I'll admit that I still have a taste for toothy pelagics. I have filleted my share of dolphin, wahoo, and tuna— that's mahi mahi, ono, and ahi in Yuppie. I, of course, make sure the ones we eat are free of protozoans, acanthocephalans, nematodes, cestodes, copepods, and isopods. I'm sorry, you didn't know? These parasites have a taste for fish, as well. I also take care to clean and ice only the fish we eat, since I am not Norwegian and have no taste for lutefisk— which is aged like beef. Ever wonder how your fish dinner was delivered to the market? Was it properly processed and packed in ice by a licensed fisherman or was it swaddled in the local newspaper and baked in the trunk of Uncle Harry's Lincoln?