08/29/2009 La Santa Fe
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Buena pezca y variedad de capturas. Cool video too. I didn't know Pantoja had switched to carbon fins. I wonder what he thinks of it. It should be a huge difference from his garas.
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Taking over the world one spearo at a time :muahaha:
Video: Pantoja & Alan on the surface -
Saludos ,tremenda pesca !!!
awsome vid too!!!:thumbsup2: -
the carbon fins are great , adrian , the only problem is the pockets that fuck up my toes. i already got me some socks but this time they didn't work to well. last time they did, but i don't know why they didn't work now.
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na, I'll keep using them to see what happens. were those the only videos that came out good?
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what did guille say when you asked him how big his tool was????????
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Maybe go with a slightly thicker sock. I use 3mm with no problems.
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Jack Crevalle (Jiguagua for you cubans, right?) is one of the best eating fish if prepared properly. Next time try this: Fillet it very thin and deep fry after passing it by Egg and bread crumbs batter.
Season the fish first with adobo, toss it in egg, bread crumbs and to the fryer. Squeeze some lime juice and you will see the results! Just great! -
sounds tasty!
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sounds tasty!
My wife just loves it. She says it tastes like beef (she got bored of fish…)
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Important is to bleed it just after shooting it (as I do with any fish). It improves the taste of the meat.
I cut it just between the gills BEFORE braining it. .
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why do you cut before braining...
I was under the impression that braining allowed the circulatory system to still pump the blood out even with the fish brained.....that it was a spinal cord function and was still viable for a few minutes.
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Well, cutting before braining ensures you that most of the blood will come off the fish.
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Jack Crevalle (Jiguagua for you cubans, right?) is one of the best eating fish if prepared properly. Next time try this: Fillet it very thin and deep fry after passing it by Egg and bread crumbs batter.
Season the fish first with adobo, toss it in egg, bread crumbs and to the fryer. Squeeze some lime juice and you will see the results! Just great!I tried it your way today except I used flour. I sprinkled four cheeses shredded cheese on top of the fillets as soon as I removed them from the fryer. The cheese melted and stuck to the fillets. It was pretty good.
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