Hawaii: quotidian travels

Here are a few “holiday snaps” from Oahu. I’ve already visited many of the major tourist sites, and now am just chilling, going snorkeling at the beach, and eating.

Two days ago I went snorkeling again at Hanauma Bay. Although it’s a popular beach, there weren’t too many people snorkeling in the reefs just offshore, and one can swim for a long time in peace among the gorgeous fish. I don’t have an underwater camera and couldn’t photograph the colorful reef-dwellers, but no matter: you can see some images here.

In the reception hall is a display of fish pictures and these four reef-fish jaws (sadly, the jaws were not identified). The first is from a parrotfish, which scrapes algae off the corals. Their teeth have fused into an upper and lower megatooth used as a scraper.

Another scraper:

This is clearly a predator:

I’m not sure what this fish is, or what kind of diet it has, but I’m sure an ichthyological reader can tell us:

After a long morning of snorkeling and beach-sitting, one gets thirsty, and it was time to repair to the nearby Koko Marina pub of the Kona Brewing Company, a microbrewery/restaurant with a LOT of proprietary beers:

Lunch: a “meat plate” with beef ribs, sausage, and the omnipresent and delicious kalua pig. The “vegetables” are rice and macaroni salad.

I had a Terikyaki Burger because I wanted to try pineapple on a burger. It also had bacon, cheese, and, naturally, macaroni salad. I washed it down with a special-production blond ale made with ginger and lemongrass. The pineapple on the burger was actually good!

Dessert at the nearby and renowned Bubbies Ice Cream. One of their specialities is mochi ice cream, delicious small sized nuggets of premium ice cream covered with sweetened rice dough. The combination of the pliant, gooey covering and the harder ice cream is fantastic. They may have these on the mainland, but I haven’t seen them. The flavors here are sakura (cherry blossom), lychee, and guava. They make 19 flavors of mochi.

Duck feeding is twice a day, and now, as well as the small group of ducks in the marina, I’m feeding a landlubber group by the sea, including a mother and her ducklings as well as an adorable and friendly muscovy duck (Carina moschata) that we’ve named “Puppy” because he’s uber-friendly and always wagging his tail. He’s huge and ponderous, with a slow and dignified gait. I started feeding him because I thought he was wounded (he had a red mark on the back of his neck that looked like a gash), but it turned out to be just part of his red wattles.

Me feeding Puppy when I thought he was sick. I’d give him a bowl of water into which I tossed duck food. There’s little water where these ducks are, except for the salt water of the sea, and they need fresh water (it also helps to wash the food down). As you see, he also has mealworms, but Hawaiian ducks tend to eschew mealworms for some reason.

Me feeding Puppy (sound up to hear the vigorous slurping):

I can’t resist feeding ducklings, and these little ones have a hard life. There were ten about five days ago, and they’re down to six now. I doubt that any will survive, but I try to feed them (and keep the other ducks away) twice a day. Mom, as you can here, is an incessant quacker. I toss them food twice in the video below.

Yesterday I visited Pearl Harbor for the second time, as I missed seeing the USS Arizona Memorial the first time around.  The Memorial is in fact closed until March because of damage to the dock, but in lieu of a visit the Park Service takes you around the Memorial in a boat. During that ride, I had a look at the USS Missouri, where the Japanese surrender ceremony took place in 1945. I’ve posted previously about my visit to this ship and to the submarine USS Bowfin (picture below).

The USS Arizona Memorial is a pavilion built over the remains of that battleship, sunk on December 7, 1941 during the Japanese surprise attack on Pearl Harbor. A Japanese bomb ignited the ship’s powder magazine, blowing it to smithereens and killing 1177 sailors, about half of the Americans who died in the Pearl Harbor attack. The bodies of 1102 of those sailors remained in the wreck, though they’re surely now weathered away. The few who survived the ship’s sinking often requested that their ashes be placed in the wreck with their old shipmates, right below the surface.

Part of the ship’s gun turret still sticks up above the water. We were told that a gallon of oil from the ship still leaks out every day, called “black tears” for the dead sailors.

Near the exit to the complex sat an old sailor—96 years old. Everett Hyland, who enlisted in 1940 at age 17, is one of the few surviving Pearl Harbor sailors, and was severely wounded during the attack as a seaman on the USS Pennsylvania. He was in fact unconscious until he awoke on Christmas Day, 18 days later. After rehabilitating for nine months, he went back into service in the European theater. After the war, he was a science teacher, and has been volunteering at the Pearl Harbor site since 1995, telling visitors about what he experienced. Thank you for your service, Mr. Hyland.

Yesterday involved an expedition to purchase duck food, followed by lunch at the Waipahu branch of The Highway Inn. It was much more local, and the food better, than the branch in downtown Honolulu.

Lunch clockwise from 12 o’clock: pipikaula short ribs, kalua pig, a big bowl of poi (yum!), laulau chicken (wrapped in taro leaves), the coconut dessert haupia, and, of course, macaroni salad (with some potato salad mixed in). It was terrific, and I had to take half of the chicken laulau home.

Chicken laulau dissected for your inspection:

“Grindz” at a nearby restaurant. Uncle’s Hawaiian Dictionary of local pidgin defines “grindz” as “delicious food, as in at a party or a favorite food establishment.” You see the word everywhere.

Onward and upward!



  1. Mike Anderson
    Posted January 14, 2019 at 12:50 pm | Permalink

    Hawaii has the longest life expectancy of any state. I think it has something to do with all that macaroni salad and Spam.

  2. amyt
    Posted January 14, 2019 at 12:56 pm | Permalink

    I learned to love pineapple on a burger in Australia. And a slice of beet root, too. Along with bacon, onions,lettuce and tomato. Just ask for “the works”. Worked for me!!

    • Posted January 14, 2019 at 2:14 pm | Permalink

      Don’t forget the fried egg on there too!

      I don’t care for sweet mixed with savory, so hold the pineapple on burgers and pizza for me (I’ll have ti for dessert, thanks).

      I too ate these burgers in Oz; but I would have skipped the pineapple on second thought.

      • Mark Sturtevant
        Posted January 14, 2019 at 3:24 pm | Permalink

        Oh, that is amazing. We have a local restaurant where you can customize your burger, and I do all that. Egg (sunny side up) and a pinneaple slice and green olives, and other stuff. A durable bun is required.
        The runny egg yoke drips down onto the French fries. All according to plan.

        • infiniteimprobabilit
          Posted January 14, 2019 at 4:02 pm | Permalink

          Most independent takeaways (i.e. not the ‘chains’) in NZ have fully customizeable burgers. That is, they have a range of burgers, but you can always ask for additional ingredients or to leave some out.

          They improved vastly a few decades ago when asian immigrants took over the fast-food industry.


          • Heather Hastie
            Posted January 15, 2019 at 4:41 pm | Permalink

            That’s how Jerry got to experience beetroot on a burger when he was here. Next time he comes I’m introducing him to pineapple fritters – I can’t believe I forgot last time!

      • Posted January 15, 2019 at 2:39 pm | Permalink

        A pineapple can also be a bit sour, so it is sort of like when one uses a pickle or (vinegar) coleslaw in a way.

  3. Posted January 14, 2019 at 1:12 pm | Permalink

    Mochi ice cream has been available in supermarkets for many years though it is not always the best version. Recently, one of our local supermarkets (Long Beach, CA) has a separate freezer dedicated to the stuff.

    I think some of the better brands of mochi ice cream (and many other products that contain mochi) are to be had at Asian supermarkets like H-Mart, Zion Market, Meiji Market, and Mitsuwa. They often have fancy mochi stores that are analogous to European chocolate and marzipan stores. They have mochi with all kinds of gourmet fillings and flavors, though perhaps not with ice cream inside.

    • DrBrydon
      Posted January 14, 2019 at 1:56 pm | Permalink

      I was going to say, down here in Florida, I can also get them in our local supermarket, Publix. I pick them up every once and a while for my daughter. They are very good, but I don’t know how they compare to free range.

    • Mark R.
      Posted January 14, 2019 at 6:07 pm | Permalink

      You can get just about anything Asian at H-Mart…and high quality at that. I didn’t know they were down in Cali, but it wouldn’t surprise me if they started there.

      • Posted January 14, 2019 at 6:37 pm | Permalink

        I’m guessing they started here as Southern California has the largest Korean community in the world outside Korea. H-Marts are fun places to discover new foods. They often have ladies cooking up free samples inside the store. There’s actually a video on the subject:

        • Mark R.
          Posted January 14, 2019 at 6:59 pm | Permalink

          Makes sense…I didn’t know that fact about Southern California. Thanks for the video too. They’re a great outfit. I love their in-house kimchi and produce dept. I also make my own pho and they have all the cuts of meat needed that you can’t find at the local market…tendon, trotters, shank.

          • Merilee
            Posted January 14, 2019 at 7:35 pm | Permalink

            Looks like there are a few in Toronto, too,but not too close to where I live.

          • Posted January 14, 2019 at 9:26 pm | Permalink

            Oh my god, the cultural appropriation! How dare you eat and (sputter) enjoy Asian food!

  4. Historian
    Posted January 14, 2019 at 1:28 pm | Permalink

    In November of last year the then oldest Pearl Harbor survivor died at age 106.


  5. Charlie
    Posted January 14, 2019 at 2:00 pm | Permalink

    I wonder if the “this is a predator” fish jaw came from a fish that ate clams or other shell fish. The broad flat “molars” (if that’s what they are called in a fish) remind me of images of ancient amniote jaws that are supposed to have crushed mollusks, and I wonder if the front peg-like teeth that project out of the mouth were used to wrench the shelled animal off of the sea floor.

    It is too bad that they did not caption these jaws!

    I could probably chase down images of the ancient mollusk-eating vertebrate jaws if is of interest.

    • mikeyc
      Posted January 14, 2019 at 2:47 pm | Permalink

      I grew up in New England spear fishing for a kind of fish called Tautog -or Blackfish. This wrasse is a relative of the Parrot fish and is one of the tastiest vertebrate in the sea. They have very similar teeth and live by eating crabs and shellfish. Here is a photo of the Tautog teeth – you can see the similarities;

      • mikeyc
        Posted January 14, 2019 at 2:47 pm | Permalink

        CRAP! I even put a “remove this” in the URL and it STILL embedded. I suck.

        • Mark Sturtevant
          Posted January 14, 2019 at 3:14 pm | Permalink

          I appreciated your error, actually. All good.

        • infiniteimprobabilit
          Posted January 14, 2019 at 4:04 pm | Permalink

          Mikeyc, if it’s a picture, I think PCC doesn’t mind it being imbedded.

          It’s videos he’d prefer to avoid, because bandwidth.


        • rickflick
          Posted January 14, 2019 at 7:34 pm | Permalink

          I hope this works.

          To add a link just replace the URL into the +++ in the following line, and change the [ and ] to the corresponding angle brackets.

          [ a href=”URL”] +++ [/a]

          • rickflick
            Posted January 14, 2019 at 7:35 pm | Permalink

            P.S. In this case I think embedding is appropriate.

      • Charlie Jones
        Posted January 14, 2019 at 4:18 pm | Permalink

        Excellent! Cool!

  6. Jean Hess
    Posted January 14, 2019 at 2:10 pm | Permalink

    What does Chicken Lau Lau taste like? It is simply cooked chicken, or do the leaves add flavor?

    • Posted January 14, 2019 at 5:57 pm | Permalink

      Actually, most of the flavor is in the leaves. They have a unique taste, sort of like spinach, but wilder, and VERY tasty!

      • Posted January 15, 2019 at 2:41 pm | Permalink

        And here I was wondering if they were even edible! I should go and take a look for them – taro (the root) is available here, after all.

        (Confound: the local Asian groceries often use transliterated Cantonese for names of things.)

  7. Ken Kukec
    Posted January 14, 2019 at 2:13 pm | Permalink

    Yesterday I visited Pearl Harbor for the second time, as I missed seeing the USS Arizona Memorial the first time around.

    It was in Pearl Harbor where my father, who would’ve turned 94 a couple days ago, had what I believe was the formative experience of his young adult life. He spent the better part of his War years aboard a destroyer (or “a tin can,” as he always referred to it) roaming the Pacific, from the Aleutians down to the Solomon Islands, earning battle stars at Leyte Gulf and Iwo Jima in the process.

    But what had the biggest impact of The War on him, I think, was a few months he spent at the Naval Hospital in Pearl Harbor. While his ship was in port at PH one time, he had to have an operation. By the time he’d recovered, his ship had left on another tour. (I’m sure it came as a shock to him that the Fleet felt it could go to battle against the Japanese without Seaman First-Class Kukec, but, hey, c’est la guerre.) Anyway, he figured that meant he’d spend the few months until his ship returned chasing nurses and exploring the honky-tonks of Hawaii.

    Uncle Sam figured otherwise. They issued him Marine fatigues and re-designated him a corpsman (a “corpsman” being the Marine and Navy terminology for a medic) assigning him to the very same hospital from which he’d just been discharged. Gave him two weeks training to start (which he described as learning to make hospital corners and practicing hypodermic injections on citrus fruit), then turned him lose to tend to Marines who’d been banged-up bad at places like Guadalcanal and Tarawa — stuff, from his description of it, right out of Dalton Trumbo’s famous anti-war novel Johnny Got His Gun.

    I guess because he was low man on the totem pole (if you’ll excuse the cultural appropriation) he got assigned to the worst wing of the hospital: the Burn Ward, where guys who a few weeks or months before had been strapping young Marines were attempting to recover from catastrophic burn wounds, many of ’em dying slow, painful deaths in the process. My dad drew the job of assisting doctors in performing skin grafts — which meant he’d freeze the skin on some poor GI’s ass, so a doctor could scrape off enough of it to try and fashion a flap of skin where an eye or ear or nose or mouth had been. (My old man would go in after hours, he said, to smoke cigarettes with jarheads who didn’t have enough left of their hands to light their own.)

    It was that experience above all else that turned my 19-year-old future father into a lifelong confirmed pacifist.

    • Randall Schenck
      Posted January 14, 2019 at 2:49 pm | Permalink

      Tripler or the pink pagoda I think we called it. The place is still going far as I know.

    • mikeyc
      Posted January 14, 2019 at 3:02 pm | Permalink

      Was pops at PH on Dec 7th?

      Also, I’m told that “low man on the totem pole” is nonsense – for most cultures there was no significance to the placing on the pole and in the few that did place some significance it was the lowest position that was most important, not least.

      • Ken Kukec
        Posted January 14, 2019 at 4:05 pm | Permalink

        Was pops at PH on Dec 7th?

        No, he was a 16-year-old high-school student when Pearl Harbor happened. He turned 17 the following month, and tried to enlist in the Marines, but my grandparents refused to sign until he finished high-school.

        Public school systems were accelerating boys through high-school then to provide fresh bodies for the War effort. So when he graduated in January 1943 and turned 18, he volunteered for pilot training in what was then the US Army Aircorp, but got turned down due to eyesight. At the same time, he got a draft notice for the US Navy.

        • Randall Schenck
          Posted January 14, 2019 at 5:01 pm | Permalink

          Gees I didn’t know they were drafting at 18. Later they tended to wait until you hit 19. My dad and his best friend tried to join the air corp in 44 I think. They went down to St. Louis on the train, his friend got in and he was rejected, needing an operation. So he came home and finished high school and the war was over by then.

    • Michael Fisher
      Posted January 14, 2019 at 3:36 pm | Permalink

      Thank you for your recollections Ken. Your dad must have seen some sights on that burns ward. He was at the cusp [depending on which year he was at PH] of a lot of medical advances such as the switch from the hellish tannic acid “tanning process” [to clean burns wounds & skin graft donor sites] to the use of more effective soft gauze covered with petroleum jelly**. I assume it was before mass production in ’43/’44 of penicillin too.

      I had a few skin grafts from late ’77 to the early ’80s & it’s no fun. One weird effect is as the donor skin beds in [I was given pig skin to start & my own later] at the new site it somehow reconnects with ones nerves, if the burns aren’t too deep, & then one has weeks to endure 24/7 of ants running around under the new skin. And the daily dressing changes were beyond description!

      The guys with no smoking fingers: From that era, in the UK, we had the Guinea Pig Club – a hospital based drinking club for aircrew [all allied nations] burns patients of the great New Zealander plastic surgeon Sir Archibald Hector McIndoe CBE FRCS. One of his many innovations was the reconstruction of primitive, but usable ‘fingers’ by rejigging the knuckles of the fingerless – cutting back between the knuckles if you can imagine that.

      ** Nov ’42 Coconut Grove, Boston fire brought forth some novel techniques including the use of gauze/petroleum jelly

      • rickflick
        Posted January 15, 2019 at 10:45 pm | Permalink

        I also had some skin grafts after a car accident when I was 19. Much after the 1940s of course. The guy next to me was a young Methodist preacher who had lost a couple of fingers in a lawn mower. The surgeon, who operated on me, also operated on him. He transferred a couple of toes to the lost fingers. This required that the hand be stitched to the foot while the graft took. About 3 weeks as I recall. The rate of advances in medicine and other technologies has been a great source of appreciation to those of us who enjoy the impressive results.

        • Michael Fisher
          Posted January 15, 2019 at 11:28 pm | Permalink

          Indeed! This process of walking a tube of skin [or toe say] end-over-end from one part of the body to another was known as waltzing – the idea being to maintain a blood supply until the flap of skin [or toe etc.] was invaded by new blood vessels from the new location. It was McIndoe’s cousin Sir Harold Gillies who invented the technique, but McIndoe brought it to maturity.

          I’ve just noticed they both died in 1960. I used to work on the same road where Gillies had his post-WWII practise 71 Frognal, Hampstead Village, London two decades before. Filthy rich area full of properties that you have to wonder about – too big & too busy with cars to be residences, but no business logos etc. This imposing pile was his practise & is now a very private residence £20M ish:

          • rickflick
            Posted January 15, 2019 at 11:43 pm | Permalink

            So it’s Archibald McIndoe and Harold Gillies I have to thank for my own surgery. I lost skin on my ankle and needed some transposed from my thigh. Six weeks with my right foot held against my left thigh, fully encased in plaster. 😎

            • Michael Fisher
              Posted January 15, 2019 at 11:48 pm | Permalink

              Yes, New Zealanders FTW 🙂

              You must be an expert at Hasbro’s Twister

              • rickflick
                Posted January 15, 2019 at 11:53 pm | Permalink

                Twister I’ve never tried, but now, at the ripe(picture a rather soft banana) age of 72, I’m having trouble putting on my socks. But the ankle is pretty stable. I’ve got no complaints. 😎

    • Christopher
      Posted January 14, 2019 at 4:26 pm | Permalink

      My grandpa spent his Navy time aboard the Tennessee during WWII, but he died when I was 7 and never got to ask him about it. I’m not sure he would have said much anyway. All I have is his copy of the ship’s yearbook (for lack of a better word) in which he appeared in two photos, both of which he scratched out. I think he might not have been the best of sailors, as I understand he had trouble coming back to the ship (he seemed to like sleeping in other beds, if you know what I mean) and may have gotten in a spot of trouble for it. But you can never trust family tales, so who knows. Maybe someday I should try to find out more. I do wish I could have met someone who had served with him back then. He was dying of emphysema when I knew him.

    • Mark R.
      Posted January 14, 2019 at 6:21 pm | Permalink

      That would be a harrowing experience. Men grow up fast in times of war. Thanks for sharing this.

      I wanted to be a doctor up until I was 17 when I volunteered as a Paramedic tag-along. After seeing a man’s eye popped out of his socket after a traffic accident, I was so disturbed I decided the medical world wasn’t for me. I guess being forced into a situation like your dad’s would force one to adapt and cope. I’m probably just a wimp.

    • Diane G
      Posted January 15, 2019 at 12:40 am | Permalink

      Thanks for that evocative & moving story, Ken.

      I’ve never understood why just knowing about the carnage and waste of war isn’t enough to trigger (ack, unfortunate verb) pacifism in all of us…

      • Posted January 15, 2019 at 2:43 pm | Permalink

        I have concluded, for the time being, that there is a split in the population on this. Perhaps it is related to psychopathy.

        • rickflick
          Posted January 15, 2019 at 10:50 pm | Permalink

          Or sociopathy – perhaps we should put more blame on culture rather than innate human nature.

  8. Joe Dickinson
    Posted January 14, 2019 at 2:34 pm | Permalink

    I remember getting the best teriyaki burgers at a little joint up near the University. No pineapple, just teriyaki sauce drizzled on the nearly cooked hamburger patty still on the grill. The sauce sizzled and seared, concentrating the flavor. Just slap that patty on a toasted bun, and you’re ready to go.

  9. Merilee
    Posted January 14, 2019 at 2:44 pm | Permalink

    The ginger and lemongrass ale sounds really good.

  10. CP
    Posted January 14, 2019 at 2:47 pm | Permalink

    I think the 3rd photo is from a “bigeye emperor”, Monotaxis grandoculis. It’s a nocturnal feeder on invertebrates, particularly on the extended arms of brittle stars. It’s jaws are very distinctive. I’m not sure of the others…

  11. Merilee
    Posted January 14, 2019 at 2:48 pm | Permalink


  12. Randall Schenck
    Posted January 14, 2019 at 2:55 pm | Permalink

    With duck feeding and your own cat I’m not sure why you are coming back?

    Oahu was the pacific HQ for the company I worked for and why I ended up there for 5 years. From Hawaii we traveled to Korea, Japan and Okinawa, Guam and the Philippines. Lots of work but it was also fun.

  13. Mark Sturtevant
    Posted January 14, 2019 at 3:16 pm | Permalink

    The unknown jaws seem to me to be from a skate or ray. But I don’t have a more about them.

    • CP
      Posted January 14, 2019 at 4:21 pm | Permalink

      I don’t think it’s a ray. The shape of the jaws is similar but rays have a platform of nodular crushing teeth, not fine and pointed. Maybe, a milkfish…

      Now that I think of it, the fist photo is of a porcupinefish, not a parrotfish. The second photo is of a parrotfish. Porcupinefish have broader jaws with an undivided beak, Parrotfish have narrower jaws with a divided beak. I can’t take it to species…

      • Posted January 14, 2019 at 6:02 pm | Permalink

        Can’t find pix of milkfish jaws, but whatever it is it looks to be a filter feeder. To me the jaws have the form of Chondrichthyes jaws, so I am leaning in that general direction. But I certainly could be leaning the wrong way.

  14. Brian
    Posted January 14, 2019 at 3:46 pm | Permalink

    Dr. Coyne,
    You can buy Mochi with most flavors available at Whole Foods. I have also seen it with only a few flavors in some super market chains. When I bought a package at a supermarket with vanilla dough. I hated it and eventually cut each open and just ate the ice cream. Maybe the flavored coverings are better.

    • Posted January 14, 2019 at 3:52 pm | Permalink

      I agree that the flavored mochis are not so good.

      Be aware that “mochi” refers only to the rice cake whereas “mochi ice cream” is mochi filled with ice cream.

  15. Raghu Mani
    Posted January 14, 2019 at 4:05 pm | Permalink

    One minor nitpick about Kona brewing. They are hardly a “microbrewery”. They are part of the so-called “Craft Brew Alliance” whose largest shareholder is AB-InBev – the largest beer company in the world.

    – RM

  16. Posted January 14, 2019 at 5:44 pm | Permalink

    …Which reminds me that I really need to go to the dentist!

    • Michael Fisher
      Posted January 14, 2019 at 5:57 pm | Permalink


  17. Mike Anderson
    Posted January 14, 2019 at 5:47 pm | Permalink


    Try the dried cuttlefish (snack food). I was addicted to that when I lived there.

    • Mike Anderson
      Posted January 14, 2019 at 5:49 pm | Permalink

      The dried cuttlefish is located by the Asian dried salted fruit snacks.

      • Posted January 14, 2019 at 6:04 pm | Permalink

        My wife likes dried cuttlefish but she’s Korean. Our cats love it too but they’re cats. Personally, I never touch the stuff.

        • Mike Anderson
          Posted January 14, 2019 at 7:27 pm | Permalink

          It’s good stuff. Salty chewy goodness.

  18. gravelinspector-Aidan
    Posted January 15, 2019 at 7:45 am | Permalink

    Although it’s a popular beach, there weren’t too many people snorkeling in the reefs just offshore, and one can swim for a long time in peace among the gorgeous fish.

    Their loss ; your gain.

    I don’t have an underwater camera and couldn’t photograph the colorful reef-dwellers,

    Before I invested in a combination of a standard compact camera and a perspex waterproof housing for it (good to 40m, the normal limit for sport diving), I was looking with care at flexible bags for cameras and/ or video cameras, which have a rigid perspex “dome” into which you (roughly) centre the lens and a flexible translucent body through which you can operate at least some of the controls. There are various suppliers, and various options for pressure equalisation. While not up to the quality of a Nikonos, on the other hand, they’re several thousand dollars cheaper. And if you put several-generation-old compact in there, if it leaks, “wailey, wailey”.
    Here’s a recent review of one supplier. Plenty of other such fish in this sea.

    • rickflick
      Posted January 15, 2019 at 2:02 pm | Permalink

      You can get a GoPro for about $250 that’ll go 10 meters. Certainly deep enough for snorkeling.

      • gravelinspector-Aidan
        Posted January 16, 2019 at 4:17 pm | Permalink

        Which is fine if you’re likely to only use if for snorkelling.
        A GoPro (other makes are available) is a fairly expensive camera for producing low quality photos in situations that most people will only rarely be in. The point of the dive bags is that you can use the camera you’re familiar with, with a reasonable degree of confidence. Then continue using the camera as normal in more normal conditions. They’re great for wildlife photography from a boat too, because “camera over the side” becomes an exercise in man-overboard drill, not a forlorn body recovery exercise.
        I’ve used several GoPro alike over the years. They’ve not impressed me.

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