26 May, Thursday Camp Twiga
We’ve heard from other campers about a place to snorkel 100 meters down the beach. There are 2 pools called Australia and Africa because of their shape, so Willie and I go to explore. The diving is not bad, but I think we were spoiled at the Red Sea. We do discover a cave with bats hanging from the roof and it is kind of creepy – just the thing the guys will love, of course. It is the case – they went later in the day and came back with stories of diving through a tunnel to a different cave and jumping from the rocks into the water. They also took the spear gun, but had no luck with fish.
The fish man brought the calamari and a humongous red snapper. It is the first time that I have to prepare ink fish from scratch and I do not really know if what I do is right. I have to wash it probably 6x, because of the black ink coming out of it. After cleaning and cutting I put it in a marinade.
The fish becomes a team job: Ruco descales it, Andrej and Ruco try to cut it and Willie finally does the fileting. We grill it on the fire in foil. The meal is wonderful – the calamari came out much better than expected and we all enjoy our seafood at the beach.
We’ve heard from other campers about a place to snorkel 100 meters down the beach. There are 2 pools called Australia and Africa because of their shape, so Willie and I go to explore. The diving is not bad, but I think we were spoiled at the Red Sea. We do discover a cave with bats hanging from the roof and it is kind of creepy – just the thing the guys will love, of course. It is the case – they went later in the day and came back with stories of diving through a tunnel to a different cave and jumping from the rocks into the water. They also took the spear gun, but had no luck with fish.
The fish man brought the calamari and a humongous red snapper. It is the first time that I have to prepare ink fish from scratch and I do not really know if what I do is right. I have to wash it probably 6x, because of the black ink coming out of it. After cleaning and cutting I put it in a marinade.
The fish becomes a team job: Ruco descales it, Andrej and Ruco try to cut it and Willie finally does the fileting. We grill it on the fire in foil. The meal is wonderful – the calamari came out much better than expected and we all enjoy our seafood at the beach.
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