Spearguns

[Stone]

Sarah,

I researched a lot of guns. I would really like to try a Rob Allen gun (South Africa) .

When common sense kicked in, I realized my two closest LDSs only carried JBL and Riffe. The wood and workmanship on the Riffe appears superior to JBL, but I didn't think it was worth twice the price (at least for my first speargun).

I ended up buying the JBL Woody Sawed-off Magnum for about $150. I figured I could replace a bent shaft or broken band in hours instead of days if I went with a brand carried by the LDS.

 

[Sara Smiles]

Thanks Tony and Bob for your input...

after doing tons of research....

The Riffe C3X 48",3 band I cannot load, too much $.(275)
The Riffe 1-S, 39" 3 band I love, still a lot of $.(254)
Both have room for growth with add ons.
Both are Teak. Great resale value.
Both 3 year warranty.

The Biller 42", 2 band, can load barely, don't like the black bands
with SS on end. Believe this can add a 3 band shaft.(175)
The Biller 36", 2 band, will try tomorrow, black bands with SS
make noise in firing, only 2 band shaft capability.(159)

Both Billers are Mohogany, w/spinner rock tip, SS two
band shaft, free shaft included, hvy duty rubber shock cord,
cost $100 less, lifetime warranty, resale value not as good
as Riffe.

What do you all think, which gun wins?
I would like to shoot hogfish, sheepshead,grouper, dolphin maybe later try to expand the gun for a black or yellow fin tuna.
Yellow fin I'd have to go to Mexico for probably.

My questions remain...
Is a wood gun that floats easily lost? or just weight it?
With 3 bands can your range be farther? or more power?
What tips are better?
Are amber bands superior to rubber? Why?
Will these different size guns have only 9 ft. ranges?

My LDS thinks I'm a dumb girl. Just wants to sell the gun said
he'd give me a free T shirt. Oh boy, oh boy, now I'm excited.
I'll buy it just for the T shirt!!!
Don't trust these guys, just cause I'm a girl they'll try to sell
it to me for more than retail.
You guys have provided great input
Thanks so much,

P.S. maybe I should bring my husband with me to
the 3rd dive shop I visit tomorrow, say he is
buying the gun

Off the subject, anybody got a good recipe for King Mackeral
chowder? we got a 33" one in the Keys.

Thanks again.
Sara Smiles

 

[Rick Murchison]

Oh, noooo......
Cut him in steaks and cook him on the grill!
-------------------
Filet the fish; cut filets into 6" steaks, leave the skin on.
Brush the meat side lightly with oil - I like olive or sesame oil, depending on my mood.
Sprinkle liberally with Tony Chachere's or Rex's or Old Bay.
Get the grill good and hot, throw the steaks on meat side down and braise for no more than 45 seconds - 1 minute - just enough to seal the meat and brand it with the grill lines.
Carefully lift and turn to skin side down, close the grill top and let cook for six to eight minutes DO NOT OVERCOOK. What you want is for the meat to just flake all the way through without getting dry.
Serve & eat.
(if serving to guests who don't know king mackeral, lift the steaks from the skin and remove the blood-meat prior to serving)
Enjoy!
Rick

 

[Stone]

Sara,

Don't forget to shoot an Amberjack if he's 28 inches to the fork.

If you are not already familiar with "Fishing Lines", it is the Florida publication on saltwater fishing regulations. I think alot of bait and tackle stores and places that sell licenses carry it. There is a website for it as well (but I don't remember the URL right this minute)

 

[Rick Murchison]

For your specific problem, I would recommend a medium to long length (48" or longer) three-band gun with as light a shaft as you can get. That way you can use lighter (easier to pull) rubbers and still get good velocity (penetration varies with the square of the velocity - and penetration is what counts in spearfishing as opposed to brute power).
Generally you can get equal kill ability with easier cocking with a combination of a longer gun, a lighter shaft, and more bands.
Rick

 

[Sara Smiles]

Rick -- Thanks for the recipe --will do....tonite. But there is
so much fish left. Can I still freeze it after 3 days on ice?
Once I made a boullabaise (sp?) fish soup with
mangrove snapper, king, shrimp, scallops, whole clams,
chablis in a tomatoe base..... just wonderful.

So you think I'll be able to load a 48" carbine JBL a
lighter gun and should stop looking at the
woodies. I was now looking at the JBL Woody 38
special as advised above. Bon Apetite (sp?)


Stone -- Amberjack is well noted, never ate one. Are they
good eating. Forgot all the Snapper on my list too.
I suppose you eat
alligator too. HA, HA. Nice pic.

Yes, the new Fishing Lines bible brochure
right in front of me.....I sportfish too.
The regulations keep changing. Am really
upset at the 5 gal shrimp limit. We've gotten
coolers full of shrimp in Miami. Also, my
friend shot a 36" snook speared it and I was
not really happy about that. It's a $200 fine.
He couldn't really put the fish back though.
Its really the best idea to "always" follow the rules!!!
Thanks for the reminder..... SMILESl

 

[Stone]

Sara,

Some people I know like Amberjack even better than Grouper (my favorite). I'll go hunting for AJs and Grouper, but the legal ones are harder to find, so I end up shooting Black Snapper, Triggerfish, Sheepshead, and Flounder which are pretty abundant around here.

You'll notice in your "Fishing Lines" that I get a 2 inch advantage on the Grouper!

 

[Rick Murchison]

Originally posted by Sara Smiles
Can I still freeze it after 3 days on ice?

Usually - if it's been kept covered with ice - but any scombrid fish tends to get *very* fishy after a day or two, even refrigerated. In the future I highly recommend that you freeze (completely cover with water to freeze) any scombrid (mackerel, tuna) that you're not eating the day you catch/spear it.
Rick

 

[dsquid]

I'd go for the Riffe. I bit the bullet and spent the extra bucks, and I've never been sorry about that decision. Quiet, accurate, smooth action... love it, love it, love it.

Yeah, the gun floats after the spear is away - but it's never been that big of a deal for me. The weight of the spear alone is enough to hold the gun down. Frankly, I like that the gun isn't sitting on the bottom, or banging around my fins getting tangled up.

Oh, and to answer your chowder question, I used this recipe
to cook up some Tautog (Blackfish) last weekend, and it was truly spectacular. Should work well with just about any fish.

http://www.nyseafood.org/recipes/blackfish/blackfish_chowder.asp

 

[scuba_adventurer]

What do you guys do about worms in grouper?

Do you take them out, or are they just added protein?