went looking for that 100+ viz, first dive was about 50’in 85’. first 2 divers got some 20lb groupers some slippers and sandollars? viz got worse as the day went on and was 15’ on the last dive. the fish were there and the ars were everywhere. eric was fast on a very slow fish and thaged this 22lb hog!
a basket of bsb’s and a few other bottom dwellers on hook and line to round out the day.
water was fantastic with wave hight >1’ all day and light sw winds. great day on the water with eric, james, jason and rockhill transplant ben ross!
cook them the same way, cut down the back of the shell with shears cut the meat 1/2 through then steam in saltwater untill still opaque in the middle. then u can put on grill or under broiler lathered in garlic butter. my fav is tarrogon butter!
My advice is my opinion only. I may have gotten that opinion from something I read while sitting on the toilet. Please keep that in mind when reading my posts, the information may not be correct.
