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20 tons of herring wash up on Norway coast
The Sideshow ^
| January 3, 2012
| Eric Pfeiffer
Posted on 01/03/2012 7:57:07 PM PST by decimon
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Molly the dog discovers 20 tons of herring on a Norwegian beach
1
posted on
01/03/2012 7:57:12 PM PST
by
decimon
To: decimon
To: decimon
Give it a couple of days to rot and that dog would be in heaven.
3
posted on
01/03/2012 7:59:24 PM PST
by
Rebelbase
To: Proud2BeRight
4
posted on
01/03/2012 8:00:12 PM PST
by
unkus
(Silence Is Consent)
To: decimon
Could you sell it to the Finns and Swedes (I’m 1/2 Swede) for Pickled Herring?
5
posted on
01/03/2012 8:01:01 PM PST
by
Texas Fossil
(Government, even in its best state is but a necessary evil; in its worst state an intolerable one)
Comment #6 Removed by Moderator
To: decimon
That is going to make a LOT of Lutefisk!
7
posted on
01/03/2012 8:03:26 PM PST
by
43north
(BHO: 50% black, 50% white, 100% RED)
To: decimon
Is that the sun shining on that dog..... above the Artic Circle just 9 days past the winter solstace?
To: decimon
3...2...1.....global warming!
9
posted on
01/03/2012 8:05:48 PM PST
by
A Navy Vet
(An Oath is Forever.)
To: decimon
Where’s a Smell-o-Vision widget when ya need it?
all they need is a heat wave about now.. whewww-eee.
10
posted on
01/03/2012 8:07:30 PM PST
by
NormsRevenge
(Semper Fi ... Godspeed .. Monthly Donor Onboard .. Obama: Epic Fail or Bust!!!)
To: decimon
Give me a minute... I've got to convert my garum recipe to account for 20 tons of herring.
Got it... 1/4 ton each of coriander, fennel, celery, and mint.
2 tons of salt.
Now to figure out how many barrels will be required..
Anyone know the specific gravity of dead herring?
/johnny
To: decimon
Quick, call Long John Silver, Arthur Treacher’s and MacDonalds, and tell them their fish supply is here.
To: JRandomFreeper
Should still be 1.0? Or a little less, what with the oil.
13
posted on
01/03/2012 8:14:32 PM PST
by
txhurl
(Perry/Pence 2012 OR Perry/Ryan 2012 or even better Perry/Abbott 2012!)
To: txhurl; JRandomFreeper
14
posted on
01/03/2012 8:21:39 PM PST
by
null and void
(Day 1078 of America's ObamaVacation from reality [Heroes aren't made, Frank, they're cornered...])
To: txhurl
I was thinking .90 to .85. But pureed dead herring is going to be different, I think. Oh.. and that leads to renting a couple of tree shredders and front-end loaders for the puree process.
It would take forever with a home blender. And they might go bad worse unmanagably horrible.
/johnny
To: decimon
To: JRandomFreeper
Anyone know the specific gravity of dead herring? It's more complex of a calculation that you might think. Here - this might help:
A Specific Gravity Method for Determining Fatness (Condition) in Herring (Clupea pallasii)
ABSTRACT - Condition factors calculated on the basis of weight and length are not a satisfactory index of fatness and a new index called a "fat factor" (F) is described. This is related to the specific gravity (G) of a fish by the equation F = G/(G − 1). Seasonal trends in F and a high positive correlation between F and percentage oil content of individual fish demonstrate its superiority over other condition factors as an index of fatness. A difference in either the specific gravity of, or ether-soluble material in, male and female gonads is reflected in the F values of male and female fish as a whole.
17
posted on
01/03/2012 9:32:50 PM PST
by
Talisker
("Apology accepted, Captain Needa.")
To: decimon
Holst says that coastal tidewaters most likely washed the fish remains back into the North Sea. "Most likely?"
LOL
As opposed to what, exactly?
18
posted on
01/03/2012 9:34:55 PM PST
by
Talisker
("Apology accepted, Captain Needa.")
To: decimon
19
posted on
01/03/2012 9:37:13 PM PST
by
MaxMax
To: Talisker
All I need is the lowest number to calculate the number of barrels that might be required. I don't need anything exact ;)
We can always use the extra barrels for corn whiskey or something.
/johnny
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