This summer I picked up spearfishing and have had some lucky (and not so lucky) days! I purchased a fishing license from my local Walmart for around $50.
Click HERE for updated license fees!
I found this chart and figured I could use it to help learn and identify the fish easier when out in the water! My parent’s had originally bought this when I was younger for our snorkeling trips to The Cove in La Jolla.
Gear I use:
- DaFiN Zak Noyle Signature Fins: I have a size Small (Fits Women’s 6-7.5).
- Ripcurl Spring Suit: The water has been fluctuating a lot in temperature here so I either wear this, a full wetsuit (if it is cold enough) or just a bikini!
- 3 prong Spear Pole: I originally got mine from OfferUp but there are some good ones on Amazon like the one linked here!
- Mask & Snorkel: I originally got some nicer ones for my study abroad semester in the Turks and Caicos. I switched out the rubber band for a neoprene one (similar to THIS) to stop my hair from getting caught and pulled and to make it a lot more comfortable.
- Anti-Fog Spray
This was my first bass I have ever caught! After gutting, scaling, cleaning and filleting the fish I ended up turning it into beer battered fish tacos for dinner that same day.
This is the recipe I used:
- 1 tablespoon Kosher salt
- 1 1/2 cups flour
- 1/2 cup cup cornstarch
- 12 ounces dark beer
- 1 large egg
- 1/2 teaspoon coarsley ground black pepper
- 1 cup green cabbage , finely shredded
- Canola oil , for frying
- Lime juice
- In a large bowl add 1/2 tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter.
- In a second bowl add the coarsely ground black pepper and remaining 1/2 tablespoon of kosher salt to the remaining 1/2 cup of flour.
- Pour canola oil into a dutch oven or cast iron skillet to a depth of 3″ and heat to 375 degrees on a thermometer.
- Dredge the pieces of fish in the flour mixture, then into the batter (let excess drip off) and carefully drop 4-5 pieces per batch into the oil and fry for 3-4 minutes or until browned and crisp then remove to a baking sheet with a cooling rack or on some tinfoil.
You can also prepare the fish (depending on what kind it is and the size) by just gutting and scaling it and wrapping it in tin foil with olive oil, butter, salt/pepper, lemon or any other seasonings you like and putting it in the oven or on the grill.