15 (Thu) August 2019
at Bone Fish
-Denarau Island, Nadi, Fiji-
with KD and KF
Mission to Fiji, Day 6.
- Day 1 (10.217 Stir-Fried Salt and Pepper Tofu)
- Day 2 (10.218 Mapa Tofu + Choysum with Garlic + Steamed Rice)
- Day 3 (10.219 Roast Chicken Tikka Masala)
- Day 4 (10.220 Grilled Lobster)
- Day 5 (10.221 Bibimbap)
In Nadi. Here for the Fifth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health – first to finalize preparations, then to facilitate the event itself, which will begin 5 days from now. This will be the fifth and final trip to Fiji in relation to the meeting (see previously 10.192 Rourou Moci).
Bone Fish is a Fijian restaurant. Located in Port Denaurau. Specializes in seafood.
In line with my new policy on lobster (see most recently Day 4, supra), I was compelled.
The problem with Pacific/green lobster is that half their weight, if not more, is in the head. Better value to get Atlantic/Maine lobster (see for comparison 10.158 Whole Maine Lobster), or slipper/rock lobster, which is practically nothing but tail (see for comparison 8.235 White Pepper Slipper Lobster).
I’d love to do a side-by-side-by-side taste test to see how they compare in flavor and texture, but I don’t recall seeing the different species available together at the same place.
KD and KF arrived this morning to assist with prep. Although we’re not here as tourists, Port Denarau seemed appropriate for their welcome dinner.
Overall, the food was okay.