On 2010-05-22 12:15:02 -0400, rw said:


I kept it and gave it to the guide. He was delighted -- just about the
best eating fish available in those parts. He didn't seem any the worse
for wear the next day.

The best civeche I've ever had was while I lived in Panama, and was
made from barracuda. I was reluctant at first to eat it because of the
toxin stories I'd heard. However, I was assured by its maker, a
PanCanal cop, that it was safe. He would bring a batch into the
Chief's Club every month. We'd eat it with fried plantain grown
locally. And lots of beer.

Dave
(who also ate King Crab, battered and fried, in the Chief's Club on
Adak, Alaska. During the fishing season, it was served daily as a
freebe at the bar.)