fins give the Yellowtail its name, comple-
mented by its gorgeous, deep red flesh; ap-
pearing pinker in smaller fish. When I uttered
`tuna' a big smile came to Chef Rolin's lips,
divulging that "tuna is a one-of-a-kind fish --
you can't compare tuna to anything else."
Sushi is best ... or it's absolutely phenome-
nal as a carpaccio, sliced paper-thin. I have
experienced just caught tuna right on the
docks as a sashimi it melted in my mouth
like `budda', and I have to say it is the best
tuna I have ever had. Its texture is firm and
lean with a subtle, mild and mellow flavour,
typically offered as steaks, fillets and loins. If
you must cook it ... do no more than sear-
ing ... please! Overdone tuna not only suf-
fers from loss of flavour, but also its
incredible moistness.
of preparation techniques await your en-
thusiastic and adventurous palate begin-
ning with the fundamental basics, `au
natural' as sushi or sashimi, baked, broiled,
seared, grilled, steamed, fried, and even
smoked. Delightful in soups, chowders,
bouillabaisse and pastas. Now add some
flavours, spices and coatings for blackened,
jerk, Creole, plantain-encrusted, coconut
encrusted, curry ... just to name a few --
continually reinventing, the possibilities are
seemingly infinite.
eating fish rich in protein, vitamins, minerals
and polyunsaturated fat. By and large, darker
flesh is higher in fat.
find any of these offerings as the catch-of-
the-day, with the exception being SWORD-
FISH. Typically enjoyed locally, BONEFISH
are considered great eating, but it is true to
its name ... plenty of bones! BLUE MAR-
LIN and SWORDFISH are popular game
fish; and while KING FISH is often caught, it
is not found on island menus.
dream upon hearing `Wahoo'; and when I
asked of its flavour, expecting to hear the
usual adjectives, his response was, "delicious".
Always tender, this fish has a slightly sweet
flavour and a firm texture. Many compare its
taste to that of tuna. The Chef suggests sim-
ply lightly grilling or pan-frying.
green, blue and yellow make Mahi Mahi one
of the most radiant in the sea. A flavourful
fish, its taste is similar to that of Swordfish
and Wahoo -- firm and extremely moist
with a hint of sweetness, available in steaks
and fillets. Mahi Mahi is A.K.A. dolphin fish,
but should never be confused with the
mammal.
`clawless' variety, so all the meat is found in
the tail. The flesh is sweet and tender when
cooked and turns snow-white while its shell
becomes a spectacularly bright and vivid or-
ange. Chef Rolin praises this lucrative export
of the Turks & Caicos claiming, "You can't
beat grilled lobster." Prepared in countless
ways ... all mouth-watering and delectable
cracked, blackened, thermidor, tempura,
bisque, grilled, baked and a variety of pasta
variations. The availability of lobster is regu-
lated and only appears on island menus Au-
gust 1st through March 31st.
meat counterparts preparing meat and
poultry with the bone-in makes the meat
moister and more flavourful. While not all
fish can be cooked bone-in (especially the
larger varieties) if you are having a smaller
fish and it is offered whole, don't be afraid
to order it that way. Don't be fearful of the
head either! Whole fish are surprisingly easy
to eat, but if you're apprehensive, just ask,
and many of our restaurants will be pleased
to de-bone the fish for you.
galing us of mysterious, behemoth specimens
reeled in from the shadowy depths of the
sea. Chef Rolin regaled me with a tale of his
brother, Pablo -- a `lobster tale' of mammoth
proportions! The largest lobster he's ever
hooked weighed in at an incredible 19lbs
and measured 5 feet in length from the tip
of the antennae to the tail. Pass the pail of
butter!
BELOW: GROUPER AT LAS BRISAS
BELOW IN THE MIDDLE:WAHOO AT HEMINGWAY'S
BELOW: CAICOS LOBSTER TAIL AT BACI