Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.
Hot Pepper Glazed Smoked Trout
This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!
Planked Sockeye Salmon with Mango Chutney and Chipotle
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
Chunky Tunisian Fish Soup
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia.
Salt Fish and Ackee Recipe
This salt fish recipe is known as the national dish of Jamaica. Traditionally served for breakfast, ackees have a texture similar to that of scrambled eggs.
Grill-Seared Scallops
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Basic Brine for Smoked Fish
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
