I’ve already passed on that valuable lesson to my whole fish-eating children. I’d encountered a few bones in my lifetime, but nothing that a good piece of starch couldn’t handle. I remembered my mom would tell us if we encountered a bone in the throat, chase it away with a generous piece of provision, like dasheen, plantain, or better yet, dumplings. Our parents were brave back then, allowing us to fight our own battles of the bones. My husband certainly prefers filleted fish since he thinks that the bones are way too dangerous and time-consuming, especially for kids. He mulls over our eight-year old’s plate, ensuring that no bones escape his sight. Since then, I’ve prepared most of my fish filleted and deboned, except for medium to small “Caribbean fish” My goal is to create a more authentic Caribbean experience.Īlthough my husband has joined me on the whole snapper-whole fish bandwagon, he’s often very cautious whenever I prepare cooliw or snapper. I was introduced to filleted fish when I moved to Canada. And yes, the head was the most coveted part. Folks would buy the entire fish and maximize every bit of it. Growing up, when the fishermen in my village would bring in the day’s catch, no one in the group promoted a fillet version of snapper. As a typical Dominican, I like to cook the whole snapper, including the tail and head-where all the yummy stuff lives. I’ve often enjoyed it at restaurants or events however, I haven’t made it myself. True confession: I love snapper, but I’ve never prepared snapper fillet. Delicious red snapper fillet recipe Jump to Recipe
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