Reef Snapper – It’s what’s for Dinner!!

Ok, so the caption is “Reef Snapper” – BUT, this theme speaks to all of that delectable bounty that swims or crawls ‘neath the briny blue sea.  From myriad latitudes and longitudes straight on ‘till morning, we have come to love those invitingly oceanic culinary delights!  Whether shelled, invertebrate, or scaled, what is the attraction?  Can you image the first human to pluck a 10 lb lobster from the nearest tide pool – cracking tail from body with a resounding snap, shoving down meat and entrails into his throat like a starving Pleistocene Megladon happily tearing into a squirmy little dogfish.  From there we have Pilgrims, boiling he crap out of them for hours – tough enough for you now? Then finally somebody figured out how to actually cook a proper one.  The seascape is so immense that we need to limit our scope.  I think I’ll jot a few notes about the Caribbean ~ for me, familiar territory.  Let’s begin with Bermuda Fish Head Chowder! Fantastic, with parsley, thyme, spring chives, onions and, of course, a couple of nice cheeky Red Snapper heads.  The bones, cartilage, and meaty morsels and bits really reduce down and concentrate the flavor.  Very satisfying.  The Bahamian Fish Boil uses the same technique, a slow simmer, but a bit spicier.  Grouper is another favorite whether grilled, fried, smuddered (smothered), baked, broiled or pan fired.  Proceed to Grand Cayman for herb seasoned Marlin Steaks sautéed with a buttered rum ginger glaze. Everything is better with rum.  A leisurely sail over to Puerto Rico for Casuelita, slow simmered in an earthenware pot with herbs, lobster, shrimp, clams, any mild whitefish, fish stock and white wine. Oh yes, and eat outside on the beach and no shoes.  I’m thinking too about a tall icy Mojito to go with.  If you go to Jamaica – you can have aquacultured hybrid Tilapia or, more importantly, you can have a jerked Red Snapper, cooked over pimento wood, basted with a traditional jerk sauce kicked up just as you like, with Toots and the Maytals playing, Sangster’s rum flowing and all is well!  You gotta try Blackwell’s Rum (Black Gold) by founder Chris of the same name – he also started Island Records – need I say more?  Fundamentally, freshly caught, seafood treated with respect in the preparation and the execution, absolutely guarantees a great meal; combine that with the beauty of the beach and you “eat well” my friends.  Think about this: sea urchin, squid, razor clams, conch, mussels, flying fish and their roe…