Last Night! Japan spearfishing

  • Last night a couple of friends and I headed out on a long drive to go for a night dive. After 2:30 hours we arrive at the destination. Starting gearing up, man the wind was making it cold outside! Ok so after everyone is suited up we start heading down the hill to get in. By the time we reach the shore (20 minutes) its no so cold anymore and we get in.


    Started out really dead no life at all, the water was very flat and the tide was begining to come back in and it was about 9:30 when we entered the water. After about an hour or so we finally starting to find some lobster and fish.


    It was a great night spent spearing with friends, everyone got about 3 lobster each, a decent size grouper, very big parrot fish and I got an Octopus about 10 feet from the shore on the way back in. We are now out of the water and of course freezing again. We start to climb back up the hill and this time by the top it was not so cold again. Here are a few before and after pics I took of what I brought home.

  • Wow, aside from the pattern on the lobsters, looks like a pic from Hawaii. :D


    We have the same night tako - different species than the day ones, a fair amount longer/skinnier. Still good eats.


    My grandparents love the red fish menpachi/squirrelfish... but the small sharp bones make it challenging to eat. Nevertheless, the flavor is good & I still take em when possible. :)



    Thanks for the before/after pics. Always cool to see!

  • Thanks everyone, the way I have been taught by the locals here is as follows:


    Remove eyes, head, beak
    Rinse thoroughly
    Mince with salt ( this supposedly gets the slimy stuff of)
    Optional - put in the freezer (it is supposed to soften the meat and take away the rubbery texture
    Low heat boil, just long enough so when you poke it, the knife easily penetrates the meat


    I like to eat it in salads, ceviche, and just plain old sushi. I am running in a marathon this Sunday so I hope to be posting more reports after that the training is crazy and I'm not a runner just something my friend suckered me into doing.


    I'll get some pics of hte coastline next time, the terrain minus the volcanos is very similar to Hawaii.

  • How big the red fish get there, its hard to get them much bigger than the one in the picture here for me. I agree with the bones, but my daughter loves them.


  • How big the red fish get there, its hard to get them much bigger than the one in the picture here for me. I agree with the bones, but my daughter loves them.


    I think I've only shot one over a pound.


    There are at least a couple different types of menpachi. Some don't grow more than 6" or so. Others can get up to 2# at the far extreme. Generally the 1/2 to 3/4 # size are quality fish.

  • Thanks for the pictures, the red fish looks like the French Poly fish we call Ala-ihi...a squirrel fish.


    Cheers, Don

    "Great mother ocean brought forth all life, it is my eternal home'' Don Berry from Blue Water Hunters.


    Spearfishing Store the freediving and spearfishing equipment specialists.

  • Thanks for the pictures, the red fish looks like the French Poly fish we call Ala-ihi...a squirrel fish.


    Cheers, Don


    Ala'ihi is a Hawaiian name for squirrelfish, but a different type.
    There are at least 3 main types of Ala'ihi... I only eat the larger type, which gets up to 6# or so.


    This one is a U'u or more commonly "menpachi"
    I was wrong in calling it a squirrelfish earlier; it's actually a soldierfish.





    If you scroll down this page, there are a number of great pictures depicting the variations amongst squirrelfish & soldierfish. :)
    http://www.marinelifephotograp…fishes/squirrelfishes.htm


  • Yeah... I call tasty in Poisson Cru.:thumbsup2:


    Cheers, Don

    "Great mother ocean brought forth all life, it is my eternal home'' Don Berry from Blue Water Hunters.


    Spearfishing Store the freediving and spearfishing equipment specialists.

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