Simple but effective: the dry tuna meat. Draw the fillets with the skin, few incise on the meat side, sprinkle with big grained salt and pepper, and lay on a wooden board in fresh air. The salt will remove the humidity by melting and evacuating. Eat while still soft.

The Outo Burger: take a germinated coconut more or less of 50 cm high, and open it. Inside, instead of its liquid, you will find a sort of a sponge, the “outo”, crumble it. Fried some onions, mix the all lot with some flour, salt, pepper and fried the lot. (Do not utilize the fatty tissue glue to the inside of the nut, hard to digest).

Creole style: Vindaye of Mauritius Islands Ingredients: garlic, onions, chilli, grain mustard, saffron powder, salt, pepper. Fry the fish in lots of oil, best the Mahi Mahi cut in slices. Fry all the ingredients, add one table spoon of the saffron powder at the last minute (if before the risk is that will became bitter), then add the fried fish. Serve hot or cold. Excellent!!!!!!!

Fish a la Tahitian Ingredients: For 4 people, 850g of red tuna, 1 onion, 2 or 3 carrots, 2 turnips, 1 or 2 cucumbers, 6 limes, 2 coconuts, salt, pepper. - 1 Cut in small pieces the carrots, cucumbers, turnips, and adds      salt. Place in the fridge. - 2 Cut the tuna in dies, mix it with the onions (sliced really      thin).Place in the fridge. - 3 Grate the coconut, place the pulp with the coconut water in a      damp cloth, press the lot to recuperate the milk. - 4 Take the water out from -1 and mix with -2, add the lime       juice, and place in the fridge. The juice will cook the       ingredients, consequently further you wait the more is cook. - 5 Add the coconut milk, stir with pepper, and serve cold.