Santa Barbara Conditions Report "Perma-Thread"

[bearclaw]

Nice haul Namor!

What is the prep like for that shark? Similar to a ray I would guess.

I'd also love to figure out how to prep the puss as well, sounds pretty cool.

[fish impaler]

dove with boardshorts duckfeet and my 75 for a quick dive, vis was 5-10 in spots, managed to find a little hali in a sand channel. I never realized how much it sucks walking to the beach through the brush without a suit for protection.

[KelpOdyssey]

Originally Posted by fish impaler

dove with boardshorts duckfeet and my 75 for a quick dive, vis was 5-10 in spots, managed to find a little hali in a sand channel. I never realized how much it sucks walking to the beach through the brush without a suit for protection.

You certainly have the flatty action figured out Shen. Please send some of that ability my way. Also, nice fish Jeremy.

[kevtegr8]

snowy hazy vis late morning early afternoon. 10ft throughout
Pounded the shallow sand fer halis but only spooked a grass rockfish out of the grass. Couple of sargo taken with the polespear to keep me company. Probably a lot better on the rising tide at dusk.

Or later...I'm thinking night scuba mission.

Pm if interested

"For the octopus boil a large pot of water then throw it in. When the skin begins to crack take it out and immediately submerge it in icewater." -Jeremy

I cut a few legs into bite sized peices and served them with toothpicks at a social function. Suckers got gobbled up. Had a leg for breakfast this morning before hitting the beach.

[CabMaster]

namor, your on fire dude

[bearclaw]

Do you clean the puss first, or whole and then clean after taking out of ice water?

Sounds awesome, I am going to do that soon!

I need to do a few refresher dives but will be ready for some night scuba soon, nothing better than being in the ocean at night...

[Mike Cloonan]

Originally Posted by Namor

I hit the coast above Gaviota Friday for some unmolested reef raiding with Live Mike C. Water was hazy but nice, warm and 5-25'.

Mike got a fat ling. Few shorts in house none legal. I got a 19" calico, a ling, and a good angle shark. The angel put up a scuffle, but accepted the BBQ invite with free lobotomy and acupuncture that I offered him. Its been a while since I took one and boy is it a tasty fish.

Jeremy

Here's another shot with Jeremy's Accu-Toad Sticker plugged into the angel's noggin! I've got some underwater vid clips, but having trouble uploading.

[kevtegr8]

Hunted with the new 90cm today. Got in the water at 6pm. Found lots o silt in the water column. Less than 10 feet everywhere 5 ft vis most places. Managed a fat opal eye at the edge of the murk. With dinner in tow I slowed down and quieted. Bunch o jack smelt stampeded under me then I saw them on the edge of the haze...school o wsb. Took a shot but nothing connected.

Cooking up the opie now. It's gonna be a nice dinner this guy is big.

[sb spearo]

Dove in sb county today, decent vis at a normally murky spot
warm water, no bait, but saw a couple short wsb and some nice size halibut
came home with a halibut and a black croaker.

[bearclaw]

Hit butterfly real quick right at sunset.

Vis about 5', saw a little bait. Got in far later than I wanted to.

Oh well. Good to be getting wet anyway.

[KelpOdyssey]

Dove TAJ with Reefer. Vis was 5-15, small swell, temp was 64 F on the surface. We heard come croaking, but saw no source. Could not get any halibut action. Rockfish, perch, and opaleye were out in abundance. Spent 3+ hours in the water with nothing to show for it other than a satisfied grin.

[Namor]

Originally Posted by bearclaw

Nice haul Namor!

What is the prep like for that shark? Similar to a ray I would guess.

I'd also love to figure out how to prep the puss as well, sounds pretty cool.

Prep for the shark has gotten pretty fast for me at this point. I did that whole shark from slime scraping to saran-wrapped steaks in 24 minutes in order to get my daughter to an event.

Gut the fish at the beach, save the liver and yolk sacks, or feed them to the seagulls.

Throughly scrape the mucus off the shark with a shitty knife. Do it well or you will have a slimy sandy steak to deal with later.

Always cut from the inside (body cavity) out. If necessary to cut the skin, only enter through the pale belly skin. The top, grey skin is like armor and will dull any knife fast. Cut from the cavity out or the bottom and it is easy to deal with.

Sharpen your knife and keep it sharp.

Using a large razorsharp butcher knife (old, black, carbon steel knives are far superior for this sort of thing) cut off the wings, trim into strips about an inch thick.

Trim off belly meat and cut into strips

Cut off head and save for soup.

Cut inch to 2 inch steaks through the spine all the way to the tail.

There should be no waste with this fish other than the guts or possibly the head.

I have put them in mlik and skipped it too. The meat is like pork more than fish. Grill, pan, bake or foil wrap. The meat will easily separate from the skin and cartilage once cooked. It takes well to marinade, especially terriaki.

I served up smoked fish for dozens this morning at my aunt's 90th birthday brunch. Im pretty tired of processing seafood at this point


We have a nice batch of reports going, thanks guys. I have a guest from Saipan coming tuesday to go diving with me, so Im hoping this week is good.

Jeremy

[Albondiga]

I put the kayak in at Gaviota, by the pier yesterday. Went to a kelp bed I saw from Google Earth with the scuba gear for some lobster recon. Was a bust, the sand was in, covering all the rock. Just had some sprigs of Egregia and surfgrass coming up out of the sand. Vis was 5-10feet, but you could make out the bottom from the surface in 20 feet. Some swell, surge was light, and the wind stayed down all day. Great day for a paddle.

Saw a few bait balls, and birds working, but it was not too thick or heavy. No game fish seen. Saw one halibut footprint in ~10ft. Saw a bat ray, some baby rockfish and perch, sanddabs, some adult perch (walleye, white, pile, black, shiner), a thornback ray...and that was it.

[ApneaAddict]

Originally Posted by Namor

Prep for the shark has gotten pretty fast for me at this point. I did that whole shark from slime scraping to saran-wrapped steaks in 24 minutes in order to get my daughter to an event.

Gut the fish at the beach, save the liver and yolk sacks, or feed them to the seagulls.

Throughly scrape the mucus off the shark with a shitty knife. Do it well or you will have a slimy sandy steak to deal with later.

Always cut from the inside (body cavity) out. If necessary to cut the skin, only enter through the pale belly skin. The top, grey skin is like armor and will dull any knife fast. Cut from the cavity out or the bottom and it is easy to deal with.

Sharpen your knife and keep it sharp.

Using a large razorsharp butcher knife (old, black, carbon steel knives are far superior for this sort of thing) cut off the wings, trim into strips about an inch thick.

Trim off belly meat and cut into strips

Cut off head and save for soup.

Cut inch to 2 inch steaks through the spine all the way to the tail.

There should be no waste with this fish other than the guts or possibly the head.

I have put them in mlik and skipped it too. The meat is like pork more than fish. Grill, pan, bake or foil wrap. The meat will easily separate from the skin and cartilage once cooked. It takes well to marinade, especially terriaki.

I served up smoked fish for dozens this morning at my aunt's 90th birthday brunch. Im pretty tired of processing seafood at this point


We have a nice batch of reports going, thanks guys. I have a guest from Saipan coming tuesday to go diving with me, so Im hoping this week is good.

Jeremy

Hey Jeremy I saw a real nice angel shark at SCI when I was out there last week, but I was too worried about how to process it to pull the trigger. Think you'd be willing to film yourself breaking one down next time you get one? I for one would greatly appreciate the tutorial!

[bearclaw]

Originally Posted by ApneaAddict

Hey Jeremy I saw a real nice angel shark at SCI when I was out there last week, but I was too worried about how to process it to pull the trigger. Think you'd be willing to film yourself breaking one down next time you get one? I for one would greatly appreciate the tutorial!

I agree, it sounds pretty simple but seeing it would be great.