Just wanted to share our last dive of the season. Ride out last Thur was awesome @35Kts. A rather large swell but 12sec apart. Current was strong with the ground swell and the viz only 15/20’ but the temp on the bottom was a surprising 68deg. First dive in 105’, large gags everywhere! They averaged 20/25lbs. Second dive a little shallower produced a Lobster and finished up our Gag limit. We saw a big fish swim in a hole and this what came out!
Realfish01 drilled him between the eyes and he come out of the hole pissed. I managed to put another spear through his head and it took both of us to string him up on two bags. Sent him up guns and all as we were running out of air and bottom time.
That’s a fish of a lifetime, Cubera Snapper at 50lbs! The spear still in the fish!
We needed Lobster to fill our limits and our third dive was a goto spot just for that. A single rock in the middle of nowhere we found two years ago during the same week of the year. Biggest was 9lbs and the rest weren’t much smaller.
Weather killed us on weekends this year but we went every chance we got. Time for some healing and rest and will be ready for next season with the best friends and crews a man could have!
Fred67, i like to steam the legs and use them for Bisque. Generally I’ll cut the Lobster in half and grill em in butter and garlic. When there that big, a single Lobster will feed the wife and myself with leftovers. I used the last leftovers to make Smoked Lobster Mac and cheese!
You guys eat the snapper? Pretty sure Matt told me those cuberas they caught with Bob that night had cigutera. Just curious was all. I think they eat em in the keys all day
You guys eat the snapper? Pretty sure Matt told me those cuberas they caught with Bob that night had cigutera. Just curious was all. I think they eat em in the keys all day
“mr keys”
Not sure if it had ciguatera or not, but donated the 118lber to DNR for study and we did filet the 53lber…the meat looked a bit grainy and not all that great looking so we didn’t risk eating it. It may have been OK.
Only two cases of cigutira this far north and both cases were from eating Barracudas. Talked to one of the Docs that treated one case. Research shows the chances are just as good of getting it, eating Grouper! Blackend Snapper, only way to go! I did spend Christmas day in the ER after being stabbed in the elbow by a dorsal fin on Thur which I didn’t know until waking up Fri night with a throbbing elbow. Treated with Antibiotics through an IV and but on oral for 15 days to clear up Marine Bacterial Infection. Paying the price for priceless times!
Fred67, i like to steam the legs and use them for Bisque. Generally I’ll cut the Lobster in half and grill em in butter and garlic. When there that big, a single Lobster will feed the wife and myself with leftovers. I used the last leftovers to make Smoked Lobster Mac and cheese!
If it got any better I couldn’t stand it.
GREAT bugs!!
Exactly how I cook my bugs!! Only thing I add is a little grated orange peel (for a slight citrus taste) before going on the BBQ!
Fred67, i like to steam the legs and use them for Bisque. Generally I’ll cut the Lobster in half and grill em in butter and garlic. When there that big, a single Lobster will feed the wife and myself with leftovers. I used the last leftovers to make Smoked Lobster Mac and cheese!
If it got any better I couldn’t stand it.
Thanks for the reply. I’m still trying to imagine a 9lb lobster!!
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
“Generally I’ll cut the Lobster in half and grill em in butter and garlic. When there that big, a single Lobster will feed the wife and myself with leftovers. I used the last leftovers to make Smoked Lobster Mac and cheese!”
I drooled on my keyboard on the Lobster Mac and cheese!
