CARIB GOURMET

Fish in the French Caribbean

Photo credit Album Photos de voyages

Fish is very present in Creole Food.

Saltfish came from Normandy with settlers and was very cheap. It was one of the food slaves was allowed to eat (settlers allowed them to eat it) with rice, green plantains and cassava. Now it’s still consumed with green plantains (ti-nain lanmori), rice (macadam) but also mix with other products (accras).

You can also find other fish often eaten with rice, tubers or lentils like :

- Daurade (sea bream)

- Vivaneau

- Barbarin blanc (souris blanche)

- Barracuda (bécune)

- Beauclaire (juif caye)

- Bécune dorée

- Blanche cendrée (girard)

- Bourse écriture

- Calamar

- Capitaine

- Capitaine de roche (manicou)

- Carangue bleue (carangue coubali)

- Carangue franche

- Chirurgien bleu (bayolle)

- Faux pilote (morpion)

- Gorette charbonnée

- Langouste brésilienne

- Langouste royale

- Marignan soldat

- Orphie

- Paroquette (banana verte)

- Perroquet (ventre rouge)

- Sarde jaune (pagre jaune)

- Sarde Dent de Chien (Sorbe Zié Pleuré)

- Sarde rose (sorbe bacani)

- Thazard blanc

- Thazard franc (thazard café)

- Thazard noir (thazard rélé)

- Vieille de roche (couronné)

- Vierge caye

- Chatou

- Lambi

- Ouassous

- Crab

- Crayfish