My Mermaid Makes Bacon - Episode 56
We're finally back out at sea! In YouTube land that is, in real time we're still in Townsville doing the last few jobs of our refit but we'll be heading back out to film more adventures on the weekend.
Join us in this episode as we head 120 nautical miles out to Holmes Reefs in the Coral Sea. Pascale cooks up quite a few delicious meals and there's plenty of underwater action in the crystal clear blue water.
We hope you're having a wonderful Wednesday (sorry for the delay in publishing we've been really busy here trying to get things done before we depart).
Happy viewing!
Troy and Pascale
PS- If you're after a T-Shirt or Hoodie we've set up a special discounted campaign for patrons!
The discounted campaign link is here: https://www.bonfire.com/free-range-sailing-discounted/
(don't go clicking the link in the YouTube video unless you want to pay full price!)
Comments (24)
Another awesome video. I would love to eat what you are eating on board your sailboat. Troy, you are blessed!
And I count those blessings regularly!
Will wear my new shirt proudly. Great work on the videos, enjoy your sail ex Townsville.
The sail south was real dream run and we knocked out 133 miles in 26 hours. It would have been quickest but the wind eased in the early morning and took our average speed from 6-4 knots. We hope you love your shirt. We're were quite happy with the quality.
Wow! For everything. Amazing video! Made us drool, dream, travel, explore , imagine and more. Well done. The music also fantastic! Free diving...we were holding our breath. The tuna and bacon is to die for. Isabelle says she could have watched this episode for 5 hours. Thanks for taking so much care to make your special videos. Our new favorite!
Thanks Emile and Isabelle there's a few more of our reef videos to come, so lots more underwater scenes and a bit more cooking. This one was one of our favourites too.
Lastly, Pascale and Troy, I have become an avid and regular maker of both Kimchi and yogurt after watching Pascale do the same, and I and my girls love them both. Love watching you two, what a wonderful pair you are. God bless and good travels. That's it for now, and THANK YOU both for all that you do and share with the world, and me!
So glad you've been fermenting your foods, it's so good for you. Troy is lactose intolerant but he doesn't get an upset stomach from yoghurt as the fermentation process must mellow out the lactose.
Troy and Pascale, my first time commenting although I have been watching your adventures for some time now and really love it all! A few things, firstly, I remember from one of your early episodes, can't say just which, Troy mentioned some type of illness to be caught from eating certain predator species infected with some organism. I was unable to catch just what the name was even though I replayed it several times. Could you'se guys please explain what you were referring to, and is that perhaps why you do not, as far as I can tell, ever eat shark meat. I ask because I remember as a child that my family would eat small sharks that we caught off the coast of Texas, and we all loved it. I have also purchased shark meet on several occasions for my seafood stew that I make. I have also read that, 'Very often," shark meat is sold as swordfish, as its very hard to tell the difference, and that both species have good white meat. Is that so, in your opinion?
<a href="https://www.emedicinehealth.com/wilderness_ciguatera_toxin/article_em.htm" rel="nofollow noopener" target="_blank">https://www.emedicinehealth.com/wilderness_ciguatera_toxin/article_em.htm</a># Above is a link to a pretty comprehensive article on Ciguatera. Shark meat is not prone to Ciguatera but sharks are a seasonal meat here in Australia. Here in tropical Australia they're generally good to eat from Spring to late Summer. We only eat them when their liver is pink. If the liver is grey the flesh is still edible but it is tough. This is when the aboriginal people in the north of Australia eat them so we stick with that rule. We did catch a shark a couple of months back and it was delicious. You'll see it in a future episode. Shark meat is fairly dry like swordfish with a similar texture and flavour especially if the shark is bled well. However, I've only ever eaten swordfish once (at a restaurant in Spain) and it was in steak form with the bone in so my swordfish definitely was not masquerading as shark! Good to hear from you Timothy, Pascale
Very good video, folks. I especially liked the real food you cooked up, the bacon of course. The rest is fine, I mean, but you just are not living until you have had bacon.
Mmmmm sweet delicious bacon
Fantastic to see you back in action, and loved the diving footage!! Glad the new fins worked out... Great to see the all the wonderful food Pascale prepared in this episode, and now I'm good and hungry for supper!
Diving out on the Queensland Plateau is always wonderful because of the great visibility and light human traffic. Those films are really great and story of we got your tummy rumbling;)
:)
Thanks for this episode guys, and Pascale's new flippers really do seem to have made a difference, though I don't recall her commenting if they did make her ankles ache or not? And Bacon and eggs for breakfast when away from land? You do know how to live! That Fusion breakfast did look very inviting, but I don't know if I'd have the patience to wait that long for breakfast time, Thanks for the Fishy shots as well, I don't grow tired of them at all, and as usual a good choice of music to go with them all.
Hi Andy. They didn't hurt too much at all actually. Troy warned me they would. I guess my ankles are tougher than we both thought! The eggs don't last long once we've left land but we certainly enjoy them while we have them! Lots more fish coming at you on the next episode! Pascale
Great Episode! If you don't kill the fish instantly, it attracts sharks? They pick-up a vibration...?
That's it Rob. We go into more depth about it in our episode Spearfishing with Sharks. We made it to answer Brent's question about spearfishing safety and we think you will enjoy it too. It's only short but nice footage and some ideas you may not have seen before.
What a great video! I enjoy the cooking. While the food looks delicious, it brings the viewer aboard. I enjoy feeling like I am crew member. The closing was awesome! The fish swimming their dance to beautiful music and then Pascale swimming in with the perspective that makes her the same size as the other fish and a member of the school. Mermaid indeed!
Thanks Robert, that's great feedback and very valuable as we try new things with our film making. We all agree that more cooking needs to be a feature of the show and the reason you stayed is a very good argument for it.
Pascy is SUCH a tease! That smile sneaking around from behind Troy was priceless :-) LOVE seeing you two back in your native habitat. I'd never really noticed "free-diving" vs plain old snorkeling. Is mainly a conditioning thing? And don't worry I'm sure the refit is ALMOST over! Tim
Oh I guess freediving is just snorkeling but with more focus on diving down under rather than spending most time at the surface looking down. It's harder than SCUBA diving but a lot simpler and without the heavy gear requirements. It's free!
What a great episode! Thank you!