The image shows the use of liquid salt. This is sprinkled over raw fish. The salt forms crystals, which release heat, which cooks the raw fish. A new kind of ceviche, developed by Ɓngel LeĆ³n. In a previous vlog, I drew attention to the film “Ocean,” narrated by Sir David Attenborough. Every now and then, in my vlogs, I’ll highlight people who share my passion for underwater life, people who have captivated me with their stories. Often, these will be about that love of life in the ocean. But I’ll also alternate it with enthusiasts of other aquatic environments like ponds, canals, lakes, and so on. It certainly doesn’t always involve underwater drawing or nature journaling.

And each of them I mention is trying, in their own unique way, to raise awareness for the preservation of that underwater world. In this vlog, I want to introduce you to Ɓngel LeĆ³n, owner of the restaurant Aponiente in Cadiz in Spain. This man’s vision for using the ocean’s treasures as food is phenomenal. Even the word “visionary” doesn’t do his insights justice. LeĆ³n himself says: “For half my life, everyone called me crazy. But that doesn’t bother me. The crazy ones are the ones who make a difference in the world.”

Besides the liquid salt (perhaps even liquid gold?), he makes “sausage” from fish. Fish that would otherwise be discarded by fishermen. He creates dishes from plankton. Or you can witness a spectacle of a dish made from sea sparkle. In his restaurant, you’ll only be served fish dishes. There are so many beautiful edible things he’s developed. His love and respect for marine life are clearly evident. If you have Netflix, watching the documentary about him is highly recommended. He’s in episode 3 of the Chef’s Table series. At least in the Netherlands. If you don’t have Netflix or the series is not broadcasted in your country, you can learn more about him via the film below on YouTube.