Any other Brisket of the Sea enjoyers here? I've been harvesting a few a year on mixed-gas dives. Obviously I can't reveal the location (heehee) but I will say that the best-tasting ones are the younger coelacanths in the 100m-200m depth range.
The best place to spear them is just behind the gill in a straight line back from the eye. That severs the notochord, preventing any "Nantucket Boat Ride" incidents, heh.
Where my canthers at?