Chamberlain 01 SeafoodMeals
Chamberlain 01 SeafoodMeals
Chamberlain 01 SeafoodMeals
SECRETARIAT OF T H E ^00 I
PACIFIC C O M M U N I T Y
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Tony Chamberlain
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Susan Parkinson
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SPC Library
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Bibliotheque CPS
Seafood in our Meals
All rights for commercial / profit reproduction or translation, in any form is reserved. The USP
and SPC authorises the partial reproduction or translation of this material for scientific,
educational or research purposes, provided that the USP, SPC and the source document are
properly acknowledged. Permission to reproduce the document and/or translate in whole, in
any form, whether for commercial / for profit or non-profit purposes, must be requested in
writing.
(Community Fisheries Training Pacific Series / University of the South Pacific, Secretariat of the
Pacific Community, 2)
1. Seafood-Oceania. 2. Nutrition-Oceania.
1. Title 2. University of the South Pacific 3. Secretariat of the Pacific
Community 4. Series 5. Parkinson, Susan
641.39 AACR2
Project Leader
Tony Chamberlain
Marine Studies Programme
The University of the South Pacific
Suva, FIJI ISLANDS
Email: [email protected]
Project Team
SPC Noumea Coordinator - Lyn Lambeth
CETC Coordinator - Nu'ufou Petaia
USP Coordinator - Samasoni Sauni
Project Advisers - Gabriel Titili, Irene Novazcek
Editors - USP: Fred Mills, Karen Chamberlain; SPC: Kim Des Rochers
This manual is part of the Community Fisheries Training Series, and is designed to meet the
wide need for community fisheries training in the Pacific, particularly for women. The series
was originally developed for the SPC Community Education Training Centre (CETC). The
fisheries course at CETC began in 1999 as a joint effort with the USP Marine Studies
Programme. It was a response by the Centre to meet the needs of women in the region to
improve their skills in small-scale fisheries activities. The USP Post Harvest Fisheries Project was
also working to provide post harvest fisheries training for men and women in the region, hence
the joint venture between the two institutions in 1999. The two groups of women who have
since been through the course have found the training interesting and useful.
Since its inception in 1999, the course has been taught jointly by the USP Marine Studies
Programme staff in Fiji Islands and the SPC Community Fisheries Section staff based in New
Caledonia. Funding has come from Canada, New Zealand, Australia and the International
Ocean Institute - Pacific Islands.
I wish to acknowledge the assistance of and major contribution by Tony Chamberlain, Lecturer
of the USP Marine Studies Programme/Post Harvest Fisheries Project; Patricia Tuara, previous
SPC Community Fisheries Adviser; Lyn Lambeth, SPC Community Fisheries Officer and other
trainers in previous years.
I am grateful to the Marine Studies Programme technical staff who have given their time to
training women and also the USP for facilities and equipment used during the course. I
acknowledge Dr Jimmie Rodgers, Senior Deputy Director-General of SPC in Suva and the SPC
Management for supporting CETC, by providing facilities and resources towards the
implementation of the Fisheries course. We hope you enjoy this manual in the series.
Nu'ufou Petaia
Principal
SPC Community Education Training Centre (CETC), Narere, Fiji Islands
March 2001
What's in food?
Food is what we eat or drink to supply the body with materials for
growth, energy and health, The substances in foods
needed for growth, energy and health are called
nutrients. There are five main types of nutrients:
carbohydrates
proteins
fats
vitamins
minerals.
Few foods contain only one type of nutrient. Most foods are mixtures
of several types of nutrients. For example, fish contains protein, a
little fat and some important minerals.
What is nutrition?
Nutrition is about the study of food, its nutrients and how the body
uses them, and about making wise choices about what we eat. The
body needs a diet of the nutrients - carbohydrates, fats, proteins,
vitamins and minerals - in the right amounts. Adequate nutrition
depends on eating meals that supply enougn of all nutrients. A
balanced diet is one where the proper amounts oi the right types ol
foods are eaten at regular intervals. Seafood is an important part ol a
healthy diet.
What is malnutrition?
Malnutrition can occur when the body doesn't get enough of these
essential nutrients. Growth, reproduction and repair decreases and
Fish prolan helps us have strong healthy kodie
the rate of infection and nutritional disorders increases. Eating too
much of certain nutrients, particularly energy foods, can also cause
health problems - this is overnutrition. Both undernutrition and
overnutrition are types of malnutrition.
Eat two servings of different foods from this group every day.
Eating too much fat is linked with heart disease and contributes to
obesity, especially when combined with a lack of exercise.
k> Obesity.
^ Foods that contain a lot of carbohydrates include taro, yam and rice.
Foods that contain a lot of fat include butter, margarine, oil, and
coconut cream.
Good nutrition
Good nutrition means Good source of protein
eating the right amounts
of food chosen from
Crab
three food groups. Here
Prawns
is an example of a
Lobster
nutritious meal - a good
Octopus
serving of root crops,
Mussels
breadfruit or rice to give Clams
energy, some fish for Oysters
body building and a Sea cucumbers
larger serving of green Seaweed
vegetables for health. Lamb flaps
Foods to be eaten in Chicken
small amounts are sugar, Goat meat
sweet foods, all kinds of Beef
fatty foods, oil, butter, Luncheon meat
margarine and fried Pork
foods. Remember to Bacon
include snacks eaten Sausages
between meals when
looking at the food you
consume each day.
Choose healthy snacks
Protein content of seafoods per average serving (34 oz or 100 g)
such as fresh fruit and compared with meat. This will provide more than half the daily re-
vegetables. quirement for children 1 -10 years of age.)
Protein from seafood is of very high quality and easily digested by the
body. Fish in particular is very good for children.
Vitamins work to keep all parts of the body healthy and free from
disease. Oily fish such as mackerel are good sources of vitamin A and
vitamin D. Fish livers are very rich in vitamin A. Vitamin A is needed
for proper growth, healthy eyes and skin, and protection from
infection. Vitamin D is important for bone growth and health.
Seafood also contains some of the B vitamins which help the body to
release energy from its stores. Niacin is another B vitamin that helps
release energy from carbohydrates in the body.
Oils are found in small amounts in most fish and seafood. Most
seafood are low in saturated fats but contain instead the types of fats
that are part of healthy meals, and reduce the risk of heart disease.
Nukufetau, Tuvalu: Fish heads and seaweed are a good
source of iodine. Some types of shellfish contain a kind of fat called cholesterol, which
was once thought to cause an increased risk of heart disease, but
evidence now shows that the total amount of fat in the diet is more
important. Fish is usually lower in fat than meat. Unfortunately, many
people increase the fat in seafood dishes by frying them in butter or
rich batters or serving seafood with coconut cream, creamy sauces
and cheese. Frying fish and then cooking in coconut cream is not a
healthy way of preparing fish as it significantly increases its fat
content - save these types of recipes for special occasions only.
Activity
1. Write down two seafood recipes that are commonly prepared in
Sea plants are rich sources oj vitamins and minerals.
your community.
2. Plan a meal using the two recipes (above).
3. Consider the nutrients available in this meal. Does this meal
contain a mixture of food from the three food groups in their
right proportions? Is this meal nutritious?
4. If necessary, modify this meal to ensure that a balanced diet is
achieved.
It is said that Pacific Islanders eat more seafood than any other people
in the world - about 27 kilograms of fish per person per year. The
exact amount varies from one Pacific nation to another, depending of
the types of other food available. In PNG and Vanuatu, fish may be
eaten a couple of times per week. In the Fiji Islands, Tonga and
-ibati: Selling fresh fish b\- the road side.
Samoa, rural people eat fish three or four times a week. In Kiribati
and Tuvalu, fish is eaten every day.
Many Pacific Islanders living in towns don't eat as much fresh fish as
people in rural areas because it is expensive to buy. Fresh fish is
replaced by convenience foods such as tinned fish, imported fatty
meats and rice. This has contributed to an increase in lifestyle diseases
such as diabetes and heart disease among Pacific Islanders.
Many foods imported into Pacific countries are high in fat and low in
essential nutrients. Some diseases such as diabetes, hypertension,
stroke and heart disease are linked to the increased consumption of
refined and processed foods such as white flour, white rice, tinned
meats and packet noodles. People should be encouraged to eat more
local foods such as fresh seafood. They should also be aware of the
importance of protecting marine resources so they and their children
Patau: tresh fish is VLTV nutritious.
can continue to enjoy the benefits of fresh seafood in their diet.
Activity
Find a partner and discuss the following questions:
Population growth
Abaiang, Kiribati: Everybody needs a balanced diet. Pacific Island populations grew rapidly when colonial authorities
stopped tribal warfare and introduced Western medical care. The
populations of Fiji Islands, Kiribati, Tonga and Samoa are now three
to five times greater than what they were in pre-European times.
Population growth has created increased pressure on limited island
resources and has had a negative impact on the quality and quantity
of available seafood for consumption. Some examples include:
Activity
Write down answers to these questions and discuss.
1. How has the population of your country changed over the years?
2. What is the population of your town or village?
3. Is overcrowding a problem in your capital, or elsewhere in your
country? Suggest how this problem may be overcome.
4. Why have populations generally increased in more recent times?
5. Are there enough fisheries resources in your country to feed the
increasing population? How about twenty years in the future?
Subsistence fisheries
Subsistence fishing is when local fishers catch or collect fish or
seafood mainly for family food needs. Fish remains an important part
of the diet in rural areas of many Pacific Island countries.
Traditionally, the subsistence catch is shared among the fishers' family
members or local community. The catch is divided according to social
customs and obligations.
The survey found that about 60% of rural households fished for
subsistence. The average household went fishing 2 days per week,
and each person ate an average of 36 kilograms of fish per year. Urban
households ate fish 2.5 days per week, and each person ate an average
of 19 kilograms per year.
Artisanal fisheries
Artisanal fisheries are those where fish or seafood is caught or
collected mainly to sell. Artisanal fishers often use more technology
than subsistence fishers, such as small motor powered boats to travel
a little further out to sea. These are often family- or village-operated.
Activity
Fish Market Survey
1. Make a list ol the common types of seafood available at the
market place in your community
2. Find out the following information about each type of seafood
you have listed:
Where was it caught?
How was it caught?
Who caught it?
When was it caught?
Some people who live in towns do not know about preparing and
cooking the less known foods such as sea cucumbers which have a
high food value and cost lesser than a whole fish. Recipes include a
wide range of seafood now available in urban markets. In general the
ingredients used are available in local shops at a reasonable price.
Most fish have soft flesh which is best cooked for a short time at a low
to medium temperature. Firm-fleshed fish like tuna are more suitable
lor high temperature grilling. Cooking time depends on the thickness
of the piece of fish. The time taken for moderate cooking heat to reach
the centre of a large fish may be one hour, whilst a smaller fish may
cook in half the time. It is important to know the temperatures and
times needed to cook fish. This comes with experience. Exact timing
can only be given in recipes that specify the thickness of the piece of
fish to be cooked.
Fish is not like meat because every type of fish requires different
cooking times and some are easily spoiled by overcooking. Cooked Seafoods often require preparation befoie
fish should be moist and tender, not hard and dry. cooking.
Fresh fish. Some seafood can be poisonous so avoid eating these at the times and
from the places they are known to be bad.
Fresh fish will keep for a day or two if spread out on a plate, loosely
covered and placed at the bottom of the refrigerator. If there is no
refrigeration available keep the fish covered with a damp cloth, in a
cool place, and use the same day. Most fish can be used after scaling,
but in some instances skinning is preferable.
Scaling - Hold the fish firmly with a piece of paper or cloth. Scrape
against the lie of the scales, from tail to head, with a knife, spoon or
scaler.
Skinning - Remove the head, fins and tail. With a sharp knife loosen
the skin round the sides and head end. Grip the loose skin with a
piece of cloth and pull from head to tail.
Filleting - With a sharp knife, cut the flesh through to the middle
back bone. Make an incision from head to tail and cut the flesh off the
bone working towards the fins.
Fish steaks - Cut fish crosswise into steaks 1 cm (1/2 inch) thick.
Frozen fish - The flavour of frozen fish depends on the type,
freshness and correct freezing. Fish should be packed in plastic before
freezing. Some kinds of fish, such as parrot fish, do not freeze well.
The flavour and colour of frozen fish tends to change after storage for
several months. The fat changes giving the fish a yellow colour and a
different flavour. Never re-freeze frozen fish that has been thawed.
Slicing Fish.
The flavour and texture of fish depends on its species and what it eats.
Some of the larger ocean fish such as shark and tuna, have relatively
more oil in their flesh than those that live in more shallow water
nearer reefs.
In some areas or at certain times of the year some types of fish may
become poisonous to eat. It is worthwhile seeking local advice about
the fish sold in the market.
Add your own local names in the space beside each fish name:
Ocean fish
Spanish mackerel
Dark grey back and silver belly, and smooth skin. Keep the skin on
and cut into steaks crosswise, fillet, or cut into large pieces for baking.
Spanish mackerel has an excellent flavour and texture. It may be
cooked by any method. Makes good kokoda (see recipes).
Barracuda
Dark grey back, silver belly, fine scales, sharp snout-like mouth. Scale
or skin, fillet or cut into sections. Good flavour, fine white flesh,
medium fat. Cook by any method.
Reef fish
Coral trout, cod
Colour varies from red, brown or blue. The best type has brownish
blue spots. Skin or scale. Very fine flesh of good flavour. Best filleted
and fried, also bakes well.
Other
Sting ray
Hi-elfish.
Remove fins and cut into fillets or steaks. The flesh has a good flavour
and is fairly moist. May be fried, baked or steamed.
Cooking fish
To m a k e SOUp - Any kind of fish can be used to make soup. The
flavour of the soup depends on the stock, which can be made from
fish scraps such as bones, fins, tails and heads, and flavoured with
vegetables, herbs and spices. Fish stock may also be used for cooking
green leaves, such as taro leaves.
Fish stock
Fish soup.
1 medium fish head
Scraps from 1 or 2 fish
8 cups water
i onion sliced
i chilli chopped (optional)
2 teaspoons black peppercorns
2 cups chopped vegetables, such as Chinese cabbage, carrot, eggplant
1/2 teaspoon salt or to taste
Put all ingredients in a pot and boil over medium heat for 1 - 1V2
hours. Cool and strain off the stock.
To grill - Whole fish should be scored with the tip of a sharp knife
and brushed lightly with oil before placing on a preheated grill or hot
coals . Fillets and slices should be 3-4cm thick. Marinate before
grilling (see recipes). To keep fish moist, baste with a half lemon on
the end of a fork dipped in oil.
To fry - For best results use a good vegetable oil or a mixture of oil
and butter. Never use oil that has been overheated or contains burnt
crumbs or batter. Pan frying requires very little oil, the hot pan cooks
the fish. If you have a good non-stick pan, you will not need any oil.
To fry fish in flour, batter or breadcrumbs, heat oil in a pan and test
for frying temperature with a small piece of bread. When this browns,
oil is hot enough to fry fish. To prepare fish lor Irving, first soak for a
few minutes in salted milk, dry with cooking paper, roll in flour,
shaking off excess. Fry floured fish until golden brown on both sides.
For battered fish, dip fish in baiter and try in shallow hot oil until
golden brown. Dram off oil on brown or sott cooking paper or use
dried banana leal.
Batter
Sift f cup of flour with a pinch ol salt. Beat one egg and add 1/3
cup of milk and stir into flour until mixture is smooth.
For fish in breadcrumbs, roll floured fish in egg beaten with a little
milk or water. Dip into dried bread crumbs and fry in shallow hot oil
till golden brown. Drain oil oil on brown or soft cooking paper or use
dried banana leaf.
Island Marinade
1 coconut + 1/2 cup of water to make cream
1 small chilli
1 teaspoon crushed ginger (optional)
1 small onion finely chopped
3/4 cup lemon juice
1/2 teaspoon salt
1/2 black pepper
Asian Marinade
2 tablespoons medium dark soy sauce
1/4 cup oil (peanut oil if available)
1 small piece garlic crushed
1 teaspoon crushed ginger
1 tablespoon lemon juice
1 teaspoon sugar
Lemon Marinade
1/4 cup lemon or lime juice
1/2 cup oil
1/2 teaspoon salt
1 small chilli chopped (optional)
Black pepper
1 tablespoon chopped fresh parsley or basil (optional)
Use the same method for each different marinade recipe: mix all
ingredients together, pour over whole fish or brush on steaks or fillets
2-3 hours before cooking.
Healthy eating
Fish is a nutritious food. To make healthy meals, serve with a
generous portion of vegetables and some energy food such as taro. In
preparing your fish, keep in mind some of the healthy eating advice
and eat less fat and salt. Some of the recipes given here are prepared
with extra fat and salt and it is a good idea to remember that these
dishes should not be eaten too often; save them for special occasions.
Sashimi Sauce
1/2 cup soy sauce
1 piece of garlic crushed
1 teaspoon crushed ginger
2 tablespoons grated white radish
Mix all ingredients together
Cut the fish into 2cm cubes. Sprinkle with salt and leave it for a few
minutes. Pour over the lemon juice and leave for 2-3 hours or until
the fish has turned white. The time taken depends on the kind of fish.
Firm-fleshed fish takes longer. When ready, the fish pieces should be
moist and tender. If left too long, the fish becomes rather dry. Put the
fish in a strainer and squeeze out the lemon juice. Mix with the miti
(see next recipe). Serve garnished with chopped green onion and a
little tomato
Note: Kokoda should be kept cool, but not very cold. Coconut cream
becomes hard at low temperatures.
Miti - Recipes for this Pacific Island sauce vary in different countries
of the region. The following recipe comes from Fiji:
1 grated coconut
1 small onion chopped
Mix all ingredients well and leave for an hour. Squeeze out the cream
and strain. A weaker sauce can be made by adding 2 cups of warm
water to the ingredients before squeezing. Remember, a mature
coconut contains a lot of fat.
Cut up the fish and sprinkle with a little salt. Pour over the fish lemon
or lime juice and leave 2-3 hours. Strain off the juice and squeeze fish
to remove moisture. Put in a bowl and mix in raw vegetables dressing
or miti. Serve heaped on lettuce leaves or in separate dishes.
French Dressing
1 piece garlic
1 teaspoon salt
3/4 cup lemon juice or vinegar
3/4 cup of a good vegetable oil
Black pepper
Crush garlic and add salt. Beat in lemon juice and oil. Always beat
well before use or keep in a bottle and shake.
Note: Vary the flavour of the dressing by adding one of the following: 1
tablespoon chopped fresh herbs or 2 teaspoon curry powder.
Put the prepared fish in a bowl. Crush the coriander and pepper to a
powder (heat spices in a pan till dry and crisp for easy crushing). Mix
Ccviche.
all ingredients, except onions, and pour over fish. Keep for 24 hours
in a refrigerator, if available, and turn over occasionally before
serving. Before serving, fry the onions in hot oil and add to the bowl
of prepared fish. Serve as an appetiser in small dishes garnished with
lemon slices and fresh coriander.
Cut the fish into servings and sprinkle with salt and lemon juice. Sift
flour with curry powder and salt. Roll fish in flour mixture until well
covered. Heat oil in a pan and fry onion until golden brown. Take out
of pan. Fry fish until brown on both sides. Add cucumber, onion, and
coconut cream or water or fish. Cover pan and cook over very low
heat until fish is soft (about 5 minutes). Garnish with chopped
parsley or coriander.
Prepare fish, leaving on the head and tail. Rub with salt, and a lemon
cut in half. Keep cool for an hour in the refrigerator, or cover with a
damp cloth and keep somewhere cool. Mix together soy sauce, ginger,
garlic, oil and fruit juice or wine. Beat well or use a blender. Place the
fish in a large baking dish and pour over soy mixture. Bake in a
moderate oven (180C/350F) for about 40 minutes. Baste frequently.
If sauce dries up, add water. Just before the end of cooking, sprinkle
sugar over fish to make a glaze. Serve on a board or large flat dish
garnished with chopped parsley or coriander. Increase the pan sauce
by adding extra water or fruit juice. Serve this with the fish.
Use young whole banana leaves. Slice off the vein on the underside
and soften leaves over a flame. If the leaves are large, cut into suitable
sizes for each kovu (parcel). Divide ingredients into 6 equal portions.
Cut breadfruit or dalo into thm slices about 2cm thick and put in the
middle of each leaf. Cover with a layer of bele leaves (use about 4).
Put fish on top of bele and cover with chopped onion and sliced
tomato. Sprinkle with salt and pepper. Place each kovu in a shallow
bowl and pour in coconut cream. Gather the leaves together from the
centre to form a bunch, fold over and tie firmly just above the food.
Repeat the above steps using a second banana leaf. Cook in a covered
steamer (see below for an improvised steamer) for 30 minutes. To
serve, open each kovu, trim off leaves and put on individual plates
accompanied by a lemon wedge.
Heat the oil in a wok or large frying pan. Add chopped onion and stir-
fry until golden, then add the fish and sherry or lemon water. Reduce
heat and cook till liquid evaporates. Add soy sauce, half the vinegar,
chicken stock, ginger and half the sugar. Bring to the boil and simmer
5 minutes. Now add remaining sugar, vinegar, sesame oil and
cornflour mixed with water. Stir into fish mixture and cook until
liquid is thickened. Serve with rice or noodles.
Cut eggplant fruits in half lengthwise and scoop out the flesh leaving
about 1cm inside. Keep the inside flesh and chop into small pieces.
Put the eggplant shells in a baking dish. Put oil in a pan and heat. Add
onion, garlic, tomato and coriander seeds. Stir-fry for a few minutes,
add eggplant flesh and continue stir-frying until it is almost cooked.
Put tuna into pan and mix well with other ingredients. Mix in rice or
Fry onion, coriander seeds and garlic.
crumbs and beaten egg. Season with salt and pepper. Spoon mixture
into eggplant shells. Pour water into pan to a depth of 1 cm, cover
with foil or a lid and bake at 180C (350F) for 45 minutes. Remove
cover and return to oven to brown on top.
Cook the tomatoes in a little water until soft. Mash canned and
cooked tomatoes through a strainer to make a puree. Heat oil in a pot
and add onion and chilli. Stir-fry for a minute. Add tomato, salt,
sugar. Mix flour or cornflour with water until smooth. Add to other
ingredients in pot. Cook over medium heat stirring all the time until
sauce boils. Simmer for a few minutes.
Note: Acid fruits make green vegetables lose the green colour. To keep a
good green colour add lemon, tomato, etc. just before serving.
Pan-Fried Tuna or Sword Fish with Chunky Pineapple Topping Pressing peppercorns.
6 tuna or sword fish steaks, about 3cm thick
Some black peppercorns (or crushed pepper)
2 lemons
2-3 tablespoons vegetable oil
Press some peppercorns into the steaks and sprinkle with lemon
juice. Heat the oil in a wok or frying pan until medium hot. Fry steaks
for about 3 minutes on each side or until fish is cooked. Serve with a
spoon full of chunky pineapple topping on each steak (see recipe next
page). frying steaks.
Put all ingredients in a pot and cook over low heat for 15 minutes
stirring occasionally. Drain off the liquid before serving.
Pineapple topping.
Mix prepared fish with turmeric and lemon juice and leave for an
hour. Heat oil in a pot and add ginger, garlic, chilli and onion and stir-
fry until mixture darkens. Add fish, tomatoes, water and salt. Cook
over low heat for about 10 minutes or until fish is cooked. Just before
serving stir in coconut cream.
Shellfish
Shellfish provide one of the most important foods of the Pacific Islands.
The meat is a rich source of protein, minerals and vitamins. Because
shellfish filter the surrounding water for their food they are particularly
vulnerable to pollution or poisons in the water. The shellfish themselves
are not affected but they can pass on germs or poisons to the people
eating them. Germs from drains flowing into the sea, rubbish dumps
near the beach and latrines placed over the water, can cause food
poisoning, dysentery and cholera. It is, therefore, very important that
shellfish should come from clean reef or nearshore waters.
To open shellfish, cut the mussels at the back of the shell with a sharp
knife, then wash the meat to remove sand or place in a pot and bring
to boil. Take out the meat and clean before final cooking.
Shellfish Recipes
Kai Soup
2 cups prepared raw shellfish from the sea or river
3 cups water
1/2 medium chopped onion
2 1/2 cups milk or thin coconut cream
1 chilli seeded and chopped
4 tablespoons flour
4 tablespoons butter or margarine
2 tablespoons lemon juice
Put shellfish, water, salt and 1/2 the onion in a pot and cook at the
simmering point until soft. Strain, keep stock, and chop shellfish into
fine pieces. Heat butter in pot and add onion and chilli, fry a few
minutes then stir in flour. Slowly stir in fish and stock. Keep on
stirring until boiling. Add milk or coconut cream and lemon juice.
Serve hot, garnished with chopped parsley or green onion.
Removing meat from .sht'H/ish.
Note: River kai should be left in a bucket of water for at least one day to
remove sand.
Combine all ingredients except fish and herbs. Put in a pot and
simmer for 20minutes. Add shellfish and simmer for 3-5 minutes.
Stir in herbs and serve with pasta, rice or cooked root crops or
breadfruit.
Put 3-4 medium sized taro leaves on top of each other and place 2
tablespoons of cleaned shellfish in the middle. Sprinkle with salt,
Serving noodles. pepper and finely chopped onion. Repeat until you have 6 separate
piles of leaves with seasoned shellfish filling. Fold leaves into parcels;
if needed tie with banana fibre or cotton. Place in a large pot and
cover with coconut cream. Cook at medium temperature until taro
leaves are soft.
Preparation
Put in a large pot with plenty of water and simmer for 3-4 hours.
Clean the rough skin by rubbing with a shell or scraper. Cut down the
side and remove the gut. To soften the tough flesh, wrap in pawpaw
(papaya) during cooking. A substance in the leaves and fruits softens
the tissues. The cooked sea cucumber keeps well in cool storage.
When dried it should be soaked in water until soft and then cooked
in the usual way.
Mix all ingredients together and stuff inside the sea cucumber. Tie up
each one with cotton or banana leaf fibre. Wrap in a softened banana
leaf and steam for one hour.
Variation
Wrap sea cucumber in a banana leaf and slowly cook in a pot with 4
cups of dilute coconut cream until soft.
Heat the oil in pan or wok. Add chillies and pepper and fry for a few
seconds. Increase the heat and add sliced dairo and cabbage. Stir-fry
for 5 minutes. Add all other ingredients. Mix well and cook for 1
minute. Serve hot or cold.
Adding cabbage..
Preparation
When buying sea urchins make sure the animal is alive. Look for
frothy bubbles on the top side. Wash well to remove sand. Take off
the top round shell with a sharp knife and remove the corals with a
spoon.
Crabs
Mais and female crab Identification: There are many different kinds of crabs in the Pacific. The most
common are the mangrove and land crabs. The coconut crab, found
in some islands has the most flesh. The amount of flesh in a crab
depends on the season, the sex and type. It is typical for female crabs
to have more flesh than males, except when breeding. Identify the sex
by the markings on the underside of the crab (see picture).
Crab Recipes
Crab Vakasoso (Stuffed crab)
3 cups cooked and flaked crab meat (or use 1/2 crab meat and 1/2
flaked cooked fish)
2 cups finely sliced Chinese cabbage
3 medium tomatoes finely chopped
1 medium onion finely chopped
4 tablespoons grated coconut
1/2 cup coconut cream
1 teaspoon salt
Pour boiling water over cabbage and leave for 30 seconds. Drain off
water. Mix all ingredients together. Spoon into crab shells or 6 half
coconut shells. Cover with foil or banana leaf. Steam over boiling
water for 10-15 minutes.
Note: Support the coconut shells hy placing on rings made jrom small jish
tins or coconut shells.
Prepare crab meat and mix with parsley or onion. Beat the eggs, add
milk and salt. Stir in crab. Heat butter in a heavy fry pan. When hot,
pour in egg mixture. As the omelette cooks, lift the sides of omelette
and tilt pan so that egg mixture runs into the hot pan. When omelette
is just firm, lift to fold in half. Serve at once with a thick slice of
lemon.
Sift flour and salt. Beat eggs and add milk and butter. Slowly beat egg
mixture into the flour making sure there are no lumps. If lumpy,
strain mixture. Let mixture sit for 1 hour. Grease a heavy pan with a
little butter and heat. Pour 1/4 cup mixture into pan and lift sides so
that mixture forms an even round. When mixture is dry on top with
C lab pancakes - battel
little bubbles, turn over to brown on top side. Cook one minute
more, then cool on wire rack.
Note: To store pancakes, separate with cooking paper and stack on top of
each other. Put in a plastic bag and freeze. Makes 12 pancakes.
Crab Filling
2 cups cooked flaked crabmeat (or tuna or white fish) or mix with 1
cup cooked flaked fish
1 1/2 cups medium coconut cream (or milk)
Cooking pancake batter. 2 1/2 tablespoon cornflour
1 tablespoon finely chopped onion
1 chilli chopped (optional)
1/4 cup lemon juice
1/2 teaspoon salt
Mix cornflour with half the coconut cream. When smooth, add
onion, chilli, salt. Put cornflour mixture in a pot and stir until boiling.
Turn down heat and simmer for 2-3 minutes. Stir in cooked crab
mixture and lemon juice. Spoon filling onto pancakes and roll up.
Serve hot with green vegetable or salad.
Prawns
There are many different types of prawns to be found in tropical seas.
In the Pacific Islands the large sea prawn grows in the shallow waters
of lagoons.
Raw prawns.
Cooking prawns
Prawns have very soft flesh that is spoiled by cooking for more than
a few minutes. To boil put in a pot of water and bring to the boil,
reduce heat, cook for a minute, then pour off water. Prawns may be
cooked in coconut cream. To fry, first remove shell, head and tail, cut
down the back and flatten with your hand. Dip in a batter, or beaten
egg and breadcrumbs. Fry in hot oil until golden brown and drain off
oil (for batter recipe see Fried Fish page 14).
Prawns are often scarce and expensive, but a few added to a recipe
gives additional flavour and colour. Here are some suggestions:
Prawn Recipes
Prawn Rourou
600g (1 large bunch) prepared taro leaves
Coconut cream made from 2 grated nuts and 2 cups water
1 medium onion finely chopped
1 piece garlic crushed
1 teaspoon crushed fresh ginger
12-24 shelled prawns
Salt
Put the coconut cream in a large pot. Add garlic, ginger, onion and
salt. Bring to the boil and put into taro leaves. Boil fast with lid off
pot for 15 minutes. Stir in prawns, reduce heat and simmer 3-5
minutes.
Prawn Pilau
3 tablespoons butter or oil
1 medium onion finely chopped
3 pieces garlic crushed
1 medium chilli seeded and chopped
1-2 tomatoes chopped
2 1/2 tablespoon curry powder
*ms^ 1/2 teaspoon brown black pepper
2 cups uncooked rice
Ingredients.
4 cups dilute coconut cream
24 shelled prawns cut into half
1 1/2 cup sliced green beans or fresh pigeon peas, lightly cooked
1 cup grated carrot (optional)
1 cup corn (optional)
Put butter or oil in a large pot with fitting lid and heat. Add onion,
chilli, tomato and corn or carrot and fry 5 minutes. Add curry
powder, salt, pepper and cook stirring well about 2 minutes. Stir in
rice and cook another 2 minutes. Add coconut cream and cook over
low heat with lid on pot 25 to 30 minutes. Add prawns, pigeon peas
or beans, stir well and cook 5-10 minutes or until coconut cream is
absorbed, and the rice is cooked.
In a large pot put the fish head, crushed prawn heads, water, salt and
chilli. Boil slowly until the fish head is cooked. Take it out and
remove flesh. Strain off the stock and discard bones. Put stock back
in the pot and add chopped onion and tomatoes or canned tomatoes.
Cook until onion is soft and stir in cooked fish.
Fish head.
Octopus
Octopus is a well known seafood throughout the world. It is most
widely eaten in China, Japan, the Pacific Islands and in Mediterranean
countries where it is sold either fresh or dried. The octopus flesh
consists of muscle and this increases with age. It is best to choose
smaller ones which are more likely to be tender. The quality of
octopus appears to vary according to climate and location. For
example, in Fiji the octopus from the Lau islands are said to be more
tender. Tonga: Sometimes octopus is dried [or later use.
Cut the body into strips and the tentacles into small pieces.
Alternatively leave the octopus whole. Boil in water with a pawpaw
leaf, lemon juice or a little vinegar until the flesh is soft. Another way
of tenderising octopus is to wrap the whole prepared octopus in a
banana leaf with some green pawpaw flesh and steam in a cooking
pot or earth oven for 1 - 112 hours. The cooked octopus is now ready
to be sliced and made into many different dishes.
Octopus Recipes
Italian Octopus
750gms prepared octopus pieces
1/4 cup cooking oil
2 pieces garlic crushed
2 medium onions chopped
6-7 skinned tomatoes or 1 tin (450gms) whole tomatoes
1 teaspoon salt
1 teaspoon sugar
Heat oil, add garlic and onion. Stir fry until cooked. Add octopus,
tomatoes, salt and sugar and simmer for 20 minutes. Serve with pasta,
rice or root crops.
Octopus Salad
3 cups prepared octopus pieces
2 cups grated green pawpaw or diced cucumber
Chilli to taste
1/2 teaspoon salt
ground black pepper
Octopus Stew
lkg octopus
1/4 cup oil, preferably olive oil
2 pieces garlic crushed
2 onions sliced
6-7 medium tomatoes (skinned) or
1 can (410g) tomatoes
1/2 teaspoon salt
1 teaspoon sugar
Cook the octopus in salted water until tender. Cut into small pieces.
Heat oil and fry garlic and onion for a few minutes (do not brown).
Add octopus and tomatoes, salt and sugar. Bring to the boil and
simmer for about 20 minutes. Serve with rice, pasta or cooked root
vegetables.
Put sliced octopus in a pot with half the oil, water, salt, lemon juice
and boil slowly for 10 minutes. Wash the cabbage and cut leaves and
stalks into medium size pieces. Put remaining oil in a pan or wok,
heat, put in onion and stir-fry until soft. Add cabbage and stir-fry
until just soft. Mix cabbage and onion with octopus. Add lemon juice,
salt and pepper. Cover pot and simmer for 10-15 minutes. Serve with
rice or root vegetables.
Sea plants
There are many edible sea plants growing in the Pacific. The use of
sea plants as food varies according to different cultures. In general, sea
plants are mainly eaten as an additional flavouring for other foods,
such as raw fish and shellfish. The Hawaiians use 12 different
varieties in their meals. In other Pacific countries a smaller number of
varieties are used. The most common being "seagrapes", a bright
green plant with small crisp bulbous leaves found growing on coral,
coral rubble or sand. This is always eaten raw as a salad. Seagrapes are
called nama in Fiji. What is the local name used in your community?
Other popular sea plants in Fiji are known as lumi cevata and lumi
wawa. Lumi cevata consists of yellow-brown hair-like strands. Lumi
wawa is darker brown in colour and contains agar. It dissolves when
heated with a liquid and on cooling forms a jelly.
Mix the nama with the kora. Add chilli to taste or mix with chopped
onion and lemon juice. Serve with fish.
Nama Savouries
Cut slices of brown buttered bread in 2cm squares. Put a spoonful of
nama on each piece. Garnish with a small slice of tomato or onion.
Serve as a snack with cold drinks.
Heat the coconut cream, lemon juice and salt to boiling point. Add
Nama, chilli and kora. small amounts of lumi and stir until all the lumi is dissolved. Pour the
mixture into a basin or mould and cool. When set to a jelly, turn out
on a plate and garnish with slices of tomato or fresh green nama.
Serve with seafood.
Variation
Add a small can of tuna flakes or 1 cup fresh fish, cooked and flaked,
to the lumi mixture before putting to set. Serves 4-6.
Lumi Wawa
Pour boiling water over cleaned lumi and leave for 10 minutes. Drain
well and use in the following ways:
Mix with lemon juice, finely chopped onion and salt.
Mix with fermented coconut kora.
Cook with fish.
Filipino Salad
3 cups prepared lumi wawa
4 medium tomatoes
3 green onions chopped
2-3 teaspoons crushed fresh ginger
2 tablespoons soy sauce
Chop the tomatoes and stir into the lumi. Add all other ingredients.
Serve cold. Very good with fish.
Note: Serve lumi wawa and nama with vinegar sauce Lumi salad and fish.
Beche-de-mer sea cucumbers that have been processed into a dry food product.
Carbohydrates are one of the nutrients we use as a main source of energy. They are
organic compounds found in the cells of all living organisms, and include
sugars, starch and fibre (fibre cannot be used for energy but helps keep
the gut healthy).
Diabetes a metabolic problem where the body is unable to control the level of sugar
(glucose) in the blood. When this happens, blood glucose levels go up,
particularly in response to certain foods. Symptoms include thirst,
frequent urination, tiredness and infections.
Fat - one of the nutrients we use for energy. Fats are the most concentrated
source of energy and are essential within the body for certain functions.
They can be in liquid (oil) or solid (fat) form and generally make food
tasty.
Hypertension - abnormally high blood pressure. It can lead to an increased risk of stroke,
heart disease and other health problems.
Malnutrition - results from not eating a balanced, healthy diet. It is caused by not having
enough to eat, not eating enough of the right things, eating too much of
certain foods, or being unable to use the nutrients fully in foods eaten.
Marinade - a sauce, typically of oil, vinegar and spices, in which meat, fish or other
food is soaked before cooking in order to flavour or soften it.
Minerals - inorganic substances that are essential for health, and which are obtained
from the foods we eat. These include common elements such as calcium,
potassium, iron and iodine.
Nutrient - an essential part of food that the body requires for growth, energy and
health.
Protein - a nutrient that is essential for health, particularly for growth and repair. It
Subsistence fisheries - usually involve the capture or collection of fish or seafood for the family.
Vitamins - organic substances that are essential for life and health. Foods containing
all the necessary vitamins for good nutrition must be included in the diet.
Related Resources
Davidson, A., and C. Knox. 1989. Seafoods. Mitchell Beasley Press, U.K.
Malos, T. 1979. The Complete Middle East Cookbook. Ure Smith, Australia.
New Zealand Fishing Industries Board. 1986. New Zealand Fish and Shellfish. WhitcouUs, New
Zealand.
Parkinson, S., E Stacy, and A. Mattinson. 1995. Taste of the Pacific. David Bateman, N.Z.
Parkinson, S., and P Stacy. 1977. Pacific Islands Cookbook. Pacific Publications, Australia.
Pacific Tropical Botanical Gardens. 1974. Ethnological Study of Some Edible Hawaiian Sea
Vegetables.
Swartvagner, M., and M. Folco. 1980. Tahitian Cooking, Les Editions du Pacifique, Tahiti.
South Pacific Community Nutrition Training Project. 1990. University of the South Pacific, Fiji.
Acknowledgments
Una Isi Lalabalavu, Resource Person
Premal Deo, Food and Textiles, USP
Food and Textiles students, USP