Posted on 06/30/2017 10:22:31 AM PDT by rktman
Experts have warned visitors to stay away as the rip tide is 'incredibly strong' and the waters are infested with 5ft long sharks.
(Excerpt) Read more at mirror.co.uk ...
The Outer Banks, the Graveyard of the Atlantic, Shifting Sands, all the shoals from Currituck to Cape Fear -- the whole history of coastal North Carolina is about the barrier islands forming and reforming. Inlets get filled in, and other inlets open up in other spots. Bridges wash away in a hurricane, and even huge pieces of the roadway of highway 12.
It's sand. It washes away. It builds up in other places. It doesn't "rise from the sea" like a volcanic island or uplifted plate.
One of the lighthouses was converted to a museum, and had maps at various intervals from the 1600's to modern day. The changes in the shape of the coastline were drastic. Even in modern times, whatever you build there is a temporary fixture.
On the positive side, there’s a whole new two miles of sandy beach to go flounder gigging for the locals.
From the photos it's sounds like a Atlantis was a little over hyped
sounds more like it’s shallowing; were it deepening, islands would be disappearing.
Taste likes scallops, kinda sweet
See post#45
These little islets are no “mystery”, they are being formed all the time, and often destroyed just as quickly in the next storm that heads up the Atlantic coast. They are not formed by uplifting of the continental shelf beneath them. They are really no more than sand bars.
The fabled island of Covfefe emerges from the depths....
You win the thread 😂
Most shark meat is white and firm and has good flavor. The only caveat is that you usually have to soak the fillets in diluted lemon juice or some other diluted ascorbic acid for a couple of hours in order to draw out the urea in the meat. Especially Dogfish and other types of small sharks like Sandsharks.
Yep. In fact, less reputable seafood restaurants will...or used too...use shark meat to punch out small circular “pucks” and sell them as ‘sea’ scallops.
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