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• #FROZEN FISH HEADS FOR SALE HOW TO#

Nichols owns a little food shop right in Barbican, where she used to sell fried fish and corn dumpling, steamed fish and green banana. I make it with the fish heads, carrots, green banana, okra, Irish potato, sweet potato, yellow yam, all in a big pot," she continued. I fry the sprat and steam the rest of them, and sometimes brown-stew them too," she enthused, barely giving me a moment to get a word in.

Doctor fish, snapper fish, goat fish, parrot fish, pargie fish, and sprat. Thursday Life made another coup when we came across two well-seasoned (pardon the pun) ladies from Barbican who almost looked at me as if I was joking when I asked them if they liked and cooked fish. They are the best kind of fish for that, due to their thick flesh, meaning you will get more yield for what you are using," he concluded.Īfter a few pleasantries, including some exchanges of foodie tit-bits, and the discovery that Gloudon knew my grandmother Marjorie Davidson, a pioneer in agronomy in Jamaica, we parted ways like old friends. It really must marinate overnight so that the flavours can penetrate the flesh," he continued.

#FROZEN FISH HEADS FOR SALE HOW TO#

People in general don't know how to season fish. "Vinegar is an important ingredient as it reduces the rawness and prevents it from spoiling too quickly. I like to put garlic, escallion and vinegar in my fish," he continued. "I especially like big slices of sea trout, king fish and parrot, and also whole tilapia. "We'll buy fish once every couple of weeks," Gloudon informed us. "So it's unusual to see me here." Well, it was a stroke of luck to run into Gloudon, as the 80-something-year-old used to be a food technologist, and therefore knows quite a bit about fish and how to prepare and cook it in order to get the most integrity out of its flavours and textures. "My wife does most of the shopping," he told us. Originally from Trinidad and Tobago, Gloudon, who grows orchids, was browsing near the fish. "Rainforest also sends their own merchandiser twice a week to help with the packaging, and to straighten things up and check inventory," Mullings revealed.Īs we wrapped up our interview with Mullings we spotted noted horticulturist Ancile Gloudon, the husband of veteran broadcaster Barbara Gloudon and uncle of the Trinidad & Tobago High Commissioner to Jamaica, Dr Iva Gloudon. The bulk of HiLo's seafood, some 300kg per week, arrives on a Monday, and if they get through it quickly, they'll order another batch for Thursday or Friday, in time for the weekend. But it's not that they have risen, it is a case where people simply have less money to spend, so the perception is that we've upped the prices."

But customers have complained that our prices have risen. "There are some people who want to pick their own fish fillets and whole fish," he reasoned, "so we have to give them the choice."Īccording to Mullings, "The cost of fish has been pretty stable as Rainforest is holding back from raising the prices. Mullings then took Thursday Life over to the service counter, where customers can choose their own frozen fish, rather than just picking up a packet. Snapper fillets are the next fastest seller at $669.41 per kilogramme." In general the frozen shellfish is not as popular, except "the small and medium-sized cooked shrimps, which sell at $793.59 and $851.90 for a 14oz packet, respectively," he went on. That said, our main supplier of silver snapper, which is the fastest seller, is still Rainforest, and we sell it at $621.73 for a kilogramme. Our latest expedition was to HiLo supermarket in Barbican, Kingston, where the meat and fish supervisor, Lincoln Mullings, told Thursday Life that: "The bulk of our seafood comes from Rainforest, but on occasion we get silver snapper, which is my favourite, and snook from Nation Choice. This is the second week in a row that Thursday Life has been exploring the seafood options on supermarket shelves, and we are discovering that people in Jamaica really do love fish, even if their only option is to buy the frozen kind. Either way, it has become part of Western culture to have fish on a Friday during Lent. In its place, many will eat fish, though some will simply consume solely vegetarian food. Meat was and still is considered a luxury in parts of the world, so abstaining from meat is a way of sacrificing to the Lord. Lent is a time for fasting, and Christians around the world do tend, at the very least, to give up meat on Fridays.