Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.
This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
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.
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.
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.
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.