Posts by LunkerBuster

Kyle are those gloves lionfish proof? They look like a nice solution if they are

Disclaimer. I have no reel experience.

That said. For gloves I get cheapo Kevlar dive gloves off eBay for 16 bucks. They last me more than a year average and I never have think about them getting lost or trashed cos of how cheap they are. To me, gloves get shredded so don't spend too much.

Damn rich. That got me hungry.

To be clear. The sashimi I had in NY was delicious. I just assume it's better fresher.

looks great there...nice cooler

What is your favorite way to eat WSB? I've only had it as sushi in new York. So I doubt that is even an accurate flavor.

I saw a few yesterday off ft lauderdale. It was the strangest thing ever <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">

ahh, i see harry got a new wetsuit...fits nice <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">

I thin Harry is using a head mount with great success. I know he made a sort of hat for his though

Quote from ollie

wow thats a worry but i dont think we get any ciguatera around here but up north they get it, i have decided to smoke a side and fry a side, lunkerbuster can you recommend me a good smoking recipe i currently have a bonito in the fridge in a wet brown sugar and salt recipe which i cant wait to try so i guess ill smoke them at the same time.

There are many schools of thought on this matter from the type and composition of your brine to the time you smoke it for to the type of wood used.

My favorite recipe is simple. Fill a cooler w water and let it sit for ten to twelve hours indoors to get the cholorine out. Some propel buy distiller water for this but I am cheap. I then add liberal amounts of brown sugar, sea salt, red and black pepper and a bottle of beer or hard cider. I then soak the fish at least two hours. I try to give the fish overnight if I can. For this reason I will sometimes throw a few ice cubes into the cooler when I go to bed so they stay cool.

After your brine time, remove the fish and gently blot and let them sit until a thin film, called th pelicle, forms on the surface of the fish. You are now ready to smoke. I try to keep the fish in pieces no more than an inch thick an as close to uniform so they all cook the same speed.

I presoak my chips overnight and like to soak them in some cider as well. I have always done this but I have been told it makes no difference. So make your own call there.

If you keep the pieces less than an inch it should be done in two hours I check one time at ninety minutes for thin pieces which might be done faster. My smoker stays at 205* absent any wind or bizarre outdoor temperatures. This makes it hot smoking. For cold smoking you'd need to give it another two hours

I'll post a few good websites for you as well

Nice yak boyo!! Your new suit fitting well you string bean?

very cool stuff, thanks for sharing that...the muzzle is really clever...the best of band stretch and front end shaping....i fear the integrated reel could make a lot more problems with the line binding as it spools out, but still beautifully crafted guns

hahaha, some tired hunters right there.

another great report Roberto....gracias

Quote from Roberto Reyes

John, that looks really good.

Here in the Caribbean we are always worried with ciguatera on the
really big predatory fish, Amberjacks being one of them we normally
dont eat them, but the smaller ones I do, and I like them in Ceviche.

Everywere else around the world they are priced fish, I dont think
there is a way you can go wrong with it no matter how you cook it.

Butter,salt and garlic on a pan has always been the fastest way to a
great meal.

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truer words have never been typed

very nice

looks like a great day..nice fish

I think I need to come down and dive with you matt. Those depths and that fish. I need to at least film that hunt if not hunt myself

Not as strong but I love it smoked in steaks. I would suggest you do that with some of it. Of course it also makes great dip

I agree. Nailed a nice goatfish and felt good about myself. If I shot that I ne feeling great

The hardest thing about shots from above is that the fish can juke in a lot more directions as opposed to just left or right.

Beautiful fish

Very njce

Do you have a smoker?