Fish salted and dried in the sun, later grilled or stewed with onion. It was preserved on the Seychellois outer islands where a fresh catch could not be kept, and it is still a Creole staple.
It depends on equatorial sun and sea wind drying the fish faster than it can spoil; the same fish salted and dried in a temperate kitchen rots from the inside.
What goes into it
- reef or pelagic fish, split
- coarse sea salt
- sun and sea wind
How it is made
The fish is split, gutted and flattened, rubbed heavily with salt and laid on raised racks in full sun, turned as it dries and brought in against the night dew. After several days it is stiff and intensely salty and must be soaked before cooking.
How long it takes: three to seven days on the racks
How it is eaten
Soaked, then grilled or stewed with onion, tomato and chilli, with rice.
History
Preserved on Seychellois outer islands where fresh catch could not be kept, still eaten as a Creole staple.
Frequently asked questions
What is Pwason sale?
Pwason sale is a charcuterie & cured from Seychelles: fish salted and dried in the sun, later grilled or stewed with onion. Preserved on Seychellois outer islands where fresh catch could not be kept, still eaten as a Creole staple.
How is Pwason sale made?
The fish is split, gutted and flattened, rubbed heavily with salt and laid on raised racks in full sun, turned as it dries and brought in against the night dew. After several days it is stiff and intensely salty and must be soaked before cooking. It takes three to seven days on the racks.
Can I make Pwason sale at home?
No, and the atlas gives no method for it. It depends on equatorial sun and sea wind drying the fish faster than it can spoil; the same fish salted and dried in a temperate kitchen rots from the inside.
What goes into Pwason sale?
Reef or pelagic fish, split, coarse sea salt, sun and sea wind.
How is Pwason sale eaten?
Soaked, then grilled or stewed with onion, tomato and chilli, with rice.
