Ingredients
Meat
- 800 gsalted blackfish, short-finned pilot whale meat
- water for soaking
Base
- 2onions, chopped
- 4 clovesgarlic
- 3tomatoes, chopped
- 2 tbsptomato paste
- 1hot pepper
- 3 tbspoil
- 2 sprigsthyme
- 2bay leaves
Provisions
- 500 gbreadfruit, dasheen, yam or green banana, peeled and cut
Also
- 1 tbspbrown sugar, for browning
- black pepper
- salt, only if needed
To serve
- with provisions and a hot pepper sauce
Directions
- Soak the salted meat overnight in plenty of cold water, changing the water at least three times. Change the water frequently rather than leaving it in one bowl, since the salt drawn out simply stops the process otherwise.
- Boil the soaked meat in fresh water for ten minutes, then drain and discard that water. Taste a small piece: it should be pleasantly salty rather than harsh. If it is still too salty, boil it again in fresh water.
- Trim off the heaviest fat before cooking and skim the pot during the stew. Cut it into bite-sized cubes after desalting. Heat the oil, add the brown sugar and let it darken to a deep caramel.
- Add the meat and turn it in the caramel to colour it. Add the onions, garlic, tomato paste, thyme and bay and cook for a few minutes.
- Add the chopped tomatoes and enough water to cover. Add a whole hot pepper for aroma, and take it out before it bursts.
- Simmer for an hour and a half until the meat is tender. Skim the fat from the surface as it rises. Add the breadfruit, dasheen or yam for the last thirty minutes.
- Taste before adding any salt, since the meat carries a great deal. Season with plenty of black pepper. Serve it hot with the provisions and a hot pepper sauce alongside.
Technique
- Pilot whale meat carries high mercury and PCB levels; treat it as occasional food.
- The IWC moratorium covers great whales, not small cetaceans such as pilot whales.
- Cross-border trade in whale products is restricted under CITES.
Substitutions
- Salted beef or salted fish, prepared the same way.
- There is no direct substitute for the flavour.
Variations
- Made into a souse, with lime and cucumber.
- Fried rather than stewed.
- Served with dumplings as well as provisions.
History
Whalers from Barrouallie have hunted short-finned pilot whale from small open boats since the 19th century, and the meat is sold at local markets.
Frequently asked questions
What is Blackfish?
Blackfish is a main from Saint Vincent and the Grenadines: salted and stewed pilot whale meat, dark and oily, served with provisions. Whalers from Barrouallie have hunted short-finned pilot whale from small open boats since the 19th century, and the meat is sold at local markets.
How long does Blackfish take to make?
Blackfish takes 30 min plus overnight soaking of preparation and 2 hr of cooking. The recipe makes 6 servings. It is rated medium to make.
What can I substitute in Blackfish?
Yes, within limits. Salted beef or salted fish, prepared the same way. There is no direct substitute for the flavour.
What is the most important thing to get right in Blackfish?
Soak the salted meat overnight in plenty of cold water, changing the water at least three times. Change the water frequently rather than leaving it in one bowl, since the salt drawn out simply stops the process otherwise.
