Captain Fish Delight2

Red Snappers are Ponatomus Saltatrix family also known as Bluefish and Tailors. They are marine fishes that swims together in packs(schools of fishes).

These fishes feeds on smaller fishes with strong sharp pointed teeth’s. The larges snappers are about 4 feet length and weigh about 25 pounds.

Snappers is known for three colors. Blue known as the bluefish Snappers, greenish known as the Tailors Snappers and the red known as the Red Snappers, but they all are known as the family Snappers.

In the Atlantic side of the ocean waters has more red Snappers than any other place. The Virgin Islands regions of fishing has seen the red snappers, other Snappers are on the Pacific and Mediterranean seas.

You must scale, gut and clean fish. Then soak fish in vinegar, lemon, lime, orange or salt for 45 minutes. Or your fish already prepared for cooking.

Season your fish with your best favorite seasonings and keep it over night in the fridge covered to marinate flavors for the next day cooking.

Cut a large banana leaf and warm in oven for 5 minutes on medium high, lay flat on oven grill, until the banana leaf releases it’s flavors. You can simply look at the leaf and see it turns a darker green color. Be careful don’t burn the leaf. Adding the banana leaf is a flavored secret to a delicious steamed fish recipe.

Now add the fish on top of the banana leaf and wrap fish in the leaf and secure the closing with foil. Then place in oven for 40 minutes @ 360 degrees.

Prepare your broth with organic pumpkins cut in small bite size and great northern beans. Add two dashes or pinch of your favorite herbs, spice and seasonings for flavors for each fish. Do the finger check for taste on salting. Let it cook for 30 minutes at medium heat.

Prepare your dumpling at bite size.

Easy to do steps: 15 min serving 6

- 4 cups of flour

- 1 cup of water

- mix till dough set

- roll small bite size dough

- boil water with salt and 2 table spoon oil.

- add dough one at a time in water. Stir.

- cook till the dough is floating up at water level.

- drain water and add butter for flavors.

Now enjoy combined ingredients. Unwrap fish, add broth and dumplings. Caribbean steam fish at its finest cuisines.

Here it was in a day at sea. When the captain ask his divers to go deep diving for mother of perls. Clams that have large pearls as big as you big toes. Dive up with a bag full with clams, filled with pearls.

Hahah, I’m rich. The Captain was so happy he quickly gather his gears and headed shore to auction his findings. Half way close to shore. The ship stopped. WHAT! Yelled out the captain. What is going on asked the crewmen? One of the the foreman who was suppose to pull the anchor, left it half way down in the water.

This cause the anchor to get stuck in seaweeds. You must go unravel the seaweeds off the ancho before we can move forward. But the problems are, that there are jellyfishes in the water. How can the foreman solve this problem? The captain and the crewmen build a banana leaf water cage.

Built with a polly that helped release the seaweed off the anchor and off they reach the shore with pearls so beautiful. The Forman did not get sting from the jelly fish.

Old school fisher men survival.