"Shortwave Sportfishing" wrote in message
...
On Sat, 28 Jan 2006 18:44:26 -0500, JohnH wrote:
On Sat, 28 Jan 2006 22:49:21 GMT, Shortwave Sportfishing
wrote:
On Sat, 28 Jan 2006 17:04:36 -0500, JohnH wrote:
On Sat, 28 Jan 2006 21:37:54 GMT, Shortwave Sportfishing
wrote:
On Sat, 28 Jan 2006 16:16:35 -0500, JohnH wrote:
On 28 Jan 2006 10:10:24 -0800, wrote:
Skipper wrote:
There are differences in the Specific gravity of salt vs.
freshwater,
and Atlantic vs.Pacific waters. Wondering how this effects boat
speed.
Are boats faster in Pacific waters? Are boats faster in sal****er?
Seems
to me a boat would ride higher in sal****er and thus be faster in
an
equal sea state.
--
Skipper
Boats do float at different heights in fresh vs. salt water.
Check the plimsoll lines on tankers and container ships, for
instance.
They are calibrated for fresh and salt, and also for differences in
water temperature.
That said, one has to wonder whether the resistance of the denser
medium wouldn't just about cancel out the tendency to float the
vessel
slightly higher. For most boats, the difference is probably
measurable-
but so slight it would only be significant to the most extreme nit
pickers.
Chuck, the boiled peanuts will be in the mail Monday. Found them in
Richmond. Guaranteed Virginia peanuts. You better not eat for a few
days
and build up an appetite!
i bet he pukes them all - wanna bet? :)
Well, hopefully he won't open them all at once!
CHUCK - if they make you puke, send the remaining ones back to me!
Now, I'll bet he doesn't puke. What'll you put up against some genuine
Virginia Boiled Peanuts? [NB: If I lose, I'll have some to pay off the
bet
with!]
two pounds of restaurant quality frozen squid.
One pound is enough. Will it stay frozen?
One pound? hell, ive got 1500 pounds of it.
1,500 pounds of *restuarant quality* squid????
Hmmm. I have to call you on this one Tom.
You know it can only be *restaurant quality* when first frozen (after catch)
and stored at a minimum of -20F (can you store at that temperature?) for no
longer than 6 months, with documentations of the date of catch and storage.
This includes the time the restaurant stores it.
Perhaps it may now be better qualified as bait? ;-)