In sandy soils with greater. than 70% sand and less than 15% clay (sand and loamy sand), after the 4 hour presoak, a. percolation test may be attempted without the 18 hour waiting period. If the percolation test. results are greater than 45 minutes for a 6 inch drop in water, the test must be repeated after the. 18 hour waiting period. If the percolation test results are 45 minutes or less, the percolation rate. shall be used to size the system.
Hogfish are often referred to as the filet mignon of fish. This delicate, white fish has virtually no fishy taste and is often a favorite. What makes hogfish special is that it is primarily caught by spear, not hook and line like most fish are harvested.Hogfish is great blackened on a skillet with your favorite seasoning, or with no seasoning at all.here's no wrong way to cook it, however the meat is very tender and cooks extremely fast so it's important not to overcook it. Substitutes for this delicate fish are hard to find. Snapper and grouper offer comparable flakiness, but hogfish truly is one of a kind.
Posts: 1,745. There is definitely an unpleasant taste in boar meat--by boar, I mean an uncastrated sexually mature male hog, wild or tame--they stink, and their meat stinks. If you have an old boar and you want to utilize the meat, you have to castrate him, and then wait a month or so for the hormones to disappear.We have wild hogs here in Missouri--old boars are shot and left in the woods, after the hunt.oday with modern hog raising/processing etc it's rare to see it.....one does slip through on occasion however... Quote: Originally Posted by Sparrowgrass. There is definitely an unpleasant taste in boar meat--by boar, I mean an uncastrated sexually mature male hog, wild or tame--they stink, and their meat stinks.