Don't know much about a Halifax, but I'm right on with the Ahi tuna steaks . . . . . as long as they're still red inside. I like 'em with that dark brown dipping sauce.
Put a round down the tube, close it up, push the safety button to the left with the right index finger, and shoot it. Not really much different than another double gun.
Well, you get what you get for seafood, here, Stan. I’ll bet you have better shrimp, redfish and tuna, but, the walleye and panfish up here live in colder water and are better. Especially in the winter.
I like it pink on the inside, momma wants everything cooked harder. My wife makes fresh guaq three or four times a week. In her country, they use it like we use gravy. I eat a lot more of it than I did when I got married.
Best,
Ted
