weke ula sashimi

We were invited to a party the day after Christmas and the host loves to cook and eat fish. The only location and weather window was Westside, 4 days before the party. It was a long shot, since I never caught much on that side, but I had to try.

I’ve never caught opelu there, so I didn’t even plan to drag a live bait. It was gonna strictly be a damashi and jig mission. About an hour in, I finally felt the strong pull of a weke nono on the damashi rod, and up came one about 1.5lb. The school had moved on but about 10 minutes later I brought up a surprise moana kali. I’ve never caught one there before and my host friend wanted something to steam. It wasn’t big, under 2 lbs, but would be big enough for people to taste it’s premium flesh. It tried to jump back in the water, but luckily was still hooked.

At this point I had tied my best effort on the Westside, 2 keepers. But that wasn’t enough for the party so I pressed on. I hit spots I had caught fish before and eventually caught 2 more weke nono. With 3 weke nono, and 1 moana kali in the bag, things were looking pretty good so I hit my Hail Mary spot on the way in, that has produced on the last 4 trips. I think the spot works because it’s overcast and windy by the time I start heading in, and the fish there aren’t as wary.

Sure enough, I felt a good pull but the fish came off. Next drop, the biggest weke nono of the day, by a few ounces, came up. The other two damashi branches and the lead were busted off so I dropped a 100g lead jig down and it got pulled but I suspect the jig was a little big for the smallish weke nono to swallow.

The fish were between 1.5 and 2lb; enough for the party so I cut the largest weke nono up for sashimi for my dad to eat on Christmas Day.

The 3 remaining weke nono made some clean tasting sashimi pieces; firmer than you’d expect goatfish to be. The sashimi was dipped in white shoyu from Japan, and wasabi and was delicious with no fishy aftertaste. The weke nono scraps were happily eaten by my sister’s cats.

The host, Daren made angled slits in the moana kali, to hold ginger slices, then stuffed it with chopped lup cheong, green onion, parsley and sprinkled with salt and pepper. He steamed it on the stove, in his fancy steamer pan shaped to hold fish. After about 15 minutes he checked it and it was done. He topped it off with peanut oil with the flair of an accomplished chef.

I’m so grateful that God provided from a spot I normally don’t catch much. Friends at the party thought the steamed moana kali was the best steamed fish they ever had. The texture was firm, yet melted in your mouth. And Daren’s seasonings erased any hint of fishyness for me. 🙂

I’ve fished the Westside 4 times and never done well, but with the Windward side too windy, and traffic light because school is out, I had fished twice recently and the only thing I brought home was a lonely nabeta. Meanwhile friends who launch in the dark and target the pelagic species had been getting shibi (yellowfin tuna under 100lb), ono and uku. School is starting up next week so this was possibly my last Westside trip this year.

The major solunar bite was happening in the mid-morning and it was slightly overcast so that gave me hope that the normally wary bottom fish would be more active. But the bite never materialized until after the major bite time was over. I had gone deeper to find less cautious fish and something finally bit the damashi rig and felt a little heavy coming up. I was stoked to see a thick nabeta and hoped to catch a few more but that didn’t happen.

Instead, I got bitten off and re-rigged with a 25lb store-bought damashi set, adding a Completely Hooked Lures Minnow to the damashi fly. This combination has been effective with the tackle busters at this spot. The fish skin wings and tassled thread must make the CHL Minnow look like a larger creature.

I hooked something near the bottom that bent the soft jig rod and took drag! It pulled in spurts, and circled but didn’t feel like the jacks that had broken me off the 2 previous trips. I was ecstatic to see my biggest weke ula / weke nono on the kayak but the fight wasn’t over as it slipped out of my hands and jumped in the kayak with the second damashi hook dangerously flying in tandem. See the hilarious video below.

Another cut off followed, then the deep bite slowed so I went in a bit to check a depth a friend recommended. Sure enough I hooked a smaller, keeper weke nono. It started to drizzle and the offshore winds gusted to 20mph so I cranked up the Bixpy motor and made my way in, dropping the damashi on enticing marks.

Something bit at the 100ft mark that surprised me. A daytime menpachi that must’ve thought night time was coming!

I was grateful that the distance to deep water on the Westside is very close compared to the Windside because I was battling strong offshores and choppy seas to get in.

The large weke nono was just under 2.5lb and the smaller one was just under 1.5lb The nabeta was 0.75lb. Weke nono is a little dry when cooked so it’s best eaten as sashimi or poke and very underated in my opinion. Because the weke nono primarily eat shrimp and crab, their flesh is clean and sweet tasting, on the soft side but not mushy.

This is the fillets of the 1.5lb weke nono. The bones and head were cooked Japanese style in shoyu, sugar, ginger and water.

It helps to chill the weke nono in ice for day or so before cutting to firm up the meat, and then wrapping the fillet in paper towels in the fridge for another day or so to remove moisture . The Rapala Fish Pro 6 inch Fillet Knife made slicing the soft-ish flesh a breeze.

My neighbor Brian artfully sliced and presented the 2.5lb weke nono.

And here’s the short video of the weke nono jumping above the kayak.

Needed fish for a post-Xmas party. Westside provides the tasty goats! Catch & Cook with steaming video.

First good fish on the Westside jumped in the yak, 4 trip slump is over! Catch and clean.