Today we’re having a look at the new Cressi Piovra Backpack. An excellent dive bag for trek and dive sessions.
I own two pair of fins. Up until recently one pair made of carbon fibre that I primarily use for line and pool diving and one pair made of fibreglass that I use for spearfishing and recreational freediving. Recently I broke my beloved Captain Nemo fiberglass blades from Waterways and a replacement became necessary. Continue reading “Why I’m downgrading my freediving fins”
Intrigued by freediving but still haven’t pulled the trigger? Already a freediver but need another challenge? No matter the experience level we have the course for you. Continue reading “Upcoming Freediving Courses in Mallorca”
Though the 1st of April marked our official start of the freediving season here in Port de Pollença I was in the water teaching my first course of the year already on March 28. Continue reading “The Freediving Season is On!”
The winter is a great time to be in Mallorca with cool air, warming sun and various festivities around the island offering a great look into local culture and traditions. Continue reading “Sant Antoni festival in Port de Pollença”
In this my second From Spear to Table post I’m sharing a recipe with you. I’m going to share more of how I prepare my catch going forward. At least when it turns out well…
First out is my own recipe of oven baked seabream with tomato and onion that came out really delicious.
For 1 person you need:
- 1 seabream. In this case I used a 25cm Sargo Picudo (Diplodus puntazzo) roughly 200g gutted.
- 1 tomato
- 1/4 onion
- 3 cloves of garlic
- Olive oil
- Salt & pepper
Turn on the oven to 250°C. If you have an oven pan of suitable size, use that. If not, make a makeshift pan out of tin foil as in the picture. You don’t want the pan to be too big so that the juices spread out too far. Keep it tight.
Gut and scale the fish if you haven’t done it already and wash it well in fresh water. Place it in the pan.
Chop the onion and tomato, slice the garlic and spread it all out around the fish.
Sprinkle some olive oil on top and add salt and pepper to taste.
Bake in the oven for 10-20 min depending on the size of the fish. The fish is ready when the meat is flaky and non-transparent.
Serve with fresh lemon, your potatoes of choice and a green salad.
Continue reading “From Spear to Table #1 – Care for your catch”
In this the 4th episode of “Spearfishing in Mallorca – What you need to know” series we are looking into the equipment aspects of spearfishing in our waters and get familiar with the most popular equipment set ups being used here. Continue reading “Spearfishing in Mallorca – What you need to know #4: Equipment”
In this episode of “Spearfishing in Mallorca – What you need to know” we take a look at some of the fish that we hunt here and suggest how to deal with sustainability concerns. Continue reading “Spearfishing in Mallorca – What you need to know #3: Fish and Sustainability”
Gear in bags, motivation pumping and the cold November morning air in the face as I exit my building. It couldn’t be better. I’m heading out spearfishing with a new crew to a new spot this morning. We meet up in Pollença town before the sun is up, hook up the boat trailer to the car and hit the road. Continue reading “Some days everything seems to go wrong…”