Whenever I cook fish, I use the entire fish. I cook them whole: head and body. Do I think the head looks unattractive? Of course not! Regardless of how the fish is prepared; steamed, fried, stewed or escovitched; to me, an entire fish seems more enticing on my plate. Don’t get me wrong, I do eat filleted fish but I just prefer to enjoy my fish in its whole state.
The Salted Mackerel was soaked overnight to remove some of the salty flavor. The water can be changed repeatedly, based according to your desire. The sauce was simple and included; tomatoes, onions, and scotch bonnet pepper.
My son, D’Angelo is always impatient, and tried to rush me through this dish. He is always sooo hungry, but he understands the drill. One the dish is completed, it has to be photographed….several times, so he has no choice but to wait. He really is my biggest fan.
I boiled some dumplings, green bananas, potatoes and sweet yams as an accompaniment to this authentic dish. While my husband was eating, he made a suggestion. And I really have to stop whatever it is that I’m doing, I’m talking about coming to a complete halt, whenever he provides feedback. Why? He is a picky eater gradually metamorphosizing into a foodie! He is my biggest challenge. I’m feeling like a proud wife right now. Anyway he goes, ” babes, you know what would go really nice with this? Some white yam.” I responded, “right, that’s so true.” Then he asked another question, “how come you don’t buy the jamaican sweet potato anymore?” He is referring to the boniato. It’s a purple colored potato, but the flesh on the inside is white, it is sweet indeed and would definitely compliment the Salted Mackerel. Its frequently utilized in Jamaica and we refer to it as “sweet potato.”
Anyway, the reason I haven’t bought any boniato lately, is because they haven’t been looking edible. Each time I decide to buy them, they look sort of shriveled. I sure as hell won’t be wasting my hard earned money on a shriveled up product. Would you?