The fish is free of ciguaterra wide (more commonly called "skyscraper") and allows various uses and cooking.
All our fishes are caught and processed locally.
Tuna
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.
Mahi mahi
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.
Opah
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.
Marlin (striped, blue or black)
Its flesh can range from white to dark salmon. Often used for fish salads, its cooking time should be short.
Marlineau
A species of small marlin. Its white flesh is tender and cooked often used.
Sailfish
With its orange and firm meat, it can replace the marlin.
Wahoo (Tazar offshore)
Its white and fleshy flesh, is often eaten cooked and much appreciated smoked.
Swordfish Sailing ship
Its compact, white and very tasty meat, is suited for grill or barbecue.
