For the new year I decided to go back to an old spot along with 8-yr old Jacob and his mom.

I started off from shore, but with no bites I decided to wade out to the breakers. I casted and got a nice 11″ papio, but my camera was broken, so I couldn’t get a picture of it.

I kept casting and got two nunu and two Po’opa’a before a nice sized fish broke me off. I switched to my go-to lure and started casting into shallower water. Within a few casts, I hooked a screamer that ran for a while before popping off. A few casts later, I hooked another screamer, but this one stayed on. I fought it halfway in, but then it dove into a rock. I waited for around a minute until it came out.

I kept slowly bringing it in, and then it dove in another rock, and came out again. This same stubborn cycle kept repeating itself over and over again, until I finally got it to the rocks and grabbed it by the tail. It was a nice size Omilu, and a nice one to start the year. It was probably three pounds and was a super good fight on the new light rod.

After that, I went back and Jacob wasn’t doing so bad either. He caught a bunch that day, including two Papio, two Po’opa’a, two humu, and a hinalea. For someone that young, he did very good and I can’t wait to see what will come from him when he gets older and can access better spots.

Even my mom caught a nice Moana, which wasn’t that surprising because every time she fishes she catches but since she never fishes, she hardly catches. I keep telling her to keep trying, but hopefully one day she’ll commit to it.

It was a nice new years day fishing session, and afterward my family went to Sorabol, a Korean restaurant by Ala Moana. The food was pretty good and the barbecue chicken was to die for.

Thanks to Allison and Jacob for coming out, and to a good session that day. Hopefully we’ll be able to fish again sometime soon. All fish were catch & release except this one…

Chinese style papio:
Season fish with salt/pepper, cut slats in the fish and shove some garlic and ginger, then steam for 15-20 minutes, check to make sure fish is cooked through. Heat peanut oil in pan til sizzling, throw in garlic and ginger then pour sizzling oil over fish. Add shoyu, garnish with green onion or cilantro. Serve immediately.