Tobago Lionfish Catch And Cook! Best Seafood In Trinidad and Tobago?

Good morning everyone, I hope you're all doing amazing. This is David Hoffman from David's Bend here, coming at you from the beautiful, sunny island of Tobago. Today we're here at Pigeon Point and we're going out to get some lionfish. Jason, what are we doing? Listen, we got our good friend Dave Elliott, he's taking us out on his pirogue. We're gonna go to Boko Reef Nylon Pool, then spear some lionfish in a nearby bay, then go to No Man's Land and cook it up right there on the sand. It's gonna be brilliant. It's gonna be an epic, adventurous day. I've been waiting for this day for like the whole trip. Pretty much. I've been like, I can't wait. This is the icing on the cake, right? Yeah, because I haven't touched the water yet. We're gonna dive in. We're gonna go swimming. We're gonna look for the lionfish. I've done this before when I was younger. I used to go to the Bahamas with my good friend and I used to spear fish, hogfish, grouper, et cetera. Here we're doing lionfish. And right here at Pigeon Point, we have conch shells. Look how beautiful these are, Dave. I mean, these are conch shells that they pretty much harvest. We have a lot of conch here in Trinidad and Tobago. They take it off, but this is a brilliant way for locals to obviously create souvenirs out of something natural, because we got a lot of shells here and we got varied sizes, colors. I mean, just check them out. Look at it, guys. How beautiful this is. And this is like a, what would you say? This is a medium, right? Then you have the brown one here, Dave. Check this out. How beautiful this is. Wow. And you said this, that's for 100? No, 60 is that one. 60 dollars. 60, 60 TT, so like 10 US dollars. Check out the insides. It's just like ceramic. The most beautiful natural ceramic you'll ever see in your life. It's gorgeous. So, I think I'm taking three of them. Which are the three? I like this one. Okay. This one, and I think this one. They're almost like triplets. So here, what are we gonna do? We're gonna take these three. Okay. And make excellent souvenirs for you. Yeah. Can you package them up for me, please? Let's do it for my daughters, my niece. Beautiful. Perfect. So these, we should wrap them up in a gazette first, so it doesn't crack. Be safe for travels. 150, $150, and I will change. So, $120 in souvenirs here. I love this. So if you ever come to Tobago, definitely come to her here at Pigeon Point. Buy some of these. I mean, definitely a souvenir. If you want to get a massive one for your house, I'm getting it for my kids and my niece. Let's go, thank you so much. Thank you. Let's go to the water. Let's go. Water time. David, my travel buddy. Everything is good? Everything is good. How about you? Better. Ready? Yeah, man. Let's go. Dave, how you doing? Hey, I'm good, man. How are you guys feeling today? Very good, man. I can't wait to go in the water. Yeah, I hope you guys get ready to get wet. It's going to be great. Strangely enough, on this side of the island, it's looking pretty good. This morning up on the other side of the island, I think it was kind of rough. But like we said, because of the island is shaped, on this side, it's pretty calm. And it looks pretty clear as well. So we hope to at least get a lionfish or two. So which is the boat? This one? The one after the colored one. The one after the colored one, perfect. Frontier one. So this guy is David Antonio. He's going to teach me how to use the spear gun. I have a spear gun here. Special tip is just for lionfish. That's just for lionfish, huh? Most times, yeah. It looks like one of these trident staff, right? Exactly. Yeah, it's amazing. Yeah. So you're going to cock it? Yeah. Good. All right. Just wrap the string so it's stiff. Okay. Yeah. Okay. So you pull the lever. Okay, pull the lever. All the way back. Okay. Of course, make sure you secure it properly. Yeah, so when I'm ready, I cock, and then I go in and shoot, right? Make sure it's all clear from danger, safety. And you, of course, get your proper aim. Yeah. Chigga, if you want, you could put your hand slight to keep your balance. Okay. Ready for the fire? Yeah. Awesome. It wouldn't be that far. Yeah, yeah. Yeah, lionfish is to be easily like two feet, three feet. I mean, like right there. Just enough to get aim and to shoot, because this is not that long, right? So what is this? Like probably like a meter or two meters. A meter? Let's do it. Let's get on that boat. And this is our boat, Frontier One. Woo! Man, there's a lot of rocks here. It's a bit stony. Gotta be really careful. David, you good? Yeah, man. Ready to go? As soon as they're ready. Almost ready. Ooh, the sun's intense. Bring sunscreen. You have to bring sunscreen. Obviously, water. They got it. Look at this water. Crystal clear. It's beautiful here. Yeah, man. You guys ready? Yep. Let's go. Turn on the boat. Two Yamaha 200 horsepower. It's fast, right? How big is this boat? What is it, like a 20 something? Yeah, it's really fast. We have two 200s. The importance of, we call that redundancy. In the event that one is out, you know, we always have another engine. That's really important. Because we try to practice safety as well on the vessel. So we have life jackets on board. We have enough gas that can last us two days, always. And then we have two powerful engines. It's not bad, but with one hand, hard. Recording? Yeah, yeah, that was hard. With one hand, really hard. Whoa, the wave's coming in. You guys ready? Boy, we're getting on a horse, man. Yeah, right? It is like getting on a horse. Ready for your adventure, Dave? I'm ready. I can't wait. You're looking hot. Let's go. Hi, everybody's good? Yes, sir. Thumbs up? Let's go. All right, thumbs up. When we're in the water, we do like this. As divers, this means, this is everything positive. Yeah. And this means up. So from today, yeah, all that, anybody that you see, hey, where are we going, man? Mangosho? Nine out of 10, he's a diver. Because all divers, this is up, this is down. This is something is wrong. Yeah, this is something is wrong. You better not do so. You eat it. Yeah, time to eat. Yeah. I see your fish. You signed up, you always tend to be aware of it. Shut up. Oh my God. Don't do that. So what do we have here, Jason? So we have a pigtail and cow heel soup. You know, last time we tried to get a pigtail, it was sold out. We're actually getting a soup with pigtail and cow heels here. Cow heels, incredibly gelatinous. And of course, a brilliant soup on the island. Look at that, look at that beautiful soup. Oh my gosh. So these are the cow heels. By the trotters of the cow. Incredibly gelatinous, as you can see that. Brilliant, nice, gooey, gumminess on there. Insane, look at that. You're gonna love this. See a huge bone. All jello, let's go. Oh my gosh. So good. The pieces of pumpkin there. Oh my gosh. Nice chunky soup, thick. Thick soup. Mm, tastes like a gumbo. But I in it. Oh my God. Get some of this bone marrow right here. It's too good. The hospitality is always present here today. I just can't get enough of the deliciousness. That pigtail's insane. That's the heel, right? The cow heels. Down here. Love them. Oh wow. That's experience. Oh my gosh, in it. It's totally unexpected. I guess it's like a prelude to greatness, right? A little appetizer, some soup, and we're gonna dive in and have a while. I think it's good. Go, go. You put some here in this and once this shoots up, you're gonna come down. This is gonna be attached to this line and you're gonna come down this line and the line fish is gonna be right there. Perfect. If, even though, even if you were to come down and take a look, go back up to come down again, we'd be tracking it so at least we know that we know that you're able to actually hit the line. I do. Yeah. Then it'll have extra weights in it as well. All right guys, so he's saying that it's pretty, pretty deep. Something like 15 meters down there. So I'm gonna do my best to get as low as I can. And if I can't get the shot, he's gonna get the fish. He found two of them. Okay, ready? It's gonna be a little bit hard to just. Give it a little bit more. Like that? Yeah. Breathe in. In, exhale, exhale. Go up because we're talking from the same time. Three, four, inhale. Right, let's go closer to it. Right. Okay. I'm gonna have to hold on to you because I have weight. Like that? You're gonna hold on to it? Yeah. So I breathe in, I breathe out. Yeah, yeah. That was crazy. We did it. I got him, I got him. I can't even believe that. You got me right in front, man. So we're very fortunate. We got two lion fish. We also got some other fish. Going down there was insane. I mean, super. I had to go on his second line. It's okay, right? Dude, I'm so hungry right now. I'm literally going to just cut up all that fish and just start to deal with it. Breadfruit chips. Oh. Seasonings on top. I'm seeing some powder, some garlic inside there, maybe rosemary, oregano. You're gonna have some of this with the fish today, right? Get it. Oh yeah. Bread, natural form. Many different ways we bake it, roast it. You're having the pride right now. Absolutely fantastic. Delicious. Can you imagine this soaking up? Right now we're heading to No Man's Land. No Man's Land is actually a place because nobody lives there. We call it No Man's Land. Now on the way to No Man's Land, we'll be passing on what's called Pigeon Point. Once you pass Pigeon Point, you have South Beach. And South Beach is where most of the sporting activities take place. You can actually see windsurfing. Oh wow. Or kiting. And further up, you can see all the reef boats. All the glass-bottom boats. They will also end up on No Man's Land. Amazing. That's part of their tour, right? So this is one of the most popular beaches. We have a lot of jazz events here. We have fashion events here. As a matter of fact, later on in this month. All right guys, we made it to No Man's Land. I'm gonna get off the boat. It's time to cook up this feast. What I'm gonna do is just dive in. Oh, right there. Beautiful. Ah, yes. Give me the arm. You good? No Man's Land. No Man's Land, let's go. Wow, it is so hot. The sun is. This is what we call Bonocord Lagoon. Let's walk this way. The fish come up inside this lagoon. And they spawn, they lay their eggs. And they come out here. And come out in the creek. Oh wow. It's really super warm. Yeah, it's warm here. And if you run on the other side. It's amazing. Yeah, you feel how cool it is. Right? Yeah, I mean, it's great. It's the area that's lined with mangrove trees and the red mangrove all the way around. No Man's Land. Basically, empty island. Completely empty. Here we have a small little hut. And they have some sweets for sale. And over here they're cooking up some corn. Corn on the cob. And also some barbecue chicken. The barbecue chicken is good. Looks really nice. So what you got here is coconut fudge. As local as it become. Peanut also. Peanut is definitely my favorite. You got the nut brittle. Nut cake. This is nuts toasted and done in a caramel. Almost like a cake. Oh, I love this. Really, really nice. Really great brittle. 10 for everything, eh? 10 for everything. Well, not everything, but each. The price is 10. Yeah, yeah. Try the tamarind balls. Tamarind balls. Tamarind. These are really tart and sweet at the same time. It's really great. I think it's really unique to Trinidad. Okay. Tobago. Tobago especially because of the tamarind. Fresh tamarind. Let's look at that. Preserved red mango. Red mango. You would love this stuff. The skin is left on it. Bright red color preserved sometimes for weeks into months. A nice balance of sweet, spiced flavor inside there. A little spicy. All right. So David, we're going to try the tamarind balls. So a genuine and authentic of Tobago to do this. Peanut fudge. And we're going to try the... It's not brittle? Yeah. They're not brittle. This is going to be epic, so let's go. Total price is 10 TT per, right? So each one's 10 TT. So roughly like... $1.50 US per item. Per item. So you're looking at $10 each, 10 TT each. That's $30. We have three items. Here you go, sir. Thank you so much, sir. Appreciate it. Thank you as well. I appreciate it. No, thank you. All right, we're starting off with some peanut. Peanut fudge. How do you even open this? It's secure, right? It's like too secure. We're by the ocean, right? We don't want to assault it. Ooh. There you go. Nice and brittle, huh? Look at that. Super tough, right? Like dense. They do really unique fudges here. Peanut is definitely one of them. Mm. Oh yeah. We should get another one of this, boy. This is nice. I think it's home. Imagine like the most dense peanut butter of all time right here. Condensed together in this little cake form. Mm-hmm. Oh man. I love that. Too good. Tamarind balls. Mm-hmm. Let me hear your feedback on this. Oh man. You just take a little piece, though. A little piece? Yeah. Oh man, it's like far apart. Just break it just like that. No, no, no, it's just crumbly. Yeah. All right. It's just like unadulterated tamarind paste. Mm. It's full of your explosion, right? Mm-hmm. It's a crazy amount of sugar. Yeah. So it balances off the tartness in the tamarind. Mm-hmm. So it's a paste that's made real together. And then dusted with sugar. Seeds? Seeds. That's how you know it's real. It's not like fake stuff. True tamarind. You look around here, you see tamarind trees going. Tamarind trees everywhere, right? I appreciate that. But check this one out. This is the nut brittle. Mm-hmm. I'm excited about this one. I haven't had this in ages. Look at that. It looks like caramel, right? Like this, like super hard. Beautiful toasted nuts on top. Look at that. Truly unique local sweets. Ah, there you go. Tell me what you're tasting first. What's the spice you got? Get that ginger coming through, right? Mm-hmm. That's that warmth. The nuts are toasted. So it's the ginger. Mm-hmm. Cinnamon. Is there coconut as well in here? A little bit of coconut. You just have shards of coconut inside here also. Mm-hmm. It's like the best of everything in one. Little bite, right? There's so many flavors. Nuts, coconut, sugar. Mm-hmm. Cinnamon, ginger. That's nutty. Tell me, where else are you gonna enjoy good sweets? So as we just came onto No Man's Land, get some good sweets. Let's start to cook. My gosh, the bagel. I better not eat. It's like sweet, pungent, nutty. Pineapple salsa here. Pineapple salsa? Yeah. Pineapple chow. You know what I mean? Mm-hmm. To go along. And right over here, starting the fire. Cutting up some wood. Oh! Please come from there! Oh my! I was getting, I was getting it. Come from there! I just saw him shoving a stick up the tree. I was like, what is he doing? You got it? Is it good? Or already opened up? It has some in it. It's still good. Let me try some of this. Is it a good hole? Yeah. Mm-hmm. This is not so sweet. No. It's more sour. It's young. It's too young. So it's better. It doesn't have the jelly inside of it. Yeah, a little too bitter. It's good for you. It's good for your blood. Is it? Yeah. Everything's good for my blood. Ha ha ha! It is good for you. I have drunken this. I'm honest, I've drunk this for like four days. I was on a fast-start appointment. I was using this. And it does help. It gives you the energy. Mm-hmm. Making a pineapple chow. Yeah. When you're on the beach, you know. Mm-hmm. Of course. Especially with the scenery out here. Yeah. You mind if I grab a piece? Yeah, yeah, yeah. Once you're on the beach. What are you guys doing? Mm. When you're on the beach, you must get pineapple chow. Oh, it's pineapple. Guys, it's so fresh. Mm. It's juicy. Rylan, boy. I'm just trying to make it. Barbecue chicken. When you're on the beach, man. It's barbecue chicken, guys. Yes. When you're hungry. No, good chicken. I mean, you're not a no-man's land. We saw the vendors. Tobago is all about tourism. And they depend on it. So you obviously want to support anyone who's doing whatever trade or skill or pretty much anything cooking. As best as they can. That's what the island is about. Hospitality. Beautiful drumstick. Mm. Sweet barbecue. Yeah. Mm. Oh, yeah. The lady is fast, bro. The lionfish has these spines. They have 13 poisonous spines. They're not poisonous to kill you, right? It's a high concentration of protein. A high concentration of protein is actually inside here. Now, you could actually rub your hand like this. Look at this, right? But don't do it in the opposite direction. Oh, it's spiny. Yeah. And if that stick you, that's it. Now, what happened is that the first thing you really do is remove the spines, right? But what happened, there are ways to actually do this, to actually get around all of that. Right? Just to show you the scales, right? These here, if you look at, you could scale to the back of your knife. You just do this. Yeah, look at the scales. They're easily removed. Wow. You could use a spoon under it. You could even use a spoon. So that easy. It's that easy. And the scales don't really fly all over the place. Right? Yeah, it's easier than the other scales. It's really easy. Yeah, whenever I go to a fish market, they start taking off the scales, the scaling, and just like hopping all over the place. You know, they're just flying in the air. This is easy. Wow, look at that. Whoa. Beautiful underlayer, right? Look at the nice pattern on the line, because isn't this beautiful? It's beautiful. Look at the pattern on this, right? I'm actually using the back of the knife to actually do this. Now, sometimes they actually use these parts of the fins to actually make like earrings for women, and that type of thing. Earrings and jewelry. You put the stuff to dry in the sun, and you actually get to use it to do different things. In case you guys don't know, lionfish are an invasive species. What does that mean? Well, there's just way too many of them, so it's allowed to be caught at any given moment. So, whenever they want, they can go out there. It doesn't matter the size. Small, large, you're allowed to catch them, right? Yes, because they destroy the reef. They eat anything that could fit in their mouths. Of course. Anything that could fit in their mouths, they eat. So, it's really allowed to actually harvest them anytime. As long as we see them, you're encouraged to actually harvest them. As a matter of fact, the eating of the lionfish is supposed to be encouraged as one of the ways to help get rid of them. Exactly, and if you guys don't know, I'm from Miami. In Florida, iguanas are invasive. We have rock python. We have Burmese python. They're all invasive. Water monitors, all invasive. So, now we're allowed to catch all of them, you know? Yeah. Because they're destroying our ecosystem. So, what I'm going to fillet one, and I'm going to leave the big one whole. Like when I say whole, just take off the fins, so we'll be able to cook it just like that, you know? Yeah. And look at it, it's white. Yeah, it's beautiful. You come now, and you run your knife. Straight to the back? Yeah. All the way to the top? All the way to the top. So, you get the spine in there? Yeah. You know, we also got this small one. And that is nice, well cooked. So, Dave, we're going to eat the lionfish just raw with some lime? We're going to try it with a little lime. Well, you see, we got the salt already from, if you look, you'll see, he just cleaned it. From the ocean. He washed it out in the sea water. That's the salt. This is like sashimi. It's hard, huh? Yeah. Sea water. It's the green. You want some lime on this? Yeah. Just raw. Mmm. Fresh. A little tough, but still really fresh. Mmm. Nice, a stir of lime, huh? Mmm. It's good. What are you guys doing here? We're trying some sushi. Sashimi? Yeah. So, he's using the lime to just acidify it, and obviously help it to be safe for consumption. Yeah. Look at him. Has a nice shine on that. Beautiful resplendence. Yeah. Mmm. That's really good. It's really delicious. When you're doing this, you want to almost, a little bit ripe, not too full, so at least it will be able to cook evenly. You want to make slashes into the breadfruit like that. Today, we're going to be using some garlic, some shado beni, and some chives inside there. After we roast it, we put some fresh butter. So, I have some garlic here. Take these. Just put them in. I just put them into the slits like that. And as it roasts, it just infuses with flavor. It's going to roast just like that, huh? Pretty much. We'll just put some thyme inside there. So, as the heat hits it, we're pretty good to go. So, we have our garlic and thyme inside there. Just going to put it on the fire just like that. Let's go. Take it just like this. We put it on top there. Those are going to take about 20 to 25 minutes, and you turn it as you go. Maybe like about 15 minutes on each side. And what's going to happen is that it's going to start to infuse with that smoky flavor inside there. And the garlic, the thyme, all those great aromatics are just going to really do a great job. This is bay laurel or bay leaf. This is going to add significant flavor inside there also. Put it into the fire. And all of this is just like really herbal extraction to allow flavor to exude. Wow. I've never seen this before in my life, man. Breadfruit like this is roasting a breadfruit. It's so Caribbean. It's so Caribbean with the bay leaves and everything. Right here, we just started a fire on a rock. Good music in the background. Good sea, sand, air. Good food, good music. Good people. And it's soon. The lionfish, why it is so invasive? The lionfish is almost similar to the way the grouper operates. It's a sucking fish, right? It doesn't bite or chew. It just swallows everything whole. Take a look inside here. So when it opens, it just sucks everything down and swallows it whole, right? That's how the lionfish actually operates. So the reason he cut off the bottom, those spines, because they are poisonous. There's 13 of them, you said, right? Yeah, 13 of them. 13 of them. So you have to cut them all off. So that's the salt we're using? Yep. Sea salt. Yeah. You see, you make the slits through the salt actually because the sea salt goes into it, right? So that's where we actually do this. So you have the slits inside here, right? And then we dip it in the salt. So it looks like a fish, right? Yeah. All right, let's go. Oh, I can't wait, man. I can't wait. Let's do this. It's gonna be so good. So we're around 200, which part are we at? Right here? Anywhere. Let's try to take your time. That's how we normally do it. That's how you normally do it, huh? Yeah. So basically, in the most undressed, simplistic way, put it inside straight from the water into the fire. It has that salt, natural salt inside of it. You don't really need much after that. The bay leaves, the coconut husk, pretty much is gonna flavor it really well. Yeah, the coconut husk is basically the way, you know, dried coconut shells, right? And then you shove it into the fire and that is your wood. That is your main fire source. You have the bay leaves inside there. You know, it's gonna get a nice punch of flavor coming through, herbalistic in nature. It's as simple as it is, organic. We're in the Caribbean. That's how we do it. Simple and refreshing. It's amazing. So this is the fisherman's way. The fisherman's way. They don't. It's scaleless. They wouldn't like a place like this, because they don't need fire. It'll just melt. Yeah. Basically. Yeah. So you got the filets? You could take a little seasoning. Mm-hmm. What fish is this? Squirrel fish. Yeah. So we didn't dip it in the salt, but that's okay. Get him on the grill. Lionfish is ready. My lion might have a... You have a leaf? It's right here. Right here on the floor. Right in front. All right. This is it. Our Tobago feast. Lionfish. We have pineapple salad. And this? The roasted breadfruit. Okay. We have, of course, the grilled lionfish that David did earlier on. Fresh black pepper, some salt, fresh chives on it. Seasoned with the seawater of Tobago, man. It's amazing. So how do we start? Tactile approach. We just go in inside there. So let's start to break this fish apart. It's right there. And you will see, the flesh is incredibly soft at this point in time. It's flaky. Oh, so soft. Brilliant. And I'm excited. This is gonna be amazing. Lionfish. I caught it. Yeah, you did, right? It's amazing. My first shot in like 15 years and I got it. Mm. Super fresh, man. The chives. The lemon. Try that whole piece. These are some nicer charred pieces. Look at that, people. Incredible. Beautiful stuff. Little charred. So buttery, man. The sea. So fresh. The Caribbean. Try some of the pineapple. Mm-hmm. Thank you. The citrus. Mm-hmm. So it's just like a chow, right? Yeah. That's pineapple, tomato, chow. So you got a little compliment there. It reminds me of like a fruit ceviche. Correct, right? Oh, and we got our breadfruit chips. Mm-hmm. Look at that. Charred, a little dense. And this is all off the land and the ocean, right? Yeah. All natural. Not bad at all. What a feast. It's an island meal, right? We caught the fish a little while ago. Pineapple harvested, breadfruit roasted. All on grape leaves. We did that all like in two hours. No man's land. That's natural and fresh. That's what Tobago's all about. Mm. Oh, man. I'll tell you, I've had like yucca chips, sweet potato fries. These are the ultimate, man. These are the best. They're healthy. These are the fresh limes from the island. Mm-hmm. Look at that. I have to, I have to. I have to dive in for another piece. So good, guys. Look at this. Beautiful lime fish. Mm. So fresh. God. Pineapple really does complement it well, right? Mm-hmm. So Tobago. Mm. A combination here. And you remember this was cooked on the coconut husk, right? On the beanies? Mm-hmm. So you get a flavor coming through inside there. Coconut flavor. That's the best way to cook. I feel like it's one of the ultimate. It's healthy also, huh? Mm-hmm. Sometimes you put a little bit of olive oil on top of this. Sorry, go on. No problem. Mm. We did it, Dave. We did it. We did it, guys. Good job. It's funny, because they were like, I don't know if we're going to see any lime fish. It's a little murky out there. I was like, no, we're going to see one. At least one. We got three. You really can't domesticate the fish, right? They work on their own time. Exactly. They work on island time. Island time. Exactly. You can't come to Begun, come on Newmans Land, and you haven't been to Nylon Pool. Nylon Pool? Nylon Pool, he said, once you get there, once you get into the water, you get 10 years younger. So I hope you have an ID card, because he won't be able to recognize you. It's too funny. So Nylon Pool is right over here. So as you can see, all these are like touristic boats, right? So people come out here, you pay a fee. You come out, these boats have a glass bottom, so you can see the bottom. You can see the coral. And over there, right at the very end, as you can see those waves coming in, that's where the Nylon Pool is. So the Nylon Pool's over there. We're gonna jump right back on the boat. It's still like 1.30, so we'll probably be out there for like 30 minutes, and then we'll go back and see more of the island. Exceptional, bro. After that good meal, and then the Newmans Land, the water is so great. Can't beat a bagel for that. Just hop in the water and have hot cakes. You don't need, no excuses. Food and water. It's actually perfect that we waited until after we ate to go to Nylon Pool, because everybody here was just there, and they came to eat on this island. Look at that, just so many people. All right, boat time. Woo! We get on here. Nylon Pool, let's go. You good? That lobster, beautiful. Yeah, nice juicy meat. What do they put? Some beautiful like red salsa or barbecue? Ketchup. They love ketchup here in Trinidad and Tobago. You guys love ketchup. Ketchup on everything. Ketchup on macaroni and cheese as well. Good? Yeah, we made it. We did it. That's so cool, man. It's an island, boy. Ha ha ha ha ha. That's amazing. I want to get one of those. That's amazing. The Nylon Pool is a shallow area right here in the island of Tobago, where you could actually stand in the middle of, come out of your boat and stand in the middle of the ocean. It was called the Nylon Pool when it was taken in the sixties. It was given the name by Princess Margaret. This is Queen Elizabeth's sister. When she came here, she, when she came, she remarked that, wow, the water is clear. It's like a nylon stocking. After that, you can't believe it, you know. Just dive in. Woo! Look at that. You know, the sand here is actually mineral. It's excellent for exfoliation. Just pick some up from the bottom of the water. There you go. You pay a lot of money for this in the spas, you get a natural head of nylon. Natural exfoliant. Jump in. Let me get to my head. Seriously, get out of my head. Oh! Oh, yeah, right. Let's see if I can see some mermaids. Ew! Let's catch a few mermaids. Be really careful here. Lots of rocks. You can jump on these rocks. All right. That's it. Just lower myself here. Woo, gotta be careful. Take your time, man. Slowly. Yeah. We're good, we're good. I was nervous. Cause some parts are very, very deep, some are shallow. But that's it. We did it. We did an incredible adventure today. I mean, it was epic. What did we do? Oh, my God. We went up to Karuak Village. We shot, well, you shot those lionfish. Went straight to No Man's Land, where we cooked it up, we roasted that breadfruit, we made that tomato pineapple salsa. Dave was a champ. I mean, this stuff is brilliant. Cooked up a feast for us. Went to the nylon pool, exfoliated a little bit, took in the sights. We're back on the kitchen floor. Our adventure is over. Yep, island life. You made it back, and we're really happy. I mean, I'm really glad that you made that shot. I mean, you went down, I think it was close to 40 feet. I think so. And your hand was steady as a rock, and you made the shot. Then, hey, because of you, we had lionfish today. Guys, I hope you enjoyed this experience here in Tobago. If you want to do it, please reach out to my boy right here. Bam. And if you love this video, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. We'll see you in the next Travel Food Adventure here in Tobago. Let's go. Island life.