u05 - AWOIS 7940

H10224/86-88 -- OPR-C121-WH-86-88; SIDE-SCAN SONAR AND DIVER INVESTIGATION OF CONTACT SHOWING DEFINITE WRECK CHARACTERISTICS; DIVERS FOUND A DETERIORATED WOODEN VESSEL WITH ROTTED WOODEN DECK PLANKING WHICH WAS MOSTLY SILTED OVER BY SAND; ONLY LARGE DECK TIMBERS REMAIN; NO MACHINERY FOUND; RIBS WERE OBSERVED RISING UP OFF THE BOTTOM ALONG THE EASTERN SIDE OF WRECK; DIVER GAUGE LEAST DEPTH TAKEN ON TOWING BITS AT THE NORTHERN END OF WRECK; LARGE DECK TIMBERS WERE SEEN ON WESTERN SIDE OF WRECK; 50 FT SW OF MAIN WRECKAGE, DIVERS FOUND WHAT APPEARS TO BE A PORTION OF THE SAME WRECK, RUNNING NW-SE, WOODEN RAIL-LIKE TIMBERS STICKING UP OFF THE BOTTOM 6-8 INCHES; ALSO APPEARS TO BE DETERIORATED; ON SECOND DIVE, A PILE WAS DISCOVERED ABOUT HALFWAY DOWN THE WRECK AND A PNEUMATIC DEPTH GAUGE LEAST DEPTH OF 46 FT WAS TAKEN ON IT; BEAM MEASURED 40 FT; LENGTH WAS 120 FT. (ENTERED MSD 4/91)


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fish anatomy

Well, that's all just great, but what do I do with it now? Many people have no idea how to clean a fish. Here are some basic instructions:

It is helpful first to understand what you are trying to do when cleaning a fish. The object is to cleanly separate the edible meat from the inedible bones, skin, and guts. Most of the undesirable fishy taste of fish resides in the skin and guts, so it is important to clean fish as soon as possible before that strong fishy taste soaks into the meat. This is especially important with Blackfish, less so for Sea Bass and other types.