Posts by sdeisen

Dan that freaked me out jaja, SLJ is almost as scary as the GWS

this is totally where i dive, and probably only a few hundred yards further out than yak territory

he is a member here, he put up a whole slew of great videos a few months back, hes also got a pretty BA seadoo rig

yeah i live right off campus so i have the yak in my garage,, text me im divin tomorow and maybe thursday and maybe sunday lol

yeah sure i will,,, i'll come down to bring it if not
send ya a pm

thanks broski,, it feels amazing,, words cant describe,, yet its what everyone else has been feeling all along lol.

kayak in boca today from 230ish to 515
the first few hundred yards from shore were crystal clear but as usual that was no indicator as to viz on the reef.
on the shallowest rockwork it was prob 15 feet viz in 30 feet of water.
i paddled out to 80 feet and couldnt see the bottom at any point on the way down (very ominous) and paddled my smartass back into the shallow stuff. my speargun recently went missing so i was primarly just tryin oout my new wetsuit. i dropped on two VERY nice muttons especially considering it was only 25-30 feet of water (where they are usuallly barely legal), they were smart though and even with a long aspetto they never came close enough in and i wouldnt have gottten them if i had my gun. Also had a super fat red grouper follow me an hour from patch to patch. i could have stabbed him with a shaft he was so inquisitive.

the bad viz was to be expected considering how blown out its been the past days.

:welcome2:

:welcome2:

such a horrible coincidence, to be in the wrong place at the wrong time.,

alan, yes but this time i forgot, i dont notice a difference.

and mike sure, allthough i bet its similar to most other recipes
scale and gutted whole fish
cut 2 or 3 slices down to the bones on each side.
put on baking pan with a thin layer of olive oil on the bottom
i then spread a thin bit of oil on the fish itself
next i rubbed minced fresh garlic on fish and into the slits that i cut.
a little bit ofground black pepper and all purpose seasoning (Badia)
my roomate added a bunch of veggies like carrots and diced peppers which i dont like but it didnt really affect the outcome
(to me the best is just lemon, onions and real garlic spread over the fish)
preheated oven to 375, let bake on bottom rack for 20 min, then turned heat up t0 415 for the last 10 min of baking.

whole hog, came out amazing,, im drying out the jaw bones

awesome fish monstruo, big gun or not it doesnt look like u wrecked the filet at alll

doing dynamic in a pool when u dont have easy access to the oceanl helps alot and often is the most convenient way to pracctice "freediving". i think any breath hold exercise is useless unless you do so with some level of frequency, though

dont smoke

many many man-o-wars today all the way to the third reef.there wasn't 5 feet between them in some spots i dove my entire anchor line today in great viz, and water doesn't feel tooo cold. hope some others made it out, i heard hau did

thanks for the update santiago, the reappearence of beach buns is great news, also im suprised the viz was anything over 20 feet today

thanks guys, and kyle if your talking to me then yeah i ordered it two weeks ago and now im waiting :troll1:

thanks judah, i like yazbak's colors and i heard they run skinny also

longboard and guiness are the only beers i drink, and longboard has a hawaiin word under every cap
im not sure the authenticity oof them,
laupapa -reef
paki-splash
moana-ocean
koa-warrior
wai-water
ikaika-strong

theres more, but i got class

yeah, but im nowhere near 80 years old and european enough to wear a speedo