This is one big, fresh Daurade. I looked at the clear eyes, pulled open the gills to see how red they were. This one was just caught and still curving in rigor mortis. I served this raw as sashimi and also as a ceviche using aji amarillo. They barter here, something I am not accustomed to, so our maitre d of the blu restaurant, Ante from Croatia , did the talking for us and brought it back to the ship while we went off . You can buy fish here and take it to the restaurants and they will cook it for you. I wish we could have stayed.