Crispy skin kelp rockfish, brown miso porcini broth, white asparagus, and yuzu kohlrabi slaw.

2yr ⋅ ⋅

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Freedived for scallops and made spicy scallop Crudo

4yr ⋅

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Corn cream puree, scallops, spot prawns, and cilantro oil.

3yr ⋅

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Sous vide coconut jerk rockfish sausage (with offal) over pineapple, yuzu, cashew, octopus rice.

4yr ⋅

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Untrained, aspiring, home chef. Golden beet “tartare.” Minimally cured egg, Parmesan, chive, caper, daikon radish, black salt, onion, cucumber, dehydrated snap pea, micros. Dressed w light balsamic vinaigrette. I’m hoping to grow so advice is welcome.

5yr ⋅

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Someone said I should post here. I’m the guy wedged in the rocks under the kelp.

4yr ⋅

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Another one from our trip. This one portrays so much of how I feel about deep drops, the solitude, unknown, anticipation, adventure!

3yr ⋅

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I’d welcome culinary education, you can tell by my kitchen tiles I’m no chef but am interested in getting better. Scallop Crudo with homemade Yuzu ponzu, leek, mint and lemon zest.

4yr ⋅

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Lurking beneath the surface

3yr ⋅

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Costa Rica is a beautiful place to dive!

3yr ⋅

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Unique perspective on some NorCal kelp diving my buddy and I were recently doing :)

4yr ⋅

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When hunting big calicos, become like the calico (hide in the cracks!)

3yr ⋅

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Halibut and chanterelle 3 ways. Black truffle cream shroom and parm puree, rainbow chard with shroom and vinegar, Halibut with lemon butter, parmesan crisp and beer battered wine hydrated shroom.

4yr ⋅

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Waiting on the Yellow Tail that I invited to the party...

3yr ⋅

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I made a seafood platter and tried to make it look like the structure we spearos see [OC]

3yr ⋅

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Deconstructed chicken salad with charred potato, pear, smoked yolk, poppy seed dressing and micros. Advice on plating/ingredients is certainly welcome.

5yr ⋅

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KICK LESS. Leg muscles are one of the biggest oxygen hogs you own. The less you engage your leg muscles the more bottom time you will have. One way around using too much oxygen is to find a healthy bull kelp stalk and GENTLY pull yourself down until you’re negatively buoyant.

4yr ⋅

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Fresh bonito in salsa (garden tomatillo, pickled jalapeno w brine, salt, sugar, cilantro stems and onion).

3yr ⋅

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This fish took 2 people over 2.5 hours to get. I swam back to shore, went and got scuba gear, swam back out and spent 21 minutes on the bottom trying to figure out how to get it out.

4yr ⋅

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[Home Non-Pro Chef] Fresh quail, octopus, shrimp, clams, muscles and black garlic. Paella. Thoughts?

4yr ⋅

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3 way Trigger Fish - fried belly, baked herbed fillet and butter poached garlic liver over parmesan baked potatoes with citrus dill yogurt. Untrained aspiring chef looking to grow in taste, texture and plating. Critique welcomed.

5yr ⋅

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[Homemade] Mosaic sushi. Fresh bonito, mango, yuzu ponzu & veggies.

3yr ⋅

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Untrained aspiring cook & spear-fisherman. This plate is meant to visually represent the hunt - a bit chaotic. LINGCOD, Seared scallop, fried bread, topped by a broiled ling cheek, oregano and Brie sweet pepper, with yogurt herb lemon sauce and herb oil. Radicchio bad choice 4 flavor but looks cool.

5yr ⋅

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Focus on garnish. My wife wanted chicken, potatoes and pear salad - our go to easy meal... I thought I’d try to make it look fun despite being simple. This dish lacks forethought but I did have fun making the lime-pear garnish! Minimal effort, just for the fun of plating. Wanted to share :)

5yr ⋅

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[homemade] Seafood platter made to look like an under water scene

3yr ⋅

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This picture is similar to my involvement so far in this sub. I’m here, lurking... haha! This might be my first post! I hope to be more regular moving forward!

4yr ⋅

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Yellowtail Poke Stack. Untrained, aspiring chef looking for advice on presentation, ingredients and technique. The lemon zest actually made the whole dish pop! And even though I bought tobiko, I totally forgot to add it :(

5yr ⋅

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[Homemade] Paella. Fresh quail, octopus, shrimp, clams, muscles, chorizo and black garlic.

4yr ⋅

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[Homemade] Flower tortillas, seared bonito, tomatillo salsa.

3yr ⋅

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[Homemade] Strong broth of reduced fish stock w seaweed, garlic potatoes, belly meat w lemon, yuzu and sake caviar, fried bread with radish and black garlic cured liver, squid ink veggie puree.

4yr ⋅

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Strong broth (reduced fish stock w seaweed), garlic potatoes, belly meat w lemon, yuzu and sake caviar, fried bread with radish and black garlic cured liver, squid ink veggie puree.

4yr ⋅

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