From: Bocaditos No Tipicos <bocaditosnotipicos@gmail.com>
Good morning,
In case anyone likes marisco (seafoods), a friend of ours who sells fish in the main indoor market, Jatuk Cem, by the Bus Terminal has been bringing in fresh new seafood products of very good quality. Her name is Rosario and she asked me to let everyone know that she just brought shucked baby clams, Jumbo shrimp, and baby calamaris today. Her stall is in the corner by the chicken stalls. There is a limited amout and if you need a little help communicating you can call me at 08-125-1525 and hand her the phone.
Sometimes Rosario is able to get other products, like spiny lobsters and fresh shucked oysters, but it helps to ask for them, and give her a contact number, so she can let you know what is available and when. She has told me that the only reason she never brought these in before was that locals don’t ask for them. Her family goes to coastal towns every week to shop for fish and seafood and she can also bring conch, eel, shark, sea cucumber, tuna, and lots of items I am not familiar with yet. One day soon, I expect to go with her, and after some research, I can set up a seafood tour for anyone interested in coming along.
The local names in Spanish for some of these seafoods are:
- Jumbo shrimp- Langostino
- Oysters- Ostiones
- Clams- Almejas
- Squid- Calamari
- Eel- Anguila
- Shark- Tiburon
- Sea Cucumber- Pepino del Mar
- Lobster- Langosta (negra)
I am still learning the names and qualities of Pacific Seafoods and will share what I can when possible. All seafood can be, and should be, frozen until ready to use.
There is currently a prohibition (Veda) on the harvesting of Lobster for the next few months in order to protect them during breeding season. These are small, spiny lobster, not the northern Maine lobster
Shark-fishing is heavily restricted, but the meat is available, if accidentally caught
The baby calamari are about four inches long and you have to remove the little plastic-y looking “bone” from inside which is easy, before slicing or stuffing, For easier slicing, take out the “bone” and cut out the beak (mouthpiece next to the eyes) and freeze the calamari, lined up in a baggie and then slice into rounds when it is solid. Less slippery.
The baby clams stay soft and make an excellent chowder.
I find Rosario’s products to be of very good quality and recommend that you get them early, and pick through them for shell bits, and then freeze in portion size zip-lock baggies for future use. They are available Saturday and Sunday, (sometimes Friday night too).
Hope you can try these seafoods and enjoy them.
Dan