Though we’re back from Los Sueños Costa Rica we made sure to catch up with the Jaruco team on their 90′ Jarrett Bay to see what gear is getting used offshore. Edward Barr gives us the 411 on rods, reels and everything between.
Every company has a story but not every story has a legacy of boats that have become just as iconic as the company itself. For the Krazy Salts team, both the products and the boat, now an 80-foot Viking, have gained their share of popularity. David Anderson Sr. and David Anderson Jr. take us back to the company’s roots and the boats that started it all.
80′ Viking Krazy Salts
The 2021 InTheBite Champion’s Cup is underway and so we sat down with one of the participants to get a better idea of who’s fishing. Tony Huerta, owner of the 58′ Paul Mann Lo Que Sea answers nine of our serious, and not-so-serious questions. Register your boat now for a chance to win it all in the first-ever Champion’s Cup: https://www.reeltimeapps.com/live/tou…
Release Marine’s vice president, Matt Hecht, takes us through the company’s Savannah, GA shop and provides an update on the latest developments in the center console space, including helm chairs and rocket launchers. Here’s a closer look at the process for what goes into developing and designing all their products.
Black Bart Lures Owner Jack Tullius shows us the unique and custom-made lures that have been used across the globe, from big-game fishing to a recreational day on the water.
Captain Chase Lake from Destin, Florida discusses ceramic coating the newly painted hull of a 76’ Viking sportfisher.
Do you have any comments or questions for us? We’d love to hear from you.
During InTheBite’s recent trip to the Galápagos Islands, we were treated to an inside look at how Sous Chef Raquel Mora makes ceviche at the Lobster Shack, located at the Galápagos Planet Hotel. Manager Juan Kayser gives a step-by-step tutorial of how to make the ceviche taste like it just came from Ecuador.
The productive waters surrounding the coast of Ecuador impart to the region a long and robust history when it comes to ceviche. Galapwonder’s Juan Xavier Kaiser and chefs from the Lobster Shack at the Galápagos Planet Hotel on Isla San Cristobal demonstrate their take on Ecuadorian ceviche.
The recipe incorporates a secret ingredient that smooths the tartness of the limes used to cook the dorado. It’s a quick and easy recipe—one that will surely keep them coming back for more. When you decide to make it, be sure you make enough (because your boat guests will inhale it).
Prep time: 3 minutes, followed by 30 minutes in the fridge.
Fresh dorado, cut into one-inch cubes
Minced red onion
Chopped green bell pepper
Diced red tomatoes
Salt & pepper
Unflavored Carbonated water (key ingredient)
Olive oil or vegetable oil
Keep in mind the order in which the ingredients are added will insure a consistent blend of flavors.
Place the fish in a glass pan or bowl and pour just enough lime juice to cover the fish. Next, add salt and stir. Add enough salt to flavor all of the fish (you can always add more later, if it’s not salty enough). Next, add minced red onion and stir.
Key to recipe flavor: Add carbonated water to cover fish and onions. The soda water will begin to foam, neutralizing some of the acidity of the lime juice. Next, add some fresh bell pepper and stir. Add diced tomatoes and stir. The onions, bell pepper and tomatoes should be in roughly equal portions.
Now add a handful of cilantro and stir. Finally, add olive or vegetable oil to bring all the ingredients together, stir. Refrigerate for a minimum of half-hour and serve. In Ecuador, it is common to eat ceviche with plantain chips or popcorn.
If you are going fishing in a place where you’re likely to catch dorado, you can prepare all of the ingredients and make ceviche on the boat. Just be sure to keep the lime juice and carbonated water separate from the dry ingredients until you incorporate everything together.
For more info on traveling to Galapwonder, Ceviches recipe or anything else send us a message.