Lobster Bisque, Seared Scallops, Sheephead Crudo

[ProfessorLongArms]

I published a new video! All caught from a single dive trip.
In this one, I made Seared Scallops in a Lobster bisque.
For breakfast the next day, I made a Sheephead Crudo with Caviar Limes and Passion Fruit.

I keep going back and forth on whether to publish these here...
I do admittedly dive more than I fish these days.... BUT- Spearfishing has the word fishing in it, and I do the majority of my dives (including this one) from my prowler or my scupper.

I hope you enjoy

https://www.youtube.com/watch?v=2LXLVim6EbY

[cris]

Great video, keep em coming.

Finger limes are delicious. I serve them to my vegan friends on caviar night...

[bracks]

Love it. Keep 'em coming.

[JohnMckroidJr]

Beautiful close-ups of lots of delicious-looking food. What a work of art! I am going to have to try the finger lime -- never tried it.

[tootall]

I am a Foodie at heart and really enjoyed your videos. Keep them coming

[760slayer]

Looks delicious!!

[mrlar13]

[jlabs63]

Originally Posted by ProfessorLongArms

I published a new video! All caught from a single dive trip.
In this one, I made Seared Scallops in a Lobster bisque.
For breakfast the next day, I made a Sheephead Crudo with Caviar Limes and Passion Fruit.

I keep going back and forth on whether to publish these here...
I do admittedly dive more than I fish these days.... BUT- Spearfishing has the word fishing in it, and I do the majority of my dives (including this one) from my prowler or my scupper.

I hope you enjoy

https://www.youtube.com/watch?v=2LXLVim6EbY

Awesome video. Can you share some of those recipes?

[LEEZO]

unreal foodie footage. really nice narration and music. Thanks for sharing it.

[katchfish]

Enjoyed that!

However, I heard cilantro is suing for wanton crudo garnish neglect.

[Oolie]

I know we share some interests in other aspects of cooking, but I'm also a big fan of the natural process hambela! My favorite for single origin espresso.


Do you have a sous vide? you can really up the espresso game with one if you do.


As far as finger limes and exotic fruits are concerned, most grow fantastically here, I have a good collection going if you want passiflora cuttings or other fruit propagation materials, just gotta keep from spreading the HLB around with citrus.


Either way, I look forward to all the sharing of ideas!


When corona subsides you're going to have to find your way over to Japan for some coffee.

[grey zone]

Your passion for fine cuisine an freshness was amazing. I really like to see the way seafood can be prepared. Those serrano chili peppers carry some serious heat. Nice video!

[ProfessorLongArms]

Thanks Y'all! The feedback is super gratifying and is motivating me to get finished on one I just shot on a camping trip where I tried Lobster Tom Kha soup (it was amazing)

Originally Posted by Oolie

I know we share some interests in other aspects of cooking, but I'm also a big fan of the natural process hambela! My favorite for single origin espresso.


Do you have a sous vide? you can really up the espresso game with one if you do.


As far as finger limes and exotic fruits are concerned, most grow fantastically here, I have a good collection going if you want passiflora cuttings or other fruit propagation materials, just gotta keep from spreading the HLB around with citrus.


Either way, I look forward to all the sharing of ideas!


When corona subsides you're going to have to find your way over to Japan for some coffee.

Hahaha nice to see someone who recognizes *good* coffee! A lot of my friends, even ones with a decent amount of disposable income and good taste in food, it's all I can do to convince them to stop using tap water and dark roast from Starbucks ... Not to begrudge anyone their cup of sludge. Some of my fondest memories were in the hunting trailer growing up, mixing equal parts white sugar and folgers instant.

Funny enough I got a sous vide as a wedding present and haven't even taken it out of the box because I'm so short on kitchen/storage space. I'll have to look into this

I actually have a lemon tree in my yard that is doing surprisingly well since I finally got around to giving it a proper trimming and feeding... I appreciate that offer and might take you up on that... Lemme see if I can keep a few other cuttings alive for a little while... My green thumb needs help. There's a guy on Instagram I follow https://www.instagram.com/cutprofessor/ who's amazing with his catch, and *loves* putting his fresh yuzu to use.

Agreed on Japan as well! My wife and I checked out Tokyo about 2 years back... We spent a lot of time near tsukiji, and absolutely loved it.

Originally Posted by jlabs63

Awesome video. Can you share some of those recipes?

Actually I'd never thought of doing so! So much of what I'm doing is usually compositing several ideas and roughing the portions (you might be able to tell how much I hate baking from that statement ).... But that's actually a good impetus for me to start writing these out as I do. LMK if there's anything in particular you want to see or know more about!

[f'nsabiki]

Wife: Are you watching porn AGAIN!
Me: Yep--"The Professor Does Lobster"
Wife: What! Oh, that guy.
Pulls up a chair and has me start the video over. Daytime bugs are hard to get. Love your stuff.

[cris]

Originally Posted by f'nsabiki

Wife: Are you watching porn AGAIN!
Me: Yep--"The Professor Does Lobster"
Wife: What! Oh, that guy.
Pulls up a chair and has me start the video over. Daytime bugs are hard to get. Love your stuff.

Funny, my wife asked me how one usually cooks sheephead so I showed her this and she thinks he’s pretty talented too. She’s sending me out fishing again....


Any whitefish recipes?

[ProfessorLongArms]

Originally Posted by f'nsabiki

Wife: Are you watching porn AGAIN!
Me: Yep--"The Professor Does Lobster"
Wife: What! Oh, that guy.
Pulls up a chair and has me start the video over. Daytime bugs are hard to get. Love your stuff.

hahahaha Thanks!!!
I hate diving for lobster in the day. It reminds me of playing football in high school and knowing that I was gonna get laid out by a faster/stronger player before I even went to tackle them. Every time I see one in a crack, I feel like they're already on the move back by the time my shadow casts over them... Mostly I'm just punching rocks and the occasional sea urchin

The alternative is that I'm dragging ass in the house at 3am with marginally more lobster. I look forward to finding the far end of the learning curve

Originally Posted by cris

Funny, my wife asked me how one usually cooks sheephead so I showed her this and she thinks he’s pretty talented too. She’s sending me out fishing again....


Any whitefish recipes?

Honestly I suck at *cooking* sheephead. I almost exclusively eat it raw. (just so good on the texture) I feel like anytime I try for a pan fry or sear like I would with calico/rockfish, the texture goes realllly mushy. I'm actually curious if anyone has any alternatives there.

I need to spend more time with Whitefish. I did a boat trip out of SB on the stardust (one of the only cattle boats I'll get on) and we were pulling up 36" whitefish out at SBI. I actually had a monster Ling on that trip and was beat out for jackpot by a Whitefish. Normally it's just those little dinks you get while rockfishing elsewhere, and I hate working around the bones when I'm cleaning them.

That said, I have a Japanese chef friend who is crazy for them. I'm going to have to start trying them out more.

I have a feeling I'll be sticking to rod and reel for the rest of the season. I tried a dive after the winds died down on Tuesday this week and I got an icecream headache from putting my face in the water. This recent upwelling is no joke.

[ProfessorLongArms]

Oh! Also in case anyone's interested, I just threw together a c̶a̶t̶c̶h̶ ̶a̶n̶d̶ ̶cook of some smoked salmon breakfast hand rolls and some homemade miso from the fish stock I'm always storing in the freezer.

https://youtu.be/eKJxjf3_Ql8

[DanaPT]

Originally Posted by ProfessorLongArms

hahahaha Thanks!!!
I hate diving for lobster in the day. It reminds me of playing football in high school and knowing that I was gonna get laid out by a faster/stronger player before I even went to tackle them. Every time I see one in a crack, I feel like they're already on the move back by the time my shadow casts over them... Mostly I'm just punching rocks and the occasional sea urchin

The alternative is that I'm dragging ass in the house at 3am with marginally more lobster. I look forward to finding the far end of the learning curve




Honestly I suck at *cooking* sheephead. I almost exclusively eat it raw. (just so good on the texture) I feel like anytime I try for a pan fry or sear like I would with calico/rockfish, the texture goes realllly mushy. I'm actually curious if anyone has any alternatives there.

I need to spend more time with Whitefish. I did a boat trip out of SB on the stardust (one of the only cattle boats I'll get on) and we were pulling up 36" whitefish out at SBI. I actually had a monster Ling on that trip and was beat out for jackpot by a Whitefish. Normally it's just those little dinks you get while rockfishing elsewhere, and I hate working around the bones when I'm cleaning them.

That said, I have a Japanese chef friend who is crazy for them. I'm going to have to start trying them out more.

I have a feeling I'll be sticking to rod and reel for the rest of the season. I tried a dive after the winds died down on Tuesday this week and I got an icecream headache from putting my face in the water. This recent upwelling is no joke.

Water in my hood was 57.9 at the surface... cant imagine diving even 12 ft down.

Keep it up!

[Oolie]

The whitefish are some of the best eating you can find in our waters. Unfortunately it's not all that easy to handle, and requires some significant skill to bring out its potential.


Many other fish are far easier to enjoy like aji (spanish mackerel).


The texture of cooked fish, there's a number of factors to consider. Size/age of the fish, and type of fish are the most important, but so is water content of the fish. If you want to firm up your fish, salt should be used prior to cooking to remove excess moisture from the fish via osmosis. Makes a world of difference.

[cris]

Didn’t have a fish finder in La Jolla today or yesterday but definitely colder than last Friday.