And he can cook, too!

A lot seems to be changing around here in the Mal Pais/Santa Teresa area.  There’s a lot of construction going on, new hotels and restaurants popping up left and right, work on the roads and water lines.

Sea Kayak Adventures has seen plenty of changes this year, too! We closed our brick and mortar office and moved to Mal Pais. Pablo invested in a panga to offer support on those long paddles for those who don’t want to paddle so long. More energy to reel in those dorado and tuna, right? Martin’s family is working on the hospitality side of things and has created the perfect spot for you to rest between trips out in the yellow office. Check out more about the Isla Red Snapper and Apartamento El Pescador here.

So we’ve taken care of SLEEPING and FISHING, and now we’ve got EATING covered too.

Most days on the kayak follow the same rhythm, more or less, for Martin. Up before dawn, kayaks on the beach with the sunrise, chasing birds, bait balls, gut feelings to catch lunch, back on the beach mid-morning and fish in the frying pan by lunch.  No one eats fish as fresh as Martin and his family. Oh, and did we mention in his past life, Martin was a chef?

We want to invite you to join us for the full fisherman experience.

Joel and Alysha from Alberta, Canada were our first guinea pigs, and it happened to be Joel’s birthday.  The fish showed up in force. Despite top water action, they didn’t seem to be biting up top, but live bait proved very successful with several large jacks (released) and a few moonfish caught on live sardines. That’s not including the mancha snapper, barracuda, mackerel, and of course those poor little sardines that took a lure. Very fishy, indeed.

While Martin and Pablo finished up in the fishing village, Joel and Alysha returned to Martin’s home, and the new Sea Kayak Adventures headquarters for lunch. They took advantage of our outdoor banana shower and sipped on limeade made from our own lime tree in the cool shade of 50 year old trees as Martin prepared a homemade casado of rice, beans, salad, and freshly caught barracuda and whole snapper.

We ate until we couldn’t anymore, relaxed and shared fishing stories until it was time for everyone to lay down for an afternoon nap, just as Martin does as often as he can after a tour, and as he recommends to our guests.

For a first stab at it, we’d all consider this lunch a successful launch to many more fresh fish dishes shared at our family table. Ask about joining us for lunch and sharing the full fisherman’s experience when you book your tour.

Happy Birthday, Joel! And thanks again for being our test subjects. It was fun breaking bread with you guys!

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