JPENDERGRAST
Contributor
Chad,
I haven't had the opportunity to shoot a Cobia yet, but have shot three AJs so far (two over 40") without any major problems. I'm going to pick up three shafts from a guy who can't spear anymore, and plan on buying a slip tip for one of those shafts, but don't think I'll get them by this weekend.
Doug,
Triggers taste great, and are hard to fillet,,, if you don't know how to fillet them. It's actually pretty easy though; The best way I've found to cook them is with the skin on, using mayo as part of my rub / baste. With the mayo on the fish, the skin will seperate when you cook it, and slide right off when the meat is done.
Triggerfish skin reminds me of a shark's skin if that gives you any idea of how tough it is.
I haven't had the opportunity to shoot a Cobia yet, but have shot three AJs so far (two over 40") without any major problems. I'm going to pick up three shafts from a guy who can't spear anymore, and plan on buying a slip tip for one of those shafts, but don't think I'll get them by this weekend.
Doug,
Triggers taste great, and are hard to fillet,,, if you don't know how to fillet them. It's actually pretty easy though; The best way I've found to cook them is with the skin on, using mayo as part of my rub / baste. With the mayo on the fish, the skin will seperate when you cook it, and slide right off when the meat is done.
Triggerfish skin reminds me of a shark's skin if that gives you any idea of how tough it is.