Word: yellowfin
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Nearly every day at dawn, John Heitz falls a little bit in love. Leaning over a 150-lb. (70 kg) yellowfin tuna, the 55-year-old American, whose business is exporting fish, circles his forefinger around its deep eye socket. "Look how clear these eyes are." He traces the puncture where the fish was hooked, and the markings under its pectoral fin where it struggled on the line. "Sometimes," Heitz says, "I see a good tuna, and it looks better to me than a woman...
...quality hauls of yellowfin that has come in all week. Heitz jumps into the scrum of insults and jokes flying between the buyers and the sellers. Quality testers sink metal rods into the fish, pulling out samples of pink meat that they rub between their thumb and forefinger and smell. The biggest and best tuna will go for about $700 wholesale, and get whisked away to be washed, beheaded, gutted and packed with dry ice to catch the 10:30 a.m. flight to Manila. By the next day, the fish will be in Tokyo, Seattle or California. By the next...
...stylish restaurant has become a favorite among the city's affluent diners, who visit for the oxtail-and-marrow risotto, the yellowfin tuna enveloped in white radish or the prawn salsa that spices up the chilled soups. Unhappily though, demand for the rooms has been slack. Even though bombings and sporadic outbreaks of fighting between the Sri Lankan army and the Tamil Tigers rarely affect tourists directly, they have understandably dampened tourism, forcing Fernando to offer his 10 suites at discounted prices, beginning at $200 per night. But he is optimistic that peace will eventually come, and the guests soon...
Mississippi-based chef, restaurateur and food writer St. John explores the roots of Southern hospitality with witty essays like "The History of the Party." But the quietly sophisticated recipes--sweet potato nachos with boursin, yellowfin tuna tartar with avocado relish, wonton chips--are what will inspire you to throw a gala of your...
...moment in your swimsuit, fishing and sailing, scuba diving and snorkeling. Sepp Zedelmayer, the dive-school owner and a 26-year Baros veteran, says his favorite dive site is like "fish soup." He's not exaggerating. During one dive, I found myself pleasantly disoriented by seemingly thousands of shimmering yellowfin fusiliers swishing past me. The marine life is abundant, from spaceshiplike manta rays to the venomous yet showy lionfish. And some of what swims underwater also pleases when it lands on your plate. Aussie chef Damian Barrett's menu features such treats as grilled Maldivian lobster, spicy mud crab...