6:45 am, Friday, 23 March 2007 (the day and morning before the Jimmy Buffett Concert), Patrick Webster calls his boating friend and says, “Michel called very late last night and needs Yellowfin tuna.” at Côté Mer Restaurant. The conversation digressed into a heated argument about the poor sea conditions and the difficultly, time and expense in getting into deep water and the poor likelihood of landing a large commercial grade Yellowfin.

Couldn’t ask for a better catch than this

Circumstances prevented departure from Island Harbor until 10:00 am and obviously that further decreased any probability of success. Nevertheless, the restaurateurs and Anguilla fine dining visitors deserve fishermen’s best efforts. As such, young Patrick ventures forth seaward but sea conditions continue to degrade. Due to obvious haste the vessel crashes past a wave crest and drops about ten feet into a wave valley. This occurrence gave Patrick pause and the forward vessel motion was slowed to around 8 knots.

Subsequently, it was not until early afternoon that rods and reels are baited and towed. It was then that Patrick further announced that the need was not one Yellowfin but rather three. It seems that he had promised Jan Pavluk of the chic Art Café, Island Harbour, an enormous tuna as well. Further, Frankie Hughes, Paradise Cove Resort, was asking about when he might get another hefty Yellowfin. Frankie had heard from reliable parties that Guilford Gumbs, wine merchant extraordinaire, had dined at Côté Mer three times last week because it was serving Patrick-caught, and perfectly preserved, sashimi grade Yellowfin.

Ugly sea conditions brought about conversation suggesting that if only one very small tuna were caught it would be a marvel if not outright miracle. Amazingly, the weather conditions began to improve and the fishing became tolerable instead of miserable. Then, as if by pure magic, a hulking great sixty pound Yellowfin fella jumps on a line and is gently and deliberately played into exhaustion and landed. Then, another forty pound fish is similarly caught and prepared and preserved to sashimi standards. As they say, two out of three isn’t bad. So, this time, only Côté Mer Restaurant and Art Café of Island Harbor purchased this spectacular twofer Yellowfin catch.

Interestingly, and adding intrigue regarding fine dining fresh fish, was that the previous week Patrick caught two large Wahoo fish that were purchased by English Rose, The Valley, and Veya Restaurant, Sandy Ground. Methodically, these fish were ocean handled using sashimi grade catch and preservation standards as are the Yellowfin tuna. Notably, Carrie Bogar, chef/restaurateur, Veya Restaurant, told Patrick that the Wahoo was the best that she had ever prepared and eaten personally. Wahoo or Yellowfin?

This week the remaining questions are, did anyone call Guilford Gumbs? And, which restaurant got the bigger fish as the larger tuna produces the higher grade? Ostensibly, you might have to dine at both restaurants to compare and find out for yourself. Or, otherwise make every effort to compare the Wahoo with the tuna.

| Printer-friendly page | Send this article to a friend |

World News