Aquaponics Digest - Sat 03/06/99
Message 1: off topic:::::virus Happy99(again)
from William Evans
Message 2: Re: Chilling tilapia at harvest
from "Sam Levy"
Message 3: Re: Chilling tilapia at harvest
from KLOTTTRUE
Message 4: Re: Wriggly Wranch vermicomposter.
from jilli and lars
Message 5: Re: Chilling tilapia at harvest
from "Ted Ground"
Message 6: Re: The easy Fillet
from KLOTTTRUE
Message 7: Re:Preserving your fish
from KLOTTTRUE
Message 8: NFT Troughs
from Brian Gracia
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 1 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: off topic:::::virus Happy99(again)
From: William Evans
Date: Sat, 06 Mar 1999 08:47:45 -0800
Sorry folks, was infected last week unbeknownst to myself till
yesterday,,,this should solve problem w/ this "worm"...
The worm arrives as an attachment in the e-mails as a HAPPY99.EXE file.
When an infected attachment is executed and gets
control, the worm displays a funny firework in a program's window to
hide its malicious nature. During that, it installs itself into
the system, hooks sendings to the Internet, converts its code to the
attachment and appends it to the messages. As a result the
worm, when it is installed into the system, is able to spread its copies
to all the address the messages are sent to.
While installing the worm affects files in the Windows system directory
only. It creates the SKA.EXE and SKA.DLL files in
there, copies the WSOCK32.DLL to newly created WSOCK32.SKA and patches
the original WSOCK32.DLL file to hook
email sending calls.
Removal and Protection
If the worm is detected in your system you can easy get rid of it just
by deleting SKA.EXE and SKA.DLL files in the system
Windows directory. You also should delete the WSOCK32.DLL file and
replace it with the WSOCK32.SKA original file. The
original HAPPY99.EXE file should be also located and deleted.
To protect your computer from re-infection you need just to set
Read-Only attribute for the WSOCK32.DLL file. The worm
does not pay attention to Read-Only mode, and fails to patch the file.
This trick was discovered by Peter Szor at DataFellows
(http://www.datafellows.com).
Please Remember
Do not open and do not execute the HAPPY99.EXE file
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 2 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re: Chilling tilapia at harvest
From: "Sam Levy"
Date: Sat, 06 Mar 1999 09:41:41 PST
Adriana-
The passage is less than clear to me as well. It reads to me more like
preparation for live shipment (where lowered temperatures both lower
activity (read 02 demand & NH4 production) & increase water ability to
dissolve O2) are extrememly important. The part about "lowered" rations
also has me a bit confused. My experience has been that fish are
starved fully (for at least 24 - 48 hrs) before either live shipment
(either by bag or by tanker) or slaughter. For shipment, this lowers
metabolism: for slaughter this insures an empty gut, i.e. less material
to decay and reduce shelf life.
Sam
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 3 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re: Chilling tilapia at harvest
From: KLOTTTRUE
Date: Sat, 6 Mar 1999 18:59:48 EST
Hi Sam, I would like to interject a thought here,if you don't mind.I have been
fishing all my life,what could be more stressful than being caught on a hook
or in a net and then being placed on a stringer or livewell or in a 5 gallon
bucket for hours at a time without being cooled down rapidly, and I hope I
don't offend anyone here,but I have never eaten farm raised fish that tasted
anywhere near as good as wild fish. Also I have a method of filleting that
cannot be beat, and I can tell you how to preserve those fillets so good,six
months later they will still taste like they are todays catch. I'm not trying
to sound boastful or anything,it's just you're talking about something I have
a whole lot of experience in,If any one is Interested let me know. Your Friend
Ken
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 4 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re: Wriggly Wranch vermicomposter.
From: jilli and lars
Date: Fri, 05 Mar 1999 23:14:56 -0800
look below !!!
-------------------------------------------------------
Adriana Gutierrez wrote:
> However, if you have a friend in San Francisco you can get one
> through Cole Hardware for $24. See
> http://www.colehardware.com/hotline/98/11/wormbins.htm
> Adriana
-----------------------------------------------------------Hey! thats where i
got mine!
Good deal at that.
Don't bother calling them, though, as they get theirs from SLUG (SanFrancisco
League of Urban Gardeners) as I mentioned before. And SLUG told me to contact
this number in Los Angeles, once again:
(310) 412 -8459
who are probably the distibutors for the west coast, or maybe even the north
american continent.
sorry to be repetitve, just didn't seem like everybody caught that.
lars
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 5 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re: Chilling tilapia at harvest
From: "Ted Ground"
Date: Sat, 6 Mar 1999 19:41:03 -0600
Ken,
Please let us know how you fillet and preserve your fish.
Any and all details, opinions, suggestions, would be great!
You know, Ken, some of my favorite memories include crappie fishing with my
father and brother, then cleaning and cooking the catch...Out on the lake
quietly thinking about catching crappie and quantum mechanics at the same
time....Heisenberg might have been there, but I am not certain...
You know, folks, I think we should start exchanging some recipes for
preparing and cooking the fish we raise..I would really like to hear from
anybody who has the best combination of sweet potatoes and fish on the same
plate in whatever combination suites your fancy....How about "Lemon Butter
Parmisian Tilapia", or "Rosemary Encrusted Blackend Pacu", or "Carp, with
Basil, Olives, and Garlic Cloves Wrapped in Banana Leaves and Roasted on
Hot Coals"?
I would welcome any essays/jokes/memoirs on camp fires, pot luck dinners,
or fish fry stories any of you might have for us. Anything involving a
pirot on the bayou would suite me fine.
Man, I'm hungry. Gotta go.
Ted
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 6 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re: The easy Fillet
From: KLOTTTRUE
Date: Sat, 6 Mar 1999 23:04:24 EST
O.K. here we go,bear with me,these directions are for a right handed person,if
you're a southpaw just reverse them. First thing you need is a flexible fillet
knife,a six inch Rapala or Bentley are good choices,the more flexible the
better. Lay your fish on it's side with head pointing left,dorsal fin towards
you ,place your thumb in it's mouth and your first two fingers in it's gills
at the bottom, now take your knife and cut from just behind the head at a
slight angle to just behind the pectoral fin.do not severe the head,you are
just filleting one side at a time. Stop when you get to the bone.Now come back
to the top of the fish,turn your knife horizontal, cutting edge toward the
tail,start just behind the head,insert your knife straight in until you
contact the top of the ribcage,now while keeping your blade horozontal press
down slightly just enough to use the bones as a guide,now with a gentile
sawing motion head towards the tail, when you get to the very last rib push
the blade straight thru until it comes out the bottom of the fish just in
front of the anus, ( if you're careful here you won't cut the guts ) now that
the knife is all the way thru keep sawing until you get almost to the tail,
Stop ! Now go back to where you started your horozontal cut behind the
head,place your thumb in the cut and lift the fillet up,now take your knife
and gently rake the ribcage with the point while keeping upward pressure on
the fillet, when you get to the bottom of the ribs just cut thru the skin. Now
take the fillet and lay it toward the right side,the piece of skin holding on
at the tail is your hinge,do not cut thru the skin,you should have a fillet
with skin side down ,now take your knife and starting at the tail cut down
thru the meat until you get to the skin,turn your knife horozontal cutting
edge to the right, press down hard so that the skin is between your blade and
the cutting board, now start sawing motion toward the right until the fillet
is seperated from the skin. Turn fish over and repeat steps. I know this
sounds complicated. But it's not,I could have easily filleted 20 fish in the
time it took to type this. It is really fast and simple, no gutting,or
scaling.Every thing stays connected to the fish except the fillets. I've
noticed on Tilapia,there is a dark brownish red strip of meat that runs along
the Lateral Line,you can leave it if you like but I remove mine,it is bitter
and puts off that fishy odor.If you cannot figure out how to do it by my
directions let me know and I will Snail mail a diagram to you . Ken
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 7 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: Re:Preserving your fish
From: KLOTTTRUE
Date: Sat, 6 Mar 1999 23:30:11 EST
Clean your fish,scale and gut,or fillet,while you are cleaning your fish,take
a rubbermaid or other type container square or rectangular and put about 1/4
inch of water in it,place it in the freezer and let it freeze,place your fish
in container and cover with water,make sure fish is not exposed to air on any
side. when frozen solid,remove from freezer turn upside down under tap water
until ice brick comes out of container,stack bricks in darkest part of
freezer,or pack bricks in boxes for shipping.I know the ice would add to the
shipping costs,but for the quality of the food,you could charge more.I have
kept fish up to a year like this. You cannot tell the difference between
frozen and fresh.Try it.I hope this helps,Ken Also the ice bricks will keep
your freezer from running as much,which equals energy savings,and less wear
and tear on your compressor.
.------ ------ ------ ------ ------ ------ ------ ------ ------ ------.
| Message 8 |
'------ ------ ------ ------ ------ ------ ------ ------ ------ ------'
Subject: NFT Troughs
From: Brian Gracia
Date: Sat, 06 Mar 1999 23:42:11 -0600
Hi Everyone.
Does anyone use NFT troughs in their lettuce production? If so, do you
have any links to these products?
Brian
S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
Web page http://www.townsqr.com/snsaqua/
|
