One of the favorite Belize specialties is fresh fish, especially along the coast and on the islands, but even inland Belize is never more than 60 miles from the ocean. There’s lobster, shrimp, red snapper, sea bass, halibut, barracuda, conch, and lots more prepared in a variety of ways.
Catch of the day on display outside Rose’s Grill and Bar. Photo © Lebawit Lily Girma.
Not only are sharks critical to a functional marine ecosystem, but the meat is high in methyl mercury, so it’s bad for you too.Conch has been a staple in the diet of the Mayan and Central American communities along the Caribbean coast for centuries. There are conch fritters, conch steak, and conch stew; it’s also often used in ceviche—uncooked seafood marinated in lime juice with onions, peppers, tomatoes, and a host of spices. In another favorite, conch is pounded, dipped in egg and cracker crumbs, and sautéed quickly (like abalone steak in California) with a squirt of fresh lime. Caution: If it’s cooked too long, it becomes tough and rubbery. Conch fritters are minced pieces of conch mixed into a flour batter and fried—delicious. On many boat trips, the crew will catch a fish and some conch and prepare them for lunch, as ceviche; cooked over an open beach fire; or in a “boil-up,” seasoned with onions, peppers, and achiote, a fragrant red spice grown locally since the time of the early Maya.Many ocean waters are overfished, due in large part to increasing demand from tourists. These helpful tips will ensure you eat seafood responsibly.
Excerpted from the First Edition of Moon Belize Cayes.
