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Jamaican Articles - Preparing Jamaican Fish Recipes

Preparing Jamaican fish and other seafood for Jamaican recipes are done rather quickly. Once the flesh of the Jamaican fish turns opaque the Jamaican fish recipe is ready. These Jamaican recipes are so easy to prepare that they are usually easily overcooked. Fillet Jamaican fish is skinned and de-boned. Fillet Jamaican fish is easily consumed as well as it makes serving presentations a lot easier. By rolling the Jamaican fish fillet we can make what are known as turbans. By seasoning and rolling the turbans then frying them using a wooden toothpick to hold the fillet together. The toothpicks must be soaked in Jamaican lime water before being used. If you have bought the Jamaican fish direct from the Jamaican fisherman there are a few things you will have to do before preparing any one of our great Jamaican fish recipes.

Cleaning the Jamaican fish

To clean and scale the Jamaican fish means that you must use a Jamaican fish scalar (or substitute that with a sharp knife or potato peeler), a table, a cutting board and a few sheets of old newspaper. Hold the Jamaican fish by the tail and with the blade scrape off the scales working towards the head. Some chefs and cooks like to remove the head of the Jamaican fish before going any further. This is because in filet Jamaican fish the head is not used. To remove the head make an incision just above the gills and shear the head off. The head can be used to make the Jamaican fish tea or Jamaican fish chowder recipe.

To gut the Jamaican fish means that you make an incision through the belly of the Jamaican fish. Grasp the end of the intestine nearest to the head and pull it away along the length of the slit. Then cut the intestine at the tail end. Trim the fins on the Jamaican fish, starting with the back fin, the tail fin and totally remove the gill fins.

After this exercise you must wash and clean the Jamaican fish. This can be done with lime and water. Some individuals believe that using sea water will actually prepare the Jamaican fish better for a Jamaican fish recipe.

De-bone the Jamaican fish.

After gutting and trimming the Jamaican fish, insert a de-boning knife close to the backbone at the tail end and cut the flesh from the bone, working towards the head and keeping the knife as close as possible to the bone. Small bones that stick to the flesh or are embedded in it, must be removed with tweezers or fingers.

Next you can fillet the Jamaican fish by splitting the Jamaican fish on both sides. Once you have de-boned the Jamaican fish you can carve the Jamaican fish into filets that you would like.

Seasoning the Jamaican fish

There are three seasonings that must be used when preparing any Jamaican fish recipe. The first is garlic. Garlic adds a natural flavor to the recipe. Garlic can be used to desired taste or used just enough in the Jamaican recipe that it is tasted in the final recipe.

The second key seasoning is salt. Salt adds flavor and removes what is known as that fresh taste especially in fresh water Jamaican fish. Though some level of salt is found naturally in sea water Jamaican fish, most Jamaican fish recipes require that it is used. Island Oven does highly recommend its use. Our Jamaican Food Glossary speaks to the benefits of the salt compound to the human body.

The third and final key seasoning is black pepper powdered seasoning. This seasoning is used sparsely to add a preliminary peppered or spice taste. It is used as desired or based on the type of guest to consume the food. Most Jamaican fish recipes use black pepper. Using these seasonings must be done as soon as the Jamaican fish meat is dried after washing. If the Jamaican fish is dried, place these seasoning on the meat and let it stand for at least 5 to 10 minutes to allow them to soak in.

Preparing Shell Jamaican fish

The most popular types of shell Jamaican fish eaten in Jamaica are shrimps and lobsters. If you have received shrimp the first thing is to twist off the head and remove the shell. Remove the vein or the intestine out of the center back. Rinse the shrimp off with lime and water. Lobster is prepared in a slightly different manner. First if its live lobster, place the lobster in a boiling pot, place the live lobster in the pot then quickly cover, once the water begins boiling, allow to return to a boil for only 7 minutes then remove the lobster.

Split the tail of the lobster then twist off the head. Remove the insides (the liver and stomach). Remove the claws and then crack then open and using a spoon remove the flesh from inside the claws. Depending on the Jamaican lobster recipe that you are preparing you would want to keep the tail shell. Once you have removed the flesh and cooked it rinse out the shell with water and lime then return the flesh to the shell and then serve.

Garnishing Jamaican fish recipes.

There are several popular garnishes for Jamaican fish recipes. These include lemon wedges, parsley, minced sweet peppers or scotch bonnet peppers, orange slices, grapefruit slices, cucumber slices and stuffed olives.

So lets review:

         All Jamaican fish and seafood recipes are great when properly seasoned and prepared.

        All Jamaican recipes focus on great smell, great presentation and great taste.

        Get Jamaica has over 300 Jamaican fish recipes in its Jamaican Recipe Collection.

  Download Jamaican Cooking Made Easy Third Edition.


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