“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.
