LET THE ROASTING BEGIN.
Step #1- Preparing the fish.
On our dive we caught a cavalla and a small chub,
which we scaled and removed the major fins before
cutting open to clean the insides.
Step #2 – Seasoning
We brought along some fresh Bajan seasoning as well
as some black pepper and a little salt to spice up our
fish. The salt water from the ocean can also make this
type of cooking special.
Step #3 – Fire it up
We left home prepared with our matches and
newspaper to get the fire started, but had to scout
our own dry wood and a safe place to light the fire.
Preparation is key.
Step #4 – Roasting
We wrapped our fish in foil to ensure they stayed
succulent with a hint of rustic smokiness. Leave the
tails sticking out to make it easy to insert and extract
them from the fire. Fish cooks really fast, especially on
an open fire so don’t roast your fish for more than 1015 mins.
Step #5 – Enjoy
Carefully extract fish from the fire and peel open the
foil to reveal the tender meat inside. Let it cool for a
second then enjoy – but watch out for the bones.
This is the essence of Caribbean living. There are few
things better than freshly roasted fish on the beach.
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FOOD ROCKs | BIM ROCK | 37