Posts by Hookinfish

Bien venido

Welcome

Alright. Happy New Year! Thank you very much Dan. I will pm you my address. <img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x">

Very cool Dan. Thanks for doing this.

I remember seeing some dive videos of some Samoan guys and they would put the fish they speared in a rubbermaid tub that floated to keep blood out of the water and minimize the sharks. A banks board would be perfect for that.

How do you tie the dyneema to the reel?

Very nice! Congrats.

Have fun! Some really good hunting on the island too. They have Red Stag, Fallow Deer, Tahr Goats, Chamois, feral goats, feral sheep and lots of other tasty critters. Great place for some surf and turf hunting. Keep us updated.

Looks like a nice spear! Let us know how it works out for you.

It sure is coming together. Can't wait to see pictures of it with some fresh fish on deck.

Welcome.

Wow thanks for the info. I have a bazooka fishing rod case that I might use if my gun will fit. I will look into the sport tube 3.

I have a trip booked to Hawaii and I'm planning on taking my spearfishing gear. How do you pack your spearguns and dive fins and luggage with minimal fees?

Every time I see a video with a spear aimed at people it makes me cringe. I was always taught never point a gun at anything you don't intend to destroy. :twocents:

Nice video! I will be heading over to Kona to see family soon. I'm hoping the weather cooperates so I can get in on some fish.

Glad to here Marc is doing well.

Looks like you did well. Congrats.

Welcome. Brasil is awesome. I was able to visit Sao Paulo, Rio de Janeiro and Buzios but never fished or spearfished there. Looks like an amazing place to do so.

One of my favorite hare recipes is to make sausage. It comes out amazing.

I made this one up myself with a little help from a friend of mine who stews them with these ingredients.I first brine the jacks in a salt water solution for 3 days in the refrigerator then I freeze them in the brine till ready. If the brine is too bloody I change it out prior to freezing.

3lbs diced rabbit preferably hind quarters
2lbs diced pork belly
1 cup raisins
1 1/2 tablespoons sugar
30 grams Kosher salt
4 ground bay leaves
1 1/2 teaspoon ground Sage
10 grams Black pepper
1 teaspoon ground Oregano
1 teaspoon ground nutmeg
10 gloves crushed garlic
Apple cider vinegar

Once the rabbit is diced cover it with cold water and a good splash of apple cider vinegar and let it sit for a few hours. Check it every 30 minutes or so and drain it and fill again. It will turn color and will release a lot of blood.While the rabbit is in the vinegar brine place the other ingredients in a bowl with the diced pork belly. Remove rabbit from brine and drain as much of the water as you can. Then add to the pork belly, garlic and other ingredients and stir till everything is evenly coated. Get the meat grinder ready and grind with the medium blade.You can keep it like this or stuff into sausage casings. Cook to an internal temp of 160 degrees and enjoy!

Nice video!