Beginners Luck; Gracefully Out-Fished by a Novice

Beginners Luck; Gracefully Out-Fished by a Novice

SunriseIt’s been rather difficult finding fishing partners here in La Paz since Clive left for BVI. I’ve found many people willing to go, until they find out we leave Fishermen’s Fleet at 5am. Not many people seem interested in waking up at 4am, but I managed to con two great guys, Mike Brum and Philip Barbosa in to giving it a shot. Promising them an unforgettable experience, the fury was upon us.

The alarm goes off, it’s 4:20 am October 5th, 2005. I made sure to find out how much time they needed to get ready since I’m generally awake and out the door in 5 minutes. To my surprise everyone was sticking to the plan, I thought for sure I would lose at least one of them since there are only two chairs in the panga, but they were both awake and ready in no time. When we arrived at Fishermen’s Fleet we headed upstairs for some coffee and breakfast. Upstairs was the largest group I’ve seen, in total it would take four huge vans to shuttle us to La Ventana.

In the van it was the usual conversations you find on these trips. Where are you from? What do you do? Etc. One of the guys kiddingly refers to us as “the new guys”, but I explained to him how I’ve been living here for a while and have gone out plenty of times. Since I don’t know this fellows name, we’ll just call him “the weekend warrior” since he later admitted it was his first day fishing on this trip. We’re joking back and forth, and before you know it, the ability to catch fish comes up. He makes a funny comment about our ability, and I kindly replied. “We’ll be looking for you on the beach.”

By some strange occurrence of beginners luck and being dubbed “the new guys”. Phil, who has never actually caught a fish in his life, was our lucky charm.

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EDITORIALS

Fugu by Adam Guy

In purely culinary terms, Fugu is quite a versatile ingredient that possesses a unique texture, lending it to a number of different methods of preparation. The very high prices paid for Fugu meals give it a rather hallowed status and is considered quite the indulgence, whilst the apparent danger associated with such a poisonous fish imbues the diner with a sense of daring or adventure. In fact, the gourmand’s name for raw Fugu, tessa, is an ironic term derived from the phrase teppō sashimi, or ‘musket sashimi’. However, with the correct preparation Fugu can be enjoyed quite safely and here in Japan, especially in the eastern Kantō region, the hungry fisherman can indulge himself in Fugu dishes that normally command prohibitively high prices in exclusive restaurants.
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