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Hunting
Hog Hunting
Meat quality: shot at distance vs. trapped and shot
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<blockquote data-quote="cmysix" data-source="post: 1999303" data-attributes="member: 115723"><p>I long range fish, if you ever had a 250 tuna on deck and not happy about it, you'll figure out why we hit them in the head to stun them, and yes if we want to retain a sushi grade meat their gutted right away and a special cable is run down the spinal column, think it kills all the signals to the muscles, BUT I cant tell the difference in the meat from this process or just bleeding them and then into the 25 degree salt water. on a 16 day trip you my have fish in the water for 10 days.</p></blockquote><p></p>
[QUOTE="cmysix, post: 1999303, member: 115723"] I long range fish, if you ever had a 250 tuna on deck and not happy about it, you'll figure out why we hit them in the head to stun them, and yes if we want to retain a sushi grade meat their gutted right away and a special cable is run down the spinal column, think it kills all the signals to the muscles, BUT I cant tell the difference in the meat from this process or just bleeding them and then into the 25 degree salt water. on a 16 day trip you my have fish in the water for 10 days. [/QUOTE]
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Meat quality: shot at distance vs. trapped and shot
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