The fish is free of ciguaterra wide (more commonly called "skyscraper") and allows various uses and cooking.
All our fish are caught and locally.
The most common is albacore (white tuna). Her pink flesh and mild taste appreciates raw or half-cooked. The other 2 species are yellowfin and bigeye tuna, whose flesh is darker, firm and strong taste. It is renowned for sashimi.
Wahoo (Tazar offshore)
With white and fleshy flesh, often eaten cooked and much appreciated smoke.
A deep water fish oilier skin and beautiful pink color. The cheeks are also eaten cooked, they are the color of red meat and the tenderness of the fish.
Its white flesh is very appreciated in cooking for its slightly sweet flavor and fine texture. With this fish, everything is permitted with a sure hit.
Marlin (striped, blue or black)
The flesh can range from white to dark salmon. Often used for fish salads, her cooking should be light.
A species of small marlin. Its white flesh is tender and cooked often used.
Its compact flesh, white and very tasty tolerates grilling or barbecuing.
To orange, firm flesh, can replace the marlin.