Lawai'a issue 11 by Lawai'a Magazine

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ISSUE NO. 11

Pu‘u Kilo I‘a ANCIENT FISH-SPOTTING TERRACES

BRYAN YOSHIDA’S SPECIAL 32 LB. ULUA FROM START TO FINISH, ULUA CATCH DOCUMENTS LONG TERM SUCCESS OF THE RECENTLY ENDED DAR ULUA TAGGING PROJECT.

Onaga

dai Bonkei!

Bottomfish

Gear Calibration

So Many Lures So Little Time

Keiki Art Contest Winners

Trophy or Lomi O‘io

with the

Bonefish

If you recover a tagged o‘io call 265-4962

The coolest way to keep your appetizers tasty and fresh.

Be prepared to provide the following critical information: 1. Your name, address, and telephone number. 2. Capture date, island, and fishing location. 3. Tag number. 4. Fork length – measure from tip of the nose to “V” in the tail. 5. There are 2 species - Sharp Jaw Albula virgata which has a bright green/yellow dot under the pectoral fins, and Round Jaw Albula glossodonta has no green/yellow dot.

Reward

In return for your valuable information, you will receive a free special edition t-shirt featuring original artwork (seen above) by artist and fisherman Mike Sakamoto.

For more info log on to:

sachikitchenware.com

For More Information 2

LAWAI‘A MAGAZINE

150 Hamakua Dr. PBN# 430 Kailua, HI 96734

Ph: 808 265-4962 Web: fishtoday.org ISSUE ELEVEN 2013

LAWAI窶連 MAGAZINE

ISSUE ELEVEN 2013

contents ISSUE ELEVEN WINTER 2013

S E C T I O N S

9 / INSIDE 10 / E HOIKE MAI 12 / AUNTY KWONG’S KITCHEN 14 / NICO’S PIER 38 18 / SHORELINE TECH 20 / FISH STORIES 28 / TOURNAMENTS 44 / PIFG KOA 56 / ETHANOL VERSUS NON-ETHANOL FUEL 58 / KELA A ME KEIA 62 / GEAR REVIEW F E A T U R E S

32 PU‘U KILO I‘A / 36 DAVID ITANO PROFILE / 38 ONAGA DAI BONKEI 40 BOTTOMFISH GEAR CALIBRATION / 42 LIGHT TACKLE SHORELINE FISHING LURES 54 CYCLES INSTEAD OF QUOTAS / 60 FISHERMENS NEW YEAR’S BLESSING

LAWAI‘A MAGAZINE

Robert Shibukawa 48lb ulua & 37lb kaku

ISSUE ELEVEN 2013

Inside I S S U E

E L E V E N

W I N T E R

2 0 1 3

Publisher Pacific Islands Fisheries Group

• Anchor Point Lodge • Shelter Lodge

A LOCAL TRADITION

Design Darin H. Isobe > Art Director darini@hawaiiantel.net Director of Marketing + Advertising Marc Inouye lawaiamag@gmail.com Advertising Suzanne Eugenio kaicomm.eugenio@gmail.com Consultant Fluid Media Publishing www.fluidmediahawaii.com

GO ON AN

Alaska Reel Adventure!

Contributing Writers John Clark, Josh DelaCruz, F/V Alissa’s Pelican, Herb Fuller, Isaac Kaulili, Brian Kimata, Lawai‘a Editorial Board, Stephen Lee, Roy Morioka, Paulo, Stefanie Sakamoto, Ed Sugimoto, Ed Watamura, Ben Wong and Bryan Yoshida

Reservations & Info (808) 551-1993 info@alaskareel.com ISSUE NO. 11

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I‘aS KiloTERRACE Pu‘uFISH-SPO TTING ANCIENT

BRYAN YOSHIDA’S SPECIAL 32 LB. ULUA CATCH ULUA FROM START TO FINISH, SUCCESS DOCUMENTS LONG TERM DAR ULUA OF THE RECENTLY ENDED TAGGING PROJECT.

Onaga

dai Bonkei!

Bottomfish

Gear Calibration

So Many Lures So Little Time

Keiki Art Contest Winners

ON THE COVER: From start to finish, ulua catch documents long term success of the recently ended DAR Ulua Tagging Project.

Letters and Comments email: pacificfisheries@gmail.com Salmon • Halibut • Black Cod • Rockfish Dungeness Crab • Alaskan Spot Shrimp

Lawai‘a Magazine Every attempt is made to publish Lawai‘a 4 times a year. Printed by DMS Hong Kong. January 2013.

As this issue may reach you at our year-ending holiday season here in the Islands, the Pacific Islands Fisheries Group hopes that all of our readers had a joyful and prosperous 2012, and we send our best wishes for an even better 2013. We can’t think of a better way to start off the New Year than with a traditional island-style holiday meal served with fresh-caught Island fish as the centerpiece. Hawaii’s mix of Asian and Pacific Island cultures have melded over the years to produce its own versions of the tradition of serving a particular seafood for a celebration, not just during the holidays but for numerous other occasions throughout the year. Just as it is lobster on the East Coast or crab and other shellfish on the West, residents and visitors enjoy the unique delicacies from the depths of Hawaii’s waters that have been brought to us for generations by Island fishermen. One of the first traditions that came to mind for many people that we asked was making sure that a “red fish” was part of their New Year’s dinner. Mark Mitsuyasu recently spoke with Tokkuri Tei’s Kazu Mitake about the tradition and its roots in Japanese culture. While Onaga is often considered the king and served as sashimi, as Mark describes, many of our families also prepare them by steaming/ simmering nitsuke style in shoyu and sugar. Serving over cold somen noodles is, as we like to say, “broke da mouth”! Kumu and Weke Ula, being a red color, are also highly regarded and served similarly. One of our readers, a shorecaster, and his friends make a special trip down to Bamboo Ridge and other deep-water East Oahu spots in the days before New Years with the specific task of bringing home the “good luck fish”. They go kakele or cast and drag the bottom with aku belly, medaka or opae specifically to target Weke Ula. At one time or another, it’s very likely that we’ve all attended a couple of other familiar island events that feature our island seafood. Weddings and one year baby luaus are really popular celebrations where our island seafood continues to be a highlight. While luaus of a previous time may have had a very different menu, we still celebrate by serving many of the same things. John Clark writes about a turn of the century wedding luau celebration that included some dishes that we might find surprising or very unusual today. In more modern times, it is very common to have some kind of poke, “squid” luau, and, of course, opihi along with the other dishes of terrestrial origin. As a special treat and not so common today, some have even enjoyed raw kuahonu (white) or a‘ama crab, fried kole, menpachi (u‘u) or aweoweo served at different celebration feasts. At a luau on Molokai about 25 years ago, one of our readers from Oahu once even ate his fill of fried freshwater opae. Another tradition that’s been around for a while, but may even be

STERLING KAYA

Hawaii’s Premiere Alaska Fishing Destinations

Editor Pacific Islands Fisheries Group pacificfisheries@gmail.com

gaining in popularity, has more of a local influence. At parties or dinners held at Chinese restaurants where one of the main dishes is often a steamed fish, spearfishermen many times bring in their own catch of uhu or some type of goat fish for the restaurant to cook and serve. Nothing like celebrating around a fish steamed Chinese style with ginger and finished off with garnish and hot peanut oil. If that can’t bring good luck, we don’t know what else will. But perhaps the most common celebration is simply done after a day of fishing, as best explained by reader Tony Costa:

You can count on the Ching/Kawelo family After a day of diving in Kaneohe Bay To be Sitting around the wok in the garage deep frying tako Reminiscing Laughing about the one that got away Let’s strive to be Hawaii’s fishermen, Lawai’a, and be responsible when using our ocean resources, not only by understanding and practicing resource conservation, but also by sharing our knowledge and showing others that being involved in its management is important. Lawai‘a Editorial Board

www.Lawaia.net

LAWAI‘A MAGAZINE

ISSUE ELEVEN 2013

Adam Iwata Butterfly Fish

Erron Yoshioka on the Kiki Jo Ahi Kevin Tamashiro 1.66 lb Nabeta

Alison 5.64lb Uhu Kai Brun 13lb Ulua

GO DIGITAL

SEND US YOUR PICS

Aaron Arizo 22lb Ulua

FV Kaikalaka 1092 lb Marlin

Email digital photos as jpg files. Please take pics at your highest setting possible. Email jpg photos to: lawaiamag@gmail.com Include all info please. All pics sent become the property of Lawai‘a Magazine. Terrence 3.77lb Moana Ukali

Kent Chung 4.5 lb Nohu

Mac Erskine Papio

Isaiah Jellings 9.81 lb Oio

LAWAI‘A MAGAZINE

ISSUE ELEVEN 2013

Aunty Kwong’s Kitchen

Opah Sandwich w/ Sweet Chile Aioli Sweet Chile Aioli: Ingredients: 3/4 cup sweet chile sauce 1/2 cup mayonnaise 4 tsp fish sauce 2 tbsp chopped Chinese parsley 2 tbsp minced shallot

Fish:

Oh So Ono!

Ingredients: 1/4 cup flour 1/2 cup water 2 eggs Opah, cut into 1/2” thick slices 1/2 cup flour for dredging Olive oil Hamburger Buns Lettuce Sliced Tomatoes

Directions:

Make Fish batter: • In a medium bowl, combine flour, eggs and water. • Season the opah with salt and pepper, then dredge lightly in flour. • Dip in batter and let excess drip off. • Heat on medium heat a non stick frying pan. When hot, drizzle in olive oil. Pan fry fish pieces for about 2 minutes per side, until golden brown, making sure you don’t overcook the fish. To assemble sandwiches, place fish on buns, then top with lettuce, tomatoes and sweet chile aioli.

LAWAI‘A MAGAZINE

PHOTOS JESSE VICTOR AND RACHEL SAMSON PHOTOS JESSE VICTOR AND RACHEL SAMSON

Sweet Chili Aioli: Combine all ingredients together and set aside.

ISSUE ELEVEN 2013

LAWAI‘A MAGAZINE

NICO’S PIER 38 first opened back in late 2004 as a small, 1,800 square foot afterthought to POP Fishing & Marine, the supply company that took up the majority of the building it was housed in. Sitting practically on the pier directly across the United Fishing Agency Fish Auction, Nico’s had direct and immediate access to the day’s catch. Much like the restaurants that surround the famed Tsukiji (fish) Market in Tokyo Japan, the proximity of Nico’s to the island’s freshest fish was second to none.

STERLING KAYA

By Ed Sugimoto

ON THE PIER

ISSUE ELEVEN 2013

So with the cliché catchphrase of “You can’t get any fresher than that!” repeatedly running through my head, I had to check it out for myself... a LOT! At first the service and crowd was chill. Then, something happened. Word got out and the lines at the once peaceful take-out counter suddenly looked like those at a Justin Bieber concert. Only, the Bieber fever here was for chef sensation Nico Chaize - a French born super chef with cooking in his blood (his uncle was chef to Princess Grace of Monaco). For years, the tiny restaurant churned out local favorites like

With all this space, Nico’s Pier 38 finally had the opportu-

Furikake Ahi, Loco Moco, and a variety of salads & sandwiches. If

nity to operate as a full-blown restaurant. While the traditional

you didn’t get there early enough to beat the crowd, you had a

value concept of self serve with plate lunch pricing remains

handsome wait on your hands and the risk of not finding an open

during their lunch hours, the evening menu changes to in-

table. Finally, with the help of his father-in-law and partner Jim

clude French bistro items and more elaborate specials. From

Cook, an opportunity to move to a more spacious building across

his time growing up in the gastronomical capital of the world:

the way was realized. At 5,200 square feet, Nico’s Pier 38 is now

Lyon France, to his time apprenticing with Chef Hardy of Mi-

almost 3 times the size of the original space and includes indoor/

chels and as a sous chef at Le Bistro, Chef Nico is finally able

outdoor seating, a full bar (with beer and wine on tap), and a full-

to showcase his vast array of talent and experience.

on fresh fish market!

Here’s what we enjoyed on a recent trip there.

Poke Sampler ($12.95).

LAWAI‘A MAGAZINE

PHOTOS STERLING KAYA

Watercress Salad - Fresh locally grown watercress and ‘Nalo Greens tossed with tofu and topped with crispy won ton strips and Nico’s ginger sesame dressing on the side ($12.25). Pier 38 Punch and Kilauea Lava Flow ($9 each).

Bouillabaisse - Tomato saffron broth served with fish, clam and mussels. Served with sourdough garlic bread ($8)

Catch of the Day: Pan seared opah over garlic penne pasta with spicy tomato basil cream sauce & fresh Manila clams

ISSUE ELEVEN 2013

Shoreline Tech B Y B R I A N K I M ATA

Question: I have made a few rods from scratch and always had a problem with how many guides to use. How do I calculate this? Also, how do you know where to put the guides on a custom pole?

like these, and honestly, I have been avoiding them and the controversy it is likely to start. Truthfully, there is no right or wrong answer as guide selection, placement and sizing are subjective decisions. Here is where the controversy starts as everyone believes their methodology to be the best. But the questions keep coming, so I guess it’s time to discuss it. Bear in mind that this is MY understanding of what needs to be done, based on my experiences in rod work. So, let’s get started. Before we get into any formulas or calculations, we need to understand what a guide does. Most fishers view the rod’s guides as an instrument that merely holds the line along the blank. Well, I guess it does do that, but that is much too simplistic a view of all that they do. Your guides do several things and among them, they maximize the strength of your rod, harness the energy stored within a loaded rod about to be cast, and harness and control the line upon the cast. Wow, if you think that’s a lot of work, you’d be right! Correct guide selection and placement can literally make or break a rod. (Sorry, I couldn’t resist the pun. ) Your guides do much more, but let’s discuss these three points further. Your rod blank is actually a very strong tool and can t a k e quite a

Guides do several things and among them, they maximize the strength of your rod, harness the energy stored within a loaded rod about to be cast, and harness and control the line upon the cast.

Today’s tip: You may see rod building formulas or generic measurements for guide placement categorized by rod length. Remember that these may be useful, too, but only as a foundation for your rod. Catch-all types of guide measurements don’t take into account a rod’s taper, power, or even the type of guide used. Use these measurements and formulas as starting points, and fine tune them for maximum performance. You’ll find that after a few rods, you won’t be using them at all!

LAWAI‘A MAGAZINE

STERLING KAYA

Answer: Ohh Boy… I have had a lot of questions

lot of load upon it. But, like anything else, it’s only as strong as its weakest link. Proper guide placement helps distribute the load across the length of the rod evenly, so that no one portion of the rod is working harder than another. Whether you are building a spinning or conventional rod, under load, a taut line actually tries to draw the guides toward each other. Too few or improperly placed guides will cause areas of high stress, typically right between (but not necessarily in the middle of) the guides in question. One could argue that many guides placed along the blank would minimize this, but this would be at the expense of weight, which is the enemy of any performance-oriented rod. Remember, the rod blank is at it’s optimal state with nothing on it. Everything you do to the blank alters and adulterates it to some degree because of weight. As a rod bends, whether from the load of a fish or a cast, it must move the fish or lead and its own mass. As a rod builder, you must balance your rod’s need for strength with its need for weight minimization. If it’s a toss up between adding another guide for support, I personally opt for the extra guide as I do not choose to sacrifice the added support and strength for any weight reduction. Other wrappers may do otherwise and that would be each builders individual perception of what’s needed. Like I said earlier, rod building is very subjective. As I mentioned earlier, a guide also needs to help harness the stored energy of a loaded rod about to be cast. How does it do that? Well, to help visualize this, let’s imagine your favorite ulua rod with every other guide missing. Now imagine it fully loaded and about to be cast. As it is cast, your rod will unload its force from the stiffest portion, the section nearest you, toward the softest portion, the section away from you. This is quite easy to understand as the stiffest portion of the rod is the hardest to keep loaded while the tip loads quite easily. As each section unloads its energy, that section helps move the mass of the lead at an ever increasing velocity. The only way this is accomplished is through the only connection it has with the lead and the line which are the guides. So, getting back to your rod with missing guides, as a guideless section unloads its force, it has nothing to transmit its energy to and is not contributing significantly towards the velocity of the sinker. It’s a dead zone! Now I know that this is an extreme example, but the point is, a rod needs a certain amount of guides on it to be able to take advantage of the rod’s stored energy. I have seen some rods with minimal amounts of guides on them in an attempt to save weight or limit line friction. The point to remember is that your guide is what taps into the stored energy of your cast. Your rod guides also need to harness and control the line on a cast. That’s pretty important for a conventional rod, but it’s very critical for a spinning rod. On a conventional reel, line moves out in almost a linear pattern. It flows out of the reel in what

can be best described as a wave. There is also a slight lateral movement. Spinning reels by contrast, flow line out in a series of loops that expand as it leaves the reel. Without the correct amount of guides and adequate spacing, the looping line contacts the blank, resulting in what rod builders call line slap. Line slap can have a dramatic effect on casting distance as the resistance of the line against the blank slows the cast much like someone feathering a cast with their palms. A spacing that is too far apart can also cause some looping and knotting problems, which can be particularly bad if braided line is being used. A guide placed too closely to the reel on a spinning rod may also incur knotting issues. Ultra-modern casting guides utilize designs that try to cone the line down very quickly, allowing the line to move out very linearly, maximizing distance. A spinning guide that allows looping to occur wastes it’s energy by having it flow outward in those loops and not direct it’s energy outward. While conventional reels elude much of the casting issues spinning rods incur, guide placement is very important here as well. When guiding a rod I’ve not worked with before, I try to space out the stripper guide, (the guide nearest the reel), as far out as I can without sacrificing strength or having the line lay against the rod under load. As the line leaves a conventional reel, it leaps out in a wave that has to tuck into the stripper. By moving the stripper out, I give the “wave” a chance to flow out freely before reaching it. I also use a stripper larger than most wrappers, again allowing the line to flow from the reel. Now, please understand that guide placement can be much more technical than what we have considered here, but these are some of the concepts involved. I am often asked how I know when I have the quantity and spacing of the guides right. Quite honestly, I look at it, load the rod, and when it’s right I kinda feel it in my bones. It just looks and feels right. I think that this method can work for you as well. When the rod guides are spaced out right, it simply looks and feels that way. Practice with a few blanks, and you’ll know what I mean.

ISSUE ELEVEN 2013

Fish Stories

BY ISAAC KAULILI

On Saturday morning, September 15, 2012 at about 6:45 a.m, I went out diving in Kaneohe Bay. It was a beautiful and sunny day - Hawaiians call this Malia. A friend and I decided to comb a ledge right off shore. After spearing a palani, a couple weke’s, and an uhu, I decided to make my way to another part of the ledge. My buddy decided to make his way to shore and left me out there by myself. At about 9:45 am I ran across a group of uhu’s. As I sat on top of the ledge stalking them, two of them made their way half way up towards the surface. I had made a drop and started to line up the bigger of the two with my Picasso 100. I pulled the trigger and got a shot on it as it wiggled at the end of my shaft. I started making my way towards the uhu and out of the corner of my eye I could see a huge tako. I watched as it swept in and swallowed up my uhu. I then grabbed the end of my shaft and tried pulling and tugging on it, but the tako instantly started to grab a hold of me, grabbing my snorkel, mask and left hand glove. I managed to pull myself and the shaft free and make my way towards the surface. I then reloaded my gun and dropped back down, lining this tako up for a shot. Amazed by its size, I stopped for a second and watched him stare me down, as if he was saying “This uhu’s mine.” Trying to grab him wasn’t going to happen - he was too big. So I put a shot on the right side of his head and tried to

I surfaced and started pulling my floater towards me to grab my 3 prong off of it . After breathing up, I made a drop back down, got right on top of him and got a shot between his eyes with my 3 prong as he was clinging to

JESSE CUARESMA

pry him from the rocks. He wouldn’t budge.

the side of the ledge. I then started to pry him from the rocks, but he wasn’t making it easy at all. It took me two more dives to get him to the surface. Then I started making the swim back to shore. The whole ordeal must have taken me about half an hour. After getting the tako to shore, I noticed he was missing a leg and guessed that something must have bit it off. It was surreal to see how big he was. A day later I took him in to get weighed, and he came in at 15 pounds 2 oz . The night before my buddy had cut off another piece of his leg for bait (ugh!). With his missing leg and the piece that my buddy used for bait, he could have easily been 16 pounds. But still I’m forever grateful and blessed to come across such a magnificent creature. I wanted to share my experience and joy with my fellow Hawaii divers and remind everyone to always be safe! P.S. Oh yeah, I lost the uhu!

LAWAI‘A MAGAZINE

Go Pro Bigeye? Bigeye at dawn? Early morning bigeye? On a recent fishing trip, Kona’s Geoff Walker set in for a night of ika-shibi style fishing. He caught a couple 50# albacore early in the night. Despite the school being around, the fish wouldn’t bite. Nothing too eventful after that, except for two big hookups they suspect were a big 300 lb thresher shark that cut the line. The crew started cleaning up at 6 am as dawn was approaching. Geoff saw a small mark on the recorder at about 20 fathoms and sent down an anchovy on a # 28 hook and 200# leader. A few minutes later the line went off and the fight was on. The result was this nice 223 lb bigeye ahi. Luckily, Geoff said, he was using the Lindgren Pitman electric reel as if it was on a handline, he never would have landed it with the 200# leader and #28 hook!

ISSUE ELEVEN 2013

Fish Stories

BY JOSH DELACRUZ

2 for 1 Special!

First Ono by Kayak M a y

2 6 ,

2 0 1 2

We were fishing deepwater for red fish when the Captain took this picture of the morning action. Take a closer look at one of the good sized ehus we caught. The lively tako must have thought it was getting a break from God…NOT! We put him on the next hook going down and got another nice one! Blinking tako works in the deep too!

By this time, I was nowhere near our truck, so I booked it straight in and landed at least 500 yards from where we parked. I called my buddy who was already on the way with the truck, and we quickly made our way to Pu‘uiki Pavilion. I asked the Hanapa‘a Hawai‘i Crew if I could weigh my first Ono, which turned out to be 40.7 pounds! I definitely felt privileged to catch my first Ono on the day of The Gene Higa Memorial Dive Tournament. I would like to thank the Hanapa‘a Crew, Kimi A. for taking awesome photos with her iPhone app, my fishing partner, and Mama for letting me fish while she watched our little monster!!!

LAWAI‘A MAGAZINE

ED EBISUI II

It was like any other Saturday morning: the Yaks were strapped and the poles were rigged up for the day. My buddy, Sean, and I headed to the North Shore for a quick run due to the relentless trades that had been blowing all week. There was also the Gene Higa Memorial Dive Tournament that day, and as luck would have it, I was going to bump into some old friends soon after our fishing escapade was over. We paddled out in some less than ideal kayak fishing conditions- stiff trades ramping up to 25mph, a small wind swell from the East. But with the high tide and the perfect moon phase we trucked it out to the “The Spot.” After a long paddle, I settled in and tried for some live bait. It was proving tricky because the wind direction was one way and the current was going the complete opposite! We hadn’t been fishing for even 15 minutes, when one of my poles that had a dead bait on started screaming. My pole holder got slammed and pinned so hard I couldn’t get the pole out to fight whatever had just viciously taken my bait. The fight was on and I was struggling to stay square to the fish so I could get leverage. After a 30-minute battle in the wind, I brought up to the side of my kayak what was going to be my first Ono. I secured him with a death grip to the gills and subdued him with my Hattori Honzo blade! I threw the Ono in my hatch and made the onehour paddle back into shore.

B Y F/ V A L I S S A’ S P E L I C A N

TagItIn2013_LawaiaAD_medres2prntrmks.pdf

10/26/12

7:32 PM

TAG IT!

Coming soon in 2013!

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Papio

Moi

Oio

www.fishtoday.org ISSUE ELEVEN 2013

Fish Stories B Y ST E FA N I E S A K A M OTO

An Ahi for Dad The last time I had gone fishing was April of 2008. After my Dad (Mike Sakamoto) died, I had lost the desire to fish, as my fishing stories only seemed fun if I could share them with him. The best part about fighting that pacific blue marlin Ryan and I had lost a couple years ago was telling Dad the story afterwards. I don’t think he ever truly believed that I had fought it standing up the entire time. It had been three years since his death, and I knew that he would never have wanted me to stop fishing. But, it had been too sad without him in the beginning. However, in the middle of ahi season, after hearing endless stories about how “epic” the bite had been since May, I decided I should go. Heading straight out from Waianae harbor, Ryan put out our five lines. The weather, to me, was perfect: light winds, scattered clouds, not too hot. I hated being on the water when the water was too flat and it was too hot – that was the easiest way for me to get seasick.

LAWAI‘A MAGAZINE

I had fought most of the fish I had wanted to fight in my life. I was waiting to get myself an ahi, but I was starting to think that it might not happen – Ryan waited for many years to finally catch his. I considered myself lucky to have had that fight with the marlin – I often told my Dad that if I could only fight one fish for my whole life, I would want it to be a pacific blue marlin. Mostly, it was because I had grown up going to the Hawaii International Billfish Tournament with my Dad, seeing those monster fish come in, wondering if I had the strength and skill to bring one in myself. But after hearing about ahi fights, I soon found out that that is a fight like no other – my Dad once told me that fighting an ahi is like fighting one big muscle and about a mile of water. We had been trolling for about an hour and a half when the left corner pole got tapped. The tap was strong but brief; the hook didn’t stick. Ryan told me to grab the wheel as he looked back at the lures in the water. Then, the right corner pole went down with the unmistakable sound of the line being pulled from the reel. “Marlin!” Ryan yelled, as he grabbed the wheel from me, “Get the belt.” He said, waving towards the stand-up belt he had just taken out. I shimmied into the narrow belt as I asked him how he knew it was marlin, since I hadn’t seen anything jump. “I saw it hit the lure,” he said. Ryan idled the engine, and helped me into the belt. As I got it on, I took a deep breath. “You ready?” he said, lifting the obviously heavy pole from the holder. “Yeah,” I said, helping him put it into the belt. I was immediately struck by how heavy it was; much heavier than I remembered that big marlin being. I was scared – that fight had lasted over two hours, and ended with a useless bent gaff and the lure popping out right at the boat. Ryan clipped the pole to the belt, and I grasped the reel handle in my hand. I could barely move it. That’s when I knew I was in trouble. Was it just because it had been so long? Was I weaker now because I was older? Was I just out of practice? Was this fish bigger than the marlin? I told myself to man up and fight. I grabbed the handle again and tried to turn it. It turned about half a revolution, and my arms were already burning. I tried again. Another half-turn. I continued like that for awhile, just trying to turn it any amount. Ryan told me, “I’m going to loosen the reel, but you’re going to have to crank really fast if the line gets slacker, okay? You have to crank really fast otherwise it’s going to get away”. I said okay, anything to make it just a little easier. I could barely move the handle, and it was getting harder and harder each time I tried. The belt was riding up past my waist, and I was having a hard time leveraging my weight to fight the fish. I was having a hard time gaining any ground at all, despite

the fact that the fish wasn’t taking out any more line. Every expletive was coming out of my mouth, and I could not believe how heavy the pole was – far heavier than I remember that marlin being. And the marlin had been about 400lbs., at our estimation. I had to rest often, just letting the belt hold the pole, and steady myself at the side of the boat. The pole felt like it weighed at least 500 lbs, and Ryan often had to hold the back of the belt to prevent me from going into the water. I was so tired, and my back and arms were on fire. Ryan peered into the water and said, “Might be ahi, this fish is straight down. Can you see if the line is going in circles?” We both watched the line as it made large circles at the side of the boat. “I think it’s ahi”, he said. Sure enough, after about 10 more minutes of fighting, we could see a flash of bright blue, yellow, silver, and green below. I was so excited, but so tired. Without a word, Ryan unclipped the rod from the belt, and I helped him put it back in the rod holder. From there, he fought it for another 10 minutes, and brought it up to the side of the boat. Ryan leadered it up, but I had a hard time getting the gaff to stick. While he tried to lift it, the gaff looked like it was going to fall out, and I had awful flashbacks of what

had happened when we tried to gaff the marlin we had lost. “Grab the meathook!” he yelled, and I stuck it in the side. We both lifted, and I fell backwards, with the fish on top of my right leg. Not thinking, I pulled my leg out, and felt something slice into my shin. I looked at my leg and saw about 10 evenly-spaced bloody cuts down the length of my leg. My leg must have been right at the mouth of the fish. It got some form of final revenge on me. I sat there in a puddle of fish blood for awhile, happy, sore, and a little disappointed that I couldn’t fight the fish the entire way. But, the bottom line was that the fish was in the boat, and it was an ahi. My leg was pretty beat up, so we decided to head back to the harbor even though it was only 10 in the morning. The ahi ended up being 170lbs, which was also the biggest ahi Ryan had ever caught. I was happy about it, but it still felt a little bittersweet. I had gotten used to calling my Dad on the way home from each fishing trip, and this was the first time that it wasn’t possible. But, I figured that he probably had had a front-row seat to the entire fight, and he probably enjoyed the heck out of it. It was probably even better than hearing about it from me.

Western Pacific Regional Fishery Management Council supports and congratulates the accomplishments in 2012 to enhance opportunities for indigenous communities to participate in natural resource management

The Aha Moku System was formally recognized by Act 288 of the Hawaii State Legislature and signed into law by Gov. Neil Abercrombie. The Aha Moku Advisory Committee was established to advise the Department of Land and Natural Resources on the understanding and use of native Hawaiian methodology and expertise in natural resources management. For more, go to www.ahamoku.org. held its inaugural symposium in Washington, DC; incorporated as a 501(c)(3); and passed a resolution asking the U.S. government to consult with tribal governments and indigenous communities for guidance in all policies that affect their way of life and to support their management efforts. For more, go to www.firststewards.org. Established by the US Congress in 1976, the Western Pacific Regional Fishery Management Council manages fisheries in the US exclusive economic zone waters surrounding the State of Hawaii, US Territories of American Samoa and Guam, the Commonwealth of the Northern Mariana Islands and the US Pacific remote island areas. www.wpcouncil.org

ISSUE ELEVEN 2013

Fish Stories B Y B R YA N YO S H I DA

A SPECIAL 32 LB. ULUA Wednesday, September 19, 2012. My cousin Andrew, my brother Daryn, and I were off on a spur of the moment overnight menpachi trip out to Ka’u to try and take advantage of some favorable wind conditions. We left Hilo about lunch time hoping to arrive in the early afternoon to find a spot and set up for the night. After thinking about it the whole morning, I decided to bring along one ulua pole and my slide gaff, just in case. We got down to the ocean a little after 2 pm and were really surprised to find it pretty flat with just a slight breeze blowing, a rare day in Ka’u. Mulling around for a bit and checking out a couple different spots, we settled on a lower area that’s usually pounded by waves. I even found a place to cast my ulua pole that I thought would not get in the way while we fished for menpachi. Because it was still mid-afternoon, we fooled around trying to catch hage and nenue. I managed to catch a large kupipi and decided to put it down for bait. With that taken care of, it was time to set up for menpachi and wait for the sun to set. A little after 6 pm. Clang, clang, clang, zzzzzzzz, clang... What the heck!?! Whoa, bite! The pole was a hundred plus yard

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dash from the truck. By the time I got there, the fish was totally rocked up. Each pull gained only a couple of inches and massive amounts of shaved line started to appear on the reel. It didn’t look good. Slowly the badly damaged line started to fill the reel, and then finally, it cleared the reef 20 yards away. A couple more boosts and the ulua was close enough to gaff. Daryn took the pole, and I slid the gaff in to a nice white ulua in the 30 pound range. I put the ulua pole away because we only brought a 50 quart cooler and the ulua had maxed that out. The menpachi bite was on the slower side that night, and the next morning saw our return to Hilo. Back at home I was almost done cleaning the fish, its head was off, and so was the first fillet. As I started working on the second fillet, my knife sliced through a peculiar brown strand embedded in the ulua’s shoulder. “What is that? That’s a weird looking worm.” were my first thoughts. I grabbed at it, and it felt almost plastic-like, that’s when I realized that this fish had been tagged. The tag was not visible from the outside of the fish so it had broken off at some point in its life. About two

inches or so remained lodged in the fish, more than enough to determine the id number in the tag: P3787. Excited with my tag recovery, I reassembled the ulua (put its head up against the rest of its body) to determine its approximate length, wrote down all relevant information and finished up with the fish. P3787, white ulua, caught 6 pm 9/19/2012 at a 37.25” fork length. What I really should have done was to take a picture of the tag in the fish. Why was it stuck in there so deep and in such a funny manner? I emailed the DAR Ulua Tagging Project with all the information and anxiously awaited a response. Where did this fish come from? When was it tagged? Being part of the DAR Ulua Tagging Project, I once received a letter from them notifying me that someone had recovered one of my fish. It was a 15.5” fork length omilu that was caught two weeks after being released at pretty much the exact same spot. Not very exciting. P3787 would be much different! Tuesday, September 25 brought the news I had been waiting for. P3787 was originally tagged at the Ala Wai Canal on October 4, 2002 at an 8” fork length! The weird tag placement is because the fish actually grew over the tag. Clay Tam of the

DAR Ulua Tagging Project stated that P3787 is one of just a few fish recorded by the project to have developed from papio size into an ulua. P3787 was at liberty for 3,638 days (just shy of 10 years) and had traveled approximately 240 miles (straight line). During its travels, P3787 had grown 29.25 inches (fork length) and weighed about 32 pounds when it was captured. Truly amazing! ON A SIDE NOTE, the DAR Ulua Tagging Project officially ended on June 30, 2012. Hopefully, they will still be receiving data from fishermen still tagging fish and making recaptures. Notifications were sent to project volunteers via mail, and there has been some discussion about it on Hawaii Fishing Forums (www.ulua-fishing.com). During the project’s duration, a tremendous amount of data from participants throughout the State of Hawaii was compiled. The Ulua Tagging Project has also been instrumental in the push toward conservation and improved management, especially with the increasing popularity of fishing tournaments. A big mahalo goes out to Clay Tam and ALL of the DAR Ulua Tagging Project supporters/members/ participants/volunteers throughout the years.

ISSUE ELEVEN 2013

Tournaments

FISHING FOR HAWAII’S HUNGRY = WIN, WIN, WIN! BY ROY MORIOKA

The Inaugural Fishing for Hawaii’s Hungry (FFHH) event

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• Hawaii Goes Fishing and Vacations Hawaii provided a round trip for two to Las Vegas that was won by Captain Joshua Schude;

PHOTOS BRAD GODA/TAMMY TAKIMOTO

was truly WIN, WIN, WIN! The first winner was the Pacific Islands Fisheries Group (PIFG) as the event kicked off the week of its 7th Annual Hawaii Fishing and Seafood Festival (HFSF). The second winner was Hawaii’s small boat fishermen who highlighted the importance of their catch to markets and the role of fish in Hawaii’s food resource security consideration, and last but not least, the beneficiary, Institute for Human Services (IHS) who was able to fill its refrigerator with fresh caught island fish. Thirty captains entered their teams under less than ideal fishing conditions that included a full moon. Eleven teams were successful in their efforts that resulted in 686 pound of donated fish achieving 69-percent of our 1000 pound goal for the event. There were billfish, mahimahi, ono and shibi (small yellowfin and bigeye tunas) donated and the big fishes of the event included 293.9 pound (dressed w/o head) Pacific blue marlin caught by Captain Nick Sonoda aboard the Sumiko S. and another 157.8 pound (dressed) Pacific blue marlin caught by Captain Edwin Ebisui Jr. aboard the Alissa’s Pelican. Congratulations and mahalo to all the teams! The FFHH event would not have been successful without the support and commitment of POP Fishing and Marine whose property at Pier 38 served as the event headquarters and official weigh-in station. The Garden and Valley Isle Seafood, Inc. who generously provided the refrigerated truck, fish processing and storage for the donated fish. The Waianae

Boat and Fishing Club who served as official weigh master, the Waialua Boat Club who provided logistical and tactical support, the numerous PIFG volunteers who provided traffic and parking support and numerous other support activities, and the IHS for providing cheerleading support and the hot dogs and chips for the event participants. Our generous FFHH sponsors that provided the door prizes included Aloha Shoyu and Pupu Coolers. Our GRAND Prize donors and winners were:

• Izuo Bros. provided a Finor Santiago 80W reel that was won by Captain Mitchell Mizokami; • Go! Airlines provided two round trip airline tickets for two that were won by Captain Edwin Ebisui Jr., and Captain Gehrett Stone; • PIFG provided two tickets to the inaugural Sea to Me Culinary event won by Captain Nick Sonoda.

Thanks again to our sponsors and congratulations to all the winners! Also embedded in the FFHH event was the Mike Sakamoto Memorial Scholarship BoatBased Tournament with 20 entrants who donated $800 that all goes to Mike’s scholarship fund that is awarded annually to high school and college students studying in the field of marine sciences. Ono/wahoo was the designated fish of the scholarship tournament and was won by the Renee N V with a 32.6 pound specimen.

Our generous event participants were: Bobby Alipio,Mitchell Basso, Brendt Chang, Michael Chung, Darren Cronin, Charlie Dudoit, Edwin Ebisui Jr., Steve Eichner, Donald Freitas, Brandon Goo, Istu Hamada, Kurt Kawamoto, Stephen Lee, Mitchell Mizokami, Fred Morelli, Roy Morioka, Troy Ogasawara, Walter Okuma, Landis Ornellas, Bill Risso, Joshua Schude, Nick Sonoda, Gehrett K. Stone, Thomas Swenarton, Jay Swift Sr., Scott Swift, Clarence W. Sylva, Brealand Tam, Warren Von Arnswaldt, Edwin Watamura. The big winner was Hawaii, whose fishing community’s tradition of caring for their brother was demonstrated to be alive and well through the generous participation and sharing of their catch.

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ISSUE ELEVEN 2013

4/29/12 10:14 AM

Tournaments was then. We are now planning for our 9th year and preplanning the 10th year anniversary.

Lana‘i Keiki Catch Fishing Tournament Aloha from Lana‘i, I am George Purdy, the current tournament coordinator for the Lana‘i Keiki Catch Fishing Tournament. I am about to share what fishing has done for the people of Lana‘i. When the tournament was first started here, it was used as a tool to bring families once again to our shorelines to spend quality family time, to share family values, and to teach fishing conservation. The History: why we started this. This program was started by the Maui Police Department’s School Resource Officer (SRO) Kim Masse. Officer Masse saw what was happening in our school and community with respect to the levels of domestic violence, child abuse, teen pregnancy, and limited activities for the kids that were currently available. On Lana‘i we have only one major employer, so when you have to work, you go to work. School became your baby sitter, parents and kids became distanced. Could we help to improve this? One thing nice about Lana‘i is that we pretty much know everyone’s work habits, so we knew when to schedule the tournament to get the most participation possible. The Beginning. One day Kim came to my place of work, the Department of Transportation Airport Fire Department, and asked if I would help. I said yes. The Police and Fire Department teaming up would be a good unified front to kickoff our goals for this project. I saw what Kim was attempting and wanted to support this effort and to see how far it could go and if it could help Lana‘i families. At the time my son and daughter were four and two. I thought that if this project takes hold, my kids will have a chance to participate through high school. That

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How to enter. Entry forms were distributed in the school grades K-12. It was more than just getting the kids involved, so one of the requirements was that all children had to bring a parent or family member along to be able to participate in tournament. The fishing was done in two sessions to allow busy parents to participate. The first session was night time fishing from 6:00 pm until 11:00 pm, and the second was daytime fishing from 6:00 am until 1:00 pm. This flexible format and the location at Manele Bay with bathrooms and picnic facilities encouraged families to camp at the beach and enjoy each other’s company or to go home and return in the morning. Some families only could participate at night or during the day, but it gave them the opportunity to spend time with their child. We provide lunch on the second day for free and prizes that help children to go fishing. The first tournament was a success with 100 entries. It was a sight to see, families showing up to the shoreline at mid-day, claiming their camp sites, and dads unloading truckloads of gear to make the trip comfortable for their family’s stay at the beach. Every family was seeing their children build with excitement, waiting for the check in-station to open, so they could start fishing! So let the fishing begin! Whole families trolled the shoreline for a spot that fit their child’s needs. At the weigh station fish of all kinds started to come in, proud parents, excited that their child caught something, were sharing the stories of the fight…that was priceless. We have accomplished our goal of bringing families together, and we are now heading in the right direction.

management summits. So much information was available. How would I share this information with my community? I held public meetings in town, but I noticed only adults were coming, so now I use the Keiki Catch Fishing Tournament to share the information with the kids. Every year I put it in their tournament rules packet. We make it a point to continually increase their understanding by adding new rules in every tournament. We can see the difference in whole families in what is being caught. This type of effort will make Lana‘i stronger in the future by being able to manage its own fisheries because the people will have the last say, not government. We want them all to be a partner in Lana‘i’s future because the loss of Lana‘i’s natural resources resulting in the loss of island cultural practices handed down through the generations would be Cultural Genocide. This goes for all islanders who are tied to land and sea. Giving Back - 8th Annual Keiki Catch Fishing Tournament. We had our first keiki alumni return to help in the event. Even their parents who missed having their kids participate came down to camp. They continued to spend quality time at the event, remembering their kids’ catches and still share stories of those memorable good times. For me it was that my son, now 11 years old, tied his own fishing

rigs, prepared his own bait, took his own bucket, and went to the harbor and caught his own Moana @ 1.6 lb. He had the fight of his life that he will never forget, and so it was for the spectators who witnessed my son running back and forth on the wall yelling, “I got one!!!” We now have a category for off-island families and friends of Lana‘i residents, so they, too, can experience and share the value of family time, the most important thing in the world. These guests know that, and that is what makes this event so special. The choke amount of prizes and the fish print T-shirt making for everyone is just a bonus that makes everything even better. Final Results. Through the years the community’s Lana‘i Keiki Catch Tournament’s popularity has grown tremendously, bringing even more families together. In this way it has had positive effects on Lana‘i’s community. The domestic violence has been reduced, child abuse reduced, teen pregnancy reduced. In the graduating Class of 2011, of the 50 students, there were 26 who went to college, a few went into the military, others into trade schools and the general work force. This keiki fishing event that when tied to many other programs helped our community goals. It was the people themselves who rallied around our local culture of fishing that helped and participated to build a stronger Lana‘i community.

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Tournament goals, accomplishmewnts, and education for the future. We accomplished getting families to spend time with each other, very good. That one very important goal leads to many other positive changes. Many thank yous were given to the crew for this event, and everyone was asking if we were going to do it again. We said YES! After the first year we considered a few changes after seeing what type of fishes were being weighed-in, and we revamped our catch list for the next year. I was fortunate to be able to attend a few state-wide fishing meetings and resource ISSUE ELEVEN 2013

PU‘U KILO I‘A BY LAWAI’A EDITORIAL BOARD

GROWING UP IN THE WAI‘ANAE DISTRICT AHUPUA‘A OF NANAKULI,

my family passed down knowledge of several areas from Keawa‘ula to Kahe Point, famous for fish-watching or fish spotting. Ancient fish-spotting terraces, also known as Pu‘u Kilo I‘a, were places with high elevation and were used as a vantage point for viewing the ocean. A person called a Kilo I‘a, or fish spotter, sat perched, waiting for akule to appear. If he was lucky, he found fish upon reaching his Pu‘u Kilo. When I first started fish-spotting almost 40 years ago, I frequented the Nanakuli and Kahe Pu‘u Kilo sites as Kilo, mostly because they were within my ahupua‘a. But Waianae had many other sites, including Keawa‘ula, Laeau, Makua, Kea‘au Makaha, Lahilahi, Lualualei, Nanakuli, and Kahe. These places allowed the Kilo I‘a to check the six akule Ko‘a (houses) along the coast. Head Lawai‘a (fishermen) used their most skilled Kilo to climb Mauka (mountainside). During the summer months, the akule were plentiful. My classmate Joshua Defreitis, a Nanakuli Boy, spent his high school summers as Kilo for his Uncle Sydney. Joshua started spotting fish from the tenth grade. A fast and swift climber, he was like a mountain goat, and it wasn’t long before he was calling his Uncle Sydney over the radio, “Uncle, I get the fish - launch the skiff”. Joshua climbed up and down Mauka, working his way North to Makua until he found fish. In those days, the ocean was free from boat traffic, unlike today where many boats traverse back and forth at high speed in nearshore waters of the Wai‘anae Coast. This disturbance keeps fish on the run and can make climbing now at some of the Pu‘u sites a waste of time.

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When I started spotting, it took many, many hours, months, and years of watching schools of akule change shapes and learning to discern their contrasts and movements. Eventually, I graduated to notice differences in reef formation or characteristic differences in reef flow. This unique, odd flow would stick out and grab my eyes: keep your eyes on this fixed position and sure enough, it starts to change shape, contrast and location. Over time I learned much of Wai‘anae’s reefs and their many craters and coral formations. Some would appear to be fish but were not. These places took time to study, and eventually, after carefully observing for awhile, you knew it was just wishful thinking and not a school of fish. Learning to estimate distance between fish and oarsman took time as well. Akule are very sensitive to noise and shadows. As these fish seek refuge near shore, they are unaccustomed to noise and are easily agitated. Encircling schools with ‘upena (nets) takes years of experience and a good team of lawai‘a. A good Kilo I‘a called every move to direct his oarsman with perfection. The bigger the surround, the more hours of work, and, as time is of the essence, it was important to execute a surround with perfection. This cut down on valuable time and allowed lawai‘a to finish before darkness or increasing ocean currents. Another challenge for the Kilo I‘a was to take into account the viewing angle. When the fish are close to your Pu‘u Kilo, it’s not so much trouble judging your distance. But as the potential target and Pu‘u Kilo are set further and further apart, it creates an angle

ISSUE ELEVEN 2013

GENTLMEN’S AGREEMENT which makes estimating distances for the Kilo very difficult. Should he place his oarsmen too close to the school, the fish will run. Too far and you’ll run short of net. Either way the fish are lost as they are very good at eluding capture. So at times, the Kilo will ask the oarsmen if he can see the school and to call out his distance, usually in yards. This automatically helps the Kilo’s judgment. I’m in my fifties now and climbing up and down Mauka is not to be taken lightly. Being this old, getting hurt takes twice as long to recoup, so I am careful. Till today, however, this ancient way of finding akule feels amazingly gratifying. Even though every step is slow-going, when the akule appear, the pains disappear.

PU‘U KILO I‘A

In 2000, the Hawaii State Legislature set out to address concerns of increasing commercial marine mammal watching tours impacting traditional fishing activities along the Waianae Coast. Fishermen noticed that tour boats transiting at a high speed inshore along the coast were disturbing schooling fish and hampering efforts to bring sustenance to the thousands that depend on fresh fish. The legislature formed a task force which produced a report containing a gentlemen’s mutual agreement that tour boats and fishermen were already trying to implement among themselves. The report was provided in the 2001 session and recommended that the Wai‘anae Small Boat Harbor and Ko Olina Marina encourage their tour boats to comply with the mutual agreement, which included the following guidelines: • Applies while in areas 402 (Barber’s Point to Ma’ili Point) and 403 (Ma’ili Point to Ka’ena Point) • Operators and researchers must be sensitive while traveling along the coast and work closely with fishing vessels. Normal transit should be offshore along the 40 fathoms depth contour but no less than 25 fathoms, depending on sea conditions. • Enter into areas at right angles from offshore to inshore • Work closely on channels 78a/68 so no conflicts • Work closely with other marine mammal watching vessels primarily on channel 78a • Pass location pods to other interested parties

• Approach and observe dolphin areas smoothly, quietly and slowly • Be conscious and watch for swimmers and divers while traveling enroute and at site • Work closely with dive vessels • Log activity, amount, direction of travel, type of animal, daily in logs • Pass information along to University of Hawaii personnel • Communicate with fishermen • Don’t pass inside of operating fishing vessels The report also called for the formation of the Leewared Coastal Advisory Ohana to foster cooperation but, without funding, this group never materialized. While a few tour boats still honor this mutual agreement today, failure to educate new captains and the pressure to please customers continues to allow disturbance of fishing activities. People should remember that these guidelines need to be followed at all times as fish habitat and schooling activity can still be disturbed even if fishing is not occurring. The increase in recreational boating activity and other types of ocean recreation over the last decade has not only added to the disturbance of fishing activity but also increased safety risks to swimmers and divers. So please remember to share the ocean, even as a recreational boater, and be conscious of other ocean user’s activities being impacted by our actions.

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ISSUE ELEVEN 2013

Introducing

David G. Itano – Recreational Fishery Specialist BY ROY MORIOKA

loha Hawaii’s fishing community! It gives me great pleasure to introduce Mr. David G. Itano who has recently joined the National Marine Fisheries Service (NMFS) Pacific Islands Regional Office (PIRO) as its Recreational Fishery Specialist. David is most known for his exemplary work in tuna research in the Pacific and most recently for his contributions to the Pelagic Fisheries Research Program (PFRP) at the University of Hawaii and as a Council Member to the Western Pacific Regional Fisheries Management Council (WESPAC) representing Hawaii. He is an excellent fishing community representative in PIRO because of his qualifications and experiences as a fisheries biologist, scientist and fisherman well versed in a multitude of commercial and non-commercial fishing activities and industries. We look forward to his continuing contributions as the fishing community’s liaison to the effective conservation and management of our fishery resources through his extensive background and knowledge in our regional fisheries. David’s position as PIRO’s Recreational Fisheries Specialist, falls within the Sustainable Fisheries Division (SFD) serving as regional recreational fisheries coordinator in partnership with the NMFS Pacific Islands Fisheries Science Center to conduct policy analysis and studies, as needed on the non-commercial domestic fisheries of Hawaii, American Samoa, Guam and the Commonwealth of the Northern Mariana Islands. He will be working with the SFD staff, State, Federal and Territorial agencies and the fishing community to address areas of concern to Pacific Island non-commercial fishermen and their associated industries. The following describes David’s qualifications to represent fishermen in the PIRO office. Prior to joining NMFS/PIRO he was a Research Associate with the Pelagic Fisheries Research Program of the University of Hawaii since 1993 engaged in research on tunas and billfish of Hawaii and the western Pacific to support the sustainable management of pelagic resources. David has broad experience in the western Pacific region since 1981; formerly employed as a fishery research scientist with the South Pacific Commission – Tuna and Billfish Assessment Programme (now the SPC-OFP, based in Noumea, New Caledonia and prior to that as the Chief Fisheries Biologist for American Samoa.

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Fishermen, join me in welcoming David as our fishing community’s representative and link to NOAA Fisheries in the Pacific Islands office.

Subsequent to and even after earning his degree in marine fisheries from Humboldt State University he participated in several commercial fisheries in Alaska, Washington, Oregon, California, American Samoa, New Zealand and throughout the tropical western Pacific. During this time he was employed in many capacities as a commercial fisherman in the salmon troll, albacore jig boat, shrimp trawl, Dungeness crab, deepwater snapper and tropical tuna purse seine fisheries. His research interests focus on the biology and movement of tuna and billfish as related to their exploitation and vulnerability to fisheries at all scales. He regularly collaborates with the Inter-American Tropical Tuna Commission, with the Indian Ocean Tuna Commission, and the Secretariat of the Pacific Community – Oceanic Fisheries Programme on fishery research projects of common interest. He actively contributes to the activities of the Western and Central Pacific Fisheries Commission through their

Scientific Committee that meets annually to provide advice to Commission members. He currently sits on the Bycatch Steering Committee of the International Seafood Sustainability Foundation formed to develop and scientifically test practical solutions to reduce bycatch and the unwanted catch of undersize tuna in longline and purse seine fisheries. He has represented Hawaii as Council member and vice-chair to the Western Pacific Regional Fishery Management Council that provides management advice to Hawaii, American Samoa, Guam and the Commonwealth of the Mariana Islands. Currently he serves on the Scientific and Statistical Committee to the WESPAC Council. He is also a member in good standing of the Waialua Boat Club. Fellow fishermen, join me in welcoming David as our fishing community’s representative and link to NOAA Fisheries in the Pacific Islands office. The best way to send information, requests, complaints, questions or ideas on non-commercial fisheries is to email the program at this address: PIRO.Recfish@noaa.gov. He can also be contacted directly at david.itano@noaa.gov. Mahalo!

ISSUE ELEVEN 2013

Onaga dai Bonkei!

ED WATAMURA

KAZUHIRO (KAZU) MITAKE, TOKURRI TEI

LAWAI‘A MAGAZINE

mall kid time, our long lost relatives from Okinawa would visit our family in Hawaii. We’d sit around the old koa table on the back porch drinking ice tea, eating local seasonal fruits, while the adults reminisced about what happened to the old neighbors and friends from the village back in Okinawa. Although grandma spoke Japanese, it was clear our out-of-town relatives didn’t quite understand everything she said in “old style Japanese.” Language, like other elements of life, arrived in Hawaii through the waves of Issei immigrants that reflected the time and place from which they came in the late 1880s. Once here, they were cut off from the natural progression and evolution of their language and culture back home. That old style Japanese spoken by grandma was really a remnant of the past. This same phenomenon can be seen with many of today’s traditions that are tied back to a specific time in the past that has been carried forward and woven into our local culture today. One such tradition is the decorative onaga sashimi display that is often the center piece of special celebrations such as weddings and yakudoshi. Master Chef Kazuhiro Mitake (Kazu), from Tokurri Tei prepared such a fare for a friend’s wedding and we caught up with him to find out what’s behind this special dish. Right off the bat, Kazu clarifies that this is really a Hawaii thing and you probably can’t find it back in Japan today. He explains that it’s a “remnant of the past and something that evolved based on the local resources available at the time.” In the plantation days, everyone was struggling to make a living and celebrations were rare and likely structured around the idea of today’s potluck. People would bring food dishes from products they had available at the time. Deep sea fish, such as bottomfish and tuna, were particularly prized and difficult to get. Having red snapper or tuna sashimi was very special at any celebration back then and carries on today. Japan, the ultimate seafood consuming nation, recognizes one of their king of fish as Tai or sea bream. Although there are many species of Tai, their most prized fish is madai or genuine Tai (Pagrus major). It has a long storied history in Japanese culture that reads like a fishermen’s story of the big one that got away.

The significance of Tai is also a play on the word mede-tai which means “celebratory” or “wanting of admiration.” Tai has both the prized red color and nice white meat, which are both important for Japanese celebrations. Another important celebratory element behind tai being used for special occasions is “okashira” which translates to mean “whole fish.” The first part of the word “o” means tail and second part “kashida” meaning head. The whole fish or okashira represents whole life and good luck. Being resourceful plantation immigrants, the onaga was more than appropriate to stand in for Japan’s medai. The onaga is bright red with nice firm white meat. Its sleek body with large bright eyes and long whisking tail also represented longevity. Ehu and opakapaka are also used but lack the full complement of lucky charm elements. The elegant display of onaga sashimi skillfully arranged back on the filleted onaga then decorated with artistically hand-carved daikon (turnip), carrots, cucumbers and other vegetables is known as “bonkei,” a display made of food depicting a decorative scenery. There are many forms of bonkei with the fish display being one example of this type of food art. Kazu explained that the first part of the word “bon” literally means tray with the second part “kei” meaning scenery. Kazu also adds that chefs must all learn the skill of mukimono, which translates to mean “peeled products.” This is the art of hand carving vegetables and other food items into stylized art pieces to accentuate the bonkei center piece. One of the amazing mukimono items often dressing the onaga is the daikon fishnet that requires the chef to carefully peel a daikon into one long thin ribbon. Other mukimono items can include a fish basket made carved from a pumpkin, canoes or boats made of hollowed daikons or cucumbers and flowers made of carrots. In the end when it all comes together, the final product is an elegant onaga sashimi scenery embodying the traditional celebratory elements of good luck and longevity – the Hawaii way. Kazu said his bonkei, “it really nothing special,” but it wowed and impressed everyone at our friend’s wedding – caterer’s and guests included. If you ever have a chance to enjoy one, enjoy this edible piece of art for what it really is!

ISSUE ELEVEN 2013

PIFG & the Science Behind Bottomfishing

or marine life. The advantage of this gear is that it can cover a large amount of area in a short period of time. Repeated passes over an area during a length of time (day & night) has shown interesting fish habits. During the day certain species seem to gather into vertical formations then disperse horizontally during the night. What triggers this behavior and activity is yet to be determined. Having 3 fishing vessels, the Botcam research vessel, and a 224 foot research ship operating in the same area (approximately 2 miles by 4 miles) all at one time was essential and could have been perilous at times. To keep accidents from happening the operations were under the constant watch of commanding officer Kurt Dreflak, the captain of the R/V Oscar Sette. All of the daily sampling was carefully choreographed by PIFSC cruise leader Dr. Ben Richards. Each day and evening Ben was

PACIFIC ISLANDS FISHERIES GROUP (PIFG) recently com-

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observers Bob Moffitt, Brealand Tam, Eddie Ebisui III and Scott Eguchi.

Botcam (bottom tethered camera)

Acoustic Beam Gear

PHOTO: PACIFIC ISLANDS FISHERIES SCIENCE CENTER

pleted on going bottomfish gear calibration research study off of Maui. The Maui Gear Calibration Cruise started from Sept. 19, 2012 to Sept. 29, 2012 for the fishing vessels. The vessels were able to fish 9 out 10 sampling days with one day down due to small craft warning. Each vessel sampled designated Boxes B & D, for a total of 27 vessels trips (3 vessels fishing 9 days each) and sampled a total of 164 grid cells. PIFG worked with the NOAA Pacific Islands Fisheries Science Center (PIFSC) through a Cooperative Research Project Grant to assess Hawaii’s bottomfish fishery. The purpose of this research was to gather data to develop fishery independent sampling protocols to help monitor Hawaii’s bottomfish population. In addition to providing the commercial fishing effort, the fishermen assisted by tagging 2000 fish from the Deep 7 complex of species, and contributed to the collection of bio samples for life history studies. The life history study is essential in determining age, size, and time (season) of maturity for each managed species. This information is critical forfisheries assessment and future management decisions. During the recent Maui study PIFG coordinated data collection was done using commercial bottomfish fishermen along with trained PIFG observers. The observers collected important fishing information such as location, wind speed and direction, current speed and direction, start and end time of each line dropped, bait, and catch depredation. These are the types of conditions and factors that can make or break a typical bottomfish trip involving the local fleet of small fishing vessels. All fish caught were identified and measured and all deep 7 species caught were retained for bio sampling. For sampling purposes during this trip each vessel was instructed to fish a pre-assigned gridded area for a predetermined amount of time each day. Commercial vessels fished alongside R/V Hukipono which dropped a Botcam (bottom tethered camera) to video the presence of fish in the area (limited to camera field of view). Botcam provides video of fish that may or may not bite or are not specifically targeted by fishermen. This technology is limited by light (daylight dependant) and water clarity in the area it is dropped. The third and most sophisticated gear is the Acoustic Beam gear which is mounted and operated from the R/V Oscar Sette. The Acoustic Gear is like a huge sensitive fish finder that scans the water column for the presence of fish

in constant contact with PIFG ground support to collaborate sampling activities between the R/V Sette and the other vessels. By the end of the cruise PIFSC scientists had successfully collected data for analysis to hopefully compare fishing operation data with other research gear (botcam and acoustic beam) data to see how each performed in terms of sampling of species composition and abundance of fish stocks in the targeted study area. PIFG would like to acknowledge and thank the participating fishing vessel captains, crew and observers for making this a successful research cruise. The participating fishing vessels were F/V Hokuloa (Capt. Kevin Awa), F/V Imua (Capt. Gary Dill), F/V Naomi K (Capt. Layne Nakagawa), crew members Ryan Koshi, Lyle, Nathan Abe, Kent Onaka, Ray Shirakawa and

The purpose of this research was to gather data to develop fishery independent sampling protocols to help monitor Hawaii’s bottomfish population.

ISSUE ELEVEN 2013

Light Tackle Shoreline Fishing Lures BY BEN WONG

“So many lures, so little time.” That pretty much sums up the average angler’s dilemma: what lure will work for me? What makes it even tougher is that the fishing tackle marketplace is flooded with every kind of fishing lure a retailer could imagine, and more. Over time, most of us fishers have financed a huge collection of no-longer used lures, which sit at the bottom of that box holding our other unused fishing gear paraphernalia. It’s pretty easy to be cynical when it comes to shopping for and evaluating a lure worthy of purchasing. Some of the products being sold out there look more like they were designed to catch fishermen instead of fish. It can get pretty confusing. And then, of course, there’s your fishing buddy who swears his lure is the best because he caught a fish with that lure on its first outing. You know how it goes, if the lure works once, a myth is immediately tied to its success. Often, after about a year of trying to catch that second fish with the same lure, both that lure and the “myth” are retired. I grew up spin casting with my father and mother in Kaneohe Bay. Target fish included Omilu, White Papio, Barracuda, and the occasional surprise ‘Aha, Awa’awa, and Lai. In the mornings just after sunrise and in the afternoons just before sunset when the skies were clear, we used simple chrome plated spoons. If it was overcast during this time of the day we used the grey-scale patterned “Dillinger” plugs. And during the magic twilight hours just before sunrise and just after sunset, we used white wooden plugs, including the wellknown “Dillinger” brand models. These plugs always caught fish, especially the white painted ones designed with red glass beads which served as “eyes” on the lure. The success and catch rate we enjoyed could be attributed to either the effectiveness of the lures or to the

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Kaneohe Bay fish population which one could successfully argue was larger then than it is now. When I finally stopped mooching fishing gear off my dad I began experimenting with different lures purchased from the local tackle shops, which I visited whenever I had the money to burn. Most of these shops have relocated, been resold or are now retired and out of business. But my favorites when I was growing up were Fuji’s in Kaimuki, Charley’s by Rainbow Rollerland, Kaya’s downtown, J & E in Kalihi Shopping Center, Nanko’s on Kamehameha Hwy, Kida’s off of Ward Ave, Kalihi Fishing Supply on King Street, and my most favorite: Ben Takayesu’s McCully Bicycle Shop on Kapiolani Blvd. My lure “graveyard” grew to include plugs that dive (and got snagged on the coral heads in Kaneohe Bay), spoons of assorted colors and weights, plugs that rattled, plugs with hinged bodies, plugs with scooped faces, plugs with just an eye bolt on its nose, plugs that floated, plugs that were designed to sink, plugs of every color you can imagine… You get the idea. So one day a plug at Nanko’s, now relocated on Kahuhipa Street in Kaneohe, caught my eye. The oval designed scoop on its face was placed with its narrow points running north/south. It caught papio on the very first day. It caught papio on the second trip. On another outing I managed to bring home five white papio in the 3 to 5 pound size. Of course I didn’t catch fish every time I used it, but the success rate with this lure for that period of time in Kaneohe Bay was impressive. Convinced I found the lure for me, I stopped buying anything else. I even produced an episode of Let’s Go Fishing with my daughter using this model of “Maria” lures. If I remember correctly, we caught nine white papio in 45 minutes! For the next few months

ED WATAMURA

THERE IS A T-SHIRT SOLD WITH A PRINTED MESSAGE ON IT THAT READS:

after that episode of LGF aired, it was difficult to find that lure in stock in any of our local tackle shops. Then, one day I got my hands on a lure that looked really odd. This plug was designed to float, just like the Maria. (I prefer the floating lures for many reasons, the best being that when I entertain friends who are part-time fishers and borrow my gear, the risk of losing the $20 lure to reef snagging is reduced. If the fishing novice is slow on the retrieve after a cast, the floating lure doesn’t sink and get hooked on underwater structure, which a non-floating lure has a tendency to do.) The front portion of this “Yo-Zuri Hydro Popper” has an oversized oval scoop on its face designed with its narrow points running east/west. It made me laugh when I first saw it. My first opinion: Here was a lure so obviously made to catch fishermen instead of fish. After just one field test with this lure, I was hooked. The top surface splash and noise that the east/west oval designed scoop on the lure’s face created on the retrieve is superior to any other lure I’ve used. And it drove the papio nuts. Over the years I’ve fished, no plug has been more successful for me. It’s worked for me in Hawaii, Micronesia, Tahiti, Christmas Island, wherever there are trevally. Here are two of my favorite experiences: I had just got home from work. It was 6:15 pm on April 30 some years ago. By 6:20 I was on my small boat heading to one of my favorite patch reefs in the bay, about a 10-minute ride from my home. On my first cast I hooked up and landed a three pound plus white papio with a black/ chrome colored Yo-Zuri. And this is that part of the story which you will think is a test to my credibility: I casted 23 more times that evening and I caught 23 more. I was back home before 8 pm. Every one of my fishing friends who fished with me that year who had been skunked got gifted a fresh papio for dinner that week! It was hard to tell if they were happy to receive the fresh fish or disturbed that I had went out and caught all this fish without them! Story number two. On a trip to visit my fishing friend Clay Ching on Moloka’i, the most epic Yo-Zuri fishing lure story unfolded. I brought my lures to share with Clay. However, even the largest of these Hydro Poppers was too light for the rod/reel/line set up on Clay’s gear to allow him much distance on a cast. So he returned to his favorites. But he did let me borrow his lighter gear to allow me to cast with him. So I tied one of my blue/chrome colored Yo-Zuri’s directly to the 30-pound test line. Clay was getting some good distance on his casts. About 5 minutes

into this casting session the ocean’s surface became alive with the panic of akule flying out of the water. Then Clay’s lure got crashed by something big. Not wanting to create a situation where we might lose his hook up, but at the same time noting the continued akule frenzy, I knew that there was more than one big fish under us, so I asked Clay if he would mind if I casted too. He said go for it. After one cast from my pole, we were both hooked up to pole benders. My smaller reel was losing line fast. Clay’s fish had sounded, heading for the coral heads 40 feet below. In the time it took for Clay’s fish to reach the coral and throw the hook, my reel was beyond 50% empty of line. I remember telling Clay “We got to go!” In other words, it was time to start the engine and begin chasing this fish before my reel got stripped. Clay retrieved his lure and took another cast. My guess is that by the time his lure got back in the boat my reel was 90% empty. Clay started the engine and the chase was on. About 20 minutes into the tug of war, with most of the line retrieved and the fish directly under the boat, my rod made a motion that indicated something was about to go wrong. I could feel by the rod action that the fish, which I still had not seen, had thrown a hook; one of the two treble hooks of the lure had become disengaged. My mind was telling me “Oh well, this is where we lose it.” But that’s not how the story ended. When it was all said and done, the ulua weighed in at 95.5 pounds. Another 4.5 pounds and I would have made it into the ULUA 100-PLUS club, but I’ve got no problem with that. It’s great to have fishing stories like this to tell, and it’s even more gratifying to have fishing friends like you to tell them to. The Yo-Zuri manufacturers rebranded these “Hydro-Series Poppers” as “Sashimi.” Yo-Zuri also changed the color schemes that are offered. But if you scavenge on the internet, you will find some of the older models and colors. But fish, in my opinion, when they are in the mood to bite seem to react more to splash and noise than they do to color. But like most fishermen, if you ask me for an opinion tomorrow, I’ll probably have a different one. You never stop learning fishing techniques, acquiring fishing superstitions, or changing opinions about what works and what doesn’t when it comes to catching fish! The Let’s Go Fishing show premiered in Hawaii in 1969. It is broadcast on FOX affiliate KHON, cablecast on Time Warner Oceanic’s Hawaii CW, and on-line at BenWongTV. Both the “Let’s Go Fishing Cookbook” and the double DVD collection “The Best of Fishing in Hawaii and Beyond” can be purchased on-line.

ISSUE ELEVEN 2013

fishing and seafood eating community and your families, know what fishing and eating seafood mean to everyone living in Hawaii! A very big MAHALO! to all the volunteers, donors, sponsors, vendors, supporters and attendees that made this year’s 7th Annual HFSF another successful event!

PIFG KOA

Oio Action

Hawaii Fishing and Seafood Week CONRAD NONAKA, CIP DIRECTOR,

BRAD GODA AND TAMMY TAKIMOTO

Whew! What a way to wrap up the year for Hawaii’s Fishing Community and the PIFG gang. PIFG partnered with various tournaments and organizations and continued to gain support for the State-wide Tagging Challenge, Mike Sakamoto Scholarship Challenge, NOAA Barbless Circle Hook Project, cooperative research and numerous other projects. With winter season tournaments starting, volunteers were busy putting together the biggest PIFG event of the year, the annual Hawaii Fishing and Seafood Festival on October 7th, 2012. This year, PIFG expanded the Hawaii Fishing and Seafood Festival by hosting a very successful Hawaii Fishing and Seafood WEEK! Our schedule of festivities started with the 2-day Fishing for Hawaii’s Hungry Tournament that benefitted the Institute of Human Services. The tournament ran on September 28 and 29, with weigh-in on Sunday, September 30 at POP Fishing and Marine, Pier 38, Honolulu. Eleven teams donated 686 lbs of fish to help feed Hawaii’s hungry. See the wrap up article by coordinator, Roy Morioka, in this issue. Congratulations and thank you for all your hard work, Roy, in making the

first ever FFHH such a success! The PIFG and Mike Sakamoto Memorial Scholarship Keiki Art Contest was the second HFS Week event. Hawaii’s schools and students from across the state showed tremendous support for this first year contest. Over 1,000 entries were submitted by students through all grades levels from 3 to 12 so it was really tough for the judges to decide. Three grand prize winners and three runner ups were chosen from a field of talented and creative young artists based on their response and creative graphic depiction of the contest’s theme: “Why is our Fishing & Seafood community important to me”. First and second place winners received $300 and $150 cash prizes, respectively, and had their artwork displayed at Windward Mall on October 6th. Winners were recognized and awarded their prizes on center stage at the Festival the following day. For the third new event, PIFG partnered with the University of Hawaii’s

Community Colleges and the Culinary Institute of the Pacific to host the Sea-to–Me Tasting Event, featuring our best up and coming young chefs paired with seasoned veteran chefs from each island to create original onolicious local seafood dishes. The Sea to Me gala was the culmination of a project to promote safe seafood handling made possible by a grant-in-aid through the City and County of Honolulu, Department of Community Services. In preparation for the event, students learned about the seafood handling process, attended a tour of the United Fishing Agency auction facility and then prepared dishes for the event, held on Friday evening, October 5th picturesque Harbor View Center, Pier 38. A capacity 400 hundred hungry people attended and ate to their hearts content to help benefit the Community College culinary programs and PIFG. Attendees were asking when tickets to next year’s event would be available so don’t forget to buy yours early! Finally, the 7th Annual Fishing and Seafood Festival kicked off at 9 am on Sunday, October 7th, with the largest crowd ever of 23,000 attendees. This event, the first of its kind in the country, has grown so much and become so popular that other fishing communities, even as far as the East Coast, are starting their own with hopes of replicating our community’s success. The numbers and continued popularity of this event all prove that YOU, Hawaii’s

Keep an eye out for one of the 3,000 oio with green tags in them that were tagged under the PIFG Hawaii Oio Tagging Project. All fish were tagged off of the Leeward Coast, between Nanakuli and Keawaula (Yokohama Beach). So far, over Sixty tagged fish have been recovered and valuable data provided. Public service announcements have been airing on cable television’s OC 16 since mid October, 2011. Volunteers attended the Oahu Transit Services, Weighmaster’s Obake Shootout and Kakaako Kasting Club shoreline fishing tournaments. One lucky angler, Steven Okata, turned in a PIFG tagged oio at the Obake and received a reward t-shirt sporting artwork by the late fisherman and artist, Mike Sakamoto. PIFG will continue to attend future tournaments and events geared towards the shoreline and nearshore fishing communities to perform project outreach and education. PIFG would like to thank the organizers of these tournaments and events for supporting the PIFG Oio Tagging Project. If you catch an oio with a green tag, be sure to call the number on the tag to get a free t-shirt for participating in improving the management of our valuable fisheries.

Bottomfish Research PIFG Bottomfish Research Project will continue another year of Cooperative Fisheries Research with NOAA for upcoming 2012/2013 season. PIFG will continue to assist NOAA the development of Independent Bottom Fisheries Survey program to establish standardized fishing techniques. This will be used to calibrate and compare with other gear types such as bottom camera (Botcam) technology and large scale high definition Acoustic Beam equipment. Deep bottomfish tagging will also continue in the Main Hawaiian Islands, Guam and Saipan. Currently over 5,000 bottomfish have been tagged in the various island areas with approximately 90 plus recoveries with 4 recovered tagged opakapaka traveling between the islands! If you or someone you know captures a tagged

If you’d like to step up and take personal responsibility, PIFG encourages you to take the pledge – the Fishermen’s Pledge for the Future. Whether you are an individual, family, club or organization, The Pledge confirms your commitment of responsibility for your fishing practices and activities.

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ISSUE ELEVEN 2013

Fish Today For Fish Tomorrow Fishermen’s Pledge for the Future: “…fisherman who conduct fishing practices in a manner that demonstrates stewardship philosophies that sustain and perpetuate our ocean resources, island culture, community and family.” PIFG’s Fishermen’s Pledge for the Future begins with the statement above and we are hard pressed to think of anyone who better represents and lives the values underlying this statement than PIFG’s principal advisor, Clayward Tam. Clayward, or Clay, has worked with the State Division of Aquatic Resources for the past 18 years and has built and run one of the most successful fish tagging programs worldwide. The Ulua/ Papio tagging program started more than 10 years ago as a voluntary angler based program with many skeptics concerned about getting the public to accept the idea of catching then letting go one of our most prized and sought after fish. The tagging project wasn’t only about starting a research program, but more about changing the culture of our local fishing community. And change is what happened. In October, the tagging project was terminated by the State and Clay has since moved on to work on new initiatives. The project ended with more than 4000 volunteer anglers participating and more than 40,000 tagged fish being caught and released. This program sports a recovery rate of more than 10%, which is amazing for such programs. All of these wonderful statistics lead back to one source, Clay Tam. It’s true that one man can move mountains, even if it’s a mountain of fish and fishermen! Please join us in thanking Clay for all the hard work and wishing him luck in his upcoming ventures. Mahalo!

bottomfish please call PIFG at (808) 265-4962. We will need the following information when calling: Tag number, Species, Date of capture, Fork Length measurement (from the “V” in the tail to the tip of the nose or mouth), Location (Coordinates, information will remain strictly confidential) and weight (Optional). Also PIFG will assist NOAA in collection of small sized Deep 7 bottomfish and very large specimens. These sizes are needed in order to complete growth curve and life history information for the various bottomfish. This information is a key element in determining stock assessment for the Deep 7 bottomfish complex. We would like to thank all fishermen for their help and support of PIFG bottomfish project.

Mike Sakamoto Memorial Scholarship Fund Mahalo Nui Loa everyone, fishing tournaments, tackle shops, volunteers and fishing community, for helping to build the Mike Sakamoto

Memorial Scholarship Fund and Memorial Fishing Challenge into a program that helps to support young adults entering college to study in ocean related fields. We look forward to seeing these bright young professionals in research, management and leadership roles helping to ensure there’s fishing forever in the Pacific islands. We are proud to announce the winners of the 2012 Individual Tournament and Boat-based Tournament winners. Both of the winners were announced at the 7th Annual Hawaii Fishing and Seafood Festival. Winning the fishing trip for two to Shelter Lodge/Anchor Point Alaska, generously donated by Alaska Reel Adventures and Alaska Airlines is Jose De Leon of Oahu. Winner of the Las Vegas trip for 4, courtesy of Hawaii Goes Fishing, is Scott Taba of Kauai. We hope that you’ll all be able to help us again as we clear the tournament slate for 2013 and start collecting names for next year’s big winners!

SEA-TO-ME TASTING EVENT

here do great chefs come from? We now know first-hand that our local Community College Culinary programs have been and are continuing to produce many of Hawaii’s best and brightest! In an effort to fold FOOD

into PIFG’s Hawaii Fishing and SeaFOOD Week that ran from September 29 through October 7, 2012, we partnered with the Culinary Institute of the Pacific (CIP) to engage broader communities and forge new relationships to help promote Hawaii’s fishing and seafood culture and heritage. This new partnership took form in the 2012 Sea-To-Me Tasting Event that was held on October 5 at the Harbor View Center on Pier 38, above Nico’s. The weather was perfect and the sunset spectacular as the 400 guests leisurely enjoyed the fine food, wine, brew and spirits. This inaugural ticketed event raised funds for the CIP programs across the state while celebrating Hawaii’s local, fresh and healthy seafood prepared by our up-and-coming new chefs! Guest chefs paired with talented culinary students from the Hawaii, Kapiolani, and Kauai Community College culinary programs and the Maui Culinary Academy

Calendar of Events

tantalized everyone’s taste buds with seafood samplers showcasing local delicacies from the sea. With a fine glass of wine or tall cold brew, guests strolled through the beau-

December 2, 2012

May 18-24, 2013

June 15-16, 2013

tiful new Harbor View Center breathing in the postcard

Altapac Oio Tournament Oahu, Barbless Circle Hook

National Safe Boating Week National

harbor view sunset while sampling their way from station

March 10, 2013

June 6-9, 2013

15th Annual Ahi Fever Fish-n-Tournament, Waianae Boat Club Oahu

Fish & Dive Expo Oahu

10th Annual S. Tokunaga’s Ulua Challenge Big Island

October 13, 2013

ing Nico’s, Hawaii Gas Company, Kona Brewing Company,

PIFG 8th Annual Fishing and Seafood Festival Fishing Village, Pier 38, Honolulu

fee Company, Aloha Shoyu, Pepsi Beverage Company, Taro

May 18, 2013 POP Fishing and Marine’s Annual Safe Boating Week Open House Pier 38, Honolulu

to station. The inaugural event was huge success in large part to the generous sponsors and supporters includYoung’s Market Company, Paradise Beverages, Kauai CofBrand, Marketing Advantage, ARC, Kauai Shrimp Company, and Harbor View Center. The event came together quickly under the coordination of Conrad Nonaka, CIP Director, Mark Oyama, Kauai Community College Culinary Program instructor/Kauai PIFG Board Member, Kendall Wong, PIFG Board Member and Treasurer and Mark Mitsuyasu, PIFG

To learn more about the Pledge or discuss how the Pledge can further benefit you and/or your organization, visit www.fishtoday.org, call or email a PIFG representative at 808-265-4962 or www. pacificfisheries@gmail.com.

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Volunteer Advisor. This event wasn’t all about food and fun. It also provid-

ISSUE ELEVEN 2013

ed PIFG the opportunity to deliver valuable messages about the importance of Hawaii’s fishing and seafood communities in providing us fresh and healthy food. Through support from a City and County of Honolulu grant, PIFG also debuted a seafood safety video showcasing the special handling processes developed and followed by our local fishing fleets and seafood dealers

instructor Chris Speere. The local ahi was provided through

to help make sure our fish are safe and wholesome for

Tropic Fish Maui and opakapaka from local bottomfish fisher-

consumers (visit www.fishtoday.org to view the video or

man Layne Nakagawa.

for a copy of seafood safety brochure). Following on the seafood safety theme, the grant also allowed PIFG to work with John Kaneko, DVM, of the Hawaii Seafood Council who escorted the visiting culinary

• Tuna Prosciutto “Nicoise Salad” • Moroccan Opakapaka “Tagine” and Harissa Saffron

CELEBRATE FAMILY

Israeli Couscous

students on a tour of the Honolulu fish auction on October 6. The tour highlighted the safe handling protocols

Up next on center stage were the Kauai community col-

and seafood safety concerns in this industry. Students

lege culinary students and their guest chef, Guy Higa, from

learned firsthand about fish processing from the fish-

Kauai Marriott Resort. Kauai students included Patrick Jar-

ing vessels through the live auction system then to the

quio, Leland Lam Yuen, Kiana-Leigh Matsuyoshi and Ken

local dealers. Dr. Kaneko emphasized the importance

Morikawa, Jr., with Kauai culinary program instructor Duane

of keeping the fish clean, cold and moving to prevent

Miyasato assisting.

go! Hawaii’s low fare airline provides convenient all-jet service to Honolulu, Kahului, Lihue, Kona and Hilo!

SCAN

FOR SPECIALS

spoilage and histamine buildup in many pelagic fish species which causes allergic type reactions in people. The final challenge for the student chefs and their professional mentors was the live cooking demonstrations on center stage at the Sunday, October 7 Hawaii Fishing

• Pipikaula Spiced Hebi, Watercress, Pear and Yogurt Sauce, Avocado Tobiko Poke • Kaua‘i Coconut Shrimp, Pandanus Black Rice and Kauai Warabi Salad

and Seafood Festival which attracted 23,000 people this year. The demonstrations were guest emceed by radio

PIFG would like to thank Garden and Valley Isle Seafood

and television personality Dave Lancaster. Working on

for arranging for delivering the Hebi to Kauai and to Kauai

the brand new cooking demonstration table provided by

Shrimp Company for generously donating the shrimp for

Hawaii Gas Company, Maui Culinary Academy students,

use by Kauai students and their guest chef.

Amelia Laborte, Elouisa Mau, Ariel Pasol and Jeffery Valdez

Once again, PIFG extends a Mahalo to our partners, Cu-

and their guest chef, Lyndon Honda, from 100Wines Maui

linary Institute of the Pacific and Maui Culinary Academy,

demonstrated the preparation of their two seafood dishes

numerous sponsors and volunteers for making the Sea To

showcased at the Sea-to-Me event. Also adding to the nar-

Me event, auction tour and training and cooking demonstra-

ration of the demonstration was Maui Culinary Academy

tions a huge success in Hawaii Fishing and Seafood Week.

go! is dedicated to the people of Hawai‘i and to being the inter-island air carrier of choice by providing kama’aina with the most convenient routes and the warmth of true island-style hospitality. To book your family vacation visit us at iflygo.com or call 888.435.9462. Don’t wait, go!

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ISSUE ELEVEN 2013

The PIFG and Mike Sakamoto

Memorial Scholarship Keiki Art Contest >> KEIKI ART CONTEST 2012 WINNERS

GRADES 9-12

1st Place: Name: Troy Souza Gender: M Age: 17 School: Moanalua High School Grade: 12 Description of artwork: Our seafood and fishing community is important to me because our planet is made up of 80% water. And sea life inhabits the entire ocean but there is still worry about the lack of fish in the future. The problem is people are being too greedy by taking too much fish from the ocean and not giving the fish enough time to repopulate. My picture shows one way commercial fisherman catch fish by using a pursuian net and how it traps tons of blue fin tuna. Those commercial fishermen not only overfish but they also take the fish when they’re premature. If they continue to deplete the waters of our resources there won’t be any fish in the future for fisherman to catch and feed the community.

“If one really loves nature, one can find beauty everywhere.” -Vincent Van Gogh

2nd Place: Name: Vivian Kang Gender: F Age: 16 School: Kalani High School Grade: 11 Description of artwork: Our fishing and seafood community is important to me because it helps me bond with my dad! My dad works a lot but whenever he has time, we go out to fish because it is what we always do! I still remember the time I caught my first fish! I was so happy but I was even more ecstatic because I got to share that special moment with my dad. After we catch a good amount of fish, we go home and make poke! My favorite food is poke and my dad loves eating sashimi! We are seafood fanatics and I can’t imagine my life without seafood and fishing! This is how our fishing and seafood community is important to me!

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Honorable Mention: Name: Shiina Yasuhara Gender: F Age: 17 School: St. Francis School Grade: 12 Description of artwork: I painted with watercolors. It shows people fishing, eating seafood and wild sea animals. I painted hula dancers to represent Hawaii. Our fishing and seafood community is important because we use seafood to cook our traditional foods and you can’t miss seafood for Hawaiian culture.

ISSUE ELEVEN 2013

The PIFG and Mike Sakamoto Memorial Scholarship Keiki Art Contest GRADES 3-5

GRADES 6-8

1st Place:

Name: Sasha Asselbaye Gender: F Age: 10 School: Aina Haina School Grade: 5 Description of artwork: Our fishing and seafood community is important to me because there is a food chain where we might never know and if one thing is overpopulated or the species is extinct life would not be the same for the creatures underwater. If one organism species died, the predator to it would die because they could not eat anything and the food chain would be ruined. There wouldn’t even be food for fishermen. And that’s why the fishing and seafood community is important to me and my community.

Name: Julian Hirashiki Gender: M Age: 12 School: Ilima Intermediate Grade: 8 Description of artwork: The fishing and seafood community is important to me because it provides food for people/families, which bring other people together which brings happiness to all.

2nd Place:

Name: Matt Schewe Gender: M Age: 13 School: R.L. Stevenson Middle School Grade: 8 Description of artwork: It is important because much of our income in Hawaii is based on fishing industries.

Honorable Mention: Name: Mailani Wendt Gender: F Age: 13 School: Kapolei Middle School Grade: 8 Description of artwork: The fishing and seafood community in Hawaii is important to me because if fishers didn’t do what they do, all of our fish would be frozen and imported from a different country. It’s better to eat our fish local.

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Name: Maddox Tuavisi Gender: M Age: 8 School: Aiea Elementary Grade: 3 Description of artwork: Our fishing and seafood community is important to me because it provides nutritious food for my family.

Honorable Mention: Name: Jacob Ikeda Gender: M Age: 9 School: Iolani School Grade: 3 Description of artwork: My fishing community is important to me because I eat fish a lot.

ISSUE ELEVEN 2013

Cycles Instead of Quotas

Despite substantial erosion of ancestral marine resource knowledge in modern times, it remains dynamic, capable of being verified, regenerated and even expanded by new generations.

BY PAU LO

hat scientists know and what fishermen know about marine life is based on probabilities, not certainties. Agreement between these knowledge systems has proven difficult because the two views about marine life are often polarized. The scientific view of the ocean imagines that fisheries are the result of natural processes that have order and structure. Fishermen, on the other hand, often view fluctuations as part of long-term cycles. Environmental variability is both in space, as habitat changes, and in time, following lunar, seasonal and longer cycles. Rather than controlling how much fish should be caught, Pacific islanders focus on how fishing should be conducted in response to local conditions and cycles. Harvest controls are not based on a specific amount of fish, as in western resource management, but on identifying the times and places that fishing could occur so that it would not disrupt basic biological renewal and habitats of important food resources. Modern fishing emphasizes individual accomplishment and fishing decisions are made with considerable uncertainty about how fishermen will behave collectively. Such uncertainty places a premium on short-term catches over future catches, including those of future generations. The concept of “ecosystem” is too often guided by thinking in multiple disciplines that separates humans from the natural world. This is partly because fisheries scientists and managers are not trained to seek knowledge from people. In contrast, Pacific islanders perceive of themselves as having essential relationships with the rest of nature and as an integral part of the ecosystem “Sustainable use” of marine resources is the stated goal of U.S. fishery management policy. This definition lacks a time frame, however. The planning horizon for fishery policies tends to be keyed to a 4-year time cycle determined by the time period between political elections and associated turnover in the top-level government officials responsible for implementing government fishery policy. For the concept of sustainable use to have any relevance for fisheries management in the Pacific islands, a much longer time frame, measured in generations, should be considered. The traditional forms of inshore fisheries conservation functioned within a specific local context.

LAWAI‘A MAGAZINE

STERLING KAYA

They demanded an awareness of nature and attention to detail not found in contemporary fisheries management. Modern rule-making procedures are strongly influenced by bureaucracy and technocracy that tend to alienate fishermen from managers. When government resource managers fail to convince users of the credibility of fishing regulations, a “them versus us” confrontational attitude is established on both sides. Compliance is then poor; the cost of enforcement goes up and the legitimacy of entire management process is undermined. No form of management can succeed without the support of fishermen. Fishermen need to perceive that their sacrifice (in giving up short-term catches) will have a positive impact on marine resources from which they benefit collectively and individually in the longer term. Substantial barriers to communication, trust and mutual learning exist between ordinary people, such as fishermen, and scientific/administrative elites, such as fishery managers. Knowing that inshore ecosystems are dynamic and change over time, is there any point in trying to sustain individual fish populations at about their present levels of abundance? Management strategy should try to match ecosystem cycles and rhythms, with controls tightened and relaxed in synchrony with low or high levels in ecosystem productivity. This is not based on science, as much as it is on protocol. Protocol combines knowledge, practice and belief – fundamental characteristics of most traditional systems – that evolve over time within a specific cultural and ecological context. Protocol has been degraded by loss of intimate contact with marine resources and the present lack of dependence on them for survival. For modern societies, that receive all information through writing and multi-media, it is impossible to conceive of pre-literate islanders’ absolute dependence on ancestors as libraries of wisdom. Despite substantial erosion of ancestral marine resource knowledge in modern times, it remains dynamic, capable of being verified, regenerated and even expanded by new generations. Youth who pursue this knowledge will learn that nurturing and respect — important for good human relationships — are also required for beneficial relationships with marine life.

ISSUE ELEVEN 2013

Ethanol versus non-ethanol fuel BY HERB FULLER, 808 BOATS

The use of Ethanol (E-10) fuel versus non-ethanol fuel has become a concern with a lot of boaters these days, particularly if you have an older outboard motor. The main concerns with fuel containing Ethanol is that they tend to attract moisture, dissolve hoses and fiberglass gas tanks and also that Ethanol (E-10) is not as efficient as Ethanol free gasoline. It’s been recently proven that non-ethanol fuel gets better gas mileage than Ethanol (E-10) fuel. An outboard burning 93 octane Ethanol (E-10) fuel has less combustion, and thus less horsepower than a non-ethanol 90 octane fuel. That means the non-ethanol fuel is going to give you better gas mileage, less problems and better performance between oil changes. And speaking of oil changes, if you live in the southern region of the country—the hotter states—one of the things that outboard manufactures has recommended for four stroke outboard owners is going to a 20W/40 four stroke oil in their motor over the 10W/30 oil. The higher viscosity of the 20W/40 allows the engine to run cooler in those hotter regions of the United States. So if you live in Hawaii, you might want to remember that the 20W/40 oil is going to give you cooler engine temperatures when operating the outboard and also last longer than the 10W/40 oil. Since oil is essential to engine lubrication, you’ll also want to pay attention to the suggested oil change maintenance for your outboard and have it changed on time. But back to Ethanol (E-10) versus non-ethanol fuel. Not everyone has the option of running non-ethanol fuel. In a lot of areas the only place you can find non-ethanol fuel is at marinas, so the person that trailers

their boat is more likely to get their gas at a station that sells Ethanol (E-10) fuel. If that’s your situation, a good option is to buy the Yamaha Fuel Stabilizer and Conditioner Plus to add to your fuel tank. This product helps prevent fuel oxidation and phase separation problems associated with Ethanol (E-10) based fuels while preventing many of the corrosive properties. Adding Yamaha Fuel Stabilizer and Conditioner Plus to your fuel will allow you to store your boat or not use it for up to a year, without the fuel gumming up or forming varnish normally associated with fuel that has sat for long periods of time. At the same time, adding Yamaha Ring Free Plus to your fuel system will help keep the internal parts of your engine clean. The Ring Free Plus cleans the internal parts of the fuel system and eliminates carbon build-up while protecting them from future damage. Lastly, one of the most important components of your fuel system should be the water separator, which filters out the impurities like water or the debris and corrosion that gets loosened in the system by Ethanol (E-10) fuels. Yamaha recommends using a 10 micron water separating

fuel filter with Ethanol (E-10) based fuels. One last thing you might want to look at is using the Yamashield Rust and Corrosion Protection Waterproof Lubricant to spray the exposed parts of your outboard motor that are under the cowling. You want to hook the outboard up to a hose first and run it four or five minutes to get the engine block warm, then spray it down. When the engine is warm, the spray will adhere to it better. The nice thing about this spray is that it cleans, lubricates and protects all the parts that could become exposed to the elements through normal use. If you remove the cowling and see some dirt, corrosion or salt you might want to lightly rinse it off and then let it dry. You can use a paint brush to remove any salt deposits. Then let it air dry and apply the Yamashield and you’re ready to go. You don’t hear a lot about these protective and maintenance products, but they really do improve the life of your outboard motor and help limit the repairs you see over the years. It only takes a few minutes to utilize these products, and the end result can be hours of saved time, better performance and longevity from your outboard motor.

We are OC16’s top-rated show for the second year in a row thanks to you!

Dedicated to Hawai‘i’s fishing community 56

LAWAI‘A MAGAZINE

ISSUE ELEVEN 2013

or the past year I’ve been helping with a Hawaiian language newspaper project called ‘Ike Ku‘oko‘a. It’s a volunteer effort to make all the pages of the historic newspapers word-searchable with a computer. One day while I was reviewing a page in the February 1, 1923 edition of Ka Nupepa Kuokoa, I ran across a letter to the editor from a man named J. K. Apuakehau of Kahuku. He had written the paper about a recent marriage in Laie and then went on to describe the reception, “ke paina luau nui,” the great luau party, that had followed. This passage is a translation from his letter that describes some of the food that was served: When the Honorable Maka‘ïna‘i and his Mrs., and their son, of Lä‘ie came out, together with Hämana Kaleohano and his Mrs., and their daughter, from Pua‘ena, all the crowd went up together to the table to feast on the wana with the ula, nenue from the reef, with the fragrance of the lïpoa and limu kohu seaweeds, and the ‘inamona seasonings mixed together with the lomilomi fish, a delicacy; and above all that, pig roasted from the imu with its delectable smell that tantalizes the nose as it goes down like horses trodding down the cliff at Kauhao. —Ka Nupepa Kuokoa. 1 February 1923. p. 7.

BRAD GODA

BY JOHN CLARK

LAWAI‘A MAGAZINE

Several months later, I was talking to Brian Funai, one of the editors of Lawai‘a magazine, and I happened to mention J. K. Apuakehau’s letter in Ka Nupepa Kuokoa. I told him it was interesting that a lot of the food at the reception was seafood: wana (sea urchin roe) with ula (lobster), nenue (pilot fish), limu lipoa and limu kohu (two highly prized edible seaweeds), and lomilomi (hand-mixed) fish seasoned with inamona (cooked kukui nut kernels mashed with paakai, or sea salt). That led to a discussion about the various seafoods in Hawaii that are served on special occasions, especially the holidays. Brian told me he’d heard that oio (bonefish) was a fish that some families requested for meals served after funeral services. I’d never heard of that tradition, so I asked a few of my friends about it at the recent Hawaii Fishing and Seafood Festival. When none of them had heard about it, I called Jerry Andrade at Borthwick Mortuary and asked him. He hadn’t heard about it either, but told me lomi oio was one of his favorite fish dishes and that he likes it with chili pepper water, limu kohu, green onions, and, if possible, opihi. After a little more research, the only connection I could make between the fish and funerals has to do with the word “oio.” According to the Hawaiian Dictionary by Pukui and Elbert, if it’s pronounced o-io, it’s the fish; if it’s

So here’s the question: is eating sashimi at New Year’s a traditional custom from Japan or a local one here in Hawaii? pronounced oi-o, it’s a spirit. If anyone knows anymore about this particular food tradition, please write to Lawai‘a and tell us the moolelo (story) that goes with it. In Hawaii the biggest seafood tradition for the holidays is eating fresh ahi sashimi for the New Year’s holiday. I always thought sashimi was part of the osechi ryori, the traditional New Year’s holiday food in Japan like ozoni with mochi, kamaboko, kuromame with konbu and kuri, and so on, and that our custom of eating it was introducted by the issei, the first generation Japanese in Hawaii, but when I tried to check it out, I couldn’t find any information to confirm it one way or the other. So here’s the question: is eating sashimi at New Year’s a traditional custom from Japan or a local one here in Hawaii? If you go online, there are lots of answers, but as far as I could tell, none of them was definitive. Here are some of them: 1. The tradition was introduced in Hawaii by the Japanese who believe that it will bring prosperity in the New Year. 2. There are many variations of osechi, depending on the region of Japan, and sashimi and sushi are often eaten. 3. There is no special reason that sashimi is considered an osechi dish today. 4. Sashimi is easy to prepare and serve. It doesn’t need to be cooked. Just refrigerate and serve, and it goes good with beer, which is also a New Year’s favorite. 5. Ahi is regarded as the number one fish in Hawaii for sashimi, so you show your affection and generosity to your guests by offering them an expensive food. 6. It’s a mark of status to serve a high-priced food. 7. If you caught the ahi, there’s a sense of pride to be able to provide it for your family and friends. If you’ve got another answer to why sashimi is a New Year’s tradition in Hawaii, please write to Lawai‘a and let us know. In the meantime, let’s find some and get an early start on 2013. Itadakimasu!

ISSUE ELEVEN 2013

Fishermens New Year’s Blessing A LONG, LONG TIME AGO, AT THE HALEIWA HARBOR, FISHERMEN GATHERED TO TALK STORY: BY STEPHEN LEE • PHOTOS BY ED WATAMURA

Hard Luck Fisherman 1: Eh, you guys, no moa fish last year, so what we going do?? Hard Luck Fisherman 2: I know, we go bless da boats and da haba and all us guys. We go put orange, apple, good luck pepas, and sake on da boats for good luck and fo’ be safe! Hard Luck Fisherman 1: Goood idea, ya! Shoot we go do um’. Smart Fisherman: But try wait, we jus’ going leave da sake on da dock and on da boats??? Poho man! Eh, moa betta we go put da sake out morn-

ing time and den, we go drink um’ at lunch time, den we no wais’um!! Hard Luck Fisherment 1 & 2: YAAA, Good idea!! Smart Fisherman: K’den we go do’um on January 2 so we all sta’ recova afta New Years. ALL Fishermen: SHOOT WE GO DO’UM!!! Thus the tradition was born and has been ongoing for so many years that only Masa Ibata and a few of our senior members actually know when this tradition started.

Hawaii’s Home For Poke Voted Hawaii’s Best Poke 2 years in a row!

Yes, believe it or not that’s how the Haleiwa New Year’s blessing began! Thanks to our senior Fisherman, and Waialua Boat Club member, Masa Ibata, the tradition gained credibility when the Reverend Taiken Akiyama, accepted the task to conduct the blessing for all who attended. Each year, at the December meeting of the Waialua Boat Club, Masa organizes the New Years fisherman’s blessing at Haleiwa Harbor adjacent to the NAOMI, Masa’s orange and white sampan. All fishermen, their families, friends and all others are welcome. A collection of $5.00 per person is either paid in advance or requested at the blessing as a donation to the church. Fishermen begin to gather at 10:00 a.m. to share their camaraderie, new and old fish stories, good food and of course the traditional celebratory bottle of sake. The size of your bottle is up to you! Tradition requires that you bring a bottle of sake to share individually with ALL others in attendance. As we greet old and new friends, we exchange with each other a sip of sake. Of course some sips are larger than others. A good trick to avoid the effects of the sake is to use the cap as your glass. Upon the arrival of Reverend Taiken Akiyama of the Haleiwa Shingon Mission, ceremonial items are set up. Reverend Akiyama greets all those gathered and the blessing begins.

Rev. Akiyama conducts a traditional blessing with words of prayer, chanting and the shaking of sacred bells and beads to chase away the bad spirits and invoke the good spirits. The ceremonial tribute of rice and salt (for purification) is offered and the Reverend moves the service to the end of the dock where each fisherman tosses rice into the harbor as Rev. Akiyama chants the sutras to purify our spirits. When all fishermen have made their tribute, Rev. Akiyama follows with a tribute of fruit and chanting the sutras. Returning to the ceremonial tent, Rev. Akiyama blesses each fisherman and family members with the chanting of the sutras and the pounding on the back of the sacred beads. Omamoris are available to place in your car, boat or home to protect against the bad spirits and welcome the good spirits to watch over us, keep us safe and bring us good luck in the New Year. Come join us!

2012

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LAWAI‘A MAGAZINE

ISSUE ELEVEN 2013

gear review BY E D WATA M U R A

Chill Out Brah ONE OF THE THINGS I LOVE ABOUT LIVING IN HAWAII is the pot luck parties. Everyone gets to share their favorite gastronomic

It All Began With Oilskins THAT’S RIGHT, IN 1911 CARL A. GRUNDEN STARTED MANUFACTURING RAIN GEAR by soaking unbleached canvas in barrels of boiled linseed oil and drying them for 14 days at room temperature, then painted them by hand with a mixture of boiled linseed oil and special varnishes and dried again for 14

creations with their friends and relatives. As fishermen we love to share our catches, often times in it’s raw state (poke, sashimi, ceviche, oka, etc.). One big

days. What began in a small coastal village of Grundsund on the stormy Swedish west

problem is keeping it all cold in our warm climate. Da Boys at Aloha Chill’R saw the problem and came up with a beautiful and well functioning solution. Made

coast has evolved into a name synonymous with rain gear for fishermen. Their latest

from the highest grade acrylic, makes it scratch resistant, dishwasher safe, and being clear, it shows off your creations for all to appreciate. The Chill’R comes

and most technically advanced rain gear is called Gage Technical Gear. These jackets are

in three pieces: 1) the bottom container for the ice, 2) the container for your food, and 3) a lid to keep those annoying flies and bugs off your delicacies. The

waterproof, breathable, heavy duty, lightweight, and packable. The fabric is 8,000mm for

Chill’R also comes in three styles. The double, the solo, and the “bambucha” size, for “da big party”. We just had our Waialua Boat Club’s Annual Papio Tourna-

waterproofing and 3,000 mvp for breathability. All seams are taped to keep water out and

ment and Picnic and I can still taste those ice cold opihis!! Oh yeah!! They are in stock right now at POP Fishing and Marine.

there is a cinchable hem. It also features a full sized adjustable hood, two large zippered pockets, a double storm flap, and velcro wrist adjustment straps. What more do you need for a dry, warm, fishing experience. The weight is perfect for Hawaii. You can even take it to the next UH Football Game. POP is proud to carry the Grundens line of rain gear.

Hanafuda Joker NO IDEA WHAT I’M TALKING ABOUT? Well, I know that Allan Sato, creator of “Gaji Lures” is quite familiar with the Japanese card game of “Hanafuda”. According to his Facebook page, he started making lures as a hobby, and after testing them out, successfully raising monster fish, he started giving them away as gifts. Their popularity grew and he formed his company, “Gaji Lures” in 2008. Allan’s artful creations are made from mirrors cut at angles, shells of different colors, fish heads, and all kinds of glitters. Every lure is handmade, keel weighted to run balanced, and given a 12 step sanding process for absolute clarity. Allan’s craftsmanship is impeccable and he should be proud of every one. Check out his You Tube videos and look for his creations in the glass case at POP. This review is the first of many to feature

Full Metal Battle PENN’S BATTLE SPINNING REEL IS KNOWN THROUGHOUT THE INDUSTRY AS THE BEST VALUE FOR THE MONEY. This reel is built for durability, starting with it’s full metal construction that will prevent the reel from torquing thereby maintaining precise gear alignment under the stress of fighting big fish. It also sports a “Techno-Balanced” rotor for smooth retrieval, HT-100 carbon fiber drag washers for smoothness under heavy load, and 6 stainless steel ball bearings. The “Battle” also has infinite anti-reverse for quick fish setting and an innovative rubber gasket on the spool to keep super lines from slipping. The “Battle” is available in 8 sizes, from 7lbs. of drag up 25lbs. of drag with a capacity of 390 yds. of 80lb. braid. Check out this black beauty at Charley’s Fishing Supply.

our local, master lure makers.

Creating Havoc POP, GURGLE, SPLASH, THAT’S WHAT THE NEW YOZURI SASHIMI POPPER LURES DO TO ATTRACT THE PREDATORS. How many lures can boast about having two international patents: 1) Wave Motion Vibration Technology; this patent is based on the ribbed body surface that creates a vibration that large predator fish can detect from long distances with their lateral line. 2) Color Change Technology ; Once the fish hones in on the lure it sees the colors changing, just like a panicking bait fish. The big mouth of the lure pushes the water, pops, and splashes, mimicking bait fish. The combination of the popping, splashing, vibrating, and color changing makes this lure virtually irresistible, just ask Ben Wong, who caught a 98 pound monster ulua on a Sashimi Popper. Check ‘um out at most tackle shops statewide.

LAWAI‘A MAGAZINE

ISSUE ELEVEN 2013

When

the ocean decides to happen to you

it doesn’t ask where you bought your gear

or how much you paid it only asks if you’re ready . Really Ready.

We got it. 64

LAWAI‘A MAGAZINE

next to nico’s at pier 38 1133 n. nimitz hwy. • honolulu, hi 96817 • 808-537-2905 • toll-free (u.s.): 1-800-288-6644 • pop-hawaii.com