In Jamaica it is customary to have tropical fishes on the dinner table. Salmon isn’t one of our traditional fish. Yellow and Red Tail Snapper, Parrot, Butter and Goat fishes, to name a few, are some of our favorites. I personally love those colorful, exotic looking fishes. Not only are they visually appealing, they are loaded with tons of flavor.
As a child, I was able to identify a variety of fishes by sight. Our neighbors were fishermen and fisherwomen too. I also lived in close proximity to an open market, called Coronation Market, which was to my grandma’s advantage. Everything was accessible. You could say, I actually lived “next door” to the market and would often accompanied my grandmother on her regular trips. Little did I know, that one day I would be blogging about these fishes and market vendors. There was hundreds of fishes, fresh fishes that were brought in each day. Now that I think of it, those people are brave as hell. They didn’t have huge fancy boats, but they sure came in with an abundance of fishes. I have developed a higher level of respect for them and how they contribute to this circle of life.
My grandma loves Doctor Fish. Due to its extremely raw scent, most individuals prefer to cook it outdoors. It sure packs a punch and boy does it taste great. It’s generally cooked with spicy peppers, such as scotch bonnet, and sometimes the seed are deliberately left in, to amplify the heat. In my opinion, spicy/heat and fish is an excellent combination. It marries well without sacrificing the flavor, or dominating the fish.
At the moment I’m unable to decipher fishes by sight. I think I have lived in “Farin” (foreign/USA) for too long, and is unable to run to the fishermen, as I would like to. You would think that as I mature, I would get better at this. One of the main factors that has contributed to my amnesia for (identifying fishes) is that the fish markets that I frequent, rotates the same kind of fishes. Unless I shop at a Caribbean/Jamaican fish market, I never really see a variety. I have found a great spot on the water, where the fishermen come in and the fishes are cleaned right before your eyes. Now that’s fresh! I have yet to find a fish market that is comparable to ones I’m familiar with in Jamaica.
If you have had the opportunity to taste fresh caught fish, you can relate to the difference in taste. Your life will never be the same. There are no preservatives added and it’s taste is just pure and heavenly.
I have tried lots of salmon recipes, but this labor of love, infused with the coconut curry sauce, left such an unforgettable, flavorful taste which lingered on my taste buds, that I had to include it in my cookbook. When I was first introduced to salmon I thought it was an acquired taste, but ever since the chef in me finessed the heck out of this recipe, it has become one of my family’s all time favorites dish that is prepared regularly. I believe we have acquired far too much salmon and just can’t seem to get enough. I enjoy my salmon best when it’s either Grilled or combine with shrimp in a Coconut Curry Sauce. So d’luscious!
How do yo best enjoy your salmon?