NSP:180 Deryck Tan | Seafood & Gyotaku Renaissance

Interview with Today's interview is with Deryck Tan from WA. An Equine Dental and Veterinary Surgeon by day, mad spearo/gyotaku/cooking seafood chef type dude by... I suppose day too! He is an extremely talented artist specializing in the art of Gyotaku - making fish prints! What started as an interest quickly became an obsession, from experimenting with his first fish to now taking commissions. Have a listen to some of Deryck's funny stories and lessons he has learned along the way and get some tips to get into doing your own gyotaku! Deryck is also great in the kitchen and is passionate about seafood, in particular the underrated species. Learn about tempra vs tempura, alternative fish species and get some insight into abalone and urchin cooking. Have you also been inspired to make your own gyotaku? Tag Noob Spearo in your posts, we'd love to see! Important times: 00:13 Intro 04:45 Welcome Deryck! 05:40 Tell us about yourself! 06:35 Cooking inspiration 07:05 Where did your passion for gyotaku come from? 10:45 Why are Dhue fish so hard to shoot? 12:56 Meeting for his cray loop 14:20 How did you start spearfishing? 16:45 Spearfishing course and diving deeper 19:53 What skills did you get out of your spearfishing course? 21:42 Tell us about your gyotaku! Tell us about the stamps 25:25 Who buys your artwork? 27:55 What materials are you using? 30:35 How to gyotaku: Thaw and clean fish, pat dry, use scrap rice paper to remove all the moisture especially around the eyes, dilute ink, paint fish with ink but NOT the eyes, get rid of excess ink (use cotton or material), Circle piece of paper to keep the eye protected. Put paper over fish and push it in. Pull it off, add details to the eye, add your stamp. 35:45 Difficult to gyotaku: crustaceans. How long do they take? 38:00 Do I lose the meat if I gyotaku a fish? 39:18 Gyotaku mural 40:00 Where do you get your inspiration from? and 41:45 Tips for trying gyotaku for the first time 42:45 Spangled Emperor and tempra vs tempura 43:55 How do you make a tempra sauce? 48:55 What do you like to drink with your fish? 50:00 99 Spearo Recipes 52:20 Urchin/uni 57:45 Walk us through the journey of getting and building your speargun 01:00:30 Diving in current and caves with a reel 01:05:15 What is your favourite species to hunt in your area? 01:09:10 Tell us about your zen mode 01:09:50 Diving with buddies or alone? 01:14:45 Funny stories! 01:18:45 What else is in your dive bag? 01:22:35 Favourite sustainable fish 01:25:15 Spearo Q&A 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 | 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