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Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
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.
Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
An armored catfish (Hoplosternum littorale) with bony scales, 'poisson en armure'; can move on land with small fin-like legs; found in coastal marshes, particularly abundant in Marais de Kaw; a prized local fish.
Martinique
Féroce d'Avocat
A mix of avocado, shredded salt cod, chili, and cassava flour; gets its name from its spicy character that hits the taste buds; once eaten by fishermen, now a refined and communal starter; the féroce d'avocat that is a Martinican appetizer classic.
Guadeloupe
Blaff
Fish blaff; fish poached in a lightly spiced broth with lime, garlic, and chili; a Creole court-bouillon variant; the blaff that is a Guadeloupean fish classic. French-Antillean poisson blaff poaches fish in a sharply seasoned lime broth.
Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
Poisson boucané
Fish (acoupa, atipa, machoiran) slowly smoked over a wood fire; sold at roadside stands between Cayenne and Kourou; a Creole coastal specialty; eaten with couac and piment.