In the middle of the world’s largest coral reef, the Pacific island of Tamu is a place of wonder.
It’s home to the world-famous Tamu fish, one of the most prized fish in the world.
The island is also home to many rare species, such as the Tamu kuruma, the only recorded survivor of the cataclysmic eruption of Mount Pinatubo in the 1980s, which killed more than 12,000 people and displaced millions more.
But for many Tamu fishermen, this is not just a place to fish, but also to make a living.
This is why they’ve developed a new business, one that aims to provide local fishermen with the best possible seafood.
“Tamu is very much a fishing destination, with the most diverse fish stocks in the entire world,” said Alisa Sotunakono, a Tamu fisherman who has been working on this project for over two decades.
“It’s a very important region to our economy and also to our culture, because we have a lot of fish here.”‘
The world’s best seafood’ Alisa is one of many Tamus who have worked on the project.
Many of them have been fishermen for decades, and have grown up with the idea of producing a great catch.
“We’ve been fishing for a long time,” said Kita Sotu, another Tamu fisher.
“And I’m just glad that we are finally able to see it through.”
The Tamu Kuruma fish has been in the wild for more than 30 years, and the fish that Alisa produces is far superior than the fish caught elsewhere.
The fish can be found at higher altitudes, and at higher temperatures, with higher nutritional value, which is why Alisa and her colleagues decided to take the fish to the ocean for the first time.
Alisa’s husband, who has also been a fisherman for 20 years, is also a fish fisherman, and has been producing a very good catch for decades.
He’s been selling his catch at the market for over three years, using the money to invest in better equipment and to invest further into his family business.
“In the past, I was always fishing for the best catch, but now I can see that we can be very good with our catch, and I can say that it is our best fish,” Alisa said.
The tuna are kept in a tank and they’re fed fresh water daily.
They’re then taken to the sea for a day, which Alisa says can be dangerous.
“When we are fishing, there is a risk of catching something, and that’s why we are careful, because if we are not careful, we will die,” she said.
Alissa has had many encounters with her husband and her husband’s father, who have been caught and taken to sea several times.
“I’ve seen them getting sick, they are losing their hair and their teeth, and they have a hard time getting up,” Alisha said.
“If we don’t take the risks, we won’t make it.”
This is what Alisa thinks makes fish so unique.
Alise Sotumu is the president of the Tamus, and her son has been a Tamus fisherman for more years.
Aliso is also involved in the project, and she believes that if she could have her son again, he would be very proud of her.
“He would be proud of me, and if I could go to the island again, I would be more than happy to go, because I know that we will make the best tuna ever,” Alise said.
Sotuna are a group of fish that live on the island of Rishu, in the southern part of the Philippines.
The name Tamu translates to “sea-crested”.
“It is a combination of the word ‘sea’ and the word “kuruma”, which means fish, and because of this, the fish is very similar to a sea turtle,” said Tania Soturumu, Alisa Kita’s daughter.
“They’re small, and beautiful, and fishy.
And they are not afraid to get a bit of salt or water.”
Alisa has been raising the tuna in a very small tank, and using the water from the tank to make their own fish broth.
Alizas father and mother are also involved, and are making tuna broth at home.
“At home, we make the broth ourselves,” Aliso said.
It was Alisa who decided to develop the project after her husband was caught, and when she found out about the catch, she wanted to do something about it.
“My husband and I were always fishermen.
So we wanted to get the best fish in order to help our family,” Alissa said.
As the project progressed, Aliso found that the fish were more than just good for their families.
“This is the first tuna that we have caught in the middle ages,”