One of the best parts about travelling to a foreign place is indulging in the unique cuisines that are offered. So when I went to Antigua this past December, I was just about as excited for the Caribbean foods I was for the weather. The weather didn’t disappoint, but the fish was an experience in itself.
I’ve never been a huge fan of raw sea food, although my brother and Dad have always eaten their fair share of oysters, clams, sushi, etc. But when I heard my Dad say that there was a 95 pound tuna being served, I felt like I couldn’t resist at least going to check it out. It was definitely one of the most massive fishes I’ve ever seen in person. It was being guarded by the fisherman and chef who rightfully had a noticeable smirk of accomplishment on his face about what he had reeled in. I learned this when I started talking to the chef, who was a large white man with an interesting Antiguan accent. He seemed to be always dripping with sweat because of the fire cooking the fish. I asked him where he bought the fish, and again he looked at me with great satisfaction and said “caught this sucker this mornin’.” He said he woke up at 5 am, went out on his small fishing boat with a few other guys, and stalked the tuna for two hours before spearing it. It was pretty amusing thinking about this guy, who was pretty big in stature, along with two buddies on a boat that he describes as “about as big as this table right here.” Anyway, I sat down ready to enjoy my main course.
The fish was cooked at a perfect temperature. Just raw enough that you could taste how fresh it was, but seared enough to give the outside some texture. I still can’t get over how fresh it was. I kept thinking that I was never going to be able to enjoy a spicy tuna roll again back home, just knowing that it couldn’t possibly have been caught the same day. My Mom, who hates raw fish (because she is intimidated in my opinion), kept making comments that we were all going to get sick off the tuna. This reminded me about how people like my Mom have grown to trust the grocery store more than fishermen like the one in Antigua. Despite the chemicals, pesticides, and environmental cost most people would rather pay for the name brand than a local option even if it is in their best interest. So if I ever get tired of life here in the states, I could always end up on a fishing boat in the Caribbean, stalking Tuna and serving it with a smirk on my face.
I’ve never been a huge fan of raw sea food, although my brother and Dad have always eaten their fair share of oysters, clams, sushi, etc. But when I heard my Dad say that there was a 95 pound tuna being served, I felt like I couldn’t resist at least going to check it out. It was definitely one of the most massive fishes I’ve ever seen in person. It was being guarded by the fisherman and chef who rightfully had a noticeable smirk of accomplishment on his face about what he had reeled in. I learned this when I started talking to the chef, who was a large white man with an interesting Antiguan accent. He seemed to be always dripping with sweat because of the fire cooking the fish. I asked him where he bought the fish, and again he looked at me with great satisfaction and said “caught this sucker this mornin’.” He said he woke up at 5 am, went out on his small fishing boat with a few other guys, and stalked the tuna for two hours before spearing it. It was pretty amusing thinking about this guy, who was pretty big in stature, along with two buddies on a boat that he describes as “about as big as this table right here.” Anyway, I sat down ready to enjoy my main course.
The fish was cooked at a perfect temperature. Just raw enough that you could taste how fresh it was, but seared enough to give the outside some texture. I still can’t get over how fresh it was. I kept thinking that I was never going to be able to enjoy a spicy tuna roll again back home, just knowing that it couldn’t possibly have been caught the same day. My Mom, who hates raw fish (because she is intimidated in my opinion), kept making comments that we were all going to get sick off the tuna. This reminded me about how people like my Mom have grown to trust the grocery store more than fishermen like the one in Antigua. Despite the chemicals, pesticides, and environmental cost most people would rather pay for the name brand than a local option even if it is in their best interest. So if I ever get tired of life here in the states, I could always end up on a fishing boat in the Caribbean, stalking Tuna and serving it with a smirk on my face.
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