Second dive of the day. Only saw a few crayfish out in the open this time. Attempted a catch but missed and all three disappeared back under a rock formation.

We did come across a few commercial crayfish traps in three different areas. I saw their surface buoys while on the boat but didn't expect to find the traps underwater. One had a couple of large crayfish (I confess it was mighty tempting to reach in and snag them, one was empty, and one was abandoned and had basically become part of the reef it had been submerged for so long.

At the end of the dives, I came away empty handed. Shut out. However, back at the dive shop one of the other divers who had much more success than the rest of us kindly handed over a couple of crays so I didn't go home empty handed. I was most appreciative!

That evening I followed the recipe for Baked Lobster Tails with Garlic Butter.

While following the recipe, I discovered the easiest way to remove the intestines.

1. Separate the tail from the body.
2. Cut and remove the translucent skin under the tail.
3. Cut a thin line at the very end of the tail.
4. Poke a toothpick into the cut and you should be able to find the intestine.
5. Get under the intestine with the toothpick and pull up.
6. The intestine should just slide out of the tail.

It was my first time doing baked crayfish tail and it was easy, fast, and delicious. This might be my new go to recipe for crayfish!

Location: Wellington, Wellington, New Zealand

Dive Number:   194 Bottom Time: 38m Time In: 1:41 p.m. Tank In: 210 PSI Max Depth: 20.20 ft Table Used:

Mix:   Air Safety Stop: 3m Time Out: 2:19 p.m. Tank Out: 34 PSI Average Depth: 14.70 ft Start Pressure Group:

Surface Interval:   1h 3m End Pressure Group:

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