Iceland and the Faroe Islands offer some of the most extreme cold-water diving on Earth - 35-50°F water, dramatic landscapes, and big cod, halibut, and pollock for divers willing to accept the conditions. A practical guide to the North Atlantic's most committed diving destinations.

California yellowtail are stacked at La Jolla and the Coronado Islands and pushing north toward Catalina and the Channel Islands. A current snapshot of where the schools are, how they are behaving, and where the next 2-4 weeks of season are heading.

El Niño-driven warm water has reshaped California's spring 2026 season. Where conditions stand now, what's arriving early, and what divers should plan around through summer.

Understanding swell forecast models is the difference between calling trips correctly and showing up to blown-out conditions. The major models divers should know, how to read them, and how to combine multiple sources for the most reliable picture.

California MPAs cover 16 percent of state waters and have been in place since 2012. The 2022 ten-year review showed mixed results, with limited spillover evidence. What expansion proposals like the Point Loma kelp closure would mean for divers, La Jolla, and the future of California spearfishing access.

Sea urchin barrens and Tijuana River sewage are devastating California kelp forests - not recreational spearfishing or diving. The science behind the decline, and the real solutions: sheephead recovery, urchin culling, and binational cleanup of the Tijuana River pollution flowing north into Imperial Beach and Point Loma.

Drifting kelp paddies offshore are floating fish magnets - yellowtail and dorado work the up-current side, bluefin tuna sit in the down-current shadow. How to spot a productive paddy, follow the current line to find more, and approach without spooking the fish.

Restaurant-quality sashimi from a spearfishing trip starts on the back of the boat, not in your kitchen. The on-water processing protocol that lets you drive home stress-free with sushi-grade fish ready to fillet and serve.