“There's one under this rock!” we call out to our snorkelling instructor, who dives down and resurfaces triumphantly with a lobster clutched in hand.
You might be familiar with farm-to-fork, but sea-to-spoon is a rarer experience. In Moho Caye, an island off southern Belize, though, catching your lunch before watching it sizzle on a beach barbecue is as authentic as it gets.
“When I have an off day, I still come and do this,” says our guide, Akeem Williams of Cultural Experience Belize (CEB).
“Head out on the boat, grab some lobster – that’s how we hang out here.”
Williams’ tours blend food, culture and conservation, with tales of the indigenous Garifuna people, and the reefs that sustain them, told between dives and lobster hunts.
To get here, we’ve taken a small boat from Placencia Peninsula – a laid-back stretch of beach and colourful wooden houses on Belize’s southern coast.
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