Fish
Escovitch Fish
Jamaica
Whole snapper or parrotfish fried crisp and doused in a hot vinegar dressing with onion, carrot and scotch bonnet cut into strips.
Original eatfuls sticker artwork
What it is
A closer look at Escovitch Fish.
Whole snapper or parrotfish fried crisp and doused in a hot vinegar dressing with onion, carrot and scotch bonnet cut into strips.
What to look for
Know it when you find it.
The vinegar dressing is poured over hot and left to sit, so the fish is often served at room temperature. Eaten with bammy on the coast.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Escovitch Fish.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
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An endemic white fish living 5-20m depth in sea and estuaries; the main species of the coastal artisanal fishery of French Guiana; prized for its firm, white flesh; used in pimentade, blaff, and boucané.
Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
Saltfish
Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
Ajoarriero
In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.