I'm posting these pictures for Dan at Montana rifle. I'm sure he will chime in on this thread.Pictures are poor quality, they can be seen in tier condinsed form here Walex M1999 Action Terry
[ 07-09-2003, 06:15: Message edited by: TC1 ]
Posts: 6315 | Location: Mississippi | Registered: 18 May 2002
Walex is out salmon fishing for dogs (chums) and has had little time to come home to play on the computer. He's one the few old timers that still makes living a fishing. I've got to meet up with him tomorrow to pickup a few reds (sockeye) for the smoker . I'll pass it along that you guys asked (miss?) about him.
quote:Originally posted by Roger Rothschild: They are edible but they aren't called dog salmon for nothing.
Is that what they use in expensive cat food then?
H. C.
On topic, I can't tell a thing about the finish. Are any of the problems with this rifle shown in the picture. I have never seen a M1999 in real life. Do any of the pictures depict the shroud-twist malfunction?
Posts: 3691 | Location: West Virginia | Registered: 23 May 2001
In pic #4 "cockingpiece" at the other site I see a continuous angle on the bolt body where there should be an angle. The pic also seems to be a mirror image. There is just no flat surface for the firing pin to rest on.
quote:Originally posted by Savage 99: In pic #4 "cockingpiece" at the other site I see a continuous angle on the bolt body where there should be an angle. The pic also seems to be a mirror image. There is just no flat surface for the firing pin to rest on.
This of course is a guess.
This is one of the flaws that we found. We discovered (with the help of another gunsmith) that Winchester had the same "hard closing" problem that we faced with our action. The problem was that the cocking piece was riding up on the sear. To correct this the angle of the cocking piece and sear were changed. This one was done by hand and was a little too polished. This has been corrected in all new cocking pieces and sears.
Sorry about the quality of the pictures guys, the lighting in my office is really terrible (florescents) and trying to get a great picture from a "Web Cam" is not the best way to do it. We are looking at digital now for future pictures.
To clarify the off topic questions: dog/chum/calico salmon is regarded to be one of the lowest food value pacific salmon, which means it's about 3 times as good as a farmed atlantic salmon. Most chums are fished for their roe, which the japanese think is the best. King/chinook are rated #1 with red/scokeye almost a tie for first in terms of flavor and texture.
Sockeye is a premium quality salmon, much much better than even silver/coho.
BTW, I've shipped out about 2 million pounds of Copper River reds and kings since May 15.
What's the deal with the Copper River Reds? Are they better tasting for some reason or just the first run of the year?
Having dipnetted for reds on both the copper, and the kenai, I can say I don't see a taste difference between the fish. What has been done is to market the Copper River fish as a premium. The biggest effect on the quality of the fish is how it is handled, not which river it came out of.
Posts: 7213 | Location: Alaska | Registered: 27 February 2001
Copper River reds and kings do have a higher oil content (scientifically proven fact) than most reds and kings in the state, and the flesh is a bit firmer, and deeper in color. Remember the longer and more swiftly the river flows, the better the quality of the retruning fish.
A fish caught up by Chitina is not a fair comparison with one caught at saltwater in Kenai. The Chitina fish has travelled in fresh water for 3 weeks, losing oil and food quality the entire trip.
Additionally, Copper River fish, because they are so good, are bled and iced on the grounds as soon as they are landed, further increasing their quality. Very few fisheries actually bleed the catch.
Next year around May 16 try a fresh Copper River red or king and get back to me.
Whitehurst is correct on those Copper river reds and kings. High dollar restaurants love em so much they have em flown in on ice somtimes. As for myself, I opt for the catch em yourself-self grill method. Here's a Monterey King from last week:
MtnHtr
Posts: 254 | Location: USA | Registered: 30 May 2002
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Silly me.
