Corned fish – a Tobago tradition

EMERLINE GORDON

Dean Sandy of Plymouth is set on keeping alive the traditional method of preserving fish in Tobago – that is corned fish.

The corning process involves washing and cleaning freshly caught fish, which are then salted, and other ingredients added, and left to marinate overnight. The next day, the fish is placed in the sun to dry. This could take a few days, until they are perfectly sun-dried. In the days of no refrigerators or freezers to store fish until ready to be cooked, corned fish could be seen hanging on clothes-lines and fences and were even placed on rooftops for drying. Properly dried corned fish would stay in good condition for months on a tabletop, ready for use in corned fish and dumplings, corned fish and bake or corned fish and provisions with coo coo.

Sandy, who has been involved in the corned fish business for several years in Tobago, reports that there is an increase in demand, and he is ready and willing to meet the needs of his customers –Tobagonians as well as Trinidadians and foreigners.

“I love and enjoy what I do very much. I love to be different and creative. To me, corning fish is an art. It is also a skill. You must be knowledgeable about what you are doing, that is, you must know how to complete the entire process, to get the desired results that you are looking for,” he said in an interview with Newsday Tobago.

The make corned fish correctly, Sandy says perfectly sundried fish is a must. He uses different types of fish - dolphin, albacore, bonito and georgie. He offers some tips for making corned fish.

Making Traditional Corned Fish

What you need:

Fish, salt, ginger, garlic, limes.

What to do:

Scale and clean your fish. Wash fish in clean water, adding lime juice.

After washing, cut the fish down the centre, place fish in a container or bucket, depending on how much you are doing, and add a considerable amount of salt, crushed garlic and ginger.

Cover the container and allow fish to marinate overnight. Next day, wash fish in clean water to remove salt. After washing, place fish out in the sun to dry, covering with net or mesh to protect them from insects, and maybe cats.

Allow fish to dry in the sun - for two to three days - fish must feel dry to the touch when it is ready. Store dried corned fish in containers until they are ready to be used.

To prepare for use in a meal, wash fish and place in a pot of water to boil for at least 20 minutes or until soft. This will help to pre-cook the fish and to remove excess salt. After boiling, drain fish and rinse thoroughly in clean water. Clean fish to remove bones and skin. Fish is now ready to be stewed, fried, make buljol or use in any dish as you fancy.