Our last dive of the trip was a morning dive at the same site we did the night dive.  Our goal was to be able to see the same site and the differences between the day and night.  Unfortunately, Chris was the only one to make it down as my left ear was not cooperating.  The dive was to be another wall dive with a maximum depth of 130’.

Once again, jumping off the back of the boat and heading down into the deep blue.

Horse-Eye Jack

Caranx latus

Jacks Family

Longspine Squirrelfish

Holocentrus rufus

Squirrelfish Family

Porcupinefish

Diodon hystrix

Porcupinefish Family

Caribbean Spiny Lobster

Panulirus argus

Spiny Lobster Family

French Grunt

Haemulon flavolineatum

Grunt Family

Foureye Butterflyfish

Chaetodon capistratus

Butterflyfish Family

Great Barracuda

Sphyraena barracuda

Barracuda Family

After the dive, we had a nice breakfast and then picked up anchor to move into the “harbor” at San Salvador.  Once we made it through the breakwater and paid our dock fees we rented a car and started to explore the island.  Unfortunately, the one shop on the island decided not to open that day so we spent the morning exploring Watling’s Castle.  We had to be back on the boat by 1:30 for lunch so we could only explore part of the island.

Lobster Thermador

Followed by a Pear Tart with Rum Raison Ice-Cream

After lunch and a tip from Dane, we decided to take a drive to the North end of the island and explore an old light house that was still in operation.  After being directed by a local homeowner, we made our way up to the keep and let ourselves in.  The boys were enthralled by the structure as to how it was built and operated.

Three sets of winding staircases to get to the top.

Views from the top.

Unfortunately, the door leading outside was shut.

After our lighthouse tour and a quick shopping trip at the local Club Med, we made it back to the boat in time for some light appetizers followed by our final dinner of the trip.  After being eaten alive by mosquito’s, we decided to move inside for the main course.

Our final sunset off of San Salvador.

Goat Cheese & Thyme Souffle.

Chocolate & Orange Mousse.