumper crop of weeds hits most gardeners. Here are some thoughts on the matter but you have to make up your own mind.

First of all, it would appear that weeds that have not gone to seed would all be safe to use for compost. However, the gardener needs to Buy Marijuana Online look at the plant itself. Chances are that an annual weed that has been uprooted and the roots allowed to dry will be dead before it hit the pile. Perennial weeds are a different sort all together.

Their roots are likely to survive a long time. In appearance they will often be white and thick with moisture retentive properties, ready to wait until circumstances allow them to sprout and spread, circumstances like the edges of a compost pile with warmth, Buy Marijuana Online  moisture and food. Actually, they may be more trouble than weeds with thousands of viable seeds.

After all we are told that every cubic foot of soil has millions of seeds. Even if there is only one million weed seeds in a cubic foot of your garden soil, and that only the ones in the top inch will sprout, that means that there are five hundred seventy-eight weeds ready to sprout in every square inch of garden soil. How much difference will a few more seeds per cubic foot make? Marijuana Strains

Balance this with the knowledge that those weeds represent a great source of nitrogen for the compost pile. Plus, their roots have gone deep and long to capture a lot of mineral content for the soil which you can now move into the bins to enrich the topsoil later. Just as carrots and corn will gather both similar and different things from the soil, so do different weeds and thus a good mix of weeds for the compost pile implies a richer pile by far. Also the quick composters must remember that a fast pile is a hot pile and this will kill a lot of the seeds and the perennial roots as well.

So the plants that we call weeds may be a nuisance in the garden but a treasure in the compost bins. As the mystery of composting happens in the Buy Weed Online USA back yard, the treasure of weeds becomes the black gold of compost.


Endoscopic and Minimally Invasive Spine Surgery – Miracle or Myth for Cash Paying Patients?

Monday, June 29th, 2020

Metal deburring machines are used to give good surface treatments which are quite vital for the overall look and feel of the products. These machines are also critical for accurate final processing. These machines help in accomplishing a job fast and could be finished efficient at both sides in a single pass.

In the process of working with metals, it really is inevitable to have frequent heavy burrs to appear. There could also be rough parts on the corner of the edges that are being cut. In order for workers to attain a clear dimension and cleaner look, the use of deburring machines ใบเจียร  for sheet metals are vital in completing the method of finishing the products. With these machines, workers are assured to generally have that ideal answer in finishing the material perfectly and rapidly.

These machines are executable in wet and dry version and this depends on the application along with the desire of your clients. This comes with a disc aggregate or the rotating brush wherein the products might be rounded impeccably.

There is a wide selection of contact roller and also the brush heads which are positioned behind every other. The grinding belt of the metal deburring machines hits the heavy burrs of the sheet while the second grinds the surface folding itself with relatively soft belt correct above the edges of the product. This will then produce a nicely rounded radius. It has a brush head that contains steel brush roll having a really high density. The roll will remove the grinding burrs for the second time also as other sharp remains from the metal. If all surfaces have passed by means of the process of deburring, the result would be nicer and smoother surfaces.

The pressure of the grinding in each unit could be adapted independently to your most desired grind intensity. This provides efficiency in work mainly because it enables you to perfectly finish making the products in 1 pass. Utilizing deburring machines especially for metal sheets are truly advantageous for businesses that aimed to produce greater outputs everyday of course with out sacrificing the high quality. These machines are exceptional to use due to the fact they do not give off annoying noise as you operate it. Furthermore, it also makes everything completed in a far more accurate and faster way. It can even surpass the ability of manual deburring which is time and energy consuming to workers.

Metal deburring machines are great for enterprise use mainly because it reduces working hours. Since it really is low in costs, you can effortlessly get these tools and use it for the day to day operation of your enterprise. It also ensures that all works are completed with cleaner and consistent finish so the presentation of the product will often attract the clients.


Where is albacore tuna caught?

Saturday, June 27th, 2020



According to the 2017 stock assessment, the North Pacific stock of albacore tuna is not overfished and is not subject to overfishing.

According to the 2015 stock assessment, the South Pacific stock of albacore tuna is not overfished and is not subject to overfishing.


Albacore tuna have torpedo-shaped bodies, smooth skin, and streamlined fins.

They are metallic, dark blue on the back with dusky to silvery white coloration along the sides of the belly.

They have exceptionally long pectoral fins, which are at least half the length of their bodies.

The edge of the tail fin is white.


Albacore tuna grow fast at first but more slowly with age, up to almost 80 pounds and about 47 inches long.


Similarly sized albacore travel together in schools that can be up to 19 miles wide.

North Pacific albacore, particularly juveniles (2 to 4 years old), typically begin their expansive migration in the spring and early summer in waters off Japan. They move into inshore waters off the U.S. Pacific coast by late summer, then spend late fall and winter in the western Pacific Ocean. The timing and distance of their migrations in a given year depend on oceanic conditions.

Less is known about the movements of albacore in the South Pacific Ocean – juveniles move southward from the tropics when they are about a foot long, and then eastward to about 130˚ West. When the fish are mature, they return to tropical and subtropical waters to spawn.

They’re able to reproduce when they reach 5 to 6 years old, and they live for 10 to 12 years.

North Pacific albacore spawn between March and July in tropical and subtropical waters of the Pacific. Females broadcast their eggs near the surface, where they’re fertilized. Depending on their size, females release between 800,000 and 2.6 million eggs every time they spawn.

Albacore can swim at speeds exceeding 50 miles per hour and cover vast areas during annual migrations.

They have a highly evolved circulatory system that regulates their body temperature and increases muscle efficiency; a high metabolism; and high blood pressure, volume, and hemoglobin, all of which increase oxygen absorption.

They lack the structures needed to pump oxygen-rich water over their gills so, in order to breathe, they must constantly swim with their mouths open.

Albacore are top carnivores, preying on schooling stocks such as sardine, anchovy, and squid. They eat an enormous amount of food to fuel their high metabolism, sometimes consuming as much as 25 percent of their own weight every day.

Larger species of billfish, tuna, and sharks eat albacore.

Albacore tuna are found in tropical and warm temperate waters of the Pacific, Atlantic, and Indian Oceans.

NOAA Fisheries and the Pacific Fishery Management Council manage the Pacific albacore tuna fishery on the West Coast.

Managed under the Fishery Management Plan for U.S. West Coast Fisheries for Highly Migratory Species:

Requires commercial fishermen to obtain a permit from NOAA Fisheries and maintain logbooks documenting their catch.

Restricts the use of longline gear in specific areas and times of the year, to minimize impacts on protected resources, including sea turtles, marine mammals, and seabirds.

NOAA Fisheries and Western Pacific Fishery Management Council manage this fishery in the Pacific Islands.


Managed under the Fishery Ecosystem Plan for the Pelagic Fisheries of the Western Pacific:

Fishermen are required to have permits and to record their catch in logbooks.

Gear restrictions, monitoring, and operational requirements to minimize bycatch.

A limit on the number of permits for Hawaii and American Samoa longline fisheries controls participation in the fishery.

Longline fishing prohibited in areas around the Main Hawaiian Islands, Northwestern Hawaiian Islands, Guam, the Northern Mariana Islands, and American Samoa to protect endangered Hawaiian monk seals, and reduce potential gear conflicts and localized stock depletion (when a large quantity of fish are removed from an area).

These areas are enforced through NOAA Fisheries’ vessel monitoring system program. Longline boats must be equipped with a satellite transponder that provides real-time position updates and tracks vessel movements.

Hawaii-based and American Samoa–based longline vessels must carry onboard observers when requested by NOAA Fisheries, in part to record any interactions with sea turtles, seabirds, and marine mammals.

Mandatory annual protected species workshops for all longline vessel owners and operators.

Management of highly migratory species, like Pacific albacore tuna, is complicated because the species migrate thousands of miles across international boundaries and are fished by many nations.

Effective conservation and management of this resource requires international cooperation as well as strong domestic management.

Two international organizations, the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC), manage this fishery.

These Commissions rely on the scientific advice of their staff and the analyses of the International Scientific Committee for Tuna and Tuna-like Species in the North Pacific (ISC) to develop and adopt international resolutions for conservation and management measures.

Working with the U.S. Department of State, NOAA Fisheries domestically implements these conservation and management measures.

In 2000, the United States established the Dolphin-Safe Tuna Tracking and Verification Program to monitor the domestic production and importation of all frozen and processed tuna products nationwide and to authenticate any associated dolphin-safe claim.


Grilled Rockfish in 2020 total information

Saturday, June 27th, 2020


Grilled Rockfish

This rockfish is lightly cured before being grilled and bathed in a rich mussel stock.

Rockfish is dry-cured before grilling, which firms up its flesh, making it easier to maneuver on grill grates. Serve leftover mussels as an appetizer, tossed with a simple vinaigrette.


2 (8-oz.) skinless Pacific rockfish or cod fillets

1⁄2 cup kosher salt, plus more to taste

1⁄4 cup brown sugar

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground coriander

6 oz. rockfish or cod bones, rinsed

1 lb. mussels, debearded and cleaned

1 cup dry white wine

5 shiitake mushrooms

3 bay leaves

Olive oil, for drizzling


Place fillets on a rimmed baking sheet. Stir salt, sugar, pepper, and coriander in a bowl and then spread evenly over the top and bottom of the fillets. Refrigerate for 2 hours.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Grill fish bones until charred, 8 minutes. Transfer to a large saucepan; add mussels, wine, mushrooms, and bay leaves and bring to a boil. Cook, partially covered, until mussels open, 5 minutes. Using a slotted spoon, remove mussels, reserving for another use; discard mushrooms and bay leaves. Slowly pour broth through a cheesecloth-lined sieve set over a bowl; discard any solids. Keep the broth warm.

Meanwhile, rinse fillets and pat dry with paper towels. Cook fillets on the grill, without turning, until half done, 2–3 minutes. Transfer fillets to a cutting board and let stand for 5 minutes. Thinly slice fillets with the grain and arrange slices on individual plates. Lightly spoon the hot broth over slices, drizzle with oil, and serve immediately.


You’d be hard pressed to find a group of fish with more harvest methods, real names and aliases than the Sebastes genus. The 70 or so fish in this family range from the Bering Sea to Baja California. Many take their common names and nicknames from their skin color: green, brown, dusky, blue, black, copper, olive, red and so on. And the deeper they live (to 300 fathoms), the brighter their coloration. Other rockfish names reflect physical characteristics: quillback, pygmy, shortbelly, longspine, yellow eye. The most important commercial species are the Pacific ocean perch and the widow, canary, chilipepper, yelloweye, vermillion and thornyhead rockfish. The fish can range in size from 1 to 40 pounds, but 2 to 5 pounds is most common. Rockfish are caught by trolling, trawling, longlining, jigging, trapping and gillnetting — either targeted or as bycatch. Rockfish are extremely slow growing, making them susceptible to overfishing.

Product Profile:

Rockfish has a delicate, nutty, sweet flavor. The meat is lean and medium-firm in texture, with a fine flake. Deep-skinned rockfish with the fat line removed have the most delicate flavor. The skin should be shiny and bright. If it is a yellow-orange color or is wrinkled and looks too large for the fish, the fish is stale. Fillets shouldn’t have signs of browning, graying or yellowing. Rockfish generally fall into two categories: red-fleshed and brown-fleshed. Red-fleshed fillets are generally considered more desirable, because they are less oily and have a longer shelf life.

You Should Know:

Whole rockfish may have bulging eyes and distended air bladders as a result of being brought up from great depths. This is not an indication of poor quality.

Cooking Tips:

Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes rockfish suitable for soups, chowders and stews. In Asian cuisine, rockfish are often served whole, either steamed or deep fried, with a variety of sauces to accent the mild flavor. Fillets hold together better with skin on. While they might not be sturdy enough to grill, whole, dressed fish barbecue well.

Cooking Methods: Bake,Fry,Poach,Saute’,Steam

Substitutions: Cod, Grouper, Atlantic ocean perch

Primary Product Forms:

Fresh: LIV: Fresh, Whole, H&G, Fillets

Frozen: Whole, H&G, Fillets, Blocks

Value-Added: Breaded/battered portions