ciao vale..
thanks for the tips, the tuna steaks were frozen and imported, but i think they ae quite good, i also bought some tuna carpaccio, which i just ate now, it was really good...i marinaded it with some capri, corriander, balsamic vingear, olive oil, lemon and a touch of mustard...yummy
i didnt post the grouper pic because the last time i did that some people freaked out!! i dont know what it is about groupers but they seem to be a very touchy subject for some spearos whether thyre too big or too small,
anyway we were diving in an area of very poor viz....we were just about to abort the dive, when i said "ök one last dive" i was checking out undera coral head at about 6-8m when i saw it, it didnt see me, i aimed and wham!!! one shot one kill! i didnt believe it, neith did my buddy, i shot it with omer 100 with single 18mm band and 6.75 spear, we didnt weigh it but surely it was above 20KG....
the way we cook grouper is relative to its size, 2-4 kg, we stuff it with herbs and veggies and cook in the oven, or grill it, above that size, either chop it up into steaks and grill or fried fillets....
cheers