Here's a killer photo of a fish that Alex Aguera hooked on his new stand up fishing board. If you haven't checked out his site yet, click on over and check out what he's got going on; lots of additional pictures and info for fishing fanatics. By the way, look for an interview with Alex coming soon. Here's what he had to say about his catch:
Photo: "Here is a pic of a fish in the jack (ulua) family which is very tasty here in Hawaii called an Omilu. This one I caught windsurf trolling on the Hooked SUP protoype last summer on the outside reef at Paia, Maui.This one is quite large for a typical Omilu and weighed in at 16 lbs. This fish is a great fighter!"
Photo: So I'd like to know- what's the local style of preparing this fish? I did a couple classes at UH, Manoa one summer a local kid I met out surfing told me how to cook a triggerfish. According to him, all you need to do is: Gut it, fill it up with mayonaise, chopped onions, garlic and bacon, wrap it in foil and bury it in some coals. Sounded great to me! What's the plan with this one?
Photo: Nice job Alex! Is it wrong that my asian side wants to eat that fish's face?
This fish can be made up anyway you like to eat fish! That is the great thing about the Omilu here in the Hawaii Islands. It is just a great tasting fish and highly sort out after.
It makes great Ceviche too. I like Soy sauce (shoyu here in Maui), chopped onions, chile pepper flakes, tobasco, and a lot of lime juice. Cut the fish into small pieces of about 1/2 inch square and let it marinate for ten minutes or so, TASTY! Get out the chopsticks and grind, stay ONO!
I saw a fishing show on Versus the other night and they caught a very similar looking fish in Central America on the pacific side and they call it a Blue Jack.
Sounds good! Can't wait to hear what you're up to next Alex! Stay in touch.
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