Joaquin caught us a second Yellowfin tuna on the way over to the mainland from Isla Isabela. This guy was quite a bit larger at 20 pounds plus. Joaquin holds up his catch proudly, looking a little soft these days. Once again I sliced up some fresh sashimi, all of about an hour out of the sea. I had some fun with the presentation of the dish too.
We made a short day sail from Isla Isabela back to the mainland and anchored for a night off Isla Pena, a tiny palm tree covered island in Guayabitos Cove. Here is a picture of our home for a night:
We went in to Guayabitos twice while anchored in this cove. There was a lot of great fruits and veggies to be had at the local markets and Joaquin scored some ingredients for ceviche. We made the ceviche, fish and veggies cooked with lime juice, with Tuna. Most people would say tuna is too good to be used in ceviche, but we had plenty of it in the cooler so made it anyway. Ohhhh Boy was it good too. The town itself had a cool beach town feeling, where the focus of the town was all around the beach. Joaquin and I met another american business owner, Jeff, who runs Latitude 21 Restaurant & Bar. Here's a picture of Matt and Joaquin returning from a trip ashore in Big D, our red dinghy.
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