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Underwater Photography:
Many
underwater photographers agree that Maldives is the best place in
the world to photograph fish. Mainly because nowhere else is there
such form and variety of fish and coral life. The best dive sites
for photographing large pelagic fish such as sharks, mantas or jacks
are the atoll passes or channels. Currents are often strong in the
channels and it may become necessary to hold on to something to
remain still. For good images of colorful fish and corals, dive in
the ‘thilas’ or shoals inside the atolls. The conditions in these
often are suitable for you to calmly and carefully frame your shots.
While UW cameras are available for rent at most dive schools in the
Maldives, you may not be able to get the exact equipment you
require.
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Basic Tips:
General
Tips
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Keep your camera still
when shooting
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Shoot from the reef
bottom whenever possible.
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Squeeze the shutter,
don’t punch it.
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Exhale just before you
shoot.
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Keep your arms in,
stabilize your elbows against your body.
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Maintain slightly
negative buoyancy if there is a surge.
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In midwater, control
your buoyancy with breathing only.
The easy recipe for holiday photographers
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Use ISO 100
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Set the camera to ‘A’
(Nikonos) or ‘Aperture priority’ (SLR)
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Set the strobe on TTL
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Set an aperture of:
o f/11 between the surface to 10
m (33 ft)
o f/8 between 10 and 20 m (33 and
65 ft)
o f/5.6 or f/4 in water deeper
than 20 m (65 ft)
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Nikonos: preset focus
for 90 cm (3 ft), with either a 35 mm or 28 mm lens and stay between
that and 1.2 m (4 ft) away from the subject.
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SLR: Prefocus 50mm
lens for 90 cm (3 ft) and get this distance from your subject, then
fine-tune focus.
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Compose and shoot.
Maintenance of photographic equipment
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Thoroughly rinse all
equipment after each dive.
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Leave them in fresh
water for a few minutes if possible.
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Spray an anti-saline
liquid over all parts in order to eliminate traces of salt crystals.
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Check all accessible
O-rings at least once a day, carefully clean their seating and gently
lubricate them to keep them soft and elastic.
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Get your equipment
checked by a specialist at least once a year
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