With warm, gentle waters, the Caribbean Sea was once a battlefield for European nations eager to claim its jewel territories. As an inheritance of Amerindian settlements and European colonization, many Caribbean islands and territories feature several coastal communities with over 100 million people depending on the Caribbean Sea for food and livelihood.
Today, the Caribbean Sea hosts about 14% of the global coral reef population and breaks waves on beautiful and pristine beaches highly sought after by travelers globally.
Did you know that the Caribbean sea is home to 12 046 marine species with more than 1 000 known fish species like flying fish, red snapper, tiger fish, and the colorful parrotfish? Many Caribbean islands host seafood fry and festivals weekly for seafood lovers. Jirie Caribbean is here to bring to you the popular seafood dishes you should not miss on your next Caribbean adventure.
Cracked Conch in The Bahamas
Cracked conch is one of the most popular Bahamian dishes. It is deep-fried until golden and crispy and has a similar texture to fried calamari, but meatier with a sweet flavor. Cracked conch is usually served with fries, rice and beans, or coleslaw. One of the best restaurants to get this delicacy is at Queen Conch in Bay Street, Dunmore Town, Bahamas.
Escovitch Fried Red Snapper in Jamaica
This spicy dish is similar to ceviche in its preparation with a variety of spices, seasonings, and tart vinegar. The red snapper or any similar firm, meaty fish is seasoned, fried, and marinated with a spicy vinegar-based dressing which includes colorful julienned bell peppers, carrots, onions, and Scotch Bonnet pepper for the heat lovers. It is typically served with sides including rice or bammy, cassava bread. Local Jamaicans who prepare this dish at home would let it sit overnight so the fish can absorb all the dressing. We’ll show you how to make it at home in the recipe below but if you happen to be in Jamrock- Jamacia, you can get excellent escovitch red snapper in San San Beach in Port Antonio.
Lobster in St. Lucia
Lobster in St. Lucia is an island delicacy. Why? There is a strict, 6 months window to fish for lobster mandated by the local government to protect the lobsters from being overfished. The period runs from August 2nd – February 28th, so if you’re looking forward to eating lobster at the honeymoon destination, consider these dates.
But what makes this Caribbean lobster different from any other lobster? These spiny creatures have long tails and pointed barbs instead of claws. Their meat is sweeter, fattier, and has an almost butter-like texture. This is an island delicacy not to be missed, and restaurants offer the spiny indigenous lobster prepared and served in a variety of ways from steaming to ceviche and even as sushi. The go-to restaurant for lobster in St. Lucia is The Naked Fisherman in Cap Estate, Gros Islet.
Fried Flying Fish in Barbados
The cuisine of Barbados is a delicious melting pot of distinct flavors that intermingle influences from Europe, Asia, and Africa to create amazing dishes such as Fried Flying Fish. Bajans love affair with flying fish goes so deep, it is a key component of their national dish – Flying Fish and Coucou. The flying fish is native to the island of Barbados and was once so common in the island’s waters, so much so that, Barbados has been labeled “the land of flying fish.”
The key to Bajan fried flying fish is to marinate the fish in lime juice and Caribbean seasoning spice blends. Some locals fry the fish on the dry side and leave it out overnight to achieve a jerky texture. You can get fried flying at most local eateries and street vendors.
Bake & Shark from Trinidad & Tobago
Bake and shark is a traditional and iconic fast food dish of Trinidadian cuisine. It has been featured on the Insider and is made by preparing fried flatbread (bake), shark meat, and several vegetables. This fast food is sold at many street stalls and restaurants across Trinidad and Tobago.
According to Insider.com, “To make Trinciti’s bake and shark, fresh, shark is cleaned, skinned, seasoned, breaded, and deep-fried. The bake, or flatbread, is made by deep-frying unleavened bread dough until the center puffs up and the outside is golden brown. Trinbagonians typically top their food off with condiments, and bake and shark is no different. Tamarind, mayo, honey mustard, garlic, pepper, and shadow beni (sawtooth coriander) are some of the sauces layered directly onto the shark. Fresh cucumber, cabbage, coleslaw, tomato, and pineapple usually top it off.
Grab a hot, best bake and shark at Richard’s Bake and Shark in Maracas Bay Village
Now let’s cook and dish out this Escovitch Fried Red Snapper recipe using Jirie’s Adobo Lime Rub and The All-Island Caribbean Seasoning!
Escovitch Fried Red Snapper
Ingredients
- 4 whole red snappers
- Salt and pepper
- 1 cup cooking oil
- ½ a green and red bell pepper, julienned
- 1 medium-sized carrot, julienned
- 1 small yellow onion sliced into thin rings
- ⅔ cup vinegar
- ½ tsp Jirie Adobo Lime Rub
- ½ tsp Jirie All- Island Caribbean Blend
- 1 tsp hot sauce
- ½ scotch bonnet pepper, seed removed and chopped, can sub with crushed chile flakes
Instructions
- Season cleaned and scaled fish with salt and black pepper in a bowl and refrigerate overnight.
- On high heat, add a frying pan with cooking oil. Dab the fish dry with a papertowel then, pan fry for about 5 minutes on each side.
- After frying all 4 red snappers, set fish on paper towels to cool down and absorb excess oil.
- While fish is cooling, put vinegar and 3 tbsp of oil (from pan frying the fish) into a saucepan then bring to a boil.
- Add and mix the carrots, pimento seeds, and bellpeper and allow to simmer for about 2 minutes.
- Add and mix the onion and simmer until the onion is transparent.
- Add scotch bonnet pepper, stir for few seconds and turn off the heat.
- Place fish onto a serving dish and spoon over the escovitch. Be creative with arranging the peppers and onions!