Our tuna, by the way, was exquisite. Patrice skillfully cleaned and gutted the fish with relatively little mess and then sliced them into steaks--very impressive! We gave half the bounty to a neighboring French family on our pontoon (three children aboard; 6, 4 and 7 months old! And you think we’re crazy?) and we flash-grilled the rest, Receta* style, marinated in olive oil, lime juice and dark rum. Yep! The same rum that we used to kill them.
On this subject, we have had many queries and comments about the use of rum as a weapon. In answer to your questions: Yes, we really did use rum to kill the fish--it beats bashing them over the head or other violent solutions. We used Appleton's Jamaican dark and it worked instantly. Makes you wonder what the stuff does to our brains... No, we did not use all the rum on board, there is still plenty left both for humans onboard and for all the fish we hope to catch in the future and finally, no, we couldn’t tell if the rum that killed them actually flavored the fish. All I can say is that they were exceptional both as steaks and in the fish cakes which we made with the leftovers. Can't wait for our next catch!