Zane Grey fished up to 300 days of the year. But, with all that time on the water, there was nothing more exciting or more compelling than the really BIG fish—the giants of the sea. Blue fin tuna are (even today) still sometimes pursued with harpoons! There's the story of a swordfish that was hooked at 10:30 in the morning and played until 11:30 that night—only to...! Tales of Swordfish and Tuna will dazzle and thrill any fishing heart.

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Each recipe is divided into steps of preparation which is the method I'm trying to convey and a list of ingredients required during each step. I write each recipe for two servings because if you are as bad at math as I am, it is easier to turn a recipe for two into a recipe for eight than it is to turn a recipe for eight into a recipe for two. Also when you try out a recipe, you probably want a small audience so I have downsized the recipes for use by the home kitchen chef. Each recipe also contains "notes" for each step. These should be referred to before attempting the recipe. These notes give some reason behind the directions or act as "technical standpoints" or safety warnings. These notes can provide the reader with enlightenment about the recipe and the method. I also want to avoid being strict in recipes. The problem with most chefs' cookbooks is that they are too technical, too egocentric and too inflexible. Most recipes are tested in large restaurant kitchens, not in the home.