Its just that time of year. Summer is over, some say fun is over, some say winter is coming and we just say what’s for dinner!? Why? Well for kicks and giggles, and then maybe because were bored, but most of all because we are hungry.

After one of our last spearfishing trips of the season it was time to revisit the art of grilling a whole fish, You know, no steaks, all of it, head, bones, eyes, hair, um wait…anyway, the whole thing is destined to burn.

So there is this place called the sea where you can dive in with a shotgun (not really, don’t try this at your home ocean) and take a fish on chest to chest, man to man, eye to eye. If you come out on top sometimes can end up with something like this.

His majesty: The Amber Jack (Croatian: Gof). Whole 2 kilos of it, score.

So if you follow these next simple steps you’ll be able to prepare a Mediterranean feast and/or burn your house down (disclamer):

1. Dive into your ocean of choice, spear a fish or two, depending on appetite

2. Find a friend that owns a winery so you can score some wine with the fish, we captured Anton from the Putalj winery

3. Hope said friend also has a grill, as our does, Anton we love you!

4. Be excited about you catch and be sure to lie to your friend about how big it is (the fish that is…)

5. With a sharp knife, cut the beasts belly and shake until organs fall out (or you could pull them with your hand, usually works better)

6. Get a fire going while sipping on some wine (disclaimer applies)

7. Put that weird thing you never knew how to use on the fire to burn off the rust, paint, mushrooms and everything else that accumulated there for years

8. Take some vineyard scissors and cut of the monsters tail (or something else handy, we just wanted to have some fun)

9. When fire settles down, slam the beast to the grill, turn on other side after a while

10. Take a rosemary branch dipped in olive oil and gently brush the fish

11. Punch whoever does that and pour olive oil from the bottle like a boss

12. Make an awkward, ugly and stereotype stock type of setting and take a picture

13. Don’t forget the wine

14. Devour

So there it is, our late farewell to the summer, and grilling lesson for the ages. Hopefully the next season of cooking classes and spearfishing tours will be as exciting as this one.

See you next summer!