Yellow Fin Tuna and Skipjack.  After a few photos, these fish go right to the kitchen.  Some of the staff bring home the skipjacks to their village and some our cooked that day.  The tuna is served a day later as sashimi.  They say that waiting a day softens the meat.  It all tasted good to me.

Surfing Swimming Pools 

Playing on the beach.

Finding amazing shells.