Fresh Fish

We are lucky enough to get to travel to Barbados about once a year (we plan other stops around it) and always bring back lots of fish.

This year we had the idea to pack our Food Saver to make sure our bounty stays fresh even longer!  Yes - we are that fanatical about freshness and about fish.  Usually we visit the fish market in Oistens, Christchurch to purchase flying fish.  A couple of years back they were kind enough to freeze it for us in their giant walk-in freezer - much quicker than our tiny apartment refrigerator would have taken!

This time we set our sites higher as we are often frustrated when returning home from a Caribbean vacation - to find not so fresh fish in our far-from-ocean town.  And we are reluctant to pay 5 times the price!  The local fishmongers do their best, but it can't compare to the stuff you get to eat which was fresh that morning!

One year we went deep-sea fishing with a local fishing charter and caught a 16 lb Kingfish (below).  We cut it up, froze it, wrapped it and brought it home.  It made the journey safely and was very delicious on the BBQ in the middle of February.

This time we visited the larger Bridgetown fish market and were not disappointed.  We purchased a 15 lb dolphin (mahi-mahi), 10 lbs of yellowfin tuna and 60 flying fish filets.  We took them back, cleaned them up and spent that evening sipping rum punch and making sealed packets of fish.  We then put them in the freezer - took about 3 days to get rock solid.

We had brought a bag that was almost empty for just this purpose (it is worth packing light to bring home this fresh goodness).  Each package was lovingly wrapped in newspaper then put into a silver thermal bag (available at most grocery stores here) for the trip home.  All the fish (as usual) made it home from Barbados to Almonte safe and sound.  A journey of about 12 hours from door-to-door.

Can't wait to get back in February - the Oistens Fish Fry awaits!


P.S.:  Shown above is yellowfin tuna which was seasond with some sea salt then rubbed with a mixture of black pepper, pink peppercorns, white peppercorns and brined green peppercorns.  Pan-seared and served with a soy, sesame, ginger and lime vinaigrette and a mung bean noodle salad.

P.P.S.:  As to the legality of bringing fish into the country, we have called Canada Customs and there is no restriction on fish or the quantity.  You are limited only by the amount of luggage you have and how much overweight you are willing to pay for ;-)

No comments:

Post a Comment