In solidarity with our daughter, the mermaid marine biologist, we stopped eating fish over a year now. This coincided with oil spills in the Gulf of Paria where fish and shrimp are brought ashore to Trinidad at Orange Valley. It was easy to also stop eating shark when we learned that these fierce "top predators" of the ocean are endangered. It's not that we don't like to eat fish, but our positions are informed by conscience and new knowledge about the state of the fish stock in the oceans, and especially around Trinidad.
In Tobago, however, we were able to enjoy fish brought in daily by the pirogues to the Mt Irvine Fish Market. On this island, fishing is still an artisanal enterprise. The boats are the traditional open craft used around the island, and the methods guaranteed to bring the fish to the consumer the same day that they are caught. At the fish markets in Tobago, cleaning the fresh caught fish is an art.
How could we not honour these products of the sea by preparing and enjoying them with similar respect, quickly cooked and lightly seasoned. The taste of fish that's never been frozen, cooked and brought to table, is amazing.
STEAMED REDFISH, CHINESE STYLE
Redfish, three whole
Onion, two chopped
Garlic, 4-6 cloves chopped
Ginger, thumb-sized chopped
Salt to taste
Hot pepper, piece with seeds removed , finely chopped
Coconut oil, half cup
Heat oven to 350 degrees. Sprinkle a pinch of salt over fish in a dish. Add a little water. Cover tightly with foil. Bake in the oven for 15 to 20 minutes. You should just start to smell the cooked fish. It's tricky to know when the fish is done but not overcooked - best to start with fish that has not been frozen, or if frozen has thawed to room temperature.
While the fish are baking. Put the seasonings - onion, garlic, ginger, hot pepper - in a bowl with the oil and heat in the microwave for two minutes.
To serve, remove the foil and pour the hot seasoned oil over the fish. Serve immediately.
STEWED MAHI MAHI SLICES
Mahi mahi slices, average two per person
Onion, sliced
Tomato, two chopped or quartered
Garlic, 3 or 4 cloves chopped
Ginger, chopped
Salt to taste
Hot pepper, small piece
Tomato ketchup, 2 or 3 generous tablespoons
Coconut oil, one third cup
Heat oil in an iron pot. Add onion, garlic, tomato, ginger and hot pepper. When the seasonings are blended, put fish slices in pot with salt to taste. Reduce to medium heat. Turn slices as they cook. Add tomato ketchup. Cover pot and allow to simmer for 10 - 15 minutes. Turn off heat and allow fish to finish cooking. Serve immediately with rice.
In Tobago, however, we were able to enjoy fish brought in daily by the pirogues to the Mt Irvine Fish Market. On this island, fishing is still an artisanal enterprise. The boats are the traditional open craft used around the island, and the methods guaranteed to bring the fish to the consumer the same day that they are caught. At the fish markets in Tobago, cleaning the fresh caught fish is an art.
How could we not honour these products of the sea by preparing and enjoying them with similar respect, quickly cooked and lightly seasoned. The taste of fish that's never been frozen, cooked and brought to table, is amazing.
 |
| The fishermen who bring their fish to the Mt Irvine market are artisanal and artists, expert at cleaning, slicing and preparing fish caught earlier that day for customers |
STEAMED REDFISH, CHINESE STYLE
Redfish, three whole
Onion, two chopped
Garlic, 4-6 cloves chopped
Ginger, thumb-sized chopped
Salt to taste
Hot pepper, piece with seeds removed , finely chopped
Coconut oil, half cup
Heat oven to 350 degrees. Sprinkle a pinch of salt over fish in a dish. Add a little water. Cover tightly with foil. Bake in the oven for 15 to 20 minutes. You should just start to smell the cooked fish. It's tricky to know when the fish is done but not overcooked - best to start with fish that has not been frozen, or if frozen has thawed to room temperature.
While the fish are baking. Put the seasonings - onion, garlic, ginger, hot pepper - in a bowl with the oil and heat in the microwave for two minutes.
To serve, remove the foil and pour the hot seasoned oil over the fish. Serve immediately.
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| Big-eyed redfish, sprinkled with salt and black pepper, ready for steaming |
STEWED MAHI MAHI SLICES
Mahi mahi slices, average two per person
Onion, sliced
Tomato, two chopped or quartered
Garlic, 3 or 4 cloves chopped
Ginger, chopped
Salt to taste
Hot pepper, small piece
Tomato ketchup, 2 or 3 generous tablespoons
Coconut oil, one third cup
Heat oil in an iron pot. Add onion, garlic, tomato, ginger and hot pepper. When the seasonings are blended, put fish slices in pot with salt to taste. Reduce to medium heat. Turn slices as they cook. Add tomato ketchup. Cover pot and allow to simmer for 10 - 15 minutes. Turn off heat and allow fish to finish cooking. Serve immediately with rice.
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| The Fish Pot in Mt Irvine serves fresh caught fish every day. |
Loved the fish blog.Thanks.
ReplyDeleteRandom comments follow:
my preferred fish prep is now steaming. So much of what's available isn't that firm, so grilling is limited. Most people don't have large steamers; so use your wok !
I can't get over our trini obsession w/ steaking and stewing fish. Bajans prepare fish much better than we do. Filleting and deboning are relatively easy skills to master.
FIshPot Restaurant: quality cycles. Local girls are discouraged for seasoning fish before cooking, owners like it bland.