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Recipes, Video -

Out of all the goat fish there are in Hawaii, the Munu is my favorite to fry. It has this distinct peanut or bacon type tase that just is Ono (delicious) when frying. Drizzled with Pineapple Habanero Shake Sauce it is broke da mout kine action!Wetsuits, Apparel & Crankershttps://venturewetsuits.com/r?id=2897d4 Shaka Sauce: https://amzn.to/2JOwaz9 Portable Burner: https://amzn.to/38lWvid Bubba Blade: https://amzn.to/3mMZ8O1 GoPro 8: https://amzn.to/31AR7Ee   GoPro 8 Dive Housing: https://amzn.to/3hQg9Vi GoPro Mask: https://amzn.to/3gHiG2O GoPro Media Mod: https://amzn.to/2QwHRL1 Chest Strap: https://amzn.to/2D9NI5V Grenade Grip: https://amzn.to/3gE5tb Voice Over & Edit: https://amzn.to/2YIVQ4R  

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Recipes, Troy Maeda -

Butter/Garlic/Caper Mahi Mahi On Linguine Recipe by Troy Maeda  Instagram: @tkmaeda Ingredients: -Fish filet (mahi) -Olive oil -Salt -Pepper -Butter -Garlic -Capers (non-pareil) -Linguine 1. Heat olive oil in a pan under medium heat 2. Salt and pepper fish filet      -The mahi that we're using was given from @dupiodiver 3. Place fish in pan 4. Once fish is halfway cooked (can tell by the white line on the side of the fish), add in chopped garlic 5. Once fish is cooked 3/4 of the way through, flip 6. Add in a knob of butter and a couple of tablespoons...

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Recipes, Troy Maeda -

Satou - Shoyu Fish with Somen Recipe by Troy Maeda  Instagram: @tkmaeda Ingredients: -Fish (good way to use collars, bones, etc.) -Shoyu -Sugar -Ginger -Water -Salt -Pepper Instructions: 1. Salt and pepper fish 2. Pan fry until cooked on both sides 3. Remove fish from pan 4. Add ~1:1 ratio of shoyu to sugar into pan (slightly less sugar to shoyu) 5. Taste and adjust flavor as needed 6. Add in ~1/4-1/2 cup of water to mixture (should result in slightly watered-down taste) 7. Add sliced ginger to pan 8. Add fish back into sauce 9. Bring to a simmer...

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Recipes, Troy Maeda -

Simple “Spicy” Poke Recipe by Troy Maeda  Instagram: @tkmaeda 1. Cut your fish into bite-sized pieces (Reef fish tend to be tougher so I recommend cutting into smaller cubes than pelagic fish). 2. Add mayo to desired consistency. 3. Add in sesame seed oil, chili oil, cayenne pepper, and shoyu to taste. 4. *Optional* Add in any other ingredients you would like.  Popular options include green onion (pictured), sweet onion, tobiko, limu, etc.. 5. Let chill for at least 15-20 minutes before serving. Enjoy!

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Recipes, Troy Maeda -

Furikake-Seared Fish Fish used was Aku, but you can practically use any fish you would like. Recommended: Aku, Ahi, Mahi, Ono 1. Heat oil in pan to medium/medium high 2. Get your desired fish and make sure it’s completely dry 3. Fully chill/toss in freezer for ~10 mins to chill (Makes it easier to not overcook the fish)4. Coat with your favorite furikake.  (This is aku and I used a katsuo-based furikake so that it would match better).  (Katsuo is the Japanese equivalent to aku) 5. Place fish in pan and let cook for ~20 seconds.  (This is an ~1.5”x1.5”...

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