To open without distorting the broken rings up to 350 pounds. Made of marine grade stainless steel and comes in a belt holster.
ROPE REEL
- Material: polypropylene
- 3 strand rope
- White colour
- Length: 100 m
- Ø: 4 mm
- Resistance: 200 kg
New TACKMAX fishing gloves by HPA!
Maximum sensitivity, comfort, protection and grip by the combination of many materials.
Available in 4 sizes (M, L, XL, XXL)
ROPE REEL
- Material: polypropylene
- 3 strand rope
- White colour
- Length: 100 m
- Ø: 8 mm
- Resistance: 960 kg
Named "Tenya Tachiuo" in Japan, the Tenya saber is specifically designed to fish this atypical predator. This pelagic has a long, very flat serpentine body. It measures an average of 1.20 to 1.80 m but can exceed 2 m for a weight of around 5 kg. Able to see perfectly in the darkness of the abyss thanks to its large eyes, this ferocious predator has an impressive jawbone with long, particularly sharp teeth. Among the wide range offered by the brand, he chose two specific models adapted to fishing in our waters which are now available on the French market:
This drop-In Swivel Insert turns any fixed rod holder into an ultra-functional swivel rod holder, perfect for those situations when side pressure is applied to the rod. This allows the rod to actually follow the direction of the fish, greatly reducing the possibility of line fraying or entanglement around guides.
HPA-INFLADRY5-C
Sacoche de ceinture ZIP 68 5 litres - CAMO
The finest quality seafood is often associated with sashimi, sushi, and other Japanese raw fish preparations. Ike jime is a traditional Japanese slaughter technique that involves instantaneously euthanizing a fish by inserting a spike into its brain cavity. The fish is then thoroughly bled and undergoes spinal cord destruction (shinkei jime) before getting iced down.
You’ve probably brought fish home from a trip and created your own sashimi platter only to discover it didn’t quite taste the same and the texture wasn’t as nice as what you’re accustomed to ordering at your favorite Japanese restaurant. You just harvested the fish yesterday – it doesn’t get any fresher, so what gives? The way a fish is handled once it comes aboard is what truly makes the difference in terms of taste
