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P R O V I D E S A B O U N T Y O F F R E S H F I S H & A H E A L T H Y L I F E S T Y L E
In the early fall months as clear, cooler
waters usher in fresh schools of fish
between the Wrightsville jetties and off
sunken historic ships, deepwater ledges
and reefs, people from all walks of life are
discovering the merits of a more immersive
way of hunting their aquatic prey.
From sheepshead, flounder, cobia and
hogfish to gag grouper, drum, Spanish
mackerel, bonito and African pompano, a
vast array of fish can be found anywhere
from just off the beach, under a dock or
going offshore at Frying Pan Tower.
When harvesting fish to prepare for
a meal, Evolve Freediving owner Ren
Chapman says, “When we shoot a fish,
that’s when the actual preparation of the
meal begins. We dispatch it, gill it and gut
it, right then and there before we even take
it onto the boat. I don’t throw my fish on
the dock; I take care of my fish. I think it’s
important. You respect the animal. Muscle
tissue bruises and decreases the value of the
meal when you don’t respect it.”
Chapman also offers advice to cleaning
and cutting the fish, “If you want a good
quality fish, don’t wash it with fresh water.
Every time a knife goes into the skin, you’re
introducing new bacteria, so I wipe the
blade each time I cut. And, if you want to
keep the fish for longer, then the best way
is to freeze the fish whole.”
Shane Browne (left), Jacob Throneburg and
Justin Parr spearfish a dinner of speckled
trout and flounder near the Wrightsville
Beach jetty on August 6, 2019.
www.wrightsvillebeachmagazine.com WBM