Searcher Natural History Tours, owned and operated by Celia Condit and Art Taylor, has established a tradition of providing quality ecotourism to Baja California. Our mission is to observe marine animals in their natural environment and to share that experience with our passengers.
Searcher Owner and Captain: Art Taylor
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Art Taylor has owned Searcher since 1985 and has been guiding vessels in Baja's waters for over 25 years. He is intensely dedicated to the people and wildlife conservation of Baja California and receives immense enjoyment sharing that with his passengers.
Our crew is specially selected for their knowledge of the Baja California waters and its inhabitants. They are licensed captains, experienced skiff operators, and trained in safety maneuvers. We hire a professional cooking team to prepare and serve meals that are often described as gourmet.
Click here for Art's YouTube debut!
Searcher Owner and Office Director: Celia Condit
 beauty of Baja's whales and wildlife." |
Celia Condit came to the tour-operator business through work as a naturalist aboard a variety of boats, all heading south to Baja's waters. She joined her husband Art in the venture of Searcher Natural History Tours and tends to the shore-based aspects of the business.
Searcher Crew gets you close to the action.
Searcher crew are licensed captains, trained cooks, and experienced deckhands. They have spent years surrounded by Baja's wildlife and are committed to a quality natural history experience for our guests. They will keep you safe and comfortable, maintain and navigate the boat, operate the skiffs for shoreline and snorkeling excursions, and ensure that wildlife sightings are enjoyed by all.
Who are Searcher Naturalists?
We hire two professional marine life naturalists for each of our tours. Their backgrounds vary -- researchers, rangers, science writers, biologists, university professors, and nature photographers.
What they share in common is that they are marine life experts, conversant in marine mammals, birds, habitats, and ecology and knowledgable about the little-visited islands and their unique blooming cacti, plants, reptiles, birds, and fishes and invertebrates in the snorkeling spots. But maybe most importantly, they personable and eager to share their love of Baja's wild placeswith others.
In the evenings naturalists may show an illustrated program previewing the wildlife to be seen the next day and sharing insights on what was already seen.
You can be sure they are scouring the seas for marine life, identifying birds from the skiffs, hiking the trails, snorkeling the coves, combing the beach, sharing the best of Baja with you!
Crew Profile: Chef Charles Howell
Meet Chef Charles Howell, who will whip up amazing meals during your Searcher Natural History Tour. Sure, he attended the California Culinary Academy in San Franciso and worked in many top restaurants in San Diego, but Charles says he is most at home outdoors and on the ocean, keeping our guests well-fed with healthy food. Most people are amazed at what he can produce in a small galley space.
Charles is passionate about food and its preparation, but ask him about racing carts, music, or a variety of other subjects, and you'll find out just how well-rounded he is!
Charles wanted to share one popular recipe so you can bring your Searcher memories home.
Almond- and Sage-crusted Salmon with Red Pepper Coulis (serves 4)
4 each 5-6 oz salmon fillets
Crust:
1 cup toasted almond
1/4 cup fresh sage
Olive oil
salt and pepper
Red Pepper Coulis
3 each red peppers, seeded
1/2 cup yellow onion
1/2 cup white wine
1/2 tsp cumin
1/4 tsp curry powder
1 tblsp butter
Preheat oven to 350°F. Toast almonds until light brown, then cool. Put toasted almonds and sage in food processor and pulse until coarse crumbs. Add salt and pepper. Brush salmon fillets with olive oil and coat with crumbs. Place fillets in the oven and cook until the juices run clear (about 15-20 minutes).
In a medium saucepan, melt butter. Cut onions and peppers into large dice. Saute in butter about 1 minute.
Add wine, cumin and curry powder. Cook until soft and liquids are released. Put mixture in food processor and puree. Strain mixture through fine sieve. Keep warm.
To serve, put a small puddle of sauce on plate. Place salmon on top. Garnish with chopped green onions and serve with rice and seasonal veggies.
