Next, starting at the tail and working toward the head, scrape both sides of the fish with the back of a knife to remove the scales. Chris, this looks real interesting. By using this service, some information may be shared with YouTube. Over the years I’m had the opportunity to sample escovitch fish from many sources (even in Jamaica), but I have to admit that this recipe I’m about to share is as classic as it gets and I’m sure you’ll be quite please with the results. I can’t wait to make this my friends, as they know Jamaica along with the culture is my adopted land!!! Wow! This has become my favorite recipe. Don't eat anything caught from it. In certain Caribbean countries vinegar is used in cooked foods, in Trinindad vinegar and lime is used to wash meats, and rarely cooked with most sweet and sour sauce, mango, plum and different fruit chow uses lime or lemon juice. If it has misty eyes and blood, is that okay? Clean and trim your fish even if your fishmonger already scaled it, do pass a knife over it to ensure there are no scales. As a Guyanese living in Barrie, ON though, I'm really starting to get tired of not being able to find good quality Caribbean food here. I'm not sure they used the same fish though. Use a knife to gut the fish, to gut the fish, make an incision in the belly and cut from the tail end to the head of the fish. Caribbean seafood, Culinary Arts, Jamaican seafood & cuisines. 2. In Guyana, Trinidad where we have lots of Portuguese(putagee) and Chinese(chinee) we use vinegar alot. The heads are left intact because deboning the head removes enjoyment, some textures and flavors. Jamaican Escovitch Fish Fry Make green sauce by combining 1/2 cup fresh cilantro, 1 stalk of leafy celery, 5 cloves garlic, 2 green onions, 2 tbsp. Vegetable oil for frying (about 1 cup), 3/4 cup vinegar Love the recipes and getting new tips and ideas. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. I purchased 2 sea bass today and was looking for a recipe. If the eyes are misty, that means it died outside of water. Typically pimento berries (allspice) are used in the sauce, but all I had available is the ground allspice. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Clean the fish and scale it a day before preparing this dish. You can store any remaining escovitch sauce in the fridge for a couple weeks. I have to get back to the Tdot! Keep doing what your doing!! Clean and wash fish with lime juice or vinegar, drain on paper towel. 3 sprigs thyme Escovith refers to the pickling sauce which, as a pickling sauce, needs the vinegar. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/ff\/Clean-a-Fish-Step-1-Version-4.jpg\/v4-460px-Clean-a-Fish-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/f\/ff\/Clean-a-Fish-Step-1-Version-4.jpg\/aid197092-v4-728px-Clean-a-Fish-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"