NSP:177 Jai Gibbons | @spearochef Journey +Seafood Cooking Game Changers

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 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 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 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 01:31:00 What are your goals with spearfishing and cooking? 01:35:50 Outro and Shrek's last thoughts   Listen in and subscribe on iOS or Android   Important Links   Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 + Free Shipping with promo code NOOBSPEARO at ! #ad #manscapedpod | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) use the code SPEARO to get 20% off any course and the code NOOBSPEARO to get 40% off any and all courses! Use the code NOOBSPEARO to save $25 on the full Penetrator Spearfishing Fin Range . 28-day Freediving Transformation (CODE: NOOB28 for 15% off) | Equalization Masterclass – Roadmap to Frenzel | Free Courses | Freediving Safety Course | How to Take a 25-30% Bigger Breath! | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save $ | Wickedly tough and well thought out gear! Check out their | ‘Spearo Dad’ | ‘Girls with Gills’ | ‘Jobfish Tribute’ | Fishing Trips () Subscribe to the best spearfishing magazine in the world. International subscription available! . Listen to 99 Tips to Get Better at Spearfishing