Archive for SUSAC forum Stirling University Sub-Aqua Club
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cheeky_diver
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hunter gatherersHello Susac,
I promised to report on the Plymouth Marine Harvesters latest dive, so here goes.....ooh good spot on the Jetstreams Charlie, it's likely that my commercial diver info comes from very old regs!!
So the plan was a lobster-hunt dive. Usual rules applied, no women, no children!
The image below not only shows that Karyn and I have moved much much closer to the water, but also our dive target, proposed route and actual route!!
Dive Target is known as the Green Buoy. It can only succesfully be achieved on a slack High Water tide. Site is gradual sandy bottom then, whoooosh down a steep wall (cliff face!) to a bottom of around 34-36m.
The keen eyed amongst you will note that not all went according to plan. Plan your dive, dive your best in this case. In my defense I was only following a tech diver (instructor) and my regular buddy (Dan). Mark seemed to have the direction nailed, we were way off course for the buoy, but I thought that the smart cookie was taking the rather hairy current into account. around the 18m mark we realised that not only had we missed the drop-off but that lobsters were not abundant in numbers......so plan B was actioned. Scallop gathering. As we were diving as a three, I couldn't see what Mark was getting up to (navigating, I thought!) so Dan and I foraged and picked up some huge scallops around 40 in total. Meanwhile, Mark was doing something similar. When we eventually decided to head shoreward we saw Mark had a massive haul (60 scallops). Much amusement followed! Then we saw the lobster, not a massive one, but a good looking one for the pot. At this point my new dSMB decided to unfurl itself as I was heading to grab lobbie, I took this as a sign that Poseidon (the God, not manufacturer) was telling us that perhaps we had harvested enough.
15 scallops was my haul (I never normally take more than 5/dive) Mark had his parents dinner to consider as long as his own! So 100 scallops on one dive was possibly a tad excessive in hindsight!
I marinated the scallops in lime juice, pan fried in butter and mixed with dolmio pasta sause, bacon and penne pasta.....delicious. With the left over scallops I visited my friendly local chippy, and did something terribly Scottish.......
Mmmm deep fried battered scallop chaser.
We now know where to find the lobsters, so I will report on our next adventure! Must also remind to tell you about my new dSMB, yet to try it out, but very exciting all the same!!
I'd love to chat all night, but my tummy hurts!!
Hope you are all well and getting some sweet summer dives?
Cheeky, on behalf of Plymouth Marine Harvest corp.
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charlie
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Good blog 
That's a lot of scallops!
Have never had them deep-fried: doesn't really appeal somehow. Pan-frying is the way to go... yum 
It's also nice to cook them straight from the sea, on the beach with a BBQ: fresh & tasty.
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mwatson
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Oddly enough, I can't stand sea food, I don't mind deep fried fish or perhapse a prawn cocktail but everything else is eugh.
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Edd
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Ah mon Ami!!! you are a shame for the french population, deep fried scallops!!! Rember we cant collect here so its all the luxury of getting some!!! Next time the french will show u the real way in cooking food!!!!
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cheeky_diver
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| Edd wrote: | | Next time the french will show u the real way in cooking food!!!! |
Erm, so the real way of cooking...... horse, snail, dried used undergarments, dog, frogs, onion soup, onion pie, onion onions???
Dude, I did get 15 scallops, a couple were deep fried as an experiment (see that what us real scientists do!) the rest were pan fried with les jus du citron, et un petit bit of butter and le bacon, tres bon bon too.
So, (cheeky picks himself up of the floor from laughing at next years Michel Roux) tell me how to cook?
Bon apetit, Fils d'une chienne!
ck
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