The fish is enormous, shimmering yellow and green, its big head almost comical. “This is dolphin,” says Leo Beckles, waiting for a look of horror to cross my face. But while I’m not able to identify this amazing specimen as mahi mahi (or dolphinfish), I do know that eating dolphin on the islands of the Caribbean is not something to get your knickers in a twist over. It’s obviously not that kind of dolphin.

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