Olive

Eric, nice talking with you at the cleaning table.

I'm not sure cooking length going to help you at all. 

 In Dungeness crab, domoic acid primarily accumulates in the viscera or “butter.” Cooking or freezing affected fish or shellfish tissue does not lessen the toxicity.

http://wdfw.wa.gov/fishing/shellfish/razorclams/domoic_acid.html

Nice write up Eric.

It's amazing the number of Thresher's that seem to get hooked right in that area.  Mainly by kayaker's.

Please, would you or Matt post whatever information you are told about the tag.

Like many of you I'm almost out of my Scopace pills.  While in Panama last year and asked a Pharmasist there, she sold me some Buscapina.  She said it was similar to scopamine. 
You should be able to buy it in Mexico that's where the stuff is made.

When ever my grandfather had a cat problem, he would trap the cat in a humane trap and take back to the owner.  He would tell them next time he traps it he'll be taking it straight to the pound.

When ever I pour bacon fat on the turds in the front lawn they also seems to disappear.

About how much of each do you use? Thanks

Please tell use the amounts, thanks

On my double hatch scupper pro I have a large canvas almost waterproof bag inside the front hatch.  Once I have the fish secured with a lip gripper I open the front hatch and while holding the fish over my bag I cut gills on both sides.  I have a cheap serrated knife on a string that hangs near the bag and is easy to find.  All the blood and fish stay inside my bag, I don't even get any blood on my hands.  I usually have about 1/2 bag of ice inside to help keep things cool.
This works great with rockfish, or most any fish up to 24".  Anything bigger and the bag isn't strong enough to hold it all.  It's far from perfect, but my fish stay cool, get bleed, and all the blood is contained inside my yak.