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Spear fishing in Hawaii.
I'm like a fish out of water.
Thank god, I've got free diving champ Kimi for a guide.
She makes it look so easy.
[music playing]
Damn, she's good.
Despite my fetching camouflage, I can't hear a thing.
You were that close!
[inaudible]
That close.
Don't get frustrated.
Oh, man.
KIMI WERNER: Like really.
You were almost there.
That was a good fish, too.
How do you keep your breath under such control?
Because you're holding on to the seabed.
You have the spear in the other.
KIMI WERNER: And the current is pushing you
back and forth the entire time.
GORDON RAMSAY: Yeah.
[inaudible]
KIMI WERNER: It's a lot of work.
GORDON RAMSAY: Right. Here we go.
KIMI WERNER: That was awesome, though.
[music playing]
Right.
Hold my breath.
Line up my sights.
This is just like shooting fish in a barrel--
a very big Pacific-Ocean-sized barrel.
Bingo.
[music playing]
Whoo, Whoo, Whoo, Whoo!
Awesome!
GORDON RAMSAY: A beauty.
I held onto the rock, [inaudible] down the cord.
I just waited for him to pop up.
Oh, that was awesome.
GORDON RAMSAY: Whoo.
I don't want to come out.
I know.
Amazing.
Honestly.
What a teacher.
It makes you want to live under water.
It's that exciting.
You don't want to come up.
I want to go back again.
This is an nenue.
GORDON RAMSAY: An nenue?
Yes.
GORDON RAMSAY: Did you grow up eating fish like this?
KIMI WERNER: My dad would go spear fishing
to put food on the table and this is one of the main fish
that he fed us. - Wow.
How cool.
Beautiful.
So you literally eat this raw?
KIMI WERNER: We always would eat this fish raw.
This fish eats a lot of seaweed, and so it tastes different
all on different parts of the island
depending on what type of seaweed is growing there.
Thank you.
Wow.
KIMI WERNER: Can you taste that?
That's delicious.
And it does taste a little bit seaweedy, salty.
KIMI WERNER: A lot of times we add seaweed for flavor.
GORDON RAMSAY: Yeah.
KIMI WERNER: With this fish, it's already preseasoned--
GORDON RAMSAY: Thank you.
KIMI WERNER: --because of its diet.
[music playing]
GORDON RAMSAY: I mean, it was like the perfect trip
to any fishmonger you'll ever go to your entire life.
I didn't think it would taste that good and my god,
without any dressing, without any chili or any soy,
and so that's got me thinking now.
You know, do I make this feast normally around the fish
locally or is it meats?
Right now, honestly, I'm spoiled for choice.
[music playing]
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Gordon Ramsay Learns to Spearfish | Gordon Ramsay: Uncharted

135 Folder Collection
Nina published on August 11, 2019
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