www.multivideo.kalisz.pl pozycjonowanie

Huge Halibut

Dodał: ScubaDubaDive
Opis filmu:
I filmed this huge 6 foot halibut while diving in the La Jolla Cove, at a depth of 120 feet.
A halibut is a type of flatfish from the family of the righteye flounders (Pleuronectidae). This name is derived from Dutch heilbot. Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish. The Halibut is the largest of all flat fish, with an average
weight of about 25 lb - 30 lb, but they can grow to be as much as 600 lbs. The Halibut is blackish-grey on the top side and off-white on the underbelly side. When the Halibut is born the eyes are on both sides of its head so it has to swim like a salmon. After about 6 months one eye will migrate to
the other side of its head, making it look more like the flounder. This happens at the same time that the stationary eyed side begins to develop a blackish-grey pigment while the other side remains white. This disguises a halibut from above (blending with the ocean floor) and from below (blending i
nto the light from the sky). Commercial halibut fishery in the North Pacific dates to the late 19th century and today is one of the largest and most lucrative fisheries in the region. In Canadian and U.S. waters of the North Pacific, halibut are taken by longline, using chunks of octopus ("devilfis
h") or other bait on circle hooks attached at regular intervals to a weighted line that can extend for several miles across the bottom. Typically the fishing vessel hauls gear after several hours up to a day has passed. Careful international management of Pacific halibut is necessary, as the specie
s occupies the waters of the United States, Canada, Russia, and possibly Japan (known to the Japanese as Ohyo), and is a slow-maturing fish. Halibut do not reproduce until age eight, when they are approximately 30 inches (76 cm) long, so commercial capture of fish below this length is an unsustainab
le practice and is against U.S. and Canadian regulations. Halibut fishing in the Pacific is managed by the International Pacific Halibut Commission (IPHC). For most of its modern duration, commercial halibut fishery operated as a derby-style fishery where regulators declared time slots when fishing
was open (typically 24-48 hours at a time) and fisherman raced to catch as many pounds as they could within that window. This approach accommodated unlimited participation in the fishery while allowing regulators to control the quantity of fish caught annually by controlling the number and timing o
f openings. The approach frequently led to unsafe fishing as openings necessarily set in advance and fisherman felt compelled economically to leave port virtually regardless of the weather. The approach also provided fresh halibut to the markets for only several weeks each year. In 1995, regulators
in the United States implemented a quota-based fishery by allocating individual fishing quotas (IFQs) to existing fishery participants based on each vessel's documented historical catch. IFQs grant holders a specific proportion of each year's total allowable catch (TAC) as determined by regulators
and can be fished at any time during the 9-month open season. The IFQ system improved both the safety of the fishery and the quality of the product by providing a stable flow of fresh halibut to the marketplace. Critics of the program suggest that, since IFQs are a saleable commodity and the fish a
public resource, the IFQ system gave a public resource to the private sector. Would-be fisherman who were not part of the initial IFQ allocation are also critical of the program saying that the capital costs to fishery entry are now too high. There is also a significant sport fishery in Alaska and
British Columbia where halibut are a prized game and food fish. Sport fisherman use large rods and reels with line weights from 80 to 150 pound test, and often bait with herring, large jigs, or even whole salmon heads. Halibut are very strong, thus in both commercial and sport fisheries large halibu
t (over 50 to 100 pounds (20 to 50 kg)) are often shot or otherwise subdued before they are brought onto the boat. The sport fishery in Alaska is one of the key elements to the state's summer tourism economy. Halibut are typically broiled, deep fat fried or lightly grilled while fresh. The fillets c
an also be smoked but this method is more difficult with halibut meat than it is with salmon, due to the ultra-low fat content of halibut. Eaten fresh, the meat has a very clean taste and requires little seasoning. Halibut is also noted for its very dense and firm texture, almost more akin to chicke
n.