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Topics - TheKeeneroo

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General Talk / WIN a 4-Pack of Golf at Pasadera

« on: November 08, 2019, 11:53:40 AM »

I'm guessing there are a fair amount of golfers on NCKA that would be interested in this

As a part of exec. chef Colin Moody (The Club at Pasadera) being a judge of the Catch and Cook comp tomorrow in Monterey, Pasadera has very generously donated a round of golf for 4 people at the only Nicklaus designed course on the Peninsula. This is a private course and a high value donation.

We will be doing a silent auction for this in order to raise money for Save Our Shores - the beneficiary of the CnC event. You can join in the Silent Auction tomorrow at the Catch and Cook Event OR you can email catchandcookmonterey@gmail.com with your best bid and contact info. I will announce the winner early next week.

There are lots of other dive and food related prizes to win during the raffle too so come enjoy the great ocean fishing conditions tomorrow then stop by Monterey Bay Kayaks! Raffle starts at 1p.

Hope to hear from you!

Best Regards,

Eric Keener
catchandcookmonterey@gmail.com

Fishing Tournaments and Events / Catch & Cook Comp: Update

« on: October 30, 2019, 01:07:22 PM »

THE EVENT IS NEAR! We have a great list of competitors already signed up and paid. If you want to reserve your cooking spot at the event, please sign up and pay asap. Venmo or Paypal accepted or you can drop off cash/check at Bamboo Reef in Monterey or Monterey Bay Kayaks. The media release is set to go out Tuesday, Saturday and a recap on Sunday! Stoked!

Make sure to share the S.O.S. Beach Clean Up Facebook Event Link (HERE) with your family and friends. Lots of cool stuff to win (like steak house dinners for two) just by participating in the free beach clean up. More prizes to win in the raffle.

Facebook Event Link
Eventbright Event Link (for those without Facebook)
Adreno Blog about our CnC event: Spearfishing in the Age of Social Media
SOS Beach Clean Up Link

Check out the growing list of sponsors! Special thanks to our premier sponsors Bamboo Reef Dive Centers, Monterey Bay Kayaks, Suunto, Ocean Guardian, Omer, DiveR, Gannet, MBAY freediving and Shun Knives.

For more information email catchandcookmonterey@gmail.com

Hookups and Fishing Reports (Viewable by Public) / Southern Sur Slugs RPT

« on: October 14, 2019, 09:37:06 AM »

DOLPHINS, WHALES & SEA DRAGONS! Emmanuel, Giray and I went on a full scale mission carrying kayaks and gear up and down huge cliffs in Southern Sur on Saturday. Emmaunel slept in his van Fri night and was in the water 2.5 hours before Giray and I got out to him. My muscles are still barking at me today, but it was well worth it! We all got toads! We all debated if we should participate in the Bring the Ling contest but decided to just have a blast down in Sur and not focus on competing. (Even though my two lings that got me first place last year probably didn’t weigh as much combined as the one I got). I’m really stoked we had such a great and exhausting trip! We dove for over 7 hours and have some great memories and fish to show for it. Emmanuel got the biggest ling, I got a big one (see pic) with a fatty scallop and Giray pulled a 22" cab. We saw whales breaching, dolphins, and lots of various schoolies.

The ocean was glassy, visibility was a milky 25'-30' and temp was around 54. It was a ton of fun doing some deeper drops at the first few spots and then moving into the shallows to hole hunt which is where the big fish were hanging out at. After I got my ling, I took a drop to about 25' and looked way back in a thin deep cave and saw what I thought was a nice ling face. I left my gun and had Giray go down to shoot it. He took the awkward shot and I watched him struggle for a moment. He came back up with the spear still in the cave. The "ling" had swam sideways and lodged itself behind another rock in the back of the cave. I dove down to assist and literally had to stuff my whole upper body in the cave with my arm fully extended just to grab the shaft. It was pretty stuck. It took us 5 drops each before I finally just hulk giggled it out. Turned out to be a monster grassy. Giray was hooping and hollering - fully stoked. While he was putting the fish on his stringer, I made a drop and bam, I found that grassy's older brother. Stoned him.

We had an absolute blast on the water. The only miserable part, outside of skipping lunch to keep diving, was getting the gear and yaks back up the mountain. It took us several trips and I was fully exhausted by the time I got the yak on the racks. There was a cool hippie gal that was selling homemade ciabatta bread with toppings. I offered to share one of my blues with her and after putting it in her cooler, she was kind enough to give my buddies and I some tasty bread. She was really stoked on the fish and the bread was great!

The last funny part of the story was driving home at sunset. I passed a big vista point with a lot of people taking selfies. I thought it would be funny to get a sunset pic with my fish so a 1/4mi later flipped a uturn and pulled over. I said to one cute couple that I'd take their picture if they took one of me with my significant other. I got a lot of laughs from onlookers when I pulled out the fish. Good times, great people, quality fish!

Fishing Tournaments and Events / CnC - Big Updates

« on: September 17, 2019, 07:37:41 AM »

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 photos of some of the main prizes. There are also several custom trophies being made for a few lucky winners. Two of them are Jack Kim and Dwight Hwang!

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)

Wanted To Buy / GoPro: Best place to buy?

« on: September 13, 2019, 08:55:45 AM »

Anyone have an ear to the ground on the current, best deal on a new (or newer) GoPro?

Fishing Tournaments and Events / Dwight Hwang - Gyotaku Presentation and Custom Fish Print Prize in Monterey

« on: September 05, 2019, 11:27:25 AM »

BIG UPDATES (and reasons you should bring your friends and family) TO THE CATCH AND COOK COMPETITION (even if you don't dive!):

1) The prize packages and raffle items are insane (way more than just dive related stuff). Dinner for 2 at several high end restaurants like 7D, Jacks & WildFish, top of the line pedal kayak, roller guns, extremely high end chef knives, custom freedive wetsuits, freedom 7 shark shield, personally signed Gyotaku book from Chris Dewees, family experiences around Monterey... you name it. We want you and your family to be there, win and enjoy. Participate in the Beach Clean up with your family to get prizes too!

2) Dwight Hwang (world famous Gyotaku artist - www.fishingforgyotaku.com) will do a live fish print demo with Q&A at the event as well as a custom fish print for one lucky winner.

3) Pacific Bowls (a folktale eatery on Alvarado st) wants to do a pop-up eatery at the event to give food to all the participants of the comp and raffle.

4) Jack Kim graciously offered to do a custom metal fish trophy for the biggest (heaviest) fish winner along with the other heaviest fish prizes.

5) We have amazing executive chefs on the judge panel including Danny Abbruzzese from Portola Hotel and Spa as well as Todd Fisher of Seventh and Dolores (one of the best restaurants in Carmel https://www.7dsteakhouse.com/).

YOU GOTTA SIGN UP IF YOU HAVEN'T ALREADY! Spread the word. The raffle alone is worth travelling to the event weather or not you want to compete!

Facebook Event Link, Event Bright Event Link

Kayak Diving and Spearfishing / Dive RPT 9/1/19 Big Blue, Urchins, Scallops + Dinner

« on: September 03, 2019, 10:25:12 AM »

Had a really great long weekend. Met up with Matt (Salabat408) and he graciously gave me all kinds of foraged and garden goodies like smoked prunes, porcini mushrooms from Monterey/SC, and yuzu oil. Had a dive buddy stay with us and had a green light to dive all day Saturday so I borrowed Pat's (Sincoast) 13.5 Kraken and let Daniel use my yak. We ended up paddling a paltry 3 miles to get to a legit dive spot. We had 7 people coming over for dinner Sunday so we needed some meat and we definitely found quality fish at this remote spot. That blue is 16.75" which is a tie for my PB. Compared to my Cobra, the Kraken is nearly double the weight so getting it to and from the water was a pain, but I'll tell you what, once it's on the water, it is a luxury I haven't experienced yet. That lawn chair seat is amazing to paddle from, it's insanely stable, and ohhhhh to have so much storage. What a treat. Speak of treats, we got several large urchins and a few scallops as well. On Sunday, we made a huge meal for everyone using my go-to recipe that always comes out prime! (RECIPE HERE). The parm risotto had the porcinis from Matt, the fillets were large, the herb sauce was really tasty and I tried a new idea by mixing some preserved lemon rinds with greek yogurt, salt and some creme. Turned our really nice! The bread was just olive oil brushed with some italian herbs and various dipping oils (truffle, chili and Moroccan). Made an arugula and corn salad as well.

Kayak Diving and Spearfishing / C3 Sponsor List

« on: August 26, 2019, 10:58:32 AM »

Would you non-divers compete in the catch and cook comp if we opened it up to hook and line next year?

I want to say thank you to everyone that is investing their time, products and services to this Catch and Cook event. If you haven't signed up yet, do it! I'm amazed at some of the brands that are getting behind us and the call to ocean conservation. Just so you know, there is a beach clean up for all the non-divers with amazing non-dive related prizes as well as really great raffle prizes too. That means invite your family and friends! If you really don't want to compete in the cooking portion, there will also be a heaviest fish prize but we encourage you to try to do the cooking side of it too. We will have a Gyotaku presentation for everyone as well including Gyotaku art from pros around the US including the extremely talented and world renowned Dwight Hwang (fishingforgyotaku.com).

If you're looking for a reason to dive Monterey on November 9th, prizes and raffle items include things like: Sit on top pedal driven kayak; $700 carbon fiber fins; Pathos roller guns; custom freedive suit (so it will be sure to fit you); high end chef knives; dive lights; fish art; high end seafood restaurant certificates; float lines; etc. The list keeps growing!

I'm also commissioning a ridiculously rad 1st place trophy but it's a secret :-*
Just last week Danny Abbruzzese signed on as the head judge on the judge panel. He is the executive chef at Portoal Hotel and Spa - arguably the nicest place you can stay in Monterey.

PREMIER SPONSORS ($500+ donation)
Bamboo Reef
Suunto
DiveR
Dwight Huang
Omer
Gannet
Monterey Bay Kayaks

SPONSORS
Sushi Fly
West Marine
Kalletka
Stone Creek Kitchen
Princeton Tec
Shun Cutlery (Kai USA)
Big Sur Adventures
Portola Hotel and Spa
Kimera Spearfishing Company
Yak Attack
Monterey Bay Restaurant Equipment
and more!

I'd love help finding more people to donate. Feel free to post this flyer in your local dive shop or share on social #montereycatchandcook

Hookups and Fishing Reports (Viewable by Public) / FYI - Monterey is a lake right now

« on: August 18, 2019, 03:34:43 PM »

Have no idea where the buoy data is coming from because its an absolute lake right now with minimal breeze. Vis sucks for us divers but is prime conditions for the hook n liners.

Tight lines!

Fishing Tournaments and Events / CATCH & COOK COMPETITION - Nov 9

« on: August 05, 2019, 11:41:20 AM »

Introducing a unique Monterey Catch & Cook Competition (C3) that will draw on your talents from freediving, to hunting, to cooking and marine conservation.

The inaugural Monterey Catch & Cook Competition is a family-friendly event organized by ocean lovers to raise funds for ocean conservation while encouraging sustainable fishing practices. One of the most significant benefits of spearfishing is that fishermen are able to control which species they’re catching and the number of fish they intend to harvest. Therefore, there is no risk of unintentionally catching certain species of fish or marine animals. Since this fishing technique doesn’t usually impact the ocean floor, spearfishing doesn’t have the negative impacts on the ocean environment like other fishing techniques do. Join us as we come together to celebrate the ocean and learn about how we can protect this place we love for future generations to enjoy.

RSVP NOW. Ticket sales are now available for $40 at Monterey Bamboo Reef Dive Shop or Monterey Bay Kayaks. All proceeds will go to Save Our Shores (SOS - saveourshores.org) – a Monterey-based nonprofit organization focused on protection and conservation of our local marine environment for the past 40 years. SOS will also be coordinating a beach clean-up (with prizes!) at this family-friendly event so we encourage you to bring your family and friends. Supplies and permit will be provided by SOS. Raffle tickets are available for purchase, and various prizes can be won even if you don't participate in the catch and cook portion of the event.

C3 RULES and INFORMATION (Read Carefully)

The goal is for an individual (no teams) to create a dish that highlights fresh caught fish that will be prepared and cooked at the event. Sides, sauces and other ingredients can be prepared beforehand and transported to event. However, the ocean harvested proteins must be caught via free-dive spearfishing after check-in on the day of the event, and then cleaned and fully cooked by heat at the event location (no sashimi – but blanching for use in dishes like ceviche is ok). Meal must be cooked in typical catch and cook style (i.e., portable propane, charcoal briquettes and electric portable stoves/grills only). ALL DFW REGULATIONS AND MPA BOUNDARIES MUST BE FOLLOWED – see links below. All State and Local game/fish rules apply. Competitors must possess a valid CA fishing license. All spearguns, including pole spears, must be loaded using muscle power. Spearguns must be loaded and unloaded in the water. Fish may only be taken while freediving. Use of SCUBA or hooka system will not be permitted. Divers must take their own fish with any aid whatsoever upon penalty of disqualification. Fish not allowed: Sharks, Rays, Skates, or any other fish whose take is prohibited by California law.
Failure to comply with Tournament Rules will result in disqualification.

CATCH & COOK PRIZES:
-   The 3 main prizes will go to the competitors that present the 3 highest scored dishes based on the categories listed below (the sum total of all category points). The panel of judges will include professional chefs with various backgrounds and cooking disciplines. Each contestant will need to prepare 3 identical plates; one for each judge. Fish must be the highlight of the dish but use of complementary invertebrates is encouraged. Each dish must include fish (i.e., not a dish with the only protein/meat being an invertebrate).

Points will be awarded for each of the following categories:
-   Fish use. How many different parts of the fish you utilized in your dish (e.g., belly meat, head, collar, roe, fillet, cheeks, stock, etc.) – max of 20 points
-   Overall presentation of dish (contrasting colors and textures attractively or uniquely presented) – max of 30 points
-   Difficulty of techniques used in preparation of your dish. – max of 10 points
-   Taste. Complementary flavors, textures and precision of cooking. – max of 40 points

5 additional points awarded for inclusion of:
-   Vermillion, Triggerfish, Scallop, Mussels, Urchin, Monkeyfaced Eel, Halibut, Striped Bass, Crab or other invertebrate; however, they must be collected on the day of the event and fish must be highlight of the dish.

ALTERNATE PRIZES:
Note: Participating in the cooking portion of this event is not necessary to win the below prizes.
1) Heaviest fish gets a great prize, honorable mention and bragging rights. If an exact tie, length will determine winner.
2) Most urchins removed – If more than 1 person submits a limit of urchin, total weight will determine winner.
3) Beach Clean Up: No entry fee required if only participating in the beach clean-up. Top 3 participants with the most bags (by volume) of trash and garbage picked up on day of event at the beach. More information below.

RAFFLE:
-   Event participants will get 5 raffle tickets with their entry fee and an additional 10 raffle tickets for participating in the cooking portion of the competition.
-   Additional raffle tickets will be available for cash purchase by any friends/family of the paid participants.
-   Must be present to win prizes.

COMPETITION SCHEDULE:
Note: These timelines will be strictly held and any tardiness will result in disqualification.
Check-in at Monterey Bay Kayaks
-   6:00 AM Sharp: Check-In and waiver signing.
-   6:20 AM: PFI freediving instructor's safety briefing.
-   6:30 AM: Divers released to travel to a dive destination of their choosing.
Weigh In / Return Deadline
-   12:00 PM or earlier (No fish after 12:00 PM will be eligible for weighing or cooking.)
Judging of Food Deadline
-   1:00 PM or earlier (Your dish must be ready to be judged or you will be disqualified.)
The order of judging will be "first finished, first judged" so dishes don't get cold.
Raffle
-   1:15 PM
Awards and Prizes to Participants
-   1:45 PM

BEACH CLEAN UP INFORMATION
S.O.S. will be hosting an open-to-public beach cleanup meeting at Monterey Bay Kayaks at 10:00 AM should family and friends of participants want to take interest for the wellbeing of our marine environment. There will be 3 great prizes for those with the largest volume of trash picked up.

Beach clean-up event and supplies coordinated by SOS volunteer, Nia Carrico-Diener. We recommend that all volunteers dress in layers, wear sun protection, and bring a filled reusable water bottle. Volunteers under the age of 18 MUST be accompanied by an adult. Closed-toed shoes are highly recommended. Restrooms and drinking fountains are available onsite. No RSVPs are necessary, but you can print and complete their waiver beforehand to save time. Be sure to bring your signed copy (1 per volunteer) to the event. If you have additional questions, please contact nia@saveourshores.org.

GYOTAKU PRESENTATION – specific details to come.

Link to event page on FB https://www.facebook.com/events/1266174056894766/

8.5x11 Flyer is also attached.

Fishing Tournaments and Events / Seeking Competition Advice

« on: July 26, 2019, 09:18:58 AM »

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.

Pay It Forward / PIF 2019?

« on: July 17, 2019, 09:12:38 AM »

I had a blast at my first PIF event last year. Got to invest in raffle tix, paddle out with everyone, dive for halibut and eat a ton of amazing food (still working off those garlic fries!).

Does anyone know if we are doing PIF this year? Sincoast (Pat), you have the latest info?

Recipes / Squid Ink and Lingcod

« on: July 15, 2019, 10:56:26 AM »

ENGAGEMENT DINNER! We had the opportunity to celebrate our good friend's engagement by spearing a fish and cooking them dinner! I've wanted to incorporate some new techniques into my cooking and I got to go all out on this meal after planning each dish for almost a week! Menu Below. If you'd like any of the below recipes, please let me know.

Here was the menu:
Appetizer: Candied Bacon Bits, Seared Scallop, Melted Brie, Charred Jalapeno and Crispy Garlic on Brown Butter Fried Bread with Truffle Oil Drizzle
Salad: Tomato, Caper, Avocado and Basil Salad with Balsamic Vinegar Pearls and a Black Coral Tuile
Main Course: Fresh Speared Lingcod over Squid Ink Beluga Lentils and Herbed Ranch on Seared Endive
Dessert: Deconstructed S'mores with Engagement Ring Graham Cracker Cookie

Recipes / Yellowtail Poke Stack

« on: July 02, 2019, 10:12:55 AM »

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.

Recipes / Fancy Ling Cheek Popper & Scallop

« on: June 27, 2019, 08:24:57 AM »

(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 minced 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!