Loony Production diving for fish

fresh caught papio and aholehole

Aweoweo, Aholoehole,& Nenue

2 Kumu, 1 Lai, and 6 aholehole, & 1 Nenue

Getting prepared for steaming 1 Kumu

All of these fish were caught on a beautiful flat day at the beach.  Went to dive and caught some Kumu, Lai, aholehole, and nenue.  Kumu is the red fish, Its soo good when steamed.  There so many ways of flavoring your fish, but always remember, to much seasoning can ruin your fish.  Just simple is the best way.  I sometimes stuff the fish with chopped green onions, ginger and lemon grass. Lightly season with salt and pepper.  Wrap the fish with some ti leaves or banana leaves and its ready to go in the steam pot.  Another recipe that alot of locals from Hawaii use is chopped green onions, mayo, and lapchong.  Lapchong is a chinese sausage that is preserved. Made from pork meat and pork fat. Its a sweet, and salty dried sausage.  Just needs a little to add flavor onto your fish.  

The aholehole is the grey fish, perfect for deep frying. Fry till crispy.  Its soo good. You could almost eat everything, including head, bones, and tail. Its like a fish chip.  Lightly season the fish with salt, pepper, and garlic salt.  Ready to fry.  I like to eat my fish with poi, white rice, chili pepper water, and onions, and tomato.  

All these fish were caught diving with a 3 prong.  Looking to upgrade to a spear gun to catch bigger fish.