SEA TROUT FILLET

JERK

This internationally known Jamaican cuisine called "Jerk" is a cooking process born out of the outdoor cooking of meat or fish. The food is usually marinated in a spicy blend of homegrown Jamaican seasonings such as pimento seeds, escallions, thyme, scotch bonnet pepper etc. It is placed on flavored woods laid over hot coals.

When these pits are prepared and large portions of fish or meat are laid on, once the cooking begins, the tantalizing aromas fill the air. You just cant resist the haunting desire to taste the food, to sample the succulent meat is such an experience, so what starts out as just a taste soon becomes a 'belly-full"

The native Jamaican especially in some parts of the island have become pros at it and can be credited with first creating this delectable fare.

Sea Trout Fillet (Jerk &Smoked or Smoked Only)

This cooking method of jerk, is now done in an indoor smoke house at controlled international cooking temperatures. We seal in the juices of our fish in this cooking process.
We then chill our processed Sea Trout Fillet and package in vacuum-sealed bags, and ship frozen.

Both our JERK SMOKED TROUT FILLET and our SMOKED TROUT FILLET are very versatile processed fish. They can be sliced and presented as a main course or shredded and incorporated into salads, pastas, hors d'oeuvres, used as a dip and served with your favorite crackers. .

Fish is sold in 10.5kg cartons

Recipe

JERK SMOKED TROUT PATE

Remove skin from filet.
Break fish into chunks and place into Ro-Bo.
Add remaining ingredients, except scallions, and process mixture until fairly smooth.

DO NOT OVER-PROCESS TO A PASTE.

CONTRACT PACKAGING AVAILABLE