Jamaican Stew Uses the Trimmings from Local Bluefish
(June 13, 2013)

When it comes to fish, most New Englanders keep the fillets and toss the rest. But that’s not the case in every culture. This week on the Local Food Report, Elspeth Hay talks with a Jamaican cook in Wellfleet about a traditional stew made with local bluefish heads.

Get the recipe on Elspeth’s blog, Diary of a Locavore.

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