Interview with Jai Gibbons
Today's episode is with the Sydney Spearo Chef Jai Gibbons! Talented and passionate about food, he has been cooking all his life and been in and out of many different kitchens around the country, picking up a treasure trove of knowledge and tips about preparing and cooking seafood! Jai has submitted an awesome guide to 99 Spearo Recipes that's all about caring for your catch to get the best possible eating experience from it, we go in depth about that and the other tips and tricks he's learnt in his career so far. What to do after you have speared and secured the fish, how to store, fillet and process the meat, how to choose the best knife for whatever job you're doing and a big section on dry-aging are some of the big talking points in this interview. If you're excited for 99 Spearo Recipes and are interested in cooking better seafood, this episode is for you! How to dry-age fish, fillet and process fish better and make better, more creative seafood dishes without the intimidation, enjoy it!
You can support us and secure yourself a copy by supporting our 99 Spearo Recipes Kickstarter campaign!
Important times:
- 00:13 Intro
- 06:00 Welcome Jai Gibbons!
- 07:10 How old are you, where are you from and where did spearfishing start for you?
- 14:10 Most Sydney fish comes from New Zealand
- 15:55 The first fish you shot and ate
- 17:45 Your journey into spearfishing goes along with your attitude towards it
- 19:30 How did you learn about fish species, size limits and etc
- 20:40 Meeting Simon Trippe
- 22:40 Identifying fish underwater
- 26:25 Fish with no size limits
- 28:30 Learning things yourself and the hard way
- 33:50 If you could start all over again, what would you do differently?
- 37:30 Doing a formal course
- 40:15 How to dive better, magic breathing technique
- 44:30 Australian Spearfishing Academy
- 46:10 The basic skills you should have before spearfishing
- 47:15 99 Spearo Recipes: How did you get into becoming a professional chef?
- 52:32 Seafood intimidates many people, coming from a vegetarian background, how did you get into cooking and eating fish?
- 58:20 How to choose the best knife for the job
- 01:07:20 Fish cut with a sharp knife feels different in your mouth than fish cut with a blunt knife
- 01:11:15 Using gloves when processing fish
- 01:13:45 Do you have a dedicated fish cleaning solution?
- 01:17:20 Dry-aging and aging fish
- 01:24:32 What happens when you age fish?
- 01:29:20 99 Spearo Recipes Kickstarter
- 01:31:00 What are your goals with spearfishing and cooking?
- 01:35:50 Outro and Shrek's last thoughts
Important Links
Noob Spearo Partners and Discount Codes
