Ep. 39: Pek Su of Slay Dirty on Fish as Food & the California Bass Community

Guest: Pek Su (Slay Dirty)

Hosts: Daniel Dahlin ([FISH]rx), El Charly, Luke Dean (Bait Slingers / Artemis Charters)

Episode 39, recorded live on April 23, 2024, is the first time Time on the Water moves fully into fish-as-food. Pek Su of Slay Dirty brings a different perspective — one rooted in culture, community, and cooking what you catch. The conversation covers Cambodian family recipes, local species as table fish, and how fishing connects directly to food.

In This Episode

Fish-as-food perspective — shifting from technique-only fishing to understanding the role of food and culture
Cambodian bass recipes — Pek’s family recipe adapted for California bass, developed across generations
Spotted bay bass as table fish — challenging the idea that spotties shouldn’t be kept, with context based on environment and diet
Slay Dirty origin — evolving from a fishing crew into a broader community around fishing, food, and lifestyle
Big bait session results — 7-pound calico and 8-pound sand bass caught in one session, adjusting from finesse to larger profiles
Community events — food-after-fishing gatherings bringing people together around both fishing and cooking

Why Fish as Food Matters

This episode introduces a perspective that’s often missing from bass fishing: the idea that catching fish and eating fish are connected. For Pek, the recipe is not separate from the fishing — it’s the outcome. The process starts on the water and finishes in the kitchen.

That perspective changes how you think about what you catch. Species like spotted bay bass, often treated as strictly sport fish, can be excellent table fish depending on where they’re caught and what they’re feeding on. Understanding that context matters just as much as understanding how to catch them.

Even if you’re fishing catch-and-release, this perspective builds a deeper understanding of the ecosystem. Knowing what fish eat, where they live, and how they taste connects directly back to how you approach them on the water. The spotted bay bass guide reinforces that same ecosystem awareness from a fishing perspective.

How Community Extends Beyond Fishing

Slay Dirty represents a different kind of fishing community. What started as a crew evolved into something broader — incorporating food, events, and shared experiences beyond just time on the water.

The food-after-fishing model highlights that connection. Fishing becomes the starting point, not the end goal. The real value comes from what happens after — sharing food, stories, and time together.

Why This Episode Matters

This episode matters because it expands what fishing content can be. It moves beyond technique and gear into culture, food, and community — all of which are part of the same ecosystem.

For SoCal anglers, the takeaway is simple: fishing is more than just catching fish. Understanding the full cycle — from water to table — adds depth to the experience and connects you more closely to what you’re doing.

Watch the full episode on the Time On The Water YouTube channel. New episodes every Tuesday at 6 PM.