USN Seabees.
Patrick seabase
Seabees
ポジドライブガレージはRED中村氏が立ち上げた新進気鋭のシーバスルアーメーカー。現場から生み出された独創性の高いルアーは、数多くのシーバスアングラーの注目を集め、高い実績を残しています。本記事ではポジドライブガレージの全ルアーをご紹介します。
ルアーのフックカバーって使ってますか？私は今まで面倒臭くて使っていませんでした。フックカバー買うくらいだったら、他の釣り具買ってました！ただフックカバー、使ってみるとなかなか良い感じでした！フックカバーのメリット、デメリットを考えてみます！
ＤＡＩＷＡのシーバスロッドエントリーモデル、シーバスハンターＸはオススメできません！なぜオススメできないのか？それには深いわけがあるのです！実際に２年間使用した私がシーバスハンターＸについて皆さんにインプレをさらしたいと思います！
NOVEMBER 1, 2019 Detroit Red Wings v Carolina Hurricanes
AUGUST 15, 2020 Boston Bruins v Carolina Hurricanes - Game Three
AUGUST 15, 2020 Boston Bruins v Carolina Hurricanes - Game Three
I love Chilean Sea Bass. It is the filet mignon of fish. It’s the most incredibly delicious and uniquely buttery fish I have ever tasted. There’s simply nothing else quite like it. The first time I ever tasted it was on a vacation in Las Vegas 10 years ago. I was looking over the menu at a nice seafood restaurant and couldn't decide what to order. The waiter suggested the pan seared Chilean Sea bass. I had never heard of it and I was a little reluctant. That's when he promised that if I didn't absolutely love it, he would give me dinner on the house that night. He was that sure. So I said, okay why not. When it came on a beautifully garnished plate, I was immediately curious. It looked so good. And then I took a bite. My taste buds exploded! The flavor was incredible. I couldn't put down my fork. I would like to say it's like sweet buttery crab because of its most and tender texture. But it's not. I would like to say it's like lobster because its so buttery. But it's not. Maybe a cross between both of those flavors but really unlike any other fish you will ever taste. Pan Seared Chilean Sea Bass 2 pounds of Chilean Sea bass filets 4 tablespoons of butter 2 tablespoons of olive oil 1 tablespoon of fresh dill, chopped Light sprinkling of Old Bay Seasoning (optional) Pat the fish filets dry with a paper towel. You want to absorb most of the moisture. Heat the butter and olive oil in a large skillet on medium high heat until oil begins to ripple and smoke lightly. You want your skillet very hot to sear the skin of the fish. Fry the fish skin side down for about 5 minutes until crisp and brown. Carefully flip the fish over and sear for about 3 minutes or until lightly golden. Fish will flake nicely when done. Sprinkle with a little parsley and serve! Delicious! Photography is the property of and copyrighted to ©Welcome Home
February 11, 2018 Colorado Avalanche v Carolina Hurricanes
