Hannah: "These are like a form of viagra in some cultures" Also Hannah 10 minutes earlier: "I'm not letting this one go even if I have to push my breath-hold to its limits". 😂😂
Love the prep work and cooking section! Always love seeing different ways to prepare the catch. Would love to see you prepare some ingredients to cook/eat the fish while out diving. I bring a camp stove and have done powdered fish filets, lobster, drunken mussels- preparing the stuff I'll need before hand and bringing it out in my kayak to cook on the rocks. Going to try a pre-made seviche mix this season and see if I can just mince the fish, toss it in, mix it up, and enjoy fresh seviche with some corn chips and a beer! Shout out to Ollie Craig!
I am pretty new to the freediving/spearo world but something I have been quite fortunate to find is abalone. I didn't notice anyone else mentioned this but a tip for cleaning and tenderizing. When you have a meat removed from the shell try soaking it in warm water for a 15-20 in. This will loosen up the black inky stuff on the outside skin and it scrubs off pretty easily with a brush. I don’t know if it changes the flavor much but defiantly improves the visual appeal. I had an old timer told me once that he used to keep an old washing machine (like for you clothes) in his garage, and it was strictly used for washing his abalone. He would collect a good harvest and run them in a quick warm water cycle (no soap obviously) and they would clean up very nicely. Probably not a realistic method for most of us but a fun fact non the less. Also, give them a couple good smacks with a tenderizing hammer and they become quite tender. Thanks for the great videos, you have me itching to go.
Hay guys awesome video I just wanted to let you guys know in NZ creamed paua is an absolute favourite. Onions garlic cream some add a little curry. Also U can make the paua tender by hitting it inside a tea towel and a rolling pin give it a try some time
you're one of the main people who got me into spearfishing, and now a video of you in my own back yard! great to see and its always great to see New Zealand diving from other creators!
Perfect video to brighten the day after losing a game of footy 😂😢 Congrats on 200k as well, cant wait to see that number increase and increase as you defo deserve it! Look forward to the next NZ video 🇳🇿
Epic session team - glad you enjoyed your time here in NZ. Epic cook up too - great to see the variety in your cooking and making the most of the kai. Respect ✊🏽
That catch and cook was next level 👨🍳. Props to your buddy for taking you to some awesome spots! When the swell dies, I’m going to try and recreate that catch and cook with similar species here in Hawaii. Thanks for sharing 🤙
Thank you Daniel for your hard work to produce another amazing video❤! Wish I was there diving with you guys! Never tried the butterfly style on scorpion fish, definitely will give a go next time. Cheers 🥂
Use to dive for Abalone in Sydney and the Soth Coast of NSW ,we use to cut them thin use a meat mallet it breaks down the fibres and dip in beaten egg and cooked in butter no more than 30 seconds each side on high heat or the BBQ. Great video guys
Wow, this was utterly amazing. Beautiful imagery, beautiful meals, I wish I could smell and taste it with you all. I must tick off New Zeland for the bucket list.
Fantastic video again, love your content! We're so lucky to have the fisheries we do down here still, a stark contrast to what you experienced in other countries for sure. I've tried abalone a couple of times and always thought it was overrated like some other exotic seafoods we have. Give me a good ol' prawn anyday! Watching you butcher a large Kingy in the airb&b kitchen sink. 😂 Really hope you can do more vid's in NZ soon, amazing!!
Thanks Shane, certainly good to eat but I’d rather scallops for sure. There is a saying in my professional video world ‘Don’t be gentle, it’s a rental’ 🤣
Awesome vid, just fantastic environment, sea life and spearfishing! A couple of tips from an Italian dude... next time, in order to get the most authentic and unbiased flavour from the sea urchin, make a spaghetti aglio e olio, then, right at the end, throw the roe in the pan with the pasta (don't scramble it, just the way it comes out of the shell), no flame at all at this point, and just mix it around for a few (maybe add some of the pasta water like you did, to make it more creamy). When the roe will have blended, the pasta is ready to serve. In addition, the abalone, we eat it raw in Sicilia, with a sprinkle of lemon (after slicing it thin, given the size of the monsters you caught) 😉 Nice going man, keep the vids coming, you're the best 👌
Such biodiversity and varied landscape, went straight to the top 3 bucketlist destinations! Very enjoyable video to watch, looking forward to more NZ action:)
Magnifique ! This one remember me many fantastics souvenirs in nz 😍 as usual your video is awesome, so unique and authentic, it feels like being with you guys 😅 We look forward to welcoming you soon in South of France with Stephane MIFSUD ! We are about to receive our new 60ft sailboat to do spearfishing trip 🌟 We can host you whenever you want from may to october 😎 I send you an email tomorrow 👌 et encore BRAVO 👏👏👏 Charles RDM
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Yes I'd be really happy to meet and welcome you Daniel. I use to watch your trips thanks to Charles and it'd be terrific to share moments into my underwater gardens 😉 the "golden islands" and above all the oldest National Park in Europe of Port-Cros. I could also show you how to improve your apnea and hunt prey at great depths if you want to... Like this wrecks ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7eZHXFeT6_U.html (we have others less deep). Continue your work it's amazing !
A tip for the Paua is to drop them in boiling water for thirty seconds and then into ice water to cool off - before you slice them up. It makes the tough bits go super soft. We tried your scorpion fish recipe with Brad when he took me out and it was pretty good! I Must give the kina pasta a go at some stage...Awesome vid mate!
Hi Daniel, how are you? Waao Daniel I am jealous of you 😭 My wife and I were watching your video and she is complaining that why I'm not taking her to places like that jajaja, but for real I hope that God bless you and give you a long life to keep enjoying and entertaining us.
Wow! What a scenery! I had the same frustration with AirBnB knifes all the time. I now take a victorinox knife sharpener (the one with a proper handle) everywhere and that massively helped
First just let me say, love your videos and the dive everywhere philosophy that you live! Really cool! Also I hate safeties on spearguns😆 I started building my own and never put them on, But i get it. Thanks for posting up great spearfishing/ travel vids!
Another Awesome diving adventure, thanks Dan! I always enjoy how you serve the catch! So did the Abalone serve the magical powers!? I never had them, i heard they give some people gas issues!
Hey mate. Cool vid! I was out at White last weekend and shot a 37.7kg Kingi. Am in the process of going through and making my own vid of our day out there. We also found a school of golden snaps around the back of White 😁 great to tick that off the list!
Great video, Next time you get paua try thinly slicing, patting dry and then mixing with some garlic butter and pan fry personal favourite way to cook them 🤙
The first part of the vid I was just thinking wow how lucky, what a lot of life, so many opportunities (I come from Malta you know what I'm talking about Dan ;) ) The second oart of the vid my mouth was watering! What a meal you put together! Nice one
Incredible landscapes both, out of the water, and underwater, what a lot of life! How many hours of cooking? The sea urchins are delicious and here everyone knows them as aphrodisiac too, how would the thing have ended with so much stimulating products? Thanks for sharing.
Great video! Not sure if it's the same way to prepare Abalone in NZ as it is in Australia but here its good to bash them... to tenderize them of course because slicing.
Really good video ! Abalone is a valuable food ingredient in Korea. Size is much bigger in there. Korean abalone has yellow flesh. I really wonder how New zealand Abalone tasty is
