Steamed Mu with Kimi Werner

Video: Cold Smoked Calico with Kimi Werner

Cold smoked fish is basically cured fish with a smoky flavor. The process concentrates the natural fats and oils in the meat but maintains the texture of raw fish. It's excellent on its own or served as an appetizer. After a 12-hour curing process, the flesh firms up, and after a quick seasoning of orange zest, dill, and cracked pepper, the fish is ready for the smoker. Keeping a bowl of ice under the fillets during the smoking process is helpful...

Video: A Guide to Spearfishing with Kimi Werner

For me, spearfishing is so much more than just a hobby or a passion. I use it to feed myself and my family, to further my love for and deep connection with the ocean, and to constantly challenge myself. It's a way of life. I want to share this knowledge and opportunity for adventure with anyone who is willing to learn. In this video, I explain the three styles of spearfishing that I use to harvest fish of all sizes: Three-pronging or pole...

Video: How to Make Grilled Kala with Kimi Werner

Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious." In this video, I spear and prepare a whole kala in the easiest, most traditional way possible: over an open flame. Kala are great grilled whole and even the guts are edible or good for turning into a sauce, although I prefer to...