DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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1989 Big Triggerfish?
In 1988 while returning on the ferry from Guaymas I met a gentleman traveling with his young daughter. Our conversation lead to fishing, which in turn
lead to a question he posed about triggerfish...
"I love triggerfish" he stated "I skin dive for them and I am searching out the best place to get a really big one".
I mentioned the reef near isla sta inez.
One thing lead to another and before I knew it I was aboard his aluminum skiff and we headed out for the reef from pta chivato.
He ended up spearing a monster. His fish scale claimed it to weigh 11 pounds almost right on the nose. When we got back to the camping area, several
more scales were offered up, and as folks snapped photos the other scales all read slightly higher than 11 pounds.
I ended up steaming the critter and boy was it good.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Though smaller than 11#'s I'm sure, they still swim those waters.
This was taken on Hammerhead, at Punta Chivato camping beach.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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One of my favorite fish to go after....if we are shore or small boat fishing. Good fighters.
We usually cook the fish in whole...over a cactus wood flame.....slap of butter over it...squeeze of lime. Wow!
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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sancho
Ultra Nomad
Posts: 2524
Registered: 10-6-2004
Location: OC So Cal
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Kira's 'Baja Catch' lists 4 triggers, Finescale, Orangeside,
Blunthead, Spotted Oceanic, the last being a deeper
water offshore fish, which I never hear reference to.
South of Puerticitos kayaking, I'm 1 of those that
fishes with 12# test and have had them tear up my
tackle a few times, I beleive Mex locals may refer to
triggers as Puercos
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Skeet/Loreto
Ultra Nomad
Posts: 4709
Registered: 9-2-2003
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If you will take your Triggerfish, filet it out and cut it into chunks and put it in the Refig for a Day or so it will taste like Lobster!
Alvarro and I have caught many of the "El Coche' and i love to eat them. They are fun to catch on light tackle.
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redhilltown
Super Nomad
Posts: 1130
Registered: 1-24-2009
Location: Long Beach, CA
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Tasty yes. Great fighters yes. But I bet I have lost thousands of dollars in lead head plastics to the damn things!!!!!!!!!!
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bigzaggin
Nomad
Posts: 441
Registered: 5-27-2004
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Mood: way too ites
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I had no idea those things were even edible until one day fishing off the rocks at Punta Final. I landed one (wanna say it was a Fileskin Trigger?)
and was getting ready to throw it back, when some local guy ran up to me and said he would take it. I was like, "Why?" And he was like, "Sabroso!"
I caught another one about 5 minutes later and wow, delicious. Not especially easy to filet (bring your pliers), but very worth it.
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Spearo
Nomad
Posts: 153
Registered: 11-30-2010
Location: Moscow, Idaho and Pescadero, BCS
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To quote a friend of mine...
"If triggerfish were six feet long no one would ever get in the ocean."
Were it not for the abdomen, man would easily reckon himself a god.
Friedrich Nietzsche
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KaceyJ
Nomad
Posts: 399
Registered: 10-7-2011
Location: there
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Trigger fish
This has come up before right.?
Some guy down by Redbears place there in Chivato was running around, margarita in hand , claiming he'd shot a 25 pounder. He threw it up on the roof
of a palapa to dry out.
Don't know about that, but my parents would bring in a 10 lb.'er once in a while.
What ever , cochi is better eating that yellowtail anyday.
Don't tell anyone,
It's about all that's left on the C side.
Maybe someone could do a photo instruction on how to filet them??
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Bugman
Nomad
Posts: 143
Registered: 9-20-2006
Location: Escondido
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They are good eating and pretty easy to clean too but a sharp filet knife is critical. One of the locals showed me how to make an angular cut just
behind the pectoral fin. Then slide the knife under the exposed skin at the end of the cut near the top of the head and cut the skin along the dorsal
side all the way down to the tail. Do the same thing along the ventral side and then just grab a corner of the skin near the head and even with
fingers (or pliers) you can just pull it back and the skin comes right off the flesh. You then have a nice slab of skinless meat you can remove (or
not) however you want. Just be careful not to let one of your fingers slip into the mouth while cleaning as these things seem to cling to life
forever after being pulled from the water and will bite down very hard if anything is put in the mouth! I got to learn that one the hard
way....ouch!
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KaceyJ
Nomad
Posts: 399
Registered: 10-7-2011
Location: there
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| Quote: | Originally posted by Bugman
They are good eating and pretty easy to clean too but a sharp filet knife is critical. One of the locals showed me how to make an angular cut just
behind the pectoral fin. Then slide the knife under the exposed skin at the end of the cut near the top of the head and cut the skin along the dorsal
side all the way down to the tail. Do the same thing along the ventral side and then just grab a corner of the skin near the head and even with
fingers (or pliers) you can just pull it back and the skin comes right off the flesh. You then have a nice slab of skinless meat you can remove (or
not) however you want. Just be careful not to let one of your fingers slip into the mouth while cleaning as these things seem to cling to life
forever after being pulled from the water and will bite down very hard if anything is put in the mouth! I got to learn that one the hard
way....ouch! |
Bugman,
Got bit on the finger tip by one off the N side of Requeson Isle .
They are a little aggresive.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
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http://forums.bajanomad.com/viewthread.php?tid=48739#pid5613...
| Quote: | Originally posted by KaceyJ
This has come up before right.?
Some guy down by Redbears place there in Chivato was running around, margarita in hand , claiming he'd shot a 25 pounder. He threw it up on the roof
of a palapa to dry out.
Don't know about that, but my parents would bring in a 10 lb.'er once in a while.
What ever , cochi is better eating that yellowtail anyday.
Don't tell anyone,
It's about all that's left on the C side.
Maybe someone could do a photo instruction on how to filet them?? |
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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24baja
Senior Nomad
Posts: 952
Registered: 2-3-2009
Location: Grants Pass Oregon/Bahia de Los Angeles
Member Is Offline
Mood: Wishing we were in BOLA
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| Quote: | Originally posted by bigzaggin
I had no idea those things were even edible until one day fishing off the rocks at Punta Final. I landed one (wanna say it was a Fileskin Trigger?)
and was getting ready to throw it back, when some local guy ran up to me and said he would take it. I was like, "Why?" And he was like, "Sabroso!"
I caught another one about 5 minutes later and wow, delicious. Not especially easy to filet (bring your pliers), but very worth it.
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We use a single blade carpet/box cutter knife to make the initial cuts before tearing away the skin, that works better than a knife and hlds a better
edge.
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24baja
Senior Nomad
Posts: 952
Registered: 2-3-2009
Location: Grants Pass Oregon/Bahia de Los Angeles
Member Is Offline
Mood: Wishing we were in BOLA
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| Quote: | Originally posted by Bugman
They are good eating and pretty easy to clean too but a sharp filet knife is critical. One of the locals showed me how to make an angular cut just
behind the pectoral fin. Then slide the knife under the exposed skin at the end of the cut near the top of the head and cut the skin along the dorsal
side all the way down to the tail. Do the same thing along the ventral side and then just grab a corner of the skin near the head and even with
fingers (or pliers) you can just pull it back and the skin comes right off the flesh. You then have a nice slab of skinless meat you can remove (or
not) however you want. Just be careful not to let one of your fingers slip into the mouth while cleaning as these things seem to cling to life
forever after being pulled from the water and will bite down very hard if anything is put in the mouth! I got to learn that one the hard
way....ouch! |
We filet like this too but make first cuts with a box cutter, it hold the edge better than a knife on these fish!.
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MitchMan
Super Nomad
Posts: 1856
Registered: 3-9-2009
Member Is Offline
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Rehhill,
Troll a diving Yo-Zuri Crystal Minnow lure, about 4 inches long in size. It works great on triggers. I catch a bunch of triggers this way off of
Isla Espiritu Santo.
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Skipjack Joe
Elite Nomad
Posts: 8088
Registered: 7-12-2004
Location: Bahia Asuncion
Member Is Offline
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| Quote: | Originally posted by tripledigitken
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I once had a date with teeth like that.
Well, my love life was nothing to be envied.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
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| Quote: | Originally posted by Skipjack Joe
| Quote: | Originally posted by tripledigitken
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I once had a date with teeth like that.
Well, my love life was nothing to be envied. |
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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