In exchange we received a generous supply: a pile of limes several coconuts, papayas, and pamplemousse a large hard squash 30+ weird fruits that we had never seen before and our first entire stalk of bananas. He requested 30 feet of rope, some AAA batteries, and a half a liter of Jack Daniel’s Whiskey, among other sundry items. But when we left the island group, we stocked up on produce via trade with a nearby local. Their first appearance in this story was in unremarkable quantities, when we landed in the Marquesas and took advantage of new access to produce vendors. Spondias dulcis, etcīut what about the bananas, you may be asking? Fear not, gentle reader they are far from forgotten. Other creations were inserted to keep things interesting, but the aforementioned regime was our go-to for many months. The final phase was always tuna salad, either on sandwiches or as pasta salad. Then the steaks and the ceviche batch peaked and quickly waned together. Fish tacos usually made a showing around this point. The occasional seared tuna steak also began to trend during these early stages. The order of recipes went thusly: sushi and related forms of raw fish were the obvious first steps. To that end, we developed a timeline of favorite preparations that became our standard for each new catch. Our palates, on the other hand, required additional variety. Zara’s tastes were simple: she devoured lightly boiled trimmings with much gusto as long as they were relatively fresh. While the cat was highly enthusiastic about this new treat, a fridge full of big fillets was rather daunting to us. With the exception of one Wahoo at the end, all the other fish we caught under way in the South Pacific were Yellowfin Tuna. From that point forward, a tug on the line meant over a week of fish at every possible meal. Our crew rendered various aid in consuming the aforementioned pelagic acquisitions. These were followed by a Skipjack Tuna later on that was so fiesty he busted one of our aging reels. On the first leg of the journey, from California to the Big Island, we caught one Yellowfin Tuna, two Mahi Mahi and a smaller fish that we only rated a single Mahi. Our initial fishing efforts were auspiciously productive. This is the epic tale of how some of those highlights became too much of a good thing in the end. Happily, this culinary vision is fairly accurate both items are among the most abundant resources of the region, although a distant second compared to seawater. The potential enjoyment of such victuals was certainly high on our list of reasons to go on our big trip in the first place. Most people, if asked to describe South Pacific cuisine, would probably imagine fresh fish and tropical fruits. Thoughts on urban planning from Jen's Brother.For more frequent but less substantial updates see or our facebook page. But we’d like to thank you for taking time to join us for a little bit of it. Where this journey will go, or what this blog will end up being about, we’re really not sure. We hope you will find the stories, anecdotes, journal entries, and thoughts posted here both fascinating and inspiring. Fetch the Horizon is a chronicle of our journey to live the rest of our lives as a great adventure.
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