Yeah they are huge here in deep water (70-120ft) I’ll be posting one soon where I probably caught even bigger ones than that. They weighed in at 8.5 and 9 pounds.

East coast - not Florida though. Further up!

There was one shark right in the beginning as we shot the first fish but what you saw mid water column on the way down were Amberjack. They don’t eat well here on the Eastern U.S. coastline. Full of worms so we don’t shoot them. Great eating in the gulf and pacific

@@carsongeib Ah yeah the jacks I saw right as you were leaving moved and looked like small sharks from above but it's probably my skewed interpretation of size from the camera. That's awesome! I live in San Diego and am trying to get scuba certified soon, I would love to spearfish our local Amberjack, the yellow tail (which is also my favorite eating, sushi, seared collar, steaks, so much you can do with it)

@@carsongeib Also, sorry last question haha I noticed the huge spiny lobsters do not really have claws, how would you compare their taste to a typical Maine lobster cooked the same way?

@@hondaega123 There might have been some sharks in there that I missed / didn't notice. Do it! Certification is good first step. It will lay a good foundation for understanding concepts to safe diving. My girl friend grew up near San Diego. No dives on the west coast yet for us, but it's on the list when we go back to visit her family. I hear fresh yellow tail is amazing. We can get it here at sushi bars, but I have a feeling it is not doing it justice since it had to travel so far. Good luck - let me know if you have any questions.

@@hondaega123 The spiny lobster (what we get here without the claws) is not as sweet as the Maine lobster with the claws. It can get tougher quicker in my opinion, if overcooked. Don't get me wrong, it is still delicious. Just need to understand how to prepare it, and as far as cook time / temperature, less is more. My favorite way to eat it is lobster roll style. Sous vide the tail cut up into small bite sized chunks in butter & garlic 30 mins at 130 F. Quick sear in a hot cast iron pan after the sous vide. Then toss the lobster in the dressing of choice and let cool. Serve on buttered, salted, toasted rolls...

Hey Diego - it sure is. We found that the typical lobster snares found in stores / online were not long enough to get way back in holes, nor were they very flexible. This one is made out of about 1/2" or 3/8" PVC pipe with coated cable running through it. Crimped on one end as the handle to pull when the noose is in proper position. Two holes drilled in each end cap for the cable to run through.