halibut-

[Erik Sun]

they are so hard to see. The only reason I saw one was because it swam up vertically doing their little dance, and I could see the white underside. I watched as it settled back in the sand. I would not have been able to see it otherwise, as even though I knew where it was, I couldn't see it. So I shot. Hit the body, and subdued it with a knife. Had a feast at my house with my bag-limit of scallops, and macadamia nut crusted halibut with a white-peach and mandarin orange consomme. Friends were over and we had a feast.


MY FIRST HALIBUT EVER, along with 10 scallops I caught

[Erik Sun]

nothing large, in fact not big at all. but there is more than enough fish than my friends and I could eat today. I don't like to freeze it, only like to eat it all in the first day.

Also had 10 pounds of chuck steak + sirloin burgers (mixed them up together), along with curry chicken fried rice, and nathan's hot dogs

[Erik Sun]

macadamia nut crusted halibut in the oven

This is how i cooked it:

fillet it (this took me a while as I never filleted a halibut before). take the 4 fillets you'll have from the halibut and sprinkle then rub: salt, pepper, cayenne. Then brush on egg white and put on coarse+rough macadamia nuts. Put 4 tbsp of oil in pan (more if necessary) and macadamia nut side down (skin side up) cook a couple minutes till golden brown. You'll have to observe--don't overcook! Then with preheated oven to 350F, bake a couple minutes. Taste it frequently so it doesn't get overcooked.

[Erik Sun]

p.s. where do you stab the halibut? mine was still breathing. after I *thought* I subdued it.

[Erik Sun]

filleted

EEZ:

Great fillet job. I see so many people who really butcher the fish and leave a lot of meat. Nice to see someone who doesn't waste anything at all.

[Blackfoot]

Eeezerick, its the Sask. congrats on your butt dude!! i take it you got em during the day. i like to hunt for them at night, much easier to spot and they dont move (you can even touch them and they dont move!!). anyways, i have had that same problem, after shooting them and trying to "brain" it... i end up making the head look like swiss cheese trying to find that spot.

the easiest way i have found is to just get into the gills and cut them... they get violent for a minute but after that they are done.

again, congrats and lemmie knwo when you head out for scallops again... i would like to hook up with ya.... or if you up for some night dives...lemmie know.

sask

[CaptSport]

Hey EEZ,

Very nice. It's about time. lol I agree there very hard to spot. Thank god they don't usually swim very far. Congrats man.

Cya,

Sport

[dpc]

ya, nice job man. Those filets look tasty! I had the same problem yesterday, my girlfirend shot a butt, but he wouldn't die. I put the spear through his head twice, and ripped out his gills. That took care of him pretty good, although he was a fighter!

[Prodigal Son]

Doh, wouldn't you figure it! Just after we go diving and strike out, you hit the mother lode. Nice job Erik!

[Erik Sun]

yea! the sun was out (FINALLY) and it was Nice -- was in the water for
1 hour 15 minutes

almost stabbed a nice cabezon while hunting scallops. They really don't move till you try to kill them. :P

[Prodigal Son]

Originally posted by fuzz
How the heck do you get those scallops out of their shells?

3 ways:
1. My favorite method is to put them in a bucket of fresh water. After 30-60 minutes, their shells will open slightly. I then hold them with their flat side down and shove a shallow tablespoon (with the concave side down) and scrape the adductor muscle right off the flat part of the shell. I then turn the scallop over and scrape off the rest of the muscle from the concave part of the shell. I find it very helpful to scrape with the concave side of the spoon down. If you do it right, you won't leave any meat chunks on the shell. Plus, you don't risk cutting yourself by using a knife. Be careful with the shell though (esp. the flat side). The edges can be very sharp. I don't advise prying them by hand.
2. Put them in a pot of boiling water for just 1-2 minutes. They open up real quick.
3. Using a knife to pry them open. I would not recommend doing this. Methods 1 & 2 also have the advantage of killing the dozen or so little tube worms that hide on the shell.

Best wishes! Wild scallops taste sooo much better than the stuff in grocery markets.

Fuzz:

Take a thin fillet knife with you when diving for scallops. If you stick the knife into the shell while it is still open, you can cut the adductor muscle away from the bottom (flat side attached to the rock) shell. Then you can easily open the shell and cut the adductor muscle away from the other half of the shell.

This way you are not carrying the weight of the shell around with you. If you trim off the guts right there, you will attract a lot of fish that will follow you while your are diving. Then it is an easy matter to see if any of them deserve to come home with you to compliment the scallops.