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99 spearo recipes videos

ACTIONABLE, SIMPLE MEALS  FOR THE EVERYDAY DIVER

Exclusive YouTube Playlist for 99 Spearo Recipes Crew

Check out:

  • Invaluable cooking techniques
  • Actionable recipes
  • Seafood skills to care for your catch and use more

99 Spearo Recipes Book Videos

From the 99 Spearo Recipes book to your screen: Spearo Chefs are here to show how to follow their recipes. 

Rock Scallop Watermelon Aguachiles

Raw, cured & pickled | Page 47

In this video, How I Make Ceviche, Spencer covers some steps and tips to take your Aguachiles to the next level.

SPEARO CHEF

Spencer Allen | @el_spencerino

Ruby Red Vermillion Rockfish Ceviche

Raw, cured & pickled | Page 48

At the 6:03 minutes of Catch and Cook: Foraging Coastal Southern California for Sea Urchin, Scallops, and Reef Fish, take advantage of Spencer’s tips on presentations and adding some extra flarvours.

SPEARO CHEF

Spencer Allen | @el_spencerino

Shrekviche

Raw, cured & pickled | Page 52

Shreks submission leant heavily on this awesome vid (Deliciously Simple Kingfish Ceviche). Easy, fast, tasty.

SPEARO CHEF

Raw, cured & pickled | Page 52

DIY Canned Tuna

Raw, cured & pickled | Page 58

Follow Harry’s steps to turn Yellowfin tuna into canned tuna. Have some spare time? Watch the full video (DREAM FISH On My Boat YELLOWFIN TUNA Catch Clean Cook DIY Canned Tuna) for some crazy yet awesome fishing scenes. 

SPEARO CHEF

Harry Young | @offshore__adventures

SEARED AND BASTED LEMON PARSLEY BUTTER ROCKFISH

Grilled, barbequed & fried | Page 62

In this video, Spencer Allen shows the steps of preparing the meals and a couple of extras that will take your dish to another level. Watch the full video (Catch and Cook: Foraging Coastal Southern California for Sea Urchin, Scallops, and Reef Fish) for more tips & tricks.

SPEARO CHEF

Spencer Allen | @el_spencerino

Tandoori Fish Wings

Grilled, barbequed & fried | Page 65

I wish to acknowledge the custodians of this land, the Turbbal and Ngugi people and their Elders past and present. I acknowledge and respect their continuing culture and the contribution they make to the life of this city and this region.”

– Harry Foster

SPEARO CHEF

Harry Foster | @hazfos

Butterflied Beauty

Grilled, barbequed & fried | Page 75

Have you decided for this recipe? Get ready by watching a demonstration here of how to fillet a fish and also how to butterfly it.

SPEARO CHEF

Renee Taylor | @reneestaylor

Sotong Bakar (Barbequed squid)

Grilled, barbequed & fried | Page 103

Prepare your squid like a pro – How to Clean Squid – Part 1

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Chilli Mud Crab

Grilled, barbequed & fried | Page 108

How to clean and prepare the mud crab.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Easiest Pizza Recipe Ever

Baked & roasted | Page 140

It was Captain Dan’s 70th Birthday and he celebrated it making us some pizza! To ease your Spearo Chef life, here are the times for Pizza tutorial.

29:00 – Capt Dan’s Pizza Tutorial
52:00 – Pizza Tutorial
1:15:00 – Capt. Dan’s Pizza Corner

Full episoe: Captain Dan’s Fishy Pizza | Fishy Hour Talk Show (19 May 21)

SPEARO CHEF

Dan Walsh | @upfrontcomms

ROASTED KINGFISH BELLY WITH EGGPLANT KATSUNDI

Baked & roasted | Page 140

A trip through India was the main inspiration for this meals creation for the My Market Kitchen episode: Spicy Eggplant Kasundi with My Market Kitchen and The Spice People (3 July 2018)

SPEARO CHEF

Anthony Thodey | @anthonythodey

uni Linguine

Pasta & risotto | Page 225

Deryck shows us here his way of preparing sea urchins, used in this dish.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Spider Crab Linguine

Pasta & risotto | Page 230

Master YouTuber and absolute legend Dan Mann with a cool Pasta take with crabs

SPEARO CHEF

Daniel Mann | @daniel___mann

Chick-Fil-A Copycat Burgers

Mixed bag | Page 241

Hohnke making trash fish taste good while borrowing from Ryan Myers – recipe in the book!

Full episode: Family Golden Perch Fishing – Making Chick-Fil-a Fish Burgers – EP18

SPEARO CHEF

Ben Hohnke | @hohnkeoutdoors

Bonus Recipes Videos

BREAKSEA COD TEMPRA

**BONUS RECIPE**

Spearo Chef Deryck the Gyotaku creating legend from W.A teaches us his take on Tempra (not Tempura!)

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Cooking Abalone Snags

**BONUS RECIPE**

Tassie Adventure man makes Abs (Paua/Pearlemon) not taste like the retread tyre from your Dad’s Commodore

SPEARO CHEF

Tassie Adventure Man | YouTube Channel

Sergeant Baker Crispy Skin Pan Fry With Dressing

**BONUS RECIPE**

Wet Mammal with his well known series taking under rated table fish and making them delicious.

Full episode: Spearfishing The Undesirables Ep 9 Sergeant Baker

SPEARO CHEF

Sam Clothier | @wetmammal

Bonito and Nectarine Ceviche

**BONUS RECIPE**

Huntfishgrowcook’s delicious Peruvian recipe!

SPEARO CHEF

Huntfishgrowcook| YouTube Channel

Bream Crudo with Capers and a Herb Dressing

**BONUS RECIPE**

Quick and delicious Bream!

SPEARO CHEF

Huntfishgrowcook| YouTube Channel

Bonito Donburi

**BONUS RECIPE**

Quick and delicious lunch: Bonito Donburi Bowl.

SPEARO CHEF

Huntfishgrowcook| YouTube Channel

Bonito in spicy mayo on crispy rice

**BONUS RECIPE**

Check out this recipe: raw and fresh caught bonito with shallots and spicy mayo on crispy sushi rice with radish.

SPEARO CHEF

Huntfishgrowcook| YouTube Channel

How-To Videos

Tips & tricks from our Spearo Chefs & other experts to take your cooking to another level.

How to Fillet and Butterfly a Fish

In episode 2 of The Expert Series, experienced Durban fishmonger Caroline Bukhosini – of Seafood-Hyper – demonstrates how to fillet a fish, as well as how to butterfly one. Watch and learn, then try it for yourself.

East Coast Radio | YouTube Channel

How to Clean Squid – Part 1

Prepare your squid like a pro.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Minimal Waste Snapper Processing | Part I: Finning and Scaling

Minimal waste snapper processing. In this 4 series videos, Deryck shows how he harvests fillets, wings, head and fins for consumption. In this first one, finning and scaling. 

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Minimal Waste Snapper Processing | Part II: Filleting

Minimal waste snapper processing. In this 4 series videos, Deryck shows how he harvests fillets, wings, head and fins for consumption. In this second part, filleting. 

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Minimal Waste Snapper Processing | Part III: Ribs

Minimal waste snapper processing. In this 4 series videos, Deryck shows how he harvests fillets, wings, head and fins for consumption. In this third part: ribs. 

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

Minimal Waste Snapper Processing | Part IV: the Wings

Minimal waste snapper processing. In this 4 series videos, Deryck shows how he harvests fillets, wings, head and fins for consumption. In this final video: the wings. 

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

How to Process Sea Urchins

There are different ways pf preparing Sea Urchins. In this video, Deryck shows us how it’s done.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

How to Clean a Leatherjacket Fish

Check out Deryck’s tricks to strip off the leathery skin of Leatherjacket fish.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

HOW TO PREPARE SQUID SASHIMI

How to prepare sashimi with freshly caught squid.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

HOW TO CLEAN BLUE SWIMMER CRABS

Have got some Blue Swimmer Crabs? Deryck will show you how to get them ready for cooking.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

HOW TO STEAM BLUE SWIMMER CRABS

Get the already cleaned crabs and check how to steam them.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku

HOW TO CLEAN AND PREPARE A MUD CRAB

A quick video showing the technique we use to clean and prepare a mud crab. Ideally, this way is used for curries but can also just be boiled plain in salt water. It means you don’t have any guts to deal with when eating the crab.

SPEARO CHEF

Art of Adventure | YouTube Channel

HOW TO DE-SPINE A LIONFISH

In this video, instructor Bryan Stafford show how to de-spine a Lionfish so that you can make fillets, remove the guts and prepare it for cooking – by using a simple pair of shears.

SPEARO CHEF

LakeHickoryScuba | YouTube Channel

HOW TO COOK ABALONE AND PAUA

In this episode, Chris and Billy headed out for some Catch and Cook Abalone Recipe. Click on the video to check out the recipe. 

Wanna check the full episode and see the seals swimming along them? Wait no more and click here.

SPEARO CHEF

Tassie Adventure Man | YouTube Channel

HOW TO PROCESS FISH LIKE A CHEF

When you only take the fillet of the fish, you’re missing out on so much additional meat and tasty morsels! Learn to refine your skills by watching executive chef, Colin Moody, process a fish the same way he does it at his restaurant.

SPEARO CHEF

Fin and Forage | YouTube Channel

HOW TO FILET FISH LIKE A DECKHAND

In this video, check how to clean and harvest meat from a recently caught Rock Fish.

Remember: slice – don’t saw – and get yourself some amazing fillets from your next catch!

SPEARO CHEF

Fin and Forage | YouTube Channel

HOW TO KNIFE SHARPENING

Taking care of your tools is one of the best ways to stay efficient, effective and safe in the kitchen. Take a moment to learn how to sharpen knives and shears with executive chef, Colin Moody, CEC, PCII.

SPEARO CHEF

Fin and Forage | YouTube Channel

HOW TO DRY AGE FISH – EASY | Home Frigde PT 1

Dry aging fish a a nice way of converting snapper, grouper or tuna into some great sashimi. SBSpears shares here their experience, tips and tricks on doing so using the home fridge.

For reference:

  • ideal temperature: 35-45 farenheit
  • ideal humidity: 70-80% humidity

SPEARO CHEF

SBSpears | YouTube Channel

HOW TO DRY AGE FISH | Home Frigde PT 2

In this second part video, SBSpears talks about the process and the learning experience, differnt cuts, and describes the smell and taste of it. Check it out!

SPEARO CHEF

SBSpears | YouTube Channel

101 Smoking Fish with Shrek

The basics of hot smoking whole fish!

Smoker used: Jumbuck 3 In 1 Barrel Charcoal Smoker

SPEARO CHEF

Noob Spearo | @noobspearo

Rib Cut Filleting

I’m all about maximizing the yield of fish I’ve killed for the table. The rib cut is my favourite. Full of fat and flavour. After cooking, rib bones just pull out easily and the pin bones can be picked out with a little bit of effort.

SPEARO CHEF

Deryck Tan | @deryck.gyotaku