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Post by FWS on Jul 2, 2014 16:44:42 GMT -6
Harold reaches a healthy 100... on a daily diet of fish and chipsTHE secret of a long and healthy life is simple – eat plenty of fish and chips, says one centenarian. By: Paul Jeeves Daily Express.uk Mon, April 21, 2014 OAP, centenarian, fish and chips, Yorkshire, Harold FirthCentenarian Harold Firth is still chipper on his diet of fish suppers[ROSS PARRY]The traditional British dish has topped a poll of things to do before you die, according to the Great British Bucket List. And it seems Yorkshireman Harold Firth, who turned 100 last week, agrees. The war veteran believes a daily helping of fish and chips served with mushy peas and buttered bread helps him stay alert and youthful. His son Graham said his father is in impeccable health for his age, his only problem being a touch of deafness. Great-great-grandfather-to-be Harold, who lives in a care home in Leeds, has one other piece of advice for others: “Live simply.” My father is a typical Yorkshireman. Leeds born and bred, he reads the paper every day – and he just loves his fish and chips Granddaughter Leah Firth Retired builder Graham, whose granddaughter Leah, 30, is expecting a child next month, said: “My father is a typical Yorkshireman. Leeds born and bred, he reads the paper every day – and he just loves his fish and chips. “His memory is really good, he can go back to virtually anything from his past, it’s pretty impressive. He can even read the paper without needing glasses. “He walks down the stairs unaided every morning to get his breakfast, he’s really in very good shape for his age. I take him his fish and chips and the Yorkshire Evening Post every day while he’s in the care home. “I would say that’s the secret to his brilliant health, living simply and doing what you enjoy. “My father lived a simple life, he’s never done anything extravagant. “He was born in Leeds in 1914 as one of six children and fought for his country as a gunner in the Royal Artillery during the Second World War, right up until he was injured fighting in Italy in 1944. “Since then he’s never had any serious health incidents. Reading the paper every day seems to keep his brain alert.” Graham, 68, said his father had met his wife, Annie, when they worked at a tailor’s in Leeds. “They had a happy marriage right up until she passed away of a heart attack 41 years ago. She was only 55,” he added. “He has helped me bring up my two children and has always been supportive.” In 2012 Harold celebrated his 98th birthday with a trip to the local pub and a fish-and-chip supper. Lord Mayor of Leeds Tom Murray, who visited Harold on his 100th birthday last Tuesday, said: “Follow Harold’s advice and live simply.”
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Post by trappnman on Jul 2, 2014 16:55:15 GMT -6
well shiver me timbers- I should have read further...lol
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Post by trappincoyotes39 on Jul 3, 2014 6:33:43 GMT -6
catfish though are perfect for rearing and make great eats . Pond raised catfish are excellent table fair and very healthy for you and by the looks of this guy nothing wrong with frying fish! It is all in the cooking and oil used. It is obvious people are working on walleye but I still prefer the wild walleye as they are very tasty as they are. So until they are reared at a price point people can afford and others can produce in mass, millions will keep on walleye fishing and enjoying the time outdoors and the harvest of such.
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Post by FWS on Jul 3, 2014 9:36:25 GMT -6
Seems like the majority are stocked in MO and SD. If you don't have wild caught saltwater fish available..............
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Post by trappnman on Jul 3, 2014 10:06:31 GMT -6
hard to beat a good catfish fry-
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Post by FWS on Jul 3, 2014 10:33:06 GMT -6
It's easy to beat, just try fish & chips made with cod, haddock, monkfish, lingcod, angel shark, CA halibut, a couple dozen species of rockfish, and many other species. I like catfish, but there are better eating fish out there.
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Post by trappnman on Jul 3, 2014 14:13:09 GMT -6
in your opinion, of course.
and don't tell me you have sat down at a good old Mississippi river catfish fry-
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Post by FWS on Jul 3, 2014 14:52:28 GMT -6
In my informed opinion, based on eating fried fish in areas across the U.S. and multiple countries............ Yup, sure will tell you that. With one side of my family being from South Louisiana you should realize that. Add in my travels and I'll tell you, yes, you bet I've been to catfish fries.
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Post by thorsmightyhammer on Jul 3, 2014 21:43:45 GMT -6
Halibut is good but I dont think its special.
Buddy of mine went to AK a couple years ago.
Sent me a 50lb box full of halibut and lingcod.
Meh. It was ok. I'd rather eat walleye or northern pike out of cold water.
Catfish is good but is it just me or every once in a while does a guy get a piece that tastes earthy>
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Post by trappincoyotes39 on Jul 3, 2014 21:46:58 GMT -6
FWS stocking is done on walleyes in SD and MO in SD due to the shear numbers of fisherman that come and enjoy the harvest, without stocking the numbers would dip very low and creel limits would be far less due to pressure, yet we get plenty of natural reproduction of walleye in the Missouri River, all do the stocking is done in house at the states hatcheries . I do not think you relies the number of people that come to SD and ND to fish walleyes . Poaching of such is major concern and worked hard by the wardens due to the tasty nature of these fish. Haddock over walleye? NO way not for me. I would rank haddock below catfish and walleye and crappie for that matter. I have eaten plenty of haddock but not close to my favorite. Good cod is tasty but again not better than walleye in my book. Steven the beauty of the wild catfish Sure some are earthy the wild ones anyhow! not so much the pond reared ones. In college me and my buddy ran trot lines and had plenty of good eating catfish anything over 3-4 lbs was let go, the best eaters wild anyhow I have found to be 2-3 lb channel cats.
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Post by FWS on Jul 4, 2014 0:22:04 GMT -6
Sport caught, frozen, no idea how it was processed or cared for.................
Try each fresh caught and you'll change your mind. And........ CA halibut is a different species than Pacific halibut, which are true halibut, CA halibut are actually a large species of flounder. The flesh is very different, with Pacific halibut being fairly dense and CA halibut lighter and flakier, helluva good tempura or beer batter fish.
Most freshwater fish taste 'earthy', or musty, moldy to me, like lake water.
You do realize that those are benthic coldwater fish right ? And seafloor temps are usually between 32 to 37 °F, seawater with a normal salinity freezes at around 28 °F, we have to chill seawater to keep a lot of species alive for the live markets.
BTW, saltwater is what I use to freeze shrimp, squid, or fish in blocks for storage and later use, keeps em' better.
You simply don't have the biomass to support the fishing effort, nor the original habitats. They created most of your fisheries though intentional stocking. That's a good thing because it provides opportunity but it is largely artificial.
Sure I do, I've studied all of this for years. Fisheries, hunting, trapping, wildlife in general, etc. etc.
Absolutely, and if you are ever in the UK or Ireland you'll notice that haddock and cod top the list for the fish & chip shops, given that is pretty much the national food of the UK they take it very seriously. And they do it very well, hard to find comparable deep fried beer battered fish in the U.S. or elsewhere.
They take a whole fresh haddock fillet, often with the skin on, batter it, and fry it. Amazingly good stuff, ate it many times while over there, as well as cod, skate wing, plaice, porbeagle.........
Haddock is more versatile too, smoked haddock is great stuff.
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Post by trappincoyotes39 on Jul 4, 2014 5:52:31 GMT -6
FWS how is the UK fish frying better exactly? Oils used, batter used? You can have haddock I will stick with whaIt I get fresh . if you think people of any size are going to travel the world for fish and chips that you think is far better so be it, . I and my family have been making fish and chips for years and like it just fine our way. They take a whole fresh fillet and coat it and fry it? Wow there is my answer I guess:) We call that shore lunch here or ice lunch depending on time of the year. yep I have brought a fryer onto the ice and have had fresh walleye,yellow perch and even catfish fresh caught through the ice and cooked it up right there in the ice house. yellow perch are fantastic. You do relise that much natural reproduction takes place in river system for walleye and saugers do you not? Also walleyes are native to the Midwest....... The eggs are self limiting due to water and wind conditions good rates for egg hatching in the wild are 5-20 percent givin the area and weather conditions. Yet many impoundments of the Missouri river get little Stocking most is all natural reproduction, Lakes and such is where most of the stocked fish go to. Iowa rears 125 million walleye annually these are for lakes and impoundments, the Misssouri and Mississippi has a lot of natural reproduction that takes place. Also in SD alone 1.3 million hours spent fishing for walleye annually and a harvest close to 500,000 fish annually as well. Read: Why not stock Lake Sharpe with walleye? Factors such as cool or unstable weather, water management of the Missouri River system, and drought affect how successful the spawning season and natural production of walleyes are each year. Lakes Francis Case and Sharpe have traditionally had consistent production of young walleyes. Lake Sharpe has never been stocked with walleyes and Lake Francis Case was only stocked with walleyes in 2002 because water management by the Corps of Engineers resulted in a decrease in water levels during the spawning season. When natural reproduction is poor, stocking often has poor results. The only time this would not be the case is if some environmental factor negatively affected the walleye spawning season, like a decrease in water level. Therefore, current management plans are to only stock Lakes Sharpe or Francis Case if water management during the walleye spawning season would negatively impact the potential for a good year of natural production. When walleyes are at a low abundance, the stage is set for a good year of natural production, as shown by high walleye production in 2005. The major factors affecting successful spawning seasons in the future will be weather or possible drought in the Missouri River basin.
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Post by trappnman on Jul 4, 2014 8:10:24 GMT -6
In my informed opinion, based on eating fried fish in areas across the U.S. and multiple countries............
your opinion concerning catfish on upper Mississippi prepared by people doing for 150 years, means nothing until you have had it
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Post by thorsmightyhammer on Jul 4, 2014 11:44:35 GMT -6
Uhmmmmm.,........
What is wrong with sport caught fish?
And yes I do know how it was processed and frozen.
Right off the boat into the processor vacuumed packed fkwsh frozen and two dates later that box was at my front door. Cost me about five bucks a pound to have it done and shipped but five buck a pound fresh halibut is cheap.
I'd rather eat walleye or crab.
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Post by FWS on Jul 4, 2014 12:14:20 GMT -6
And that concept originated where exactly ? It wasn't in the U.S. Midwest. There's always quite a bit more history to these things, and really, if you want to experience the best of it for fish and chips you'll have to go to the UK. That's actually not much in terms of fisheries, and there is no commercial harvest in the U.S. and no walleye cultured for the food market which means the public has to rely on other sources of fish. Just the harvest of Pacific cod by U.S. fishermen is around 700 million pounds annually. 2 1/2 hours to catch one fish ? And it is of European origin, Native Americans had no concept of frying anything before it was introduced by the French and Brits. NTA convention, Waterloo, Iowa 1992.............. Had it a few times, it was OK, saltwater fish in beer batter is better.
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Post by FWS on Jul 4, 2014 12:30:57 GMT -6
In general the sporties don't take the best care of their fish and the quality suffers as a result.
See it all the time.
As for sport fishermen.................. Well, in general they want sole access to the resources, and in states like yours they get it.
And if you want the best crab you need them alive, shortly after being caught, and when they are at an optimum weight/muscle mass. Our commercial Dungeness crab fisheries can't open until the pre-season meat pick tests demonstrate they are in optimum condition. If they're not the season is delayed until the testing is positive.
Your preference for walleye is really based on freshness more than anything else, if you had access to fresh saltwater fish in the quantities and variety that I and many others do you wouldn't bother with walleye, perch, or catfish either. And you would like to eat fish more than you do.
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Post by trappincoyotes39 on Jul 4, 2014 19:02:39 GMT -6
Waterloo iowa that was your first mistake:). You never did explain how the Brits do fish frying better we have been doing here in the US to do it well fried foods have been big through the course of time in this country. Again you feel everyone wants or needs seafood they do not. A half million fish for the water area in SD is a lot . Your math is subject to who is fishing and what conditions are many times I have limited out on walleye in 30 mins time. The abundance of legal fish is very good there and also iowa as well. I know places you can troll crank baits in the after noon and more times than not catch a few Walleye in the 3-5 range and get one or two in the 7 lb range.
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Post by FWS on Jul 4, 2014 20:10:32 GMT -6
You can learn all about it if you care to, it is something they take very seriously.......
But you really wouldn't know that would you ?
Kind of a convoluted statement, but as I said, if you want to experience fish & chips done very well you need to go to the UK.
No, you're more than welcome to deprive yourself of good wild caught foods if you so desire. Just remember that your fisheries in MO and SD wouldn't exist as they do without the input from marine fisheries.
Yet another technology developed for marine fisheries on the West coast, trolling.
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Post by trappincoyotes39 on Jul 4, 2014 21:54:57 GMT -6
So no REAl answer to my question except the Brits are older so it has to be better in your mind . I have looked it up and nothing they do speical at all ............ They just call if fish and chips we call a fish fry with taters Again I am sure you have some statement on how the marine fisheries where the first to introduce this or that, but freshwater biologist have made changes to methods and studies apart from marine biologist, so really means nothing as they deal with two different deals all together and different species with far different needs. Could care less who invented trolling or other freshwater techniques that have been invented as well like Carolina rig and do nothing worms and many other crappie techniques . Add long as they work and one knows how to,present the bait and where to have success. FWS you keep eating all the saltwater fish you can, I will keep eating what I have and we are all happy in life. AS in the end it really doesn't matter as long as people are happy and content with what they have in life.
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Post by FWS on Jul 4, 2014 23:54:05 GMT -6
Perhaps you missed this, National Federation of Fish FriersFish & chips is THE national dish of the UK, with over 10,500 purveyors in the UK, most of which are independently owned. And they've exported it worldwide, including the U.S. I know several British expatriates who worked in that industry in the UK and came here to start up their own shops, all have done very well at it. Nothing special ? How would you know when you've not eaten it as prepared by those pros using high quality fresh ingredients. You talk out of both sides of your mouth on this, first there's no desires for seafoods in the Midwest, then you claim it's as good there as anywhere when you've never really been anywhere else. Certainly not in coastal areas fishing or preparing and eating seafoods. And I am quite certain you have zero knowledge about marine fisheries or really about seafoods in general. One of the very few wild caught foods consumers buy............. The difference is that I do eat all the fish and shellfish I can, it's available to me in great variety and abundance, you've already stated you couldn't subsist with fish as your protein source. Know why ? You really only have a handful of species available to you and you don't like them enough to eat them much. Hey, catfish rolled in cornmeal and fried would bore the Hell out of anybody.
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