 |
| Photo by LoopBarbados |
A fillet of fried flying fish in a salt bread bun. Fish cutters are made with a variety of fish. You can use flying fish, steak fish, dolphin, tuna and sardines. However don't be alarmed about the dolphin. The dolphin we use is the fish called Dorado or Mahi Mahi and is not any relation or similarity to the porpoise. Dolphin, the mammal, infrequently seen in Barbados' waters are valued and never caught.
The most common of these cutters is the flying fish cutter. Flying fish is Barbados' national fish but it can also be found in other Caribbean islands. The flying fish is scaled, soaked in lime and salt then seasoned with Barbados' own seasoning before being fried.
Bajan seasoning is a blend of fresh herbs such as thyme, marjoram, spring onions, onions, garlic, parsley, basil and scotch bonnet pepper with spices such as clove, black pepper, paprika and salt. The fish is fried until it is a golden brown colour. You can nice up your cutter by adding lettuce, tomato or even cucumbers just like the famous cheese cutter sold here in Barbados. You can also toast the bread and add a dressing.
If you travel around the four (4) main towns in Barbados which are Speightstown, Holetown, Bridgetown and Oistins you are sure to find a fish market where a variety of fish are sold and cleaned by fish vendors. A popular option for lunch is a fish cutter which is fried flying fish or a fillet of fish sandwiched between a Bajan salt bread.
A Prime spot in Barbados to experience a great fish cutter is Cuz's Fish Shak in Pebbles Car-Park.
Below is an article from the Nation News (local newspaper)
"If you haven’t eaten at Barbados’ Cuz Fish Stand you are probably missing out on a world rated dining experience. That’s according to Newsweek magazine which listed the “fish shack” just outside of Bridgetown as one of the 101 “best places” in which to eat around the world. Cuz Fish Stand, located off Highway 7, near Needham’s Point, specializes in a Blue Marlin Sandwich, and it earned a spot on the list compiled by 53 “luminary chefs” from different parts of the globe and published in Newsweek’s current edition. Marcus Samuelsson, chef of Harlem’s famous Red Rooster in New York, selected “Cuz”, describing it as a “fish shack with a line out the door. From a cook’s point of view, everything is wrong with their sandwiches, like the cheese on them, but they’re so delicious”. Actually, Barbados and the Cayman Islands were the only two places in the English-speaking Caribbean that made the cut. Vivine’s Kitchen in Grand Cayman, whose speciality is conch stew, was chosen by Graham Elliot, a top chef in Chicago who called it a diner that “seemed like a garage connected to Vivine Walter’s house, with our table located a few feet from a pigeon coop”. Vivine’s Kitchen, he said, gave the owner an opportunity to “personally” take the order and then go into the kitchen and “cook up some amazing Caribbean cuisine”. The global survey, according to Newsweek, deserved a “global panel of judges” to compile what the magazine called “the finest, oddest, most memorable dining hotspots from Australia to Monaco” and countries in between. Bon appétit!"
video compliments
A Prime spot in Barbados to experience a great fish cutter is Cuz's Fish Shak in Pebbles Car-Park.
Below is an article from the Nation News (local newspaper)
"If you haven’t eaten at Barbados’ Cuz Fish Stand you are probably missing out on a world rated dining experience. That’s according to Newsweek magazine which listed the “fish shack” just outside of Bridgetown as one of the 101 “best places” in which to eat around the world. Cuz Fish Stand, located off Highway 7, near Needham’s Point, specializes in a Blue Marlin Sandwich, and it earned a spot on the list compiled by 53 “luminary chefs” from different parts of the globe and published in Newsweek’s current edition. Marcus Samuelsson, chef of Harlem’s famous Red Rooster in New York, selected “Cuz”, describing it as a “fish shack with a line out the door. From a cook’s point of view, everything is wrong with their sandwiches, like the cheese on them, but they’re so delicious”. Actually, Barbados and the Cayman Islands were the only two places in the English-speaking Caribbean that made the cut. Vivine’s Kitchen in Grand Cayman, whose speciality is conch stew, was chosen by Graham Elliot, a top chef in Chicago who called it a diner that “seemed like a garage connected to Vivine Walter’s house, with our table located a few feet from a pigeon coop”. Vivine’s Kitchen, he said, gave the owner an opportunity to “personally” take the order and then go into the kitchen and “cook up some amazing Caribbean cuisine”. The global survey, according to Newsweek, deserved a “global panel of judges” to compile what the magazine called “the finest, oddest, most memorable dining hotspots from Australia to Monaco” and countries in between. Bon appétit!"
No comments:
Post a Comment