A culinary preparation common in the Caribbean, particularly Jamaica, involves cooking a whole fish through the application of moist heat in a closed container. This method typically incorporates a variety of local vegetables, herbs, and spices to infuse the fish with flavor during the cooking process. An example features snapper, okra, bell peppers, and Scotch bonnet peppers combined with thyme and pimento.
The advantages of this cooking method are manifold. Primarily, the enclosed environment helps to retain moisture, resulting in a succulent and flavorful final product. Furthermore, it allows for a harmonious blending of flavors from the various ingredients, creating a dish that is both aromatic and complex. Historically, this method reflects the ingenuity of utilizing readily available local ingredients and preserving the natural qualities of fresh seafood.
