Had ourselves a day shooting these snappers with my 2 good friends in 50ft of water west of Tampa. We were blessed with almost top to bottom visibility and slid on home before the storms rolled in. Just too much fun & so delicious! See you out there sometime in June? DM me to come freediving & spearfish with us. My instagram: danyar_diving
So tender with a couple large bones through it like a T-Bone steak. Many fisherman toss these back with the carcass - blasphemy! Little salt, pepper, and maple syrup & in the broiler she goes! The meat had a complex nutty flavor and incredible tender texture; fell right off the bones and skin. 10/10 highly recommend.
Could not resist the wait so I cooked a slab up yesterday but the rest will be consumed in various raw formats. I have tried a lot of fish in various parts of the world and this specie is just on a different level when properly taken care of and aged. The marbling on the loins is supreme. Cannot wait to host a homakase (omakase at my house haha) for my friends and family. Now we wait!
Brained, bled, gutted, degilled, scaled, shinkejimed.👌🍣
Quick trip to 50ft for some snappers & hogfish.
A massively under-appreciated fish. We bled, gutted, brained, and shinkeijime’d it to eat it raw later this week. Proper👌
Freediving 90fsw, 25 groupers on that spot. We named it “Black Magic”.
& I let her keep her claws after such a fine runway crawl🙌🏽
You know, I did the math the other day and I think this is some of the most expensive seafood per pound of meat. These claws can go up to $65 per pound and a good chunk of that pound you’re throwing back in the trash because you don’t eat the shell (exoskeleton).
First to guess the crab specie gets a juicy fishing waypoint in their DM. (Hint: I freedove for it in Florida) Our local waters are Bahamas clear offshore TampaBay right now!