Forum Posts

Eric - The Keeneroo
Mar 15, 2021
In SPEARFISHIING ADVENTURES
2020 was a wild year for all of us. Due to travel restrictions, many a spearo was forced to stay dry and because of social distancing, there weren't a lot of people getting together. Thankfully, I live in Pacific Grove and was able to dive regularly all the way up until the end of the year. 2021 threw another curveball, but this time it wasn't COVID-19 related... it was huge swells and gale force winds. During the winter months, when it gets dark early, I am only able to dive weekends and for whatever reason, the past 3 months just didn't really have many weekend dive windows... This is by far the least amount of diving I've had since I started spearfishing. Rewind to last Tuesday (3/9). I see the swell forecasted to be dying down to manageable conditions... could it be? A window? Just as quickly as my anticipation was building, it was jettisoned by my lovely bride reminding me that we had tickets to Harley Goat Farms to see the baby goats and buy unhealthy proportions of high end cheese. I love time with my wife and daughter more than I do time in the water, so it was not exactly a bad trade off, but certainly one of those "of course the ocean goes flat while I'm out of town" kind of nagging reminders. We had a great time yurt camping at Costanoa, visiting a friend's farm that burned down in the recent fires to see what progress was made in rebuilding, and playing with lots and lots of baby goats (yes, I know they're called kids... but that sentence would have sounded a lot worse...). Sunday morning, we pack up and start the 2 hour drive home. Pulling into Monterey around 12:30p, the ocean catches my eye. Not only is it flat as a mirror, it's the right color too! Did you know the ocean has a right color for diving?! Yep. Bright blue, with patches of yellow and black. I can see the sand and rocks that are 20 feet underwater... from the drivers seat of our SUV! Apparently my eyes gave me away before my mouth could, because Jess (my wife) said "just make sure to find a dive buddy, husband..." GREEN LIGHT! I call my go-to dive buddy, no answer. I call 3 more friends. No answers. I start down the rest of the list... I got legitimately self-conscious for a moment - do my friends not like me anymore? What did I do? Finally, Chad, a friend I made late last year and fellow Triton, answers his phone. I tell him the ocean looks ideal and asked if he wants to dive. He said he just pulled his boat out of the water after a long dive sesh. NOOOO! So I keep making calls to people's voicemail boxes. 5 minutes later he calls back and says, "my wife is bringing me lunch and a coffee - meet me at the boat launch!" OK... a few things that make Chad rad: 1) he took me on his boat to Channel Islands - obvious cool points awarded 2) when we got back to Ventura my car battery was dead. We both planned on driving home that night and wanted to get on the road ASAP, but he stuck around and helped me break into my car using an abalone iron, a dive sock and a spear shaft... it was like the most MacGyver thing ever... definitely cool 3) Then this. He dove (dived?) all morning, had the boat already out of the water, was freezing, needed food, but knowing I wanted to buddy dive, he rallied. We launched the boat, made it to the dive spot in record time (the ocean was flat and his center console hard bottom RIB is part rocket) and proceeded to gear up. Here's a little nugget of wisdom for all youz-guys (aaaaand gals) out there - purchase a pack of THESE little pouches of golden comfort. They are reusable too! Activate it, drop it down your wetsuit top near your chest, and have hours of warmth. Chad said they changed his life. I learned that trick when one of the Triton's founders showed it to me while diving off his boat earlier this year. Truly amazing. Also, let's give some cool points for the Tritons and the decades of experience that get handed down the line to newer members. I don't care how much experience you have in spearfishing, when you jump off the boat, look down and see a thousand huge blue rockfish below you, it's a good feeling. A really good feeling. You know you can immediately drop and start hunting the holes below them. In fact, this spot was so stinkin' fishy, that I never ventured further than 30 yards from the boat the whole afternoon. That never happens for me. Amazing structure, amazing 30' vis, warm nipples... what can possibly make it a better dive session? How about hefty scallops everywhere? Every target species of rock fish? Minimal surge? It was great. I even taught myself a new trick (old dogs... hardy har)! Toward the end of the afternoon, I found 1 deep crack that had 4 slug status scallops in it. I dropped my unloaded gun to mark the spot (loaded guns might go bang when knocked on rocks and I don't need any more holes in my body other than what God gave me to start with), left my bright orange scallop iron in the hole and headed to the surface to breath up. While I catch my breath, let's pause for a moment to give the scallop bar a shout out. First off, never ever use the non-elastic (static line) lanyards that 99% of dive lights and scallop bars come with. I make my own out of kayak bungee and a soft plastic tube that comes with THIS cheap amazon ab bar. $15 and just replace the black line with bungee... That way if it gets stuck, you can still pull your hand out and not die. A positive thing in my book. I also keep it on my dive belt if I'm actively targeting scallops. Simply tuck it under the belt, take the bungee loop and wrap it around the prying tip twice. When I need it, a quick pull on the handle releases the loop and it's ready to go. And to you nay sayers that blast cheap aluminum pry bars, I have yet to snap this bad boy and sure have tried *play the reel where I'm holding the rocks with my hands and kicking the bar with my heel to try and pry this stupid (aka tasty) cement factory filter feeder off the rocks.* I'm not sure how they do it, but my apartment drive way pot holes sure could take a lesson from the cementing skills of these guys. But seriously, the first scallop in the deep crack came off easy. The next one took 14 drops. I just couldn't get the leverage I needed to pry and the awkward angle wasn't making it easier. I twisted, pulled, pried, kicked, yanked, and blew bubbles that strangely sounded like curse words as they popped on the surface. Finally, a new idea (that hamster on the wheel was earning his keep on this one). Early last year, Princeton Tec gave me a new dive light (the Genesis 1000 lumen torch) and asked that I put it through the ringer. I was happy to oblige and proceeded to beat the living daylights out of it. We did a dive light review (ARTICLE HERE) after a few months of stress testing it and I've never had a reason to go back to my old dive light. I only mention that, because what I did next was a personal continuation of testing the limits of both the light and the cheap scallop bar. I reached wayyyy back in the crevice and set the light horizontally on the rock next to the scallop, then careful not to move it, reached waaaay back in with the scallop bar, and used the light as a fulcrum... then voila! POP! Also, otters are jerks. As this was a last minute trip, I didn't think to bring my dive bag with me, so early in the dive when I got my first scallop, I stuck it under the beaver tail of my suit jacket near the booty. The second one was more daintily placed right under the tail but over my huevos. Not the most comfortable, but effective. So then I happen upon this invertebrate hole and have no where to put the next 4 scallops. I start to make a pile on the ocean floor just below where I was popping them out of the crack. I spend 14 drops, chance breaking my gear, get the thing out, put it on the pile, come up to gasp for air, and when I dropped back down, that 3rd one had disappeared. The otter I nearly mistook for a lingcod a few minutes earlier came back for take out dinner. At least it was only one from the pile. Jerk. The last scallop in that crack gets to inhabit there a little longer. It was just not coming out. I resolve to head back to the boat and wouldn't you know it? Chad is there, hooping and hollering like a mad man. I thought, because he is rad, he was just extraordinarily pumped on my jack hammer like scallop skills and wanted to celebrate my scallop whispering feats. Turns out he shot a PB lingcod. One he said he's been hoping to get for several years now. It was a toad for sure! It made my DiveR fin look small when we laid it on it. Similarly to that feeling you get when you jump in the water and see a huge school of fish below you, is the feeling when you were with a friend who got an epic fish. There is a palpable joy to the whole experience. Well this story is ridiculously long, mostly true, and as all stories should end, it ends on a good note. We got back to the boat ramp with several nice fish, a bunch of large scallops and stories to tell. When I checked my phone, I had something like 15 missed calls and text messages from all my friends who were already diving by the time I called them at lunch. Turns out I'm not a total nincompoop and my friends still might tolerate me for future dive sessions. Great day. Thank you again, Chad. You're rad.
DIVE DAY RECAP: A Triton Friend is a Good Friend content media
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Eric - The Keeneroo
Mar 27, 2020
In DIVE RESOURCES
A beginner's guide of various techniques and tips for filleting rock fish. Presented by Josh Abbey, a Fishing Charter Deck hand with over 20 years of experience. Fillet Footage Filmed by Ryan Gentry. Edited by Eric Keener. Comment with your favorite techniques for filleting rockfish or what kind of videos will be helpful in the future! P lease like, share and subscribe for more spearfishing and helpful how to videos.
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Eric - The Keeneroo
Mar 09, 2020
In KING OF THE TRITONS
I will be updating this thread with conditions leading up to the dive day along with dive location for anyone looking for a dive buddy. As I'm local, I'll also check "above water" vis during the day on Thursday and Friday as well as check with local divers about conditions leading up to Saturday's meet up. As of right now, conditions on Saturday look very average: 7' swell on average across various websites and very low wind. That should make many spots around Monterey Peninsula dive-able. Leading up to Saturday, conditions look really nice with small mixed swell. With the cloud cover in the forecast, I expect visibility to be above average on Saturday. I'm looking forward to seeing many people get out there and fish on Saturday and for the King of the Tritons entries to be top notch. There have been some huge fish coming out of Monterey in the past couple months. I'll keep everyone as up to date as my resources allow! I got 8 stitches in my thumb late last week, so I'm hoping I heal enough to dive on Saturday with you all!
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Eric - The Keeneroo
Feb 19, 2020
In DIVE RESOURCES
If you have any questions or would like to see certain topics in the future, let me know. Thank you Ryan Gentry for filming this!
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Eric - The Keeneroo
Feb 10, 2020
In COOKING & RECIPES
A group of us have been reading Josh Niland's ground breaking book called "The Whole Fish Cookbook." It's an educational book that teaches you a huge amount of how to transport, process, keep, cure and cook a fish, head to tail, and use every part of the fish to make food. It is a way to practice ethical fishing, and a way to respect your catch. I I haven't used any of the recipes in the book yet, but I have been getting a lot of inspiration from him. I recently made fish sausage and last week made my first ever, head to tail meal from 1 chunky lingcod. I guess the description would be "Fish - Three Way": Strong broth (reduced fish stock w seaweed), garlic potatoes, topped with belly meat & lemon; then topped with charred lemon and yuzu ling caviar. Paired with fried bread under radish and black garlic & sake cured liver. Then made a veggie purée from the fish stock veggies and added squid ink for "color". I wasn’t a huge fan of how the liver turned out by itself, but with the radish and bread it worked really well. What a fun challenge to figure out how to make a meal using the entire fish! 33” (almost 20 lbs) Lingcod (the belly had 2 med perch in it, hence the super big gut). It’s fulfilling (pun intended) to know nothing was wasted! I'd encourage everyone to get a little weird and play with your food!
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Eric - The Keeneroo
Jan 23, 2020
In DIVE RESOURCES
Yesterday, I made a brief video for how I typically check Monterey Swell Conditions. It's geared for beginners and a rough edit, but it has some valuable tools, tricks and resource links in the description. I hope the newer divers find it valuable. My goal is to create useful content for spearos. Video production quality should increase as more free time to film becomes available. There are a lot more tools out there, but I just wanted to give an overview of how I usually do things. Feel free to use me as a resource for ocean conditions since I live in Pacific Grove and drive by the water every day on my way home from work. https://www.youtube.com/watch?v=mt0XSs5_56o&fbclid=IwAR0X4ZsfXvBcIvFL5CfDkPqPEYDa4KA81gq4CYL1tSIAtq5gL8e-5PT11qo (Luke, the embed feature appears to not be functioning).
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Eric - The Keeneroo
Jan 13, 2020
In BUY-SELL-TRADE
Anyone have an old cooler laying around collecting dust? Something that could fit decently sized lings and halibootys. Your benevolence will be echoed through the kelp beds.
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Eric - The Keeneroo
Dec 06, 2019
In COOKING & RECIPES
2019 Catch & Cook Cook Book contains some of the best recipes ever cooked on a beach. Feel free to order your own or keep the link for the "digital version". I was astonished at the level of food made at this event! Can't wait for next year. https://link.shutterfly.com/e/Rmrk5rwlb2
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Eric - The Keeneroo
Dec 02, 2019
In SPEARFISHIING ADVENTURES
Finally got to hop in the water on 11/30 with a few of the Catch and Cook winners (Huan, Emmanuel, Charls and almost Matt). It was raining and cold in Pebble as we donned our wetsuits, "braving" (aka lots of whining) the cold 42 degree air. I was in a compressed 7mm Yazbeck suit which has served me really well despite the major need for an upgrade. The moment my face met the water, I nearly called it a day right then... It's not often your skin stings when the cold water hits it. I was surely missing Baja water at this point. However, I was elated to find visibility crystal clear in the shallows. We had a long surface swim to our spot (ditched the kayaks due to a forecast of 50kt gusts) but all the way out, the vis stayed on point. I could see the details of my gun at 25' and had a milky visibility all the way to 40'. It was going to be a good day. I was super selective for the first 3ish hours and only pulled the trigger on a above average grassy and a large greenling. I did one drop on a deep crack and was surprised to find what I though was an abalone at first... it was a huge scallop and guess who forgot to pack their ab iron? I have a mono stringer with a pretty decent metal flopper on it so I pulled it out with my fish attached and tried to pop the scallop. It was cemented. I took 4 drops, no luck. Decided to do some hole hunting for a MFE I saw earlier and wanted to put Huan on since he said he had a killer recipe for it. Couldn't find it so I went back after the scallop. Finally, 3 drops later, and trying every angle I could get that little metal piece in for leverage, it popped. So stoked to see that it barely fit in the accordion pocket I had put on my suit - I knew it was big bc most of my scallops slide right into the pocket. It turned out to be just over 7.75" - It was rad to find out that Emmanuel also got several PB scallops on the dive (check out that orange one!) I had 2 firsts on this dive. 1) I was in about 30 fow and saw a fat otter below me checking me out. It swam away. I made a couple drops and while on the bottom, it came up to me within 3' of me and held out a partially eaten purple urchin then disappeared again. On my next drop, it came back and held out a shell to me. Literal show and tell. Was kinda cute considering those things are usually pretty nasty. 2) I hear of people swimming with Mola Molas once in a while, but I finally got mine! I only saw one at first, but a few minutes later I was in a school of about 10 of them. That was super cool. I wish it wasn't so cold or I would have worn my GoPro. Next time.... no excuses - luckily Emmanuel had his rolling. Really cool to have a moment with some unique critters. Diving with Huan was a lot of fun. He was willing to stuff himself into deep crevices for the nice scallops too, so we buddied up and just went after scallops, enjoying the great vis and generally just pumped to be out there. There is something neat and challenging about thinking "I bet I can wedge myself into that crack or deep into this cave, take a peak and hopefully not get stuck" and then going for it - those are the places I usually find the best stuff. We each got a few more scallops and I spooked another nice greenling that I took. It had been raining on us for the 4+ hours in the water and we were all getting really cold - so we called it and made the long swim back in.I love having a 5 gallon jug of hot water waiting for me. It's a huge comforter when you're really cold although even after my SurfFur changing station, in the cold rain, my toes were numb and tingling till well after I took a shower at home. We had family come over the next night and I got to cook some tasties for them. Spicy Scallop Crudo. CLICK HERE FOR RECIPE LINK. It's surprisingly easy and tastes amazing.
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Eric - The Keeneroo
Dec 02, 2019
In COOKING & RECIPES
SPICY SCALLOP CRUDO Super quick, easy and amazingly tasty. Combine in bowl: 1/4 cup fresh orange juice 3 tablespoons fresh yuzu (or lemon) juice 2 tablespoons soy sauce, preferably organic 1 tablespoon plus 2 teaspoons sesame oil 1 tablespoon finely grated peeled fresh ginger 1 Serrano pepper (red Thai chile would be better), thinly sliced 3/4 teaspoon Sherry vinegar Then dress and add the following: 1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise 1/4 cup fresh small mint leaves 2 tablespoons thinly sliced leek greens Sriracha Black Sesame Sea salt
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Eric - The Keeneroo
Sep 17, 2019
In GENERAL SECTION
Big Updates for the Catch and Cook Competition. Found out yesterday that Adreno Spearfishing posted my blog about the event (LINK "Sustainable Spearfishing in the Age of Social Media") which put a pretty big smile on my face! We have some high caliber judges on the panel: Danny Abbruzzese and Todd Fisher. Wow! Even met with Matt Beaudin (Monterey Bay Aquarium exec chef) who will attend if his travel schedule permits. He even wants to try spearfishing! We keep gaining more sponsors! Check out the first photo of some of the main prizes. There are also several custom trophies being made for a few lucky winners. Dwight Hwang and Jack Kim among the trophy creators. Please let me know if you have any questions or hesitations about the event. We want you there. Bring your family and friends! There will be lots of stuff for them to do and prizes they will enjoy! HUGE THANK YOU to our Premier sponsors: Bamboo Reef Dive Centers, Monterey Bay Kayaks, Omer, Suunto, DiveR, Kai USA, Folktale, Ocean Guardian, Gannet & MBay Freediving. Another huge thank you to all our sponsors: West Marine, Princeton Tec, Kalletka, Stone Creek Kitchen, Save Our Shores, Portola Hotel and Spa, Kimera, Noob Spearo Podcast, Pelagic, Adreno, Wild Fish, On the Beach, Seventh & Dolores, Big Sur adventures, Osteria Al Mare, Pacific Bowls and Rolls, Jacks, and more! Personal Thank You's to all the people that have helped me get legs under this thing. I had no idea what it would turn into when I first started this! Matt Mattison, Pat Khul, Rebekah Phillips, Andrew Miller, Adam Helm, Nic Ta, Adam Lester, Isaac Daily, and many more. REMEMBER TO PAY BEFORE NOVEMBER 1. You can pay $40 cash or check at Bamboo Reef in Monterey, at Monterey Bay Kayaks or you can mail a check to my attention. (PM me for address)
Adreno Posted about the CnC! content media
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Eric - The Keeneroo
Jul 26, 2019
In GENERAL SECTION
Seeking advice: We are just about ready to send the press release out to various networks that we're doing an Spearfishing Catch and Cook Competition in early November 2019. The goal is to promote marine mindfulness and sustainable hunting practices for our Northern California fisheries and the vehicle will be the family friendly competition. It will be family friendly, with a Gyotaku presentation, beach clean up, raffle, prizes for both divers and beach clean up participants and professional chef judges of the cooking portion of the competition. We already have a fair amount of traction and I was recently interviewed about it on the Noob Spearo Podcast (Episode 101) and it was then added to the international blog at spearfishing.com.au (to be released soon). All proceeds are going to a conservation based nonprofit (SOS - saveourshores.org) that is organizing/managing a beach clean up the day of the event too. We have received a lot of interest in this event from participants and local shops alike and I'd like to use the momentum to really push our agenda, which is to promote, educate and encourage sustainable fishing practices. So here is the question: What can I do, outside of a press release and local media, to help put the word out (not necessarily for more competitors, but for a larger platform to market our message and perhaps gain a couple sponsors/donors along the way which will continue to add legitimacy to the event as a whole). PM me for more info on the specifics of the event, I'm happy to share them before they go (more) public. I'd value your thoughts, advice and input.
Seeking Spearo Competition Advice content media
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Eric - The Keeneroo
Jul 05, 2019
In COOKING & RECIPES
SO THANKFUL for my buddy Matt (Salabat408) hooking me up with fresh yellow-tail he speared a couple days ago (Look at the size of that thing!). We had family in town so I thought it would be fun if we all got to be creative with the ingredients and make our own poke stacks. It turned out super tasty. The recipe is pretty straightforward. Just some sesame oil, soy sauce, rice vinegar, sriracha, tobiko, lemon zest and mix it up. Then pile it on however you think looks cool. Garnished with pickled lotus root, enoki mushrooms, Nasturtium pedals and leaves, radish, daikon radish, bean sprouts and cucumber plate. Added edamame, rice, avocado, carrot and furikake to stack.
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Eric - The Keeneroo
Jun 27, 2019
In COOKING & RECIPES
(Pics Below) Wow. I'm not sure what is more difficult, finding a decent sized ling to shoot or cooking it well. I don't think I've posted this one yet so here is a fun one. I was literally sweating by the end of cooking this meal and the kitchen was thrashed. From figuring out what flavors, textures and colors might go well together, timing cooking, plating... sheesh... my hat goes off to the professionals! Fresh Lingcod, hard seared scallop, fried bread, the red thing on top really was the meal highlight for me - it is a sweet pepper stuffed with scallop, lingcod cheek meat, fresh oregano and Brie cheese then broiled (I think I'll call it Ling cheek popper). Sauce - Greek yogurt, lemon, fresh oregano, dill, and salt. I had hoped the herbed oil came out a bit more green for presentation (first time trying to make it), but it tasted great. I cooked it for like 20 min. Garnished with radish, radicchio (looks cool, taste didn't fit with dish), roasted carrot, micro greens, and Hawaiian black salt from my family in Kona. BON APPETITE!
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Eric - The Keeneroo
Jun 03, 2019
In COOKING & RECIPES
My pops made sure I grew up fishing rivers, lakes, and ponds. When I started to spearfish a couple years back, it was simply to enjoy being underwater and hunting fish in a new way. Then I started to really dig the challenge of breath holds and understanding fish behavior and their habitat. A new and unexpected joy has been figuring out fun and creative ways to utilize fish and their various parts, try to make them taste good, and then try to attractively plate them. I shot a Lingcod and a Blue on Friday afternoon while my buddy was in town from LA. It was fun on Sunday, sitting down in the early morning to decide which plate to use, then which colors will go on that plate, then what flavors can come from those colors. I still didn't have a great idea going into it, other than Ariel Merhav's recent Chinese take on lingcod that made me want to do something Asian. It was neat learning that we have several edible flowers right in Pacific Grove, so I went out hunting after a trip to the grocery store and Asian market. I also stopped by Home Depot to get a torch for burning some of the food. Here is how it came out. Spicy Shiitake "quenelle", Lingcod over Burned Lemon in a Soy, Sake, Vinegar and Ginger Reduction. Recipe Below --> RECIPE INSTRUCTIONS: Mushrooms: Add sliced carrot, onion, garlic and mushroom to a large non-stick pan with a little olive oil and sautee. Don't clean the pan. Add it to a food processor with italian seasoning, fresh parsley, fresh oregano, salt, pepper and chili flakes. Process it as smooth or rough of a texture as you'd like it to be. It should shape well no matter the consistency. I used a flower pedal, micro greens, a dot of Sriracha and Hawaiian black salt to garnish it. Sauce Reduction: Add 3 TBS Mirin (sweet rice wine), 2 TBS finely chopped ginger, 2 TBS low sodium soy sauce, 2 TBS rice vinegar, 1/2 TBS olive oil, 1/4 TBS sesame oil, pinch of salt to a sauce pan. Simmer for as long as you want to get the desired consistency. I was going for more syrup like. I also strained the ginger, but you could leave it in if you wanted more zing in the dish (if you were using rice or something, this would be great). Fish: The fish was cooked in the same pan as the mushrooms and I poured some of the sauce reduction over it while cooking. This dish would also be really good with the fish crusted, but we try to eat on the healthier side, so we went with pan cooked. I burned a few slices of lemon with a, and then rubbed them over the fish once plated. Garnish: The garnish was just edamame and lemon, sliced Brussels sprouts that were cooked in the fish pan with some water to make steam, edible flowers, julienned scallions, ginger root and red bell pepper. Overall, my favorite flavor was the burned lemon and the sauce. Come to find out it's basically just a zingier fresh version of terriaki sauce. My wife ended up wanting the rest of the mushrooms because those were her favorite! Bon Apetite!
Lingcod and the Joy of Cooking Fish content media
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Eric - The Keeneroo
May 08, 2019
In COOKING & RECIPES
Fun little recipe that's SUPER easy to do at home and TASTY! The best part of this recipe was figuring out a fun way to plate it. My wife just surprised me with 4 new plating plates which are going to be featured in future recipe posts :) Outside of sushi and stir fry, I don't do much Asian inspired cooking. Figured I'd give it a shot with a Verm I recently got down in Big Sur. Vermilion Fillets - minimally season. Use Sesame oil in pan for cooking fish. Right before they are finished add some soy sauce to the pan. I garnished with some Italian parsley from our herb garden. Gyoza - cook according to packaging instructions... I'm not dedicated enough to make my own yet. =P Brown Rice with butter, shredded seaweed and sesame. Spicy Garlic Edamame - Get a pan nice and hot, add a high heat oil like canola or avocado, and then add sesame oil as well (about 1:1). Add in chopped but not minced garlic, let it start to become fragrant and right when some of the garlic is starting to brown, add the strained, thawed edamame. Sprinkle in chili flakes and some chili powder. Add an unhealthy amount of coarse salt. Keep the edamame from burning on the high heat but let the shells begin to brown. Right at the very end, sprinkle a small amount of sugar over the edamame and about 2 tbsp of low sodium soy sauce. Toss a few times and serve warm. Spicy Mayo - Mayo, Sriracha, sesame oil, water
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Eric - The Keeneroo
Apr 16, 2019
In COOKING & RECIPES
My long time buddy Joe has a 26' Osprey and over the years we've got some really nice fish! Even though the bite was super slow for everyone on Sunday - we fished for almost 10 hours, we still managed to wrangle in a few salmon. The largest salmon was peeling line like a tuna no matter how tight I put the drag on... I was fighting for a good few minutes before I felt something pull it super hard and then it went limp... dang sea lion! I reeled in a half of a fish as fast as I could and right before we could get it on the boat, the sea lion grabbed it again and took the rest of it. So he had sushi too. The other fish I successfully landed, I took home the collar, belly meat, fillets, head and spine. Had a great time last night making sushi with my wife and figuring out fun ways to use the meat from various parts of the fish. I didn't even really need to touch the fillets for the rolls because there was so much meat from everywhere else. One of my biggest challenges when attempting to get inventive in the kitchen is figuring out how to plate the food in an attractive way. At least it tasted good! I'm super grateful that my wife who was recently pregnant and the thought of fish sickened her, is now back in love with fish!!! I'm really excited to surprise my good buddy with the collar and a fat fillet - he loves fish! The recipe for this yummy meal is below: Sushi Rice: 2 cups sushi or short grain rice 2.5 cups water, plus extra for rinsing rice 1/4 cup rice vinegar (I recently ran out so I used white wine vinegar instead and it tasted great) 2 tablespoons sugar 1 tablespoon sesame oil 1 tablespoon kosher salt INSTRUCTIONS Place the rice into a mesh strainer. Swirl the rice in the water until the water runs clear. Place the rice and 2.5 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, oil, sugar and salt in a small sauce pan and heat until sugar dissolves. Pour over rice and mix thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using. Sushi Roll I push rice onto a piece of plastic wrap (as thin as possible), then I get a sheet of seaweed and mist it with water so it doesn't crack when rolling, then basically you add whatever you want in the roll. I used salmon, avocado, green onion, sriracha, carrot (and I forgot cucumber at the store!). Roll it up and slice. Sprinkle furikake seasoning and sesame seeds. You could use salmon roe to top it, but my buddy threw it overboard when gutting the fish on the water (doh!). Spicy Sashimi and belly skin chicharrones with Micro Greens Flatten a ball of rice, add thick cuts of meat. top with seasonings and sesame oil. On the side, add sriracha, wasabi, and veggies. The micro greens were an afterthought but it actually made the whole dish pop with awesome and contrasting flavor with a bit of crunch. I bent metal skewers to shishkabob some salmon skin (make sure you descale it first!) and fry it otherwise it tends to shrivel up when cooking. Miso Soup I cheated and used a packet. If you like sake, I recommend unfiltered cold sake. Bon apetite!!
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Eric - The Keeneroo
Apr 02, 2019
In COOKING & RECIPES
My wife loves brie, I love scallops. I typically take a scallop home with me to eat while I clean my fish. This time, I decided to play with flavors and textures. This is a new favorite for me and it's SUPER easy to make. Get a small pan, melt a decent amount of butter in it and crank up the heat. Drop some baguette slices in and let them soak up the melted butter then get them nice a crispy. Immediately following with the pan still hot, hard sear the scallop but make sure to keep middle of it raw. drop a piece of Brie in the cooling pan, just to let it start getting gooey but not totally melted. Then drizzle truffle oil over the top and sprinkle salt and pepper on the top. It's amazing! So glad we had brie to try with it! The flavors are so complementary and the textures are super interesting.
Seared Scallop with truffle oil, Brie and Fried Bread content media
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Eric - The Keeneroo
Mar 29, 2019
In SITE FEEDBACK & REQUESTS
Hey Luke! Since you asked my thoughts =P 1) I've found a classifieds section really helpful for buying dive related gear and selling it. 2) Another section that is really useful, especially to newer divers is a resources section where people can compile the sites they like to use to read swell (and how to), dive techniques, freedive certs, safety blogs, common tips for spearfishing noobs, etc. Just nice to have it all in one place for newer divers. It took me over a year to learn the ropes for myself though heaps of google searches, forum snooping and satellite maps, and I'm still learning in some areas. Live cameras (particularly the ones at the aquarium and the 2 at pebble) make checking the current conditions really nice. I can predict a lot of areas diveability just by looking at some live cams. 3) This is more of a personal interest, but I love DIY stuff from dive boards to gun mods to painting white squid outlines on your gloves and cool ocean/shell related gift ideas for Christmas. Even things like "how to restring your gun and shaft" or what type of crimps to use... etc. Fun, helpful and weird stuff! There are other things that I personally enjoy, but I'd like to spend some time getting to know the MBT way of life before putting it all out there! I'm hoping to be a voice and a help to the club, not an instigator of conflict =)
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Eric - The Keeneroo
Mar 29, 2019
In COOKING & RECIPES
Cilantro seared Mahi sashimi appetizer. Honey, soy, and ginger glazed Mahi steaks on brown rice with spicy pineapple salsa. (Recipe and Pics Below) So much fun to prepare pelagic fish that you don’t need to cook fully! Even more fun when the whole family digs eating it. I’d fight another shark for this meal - we got circled by 6 tigers and charged by a silky which Rob and I ended up tagging (VIDEO LINK). Huge mahalo again to Rob White of Blue Water Spearfishing Charter for the successful trip   http://www.bluewaterhunterspearfishingcharters.com/ Sashimi Paint one side of the fillet with sesame oil, and dip it in chopped cilantro. Sear it on one side and then slice into bite size peices. Garnish with shredded daikon radishes and carrot, sliced lemon and cucumber and soy sauce for dipping. Honey Glazed Mahi Mahi 3 Tbsp soy sauce 3 Tbsp balsamic vinegar 3 Tbsp honey 2 tsp grated fresh ginger root 3 clove garlic 2 tsp olive oil 4 fresh mahi mahi fillets 1 Tbsp butter Salt to Taste Combine the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season the fish fillets with salt and dip in the mixture. Cover and marinate in the fridge for 30 minutes. Heat butter in a large skillet over medium heat (don't let it brown). Drop the fillets on the skillet but keep marinade for dressing fish after plating. Fry fish for 4-6 minutes on each side and serve immediately over brown rice. Add a lime twist as garnish on top of fish. Mango Salsa Chop ripe mangos, red bell pepper, jalepeno, cilantro, red onion and add it in a bowl. Top with a bunch of lime juice and salt. It tastes better if it has time to sit so make it before you start on the fish and keep in fridge.
Cilantro Sashimi + Honey Glazed Mahi Mahi Mango Salsa content media
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Eric - The Keeneroo

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