In the Winter, the huge NW swells often make the Windward side unfishable by kayak. So the week before New Year’s I returned to the crowded south shore amongst the boaters and kayakers who were hoping to catch something for their New Year’s feast.
I was trying to get a nice uku (green jobfish) that could be sashimi’d and poke’d but landed a perfect sized nabeta on the damashi early on. Usually I end up with just one, which serves one person at most, so I put in the effort to catch a few more. I was surprised to catch 2 more, and then had a drag pulling nunu (trumpetfish) join the party. Then this whopper of a nabeta hit, tried to go back into the sand, and eventually came up. It was the largest I had ever seen and I contemplated releasing it because I heard the big ones get rubbery when deep fried, but decided to steam it instead. Check out how big that nabeta was.
Then another nunu bit the damashi and the slimey buggah was released like the first one. I finally caught a moana for uku bait, put it down and it was immediately hit. Unfortunately a huge brown hagi (triggerfish) came up after a heavy tussle. The next moana had its bottom half cut off despite the fact I had a second hook in its tail. The last moana had a bite around its gills but the attacker missed the hooks again. Whatever the predators were, they were too small so I went back to adding to the nabeta catch.
Two more nabeta rounded out the catch, the most I ever caught on the South Shore. I scaled the two largest nabeta (12.5 inches and 11 inches) which was much harder than I thought. The nabeta scales are so pliable to allow them to burrow in the sand, that the scales bend when you try to remove them. If I intended to pour boiling oil on the steamed nabeta, the scales would have become crunchy and eat-able but my family didn’t want the oily finish.
I just gut and gilled the smaller nabeta and left the scales since everything would be deep fried crispy. All 4 were developing eggs or sperm to spawn yet the two largest ones had no eggs or sperm. And the smaller ones had critters in their stomachs yet the 2 largest ones had nothing. Maybe the two largest ones just spawned and were trying to restore their reserves? One of the smaller ones had a whole bobtail squid in its stomach (thanks Kelly for the species identification). Check out how hard it is to scale nabeta and also how easy it is to gut and gill them.
I gave the 4 smaller nabeta to a friend with instructions to salt & pepper, coat in corn starch, deep fry ’til golden brown, take out to cool and then deep fry again to really crisp the scales and skin. Unfortunately they only had Olive Oil and we learned that that type of oil doesn’t get hot enough to do the job.
The largest nabeta did get a little firm and rubbery after being steamed with ginger slices in tin foil but still tasted very good with just some Ponzu drizzle. My dad loved it so we steamed the other large nabeta that same way and that came out soft and creamy. I guess when nabeta reach a certain point their flesh gets rubbery. Nabeta is the least fishy tasting fish we’ve steamed and has such a nice slightly flaky texture. Can’t go wrong with them deep fried or steamed.
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