I ran out solo to the legendary Islamorada Humps hunting blackfin, and it was one of those days where it’s awesome… and also a little heartbreaking. We started pulling the black feather and a rigged ballyhoo, watching the machine light up with schools around that 100-foot range. I boxed three tuna—small, but perfect “great sushi” fish—and I was feeling pretty good about it. Then the Humps reminded me who’s boss: I got absolutely spooled by something huge on a topwater feather. Snap… gone. Tears (not sweat), and a whole lot of “what the heck was that?” On the ride back in, I switched gears and did some deep dropping in about 399–420 feet. Deep dropping is always messy, but we hit bottom and put a gorgeous snapper in the boat (what I first called a yellow eye, but it’s a silk snapper). Back at the house, we did something totally different for us—whole Caribbean-style snapper, first time ever. I cleaned it with lime like they do in the Caribbean, scored it, rubbed it down, stuffed it with sautéed veggies, and baked it at 400° for about 23 minutes. Paired it with cilantro-lime rice and a vinegary purple cabbage slaw, and I’m telling you—this is what I want fish to taste like.