savor
FROM SEA T O DI NN E R TABLE
S P E A R F I S H I N G B Y P E T E R V I E L E
There’s something idyllic, romantic
even, about the simplicity of walking off
the beach, entering the waves with only
a spear, mask and flippers, and returning
with a meal for your family or community.
It’s quintessential coastal living that spans
generations and continents and harkens
back to early pioneers living off the ocean’s
bounty. Fishing has always been an integral
pastime and livelihood for Wrightsville
Beach, but in the past 10 years, spearfish-ing
has become more popular than ever.
World-renowned photographer, UNCW
marine biology master’s graduate and
avid spearfisher DJ Struntz says, “The
conservation issue is really important to
me. I only try to take what I’m going to
eat. Selectively choosing dinner is a part
of that. Just because a fish is big, doesn’t
make it necessarily healthy — heavy metals
work their way up the food chain to the
top predators and that bioaccumulation
concentrates those contaminates, like tuna
for example. Eating faster-growing fish is a
much better alternative, health-wise.”
Bringing home dinner straight out of
the ocean can be an even more significant
benefit in tangibly providing for one’s fam-ily,
while also giving the next generation a
comprehension of the source of their meals.
Struntz continues, “My daughter gets
to see and touch the whole fish when I
bring it home. It’s an introduction to her
to understand where her food comes from
and gives her a much deeper appreciation
for … food and its significance.”
WBM september 2019 76