Shooting a fish and getting it on the boat is not that hard, haha. The hardest part is to decide who will prepare the fish. When, in what way and with who you wanna eat it. Life ain’t easy. Some fish taste best the same day, like Snapper and Grouper. Others like Jacks, you better to eat a day later. Try it, the meat is softer and tastier. Unless… you like Sashimi.
This week we enjoyed a raw fresh Permit cut into slices straight after the trip. A good sauce with it and the Permit tasted excellent. I like shooting fresh fish, but I don’t like cooking it often though. But this way it is super fast, super fresh, super easy and super delicious.
Spearfishing for Sashimi was last modified: February 12th, 2013 by Leo | Founder & Guide
Leo is the founder of Spearfishing Today and also the official representative of the Mexican Spearfishing Association for the state of Quintana Roo, Mexico. He is FII certified, speaks English and Spanish and hunts comfortable up to 100ft. Leo is guiding spearfishing trips only on request in all Spearfishing Today locations in Mexico. He only hunts with a polespear and has a very inspiring opinion about freediving and spearfishing. Nickname: Chanoc. Most memorable catch: 27.99 kilo Cubera Snapper with polespear.
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