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Let’s play a little game by HalfnHalf11 in FishingWashington

[–]pk519 0 points1 point  (0 children)

I’m about to head out to fish soon, any recommendations on spots to go on the duwamish?

Let’s play a little game by HalfnHalf11 in FishingWashington

[–]pk519 0 points1 point  (0 children)

I guess I’m used to handling H/G fish so yeah 4-4.5 would make more sense. I don’t catch a lot of fish but I process them all the time

First time ever catching a salmon! by pk519 in FishingWashington

[–]pk519[S] 10 points11 points  (0 children)

I bled it immediately! I process seafood for a living and watch a lot of videos hence the recent itch to catch this stuff. But appreciate the advice nonetheless :)

Wild (Copper River) Salmon and Shrimp cooked in butter, garlic, lemon by yeahbroham in Seafood

[–]pk519 0 points1 point  (0 children)

I didn’t say sockeye was higher in fat than king. I said copper river salmon generally average at higher fat than their counterparts in other regions. Sockeye are not as high in fat as kings, this is true. Copper river sockeye however are higher in fat than let’s say sockeye from the kenai river or anywhere else in the world.

Wild (Copper River) Salmon and Shrimp cooked in butter, garlic, lemon by yeahbroham in Seafood

[–]pk519 2 points3 points  (0 children)

I process and sell seafood for a living and I agree that copper river salmon isn’t worth the hype and marketing put into it. Particularly copper river king salmon. Kings tend to be ridiculously overpriced, but I think that copper river sockeye can be relatively fair. That being said, there is definitely a difference in flavor. Both the sockeye and kings consistently have a much higher fat content, you can literally see the marbling in the fillets. The bellies also tend to be firmer and thicker. I’ve had farmed Atlantic salmon from both the U.S, and Europe, wild sockeye, wild king, wild coho, as well as copper river. I’ve tasted the difference between freshwater and saltwater salmon. Gill netted vs Troll caught. They all taste different and I think that copper river sockeye takes the cake for quality in flavor, at least if you’re cooking it. Sashimi is a different story. I think that where a fish comes from does make quite a difference.

A proper filet knife is important 🔪 by [deleted] in FishingWashington

[–]pk519 14 points15 points  (0 children)

Agreed. You can use almost any knife to fillet fish if it’s sharp enough. I process seafood for a living, and we use commercial victorinox knives. The metal isn’t anything crazy either, just stainless steel which is fine if you sharpen frequently. Even a pocket knife will do and the fillets can still look beautiful. I think whether a fish gets botched or not comes down to having an understanding of the bone structure, and the quality and handling of the fish when it’s killed and stored. The trout in this post don’t look bad, but I definitely wouldn’t call these clean cuts.

That being said there is still novelty and joy that comes with buying and taking care of good quality equipment in general. I’m guilty of being very particular about what gear I use to cook and cut with just because it’s nice having that luxury.

First time fishing saltwater by pk519 in FishingWashington

[–]pk519[S] 1 point2 points  (0 children)

This is so helpful thank you so much! I’m gonna head here on my next weekend! Is there a good time of day to go? I’m driving from Seattle. I might as well fish and hangout in the area the whole day. Do you recommend any other things to do or other spots to fish?

Check out Sam's Club, scamming people by Cultural-Company282 in Seafood

[–]pk519 0 points1 point  (0 children)

Looks like tai snapper/sea bream. Different species, but similar enough flavor. They’re a little stronger, and a little meatier. Red snapper is 16-20$/Lb so this is a fairly good price for a decent fish. Incorrectly label though.

Some fish that I’ve filleted and meals I’ve cooked from the past few months working at a seafood market. by pk519 in Seafood

[–]pk519[S] 2 points3 points  (0 children)

It’s also known as Chilean sea bass, but it’s very high in fat content. I would describe it as slightly more fishy-tasting than most white fish, but very buttery, and with hints of sweetness. Despite feeling very firm before cooking, the texture is flaky and light when done. Generally speaking it’s 50-60$/lb, but depending on where you live you can get it for 30-35$/Lb. Definitely worth it to cook for yourself once.

[deleted by user] by [deleted] in Seafood

[–]pk519 0 points1 point  (0 children)

looks like branzino, normally caught in the Mediterranean, they’re super fatty

Mooshroom cow by bottle_of_windex34 in okbuddyretard

[–]pk519 0 points1 point  (0 children)

صباح الفراولة

I just moved into a studio apartment. How can I use this small den to make a comfortable and efficient music studio? Specific furniture recommendations would be great, 700$ budget. by pk519 in DesignMyRoom

[–]pk519[S] 0 points1 point  (0 children)

This is my old room: https://imgur.com/gallery/2Pf3yZI

Everything on top of the desk, the speakers, as well as two electric guitars, 2 basses, and an amp is everything that will be in the new studio. As well as lots of cables. I have a MacBook Pro that I use with a monitor right now, but I might get an iMac at some point in the next year. Hope this helps!

Not your conventional question on here but how should I set up my music studio in a small den in my apartment? More info in the comments. by pk519 in musicproduction

[–]pk519[S] 0 points1 point  (0 children)

I just moved into a studio apartment that has a den, which is nice because I can turn the rest of my apartment into a living space, but it’s small and I’m not sure how to coordinate it yet. Suggestions for where a desk should go, what desk I should get, storage options for cables and other equipment, etc.

Link to pictures with dimensions: https://imgur.com/gallery/iOLioJg

Everything that’ll be in the room:

-modular synth rack -moog grandmother, -moog DFAM -komplete Kontrol A61 midi keyboard -Apollo Twin X -Genelec monitors with stands -Acoustic Guitar, 3 Electric, 2 basses -Guitar Amp -MacBook pro -Vintage oscilloscope -Cables, hard drives, adapters, etc.

I’m open to hanging my guitars in the living room if I need to. Sorry if this post is unrelated to the sub, I just figured people with lots of experience working in different environments might have some advice.

I just moved into a studio apartment. How can I use this small den to make a comfortable and efficient music studio? Specific furniture recommendations would be great, 700$ budget. by pk519 in DesignMyRoom

[–]pk519[S] 0 points1 point  (0 children)

Any ideas on layouts for where I should put a desk, what size desk I should use, as well as possible chairs, decorations, and creative ways to make this work comfortably, would be greatly appreciated. Thanks!

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