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.
3 cloves of garlic
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.
Welcome to “From Spear to Table”, a new series about what happens after the shot. Under this head line I will share tips, tricks and recipes helping you bring the fish from the spear to the table in the best possible way. In this first post we start from the beginning with how to properly “care for your catch”. Continue reading “From Spear to Table #1 – Care for your catch”
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…”
As the temperatures are dropping restaurants and hotels are closing one by one. While boats and luxury yachts are being lifted out of the water and parasols cleared from the beaches a slow and peaceful atmosphere is embracing our little town. It’s a blessed feeling when work is finished for the year, when the high season stress is being replaced by peace and quiet and time with colleagues and clients give way for time with family and friends. Continue reading “With tourist season gone spearfishing season is on”
It’s the 31st of October. When I look out the window in the morning I see a light rain falling and the thermometer showing 13 degrees. It’s as if nature wants to reinforce the message that the tourist season has come to an end. Continue reading “The end of the tourist season 2018”
All seasons come with their pros and cons. In summer the water is warm and beautifully clear, but also full of people and boats that scare the fish away, as well posing an actual threat of running you over. In spring, the water is cold, but on the other hand you have it more or less for yourself. There’s plenty of fish around too, and that we all like, freedivers and spearfishermen alike.
Diving in colder waters takes a little more preparations. But if you do it right it’s truly enjoyable. First of all you need to make sure you have a suitable wet suit to keep the cold out for the full time in the water that you have planned for. Ideally you dive with a two piece open cell suit to maximize thermal efficiency without needing too much neoprene, which would require a lot of extra weights in turn. Long John pants is a good way to get extra warmth around the torso without adding too much neoprene.
Personally I’m diving in a 5mm open cell suit in April and May where temperatures range from 14°C early April to about 19°C late May. Come June and the temperature climbs above 20°C I switch to 3mm which is good throughout summer and fall till the end of October. Earlier than April I prefer 7mm if I’m planning for more than an hour in the water.
Make sure you wear warm enough dive gloves and socks to keep your extremities warm and functional.
But apart from bringing the right gear, keeping warm on the way to the dive site and while you’re getting into your suit also has a big impact on your dive experience. Especially on boat trips it’s important to protect yourself from cold air and winds with a warm jacket and a hat. Equally important is to make sure that you keep fingers and toes warm during transport. They won’t warm up as you get in the water, quite the opposite.
A big bottle of warm soapy water is gold worth for donning an open cell suit without cooling down in the process. Bring enough and keep it warm if the transport is long.
After diving get out of your suit and into warm dry clothes as soon as possible to avoid getting cold down by winds and cold air.
Do it right and spring offers some of the best dive experiences of the year.