St. Lucian Food Files- Series 3



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How to season fish, chicken and meat Lucian style.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Traditional seasoning of fish, chicken and meats in St. Lucia is done with the use of our local herbs and spices as can be found on our Secret Ingredient page. We use them either fresh or in their dried powdered form.

 

Here’s a step by step process of the seasoning process.

 

• Defrost (place in water until all ice is melted and meat is no longer frozen).

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• Clean the fish or meat.  This basically means removing any fat or skin and the like.

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• Place meat in some water containing either some lemon juice, vinegar or lime juice.

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• This is done to cut the freshness of the meat.

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• Throw away excess water.

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• Add salt, herbs and spices.  We love to use different combinations of powered cinnamon, bay leaves, parsley, celery, crushed garlic, tarragon, onion, parsley, grated ginger, a bit of brown sugar, ketchup.

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• Mix with the fish and meat and allow to marinate.

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• The longer the meat marinates in the seasoning the more flavorful it will be

 

Try some of our fish, chicken and meat recipes today:

 

Curried Goat

Curried Chicken

Curried Beef

Creole Fish

Steamed Fish

Grilled Fish

Green Seasoning

Secret Ingredient Page

 

 



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