A note about carrageenan: We’ve listened to your valuable feedback and made a small change to Polynesian BBQ by removing carrageenan! By simply removing carrageenan, it results in a texture change, making the food more gravy-like, though we have not added any water. Here’s how it works – carrageenan is a common food ingredient that helps thicken and stabilize foods for people and pets, and it helped to make the “aspic” texture in our previous recipes (aspic is the gel-like substance that binds the food and protects it, much like fruit in a Jello mold). The ingredients in aspic were carrageenan and vegetable gums, which start off as a powder, but when mixed with water and cooked take on a gel-like texture like Jello. With carrageenan removed and water content unchanged in our new recipes, the gel no longer forms, and the result is instead a gravy. As cooked fish is a bit delicate and flaky, you may find the pieces in gravy flake a bit before they get to you. Red Bigeye is the unique ingredient here, sitting atop sardine cutlets and whole meat tuna. Fit for their carnivorous and nocturnal lifestyles, as you could guess, “bigeye” refers to this fish’s unusually large eyes. Native to the tropical and subtropical regions of Pacific and Indian Oceans, Bigeyes tend to live near rock outcroppings or reefs.