STEAM SLICE FISH

 Please Subscribe And Follow My Page:

Steamed fish has been a cherished and frequently enjoyed dish, particularly during the 80s in Jamaica.

It was particularly popular among older men.

Two types of fish that were highly regarded for steaming were doctor fish and snapper, which were considered exceptional choices for this traditional method of preparation.

Doctor fish, also known as surgeonfish, is a type of white-fleshed fish that is highly valued for its delicate texture and mild flavor.

It is often considered perfect for steaming due to its ability to retain its tenderness and moisture.

Snapper, on the other hand, is a versatile and widely beloved fish in Jamaican cuisine.

Its firm and meaty texture, along with its slightly sweet taste, makes it an excellent choice for steaming. The flavors of snapper become even more enhanced as it absorbs the aromas and seasonings during the steaming process.

Steamed fish is typically cooked with a combination of local herbs, spices, and aromatics. 

Common ingredients include thyme, scallions, garlic, ginger, onions, and scotch bonnet peppers for a touch of heat.

These seasonings impart a depth of flavor to the fish while enhancing its natural taste.

The steaming process gently cooks the fish, allowing it to retain its moisture, tenderness, and subtle flavors. 

The resulting dish is a delectable and healthy option, showcasing the freshness of the fish and the vibrant flavors of Jamaican cuisine.

Steamed fish, particularly when prepared with doctor fish or snapper, was indeed an esteemed dish during the 80s in Jamaica.

 Its popularity and claim as a traditional preparation reflect the rich culinary heritage and appreciation for fresh seafood in Jamaican culture.