WTF?? really? :crazy:
Posts by japsw
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It's pot bellied no pop bellied you ilytarets
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My question about deep safe areas is what about HNL guys? How is deep water safe from them. If it's a species that doesn't take a hook then yes a safe area should help them, but there's no depth of water safe from hooks! I just don't see taking away from one user group to give to another if it doesn't really benefit the fish. I personally don't care how some one gets there fish as long as it's sustainable and done with respect.
This whole topic reminds me of the whole breed specific legislation we have against pitbulls in Miami.
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Fish population is replenished when fish move from "safe" areas into areas where they can be harvested. If there are no safe areas then there's nowhere for fish to repopulate from. A depth limitation based on what a person can dive holding their breath creates a safe area. It's so simple I don't know how you don't get it.
Key largo has the depth limitation the other way around, no spearing from 0-300ft, and the only thing there are juvenile and ornamental fish.
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Im after one nice fish when I go out. Sometimes I even come home empty handed after swimming for 4-6 hours. If someone's idea of hunting is poaching lobsters and shooting undersized fish and surfacing with a full stringer every 20 minutes I cannot and will not support them. The only fish that SHOULD be harvested in this manor are 'invasive species'. It's divers with these practices that make the rest of us who actually care about the reef look bad too. So I must differentiate myself apart. At the end of the day is this not a sport? Where's the sport in scuba spearfishing? If you don't believe what Im saying about them, youtube any scuba spearfishing video and just watch as they fill an entire stringer in one dive. If you want to blow bubbles and shoot fish it should be restricted to 100' or more if we're going to compromise here.
I'd be more than willing to bet that we would see a big change in the life/activity on our reefs within a few years if they implemented a strategy like this. For some reason the old saying "It's like shooting fish in a barrel.." comes to mind when I think of scuba spearfishing..
- Chase
I am going to go ahead and sound like an A hole but your post are very ignorant, there is no "compromising" because you don't agree with shooting on scuba :crazy: the only people who makes us look bad are people who don't follow current laws and regulations regardless of there method of take.
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I love seafood mixed ceviche too, specially octopus, lobster, squid, shrimp, etc, anything fresh is usually good in there.... But, no fish in your ceviche? never?? :confused2:
To each his own, I guess... Ok just send me the fish and Ill take care of it! :toast2:eh. not a fan of the texture of it in the ceviche.
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For the tostones, you can also sprinkle garlic salt instead of regular salt to kick up a notch.
or a mojo, some lime, salt, garlic and olive oil :thumbsup5:
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How do you make your tostones?
I usually don't make tostones, when I do I just cut them thick, smash them down fry them, salt and lime
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No report, but there is a GREAT video of what happens when these 2 fish and many others meet the "Leagues Deep" freedive spearfishing team. :laughing:
Please to watch and enjoy some of my new friends here on Guam here:
https://www.youtube.com/watch?v=zfnOGkZpl3oimpressive diving and beautiful water :thumbsup2:
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Choclo? Some people call it "maiz", which means corn. But choclo is more specific.
The light colored is choclo and it is boiled. You can get it at publix, sedano, bravo, etc, in frozen bags. Just boil them 5-10 minutes and it is ready to eat.
The dark ones are called cancha, and those are fried/toasted.Thats it, choclo. Thanks, maiz to us is just regular corn.
Here is how my mother showed me how to make ceviche, I usually bring this if any heavy drinking is going to take place
20 freshly squeezed limes
1 cup clamato
1 cup of chopped cilantro
1 whole onion diced
1 green pepper diced
1 red pepper diced
Liberal dose of tabasco
Sea salt, celery salt and black pepper to taste
Mix of seafood, this one only has 1lb of bay scallop,1lb of salad sized shrimp and 1/2lb of squid, I usually like to add spiny lobster and octopus but did not find any fresh, only thing I leave out of my ceviche is fish. -
What is needed is actual research and FACTS, don't want the whole red snapper ordeal on our east coast fish.
I can only speak for my favorite fish to shoot which is hogfish, the size limit NEEDS to go up on these, at 12" most hogs are just barely entering maturity and haven't even bred yet.
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some more homemade ceviche pictures for weekend inspiration....
Whats the name of those super sized corn kernel? I always get them when I go to Peruvian restaurants but I forget the name :confused1:
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Bumping up this old thread, had no idea there was anybody spearing in CO, how is the diving there?
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Never seen that but it looks like a life saver :thumbsup2:
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Keep up with the electrical system in your boat, by keep up I mean have everything wired CORRECTLY and with tinned marine wiring, I cant count the amount of times I have worked on a nice big center console with triples/quads, thousands of dollars in nav and stereo and when you get under the console its a MESS, I know of one who took a trip to Cayo Sal, freshly rigged with triple Verado 300's all the bells and whistles and spent almost 2 days stranded due to a short in the harness, its just one of those things that it doesnt matter how many motors you have hanging out back, if it goes your getting towed in.
DO NOT try and power an anchor out tying it to transom or stern, you will get swamped and sink if that anchor doesn't come out
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Riffe euro, all time favorite go to gun.
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nice pico de patos
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I have the "Outdoors channel " myself and I don´t know if it´s the same show, but it was like you described it. Starring Shery Daye
I used to catch that show every once in a while a few years ago.
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Resurrecting an old thread as I have been craving some ceviche, I like to liberally dose it down with some tabasco to give it a kick pictures to come later in the week.