How to Season Your Flying Fish
A funny tale of telling you how to prepare your flying fish
Please note that all images used in this story were for educational purposes. The links were provided for attribution and referential purposes only. I am in no way affiliated with the entities associated and I do not receive any compensation from them.
As mentioned in my previous story, I was a recipient of the Canada-CARICOM Leadership Scholarship for a year abroad. The application required me to write a brief letter of intent. Consequently, like any Millennial I took to the Internet for some guidance. Much to my dismay, the search yielded a multitude of “Don’t do this, don’t do that’s” and conflicting points at the time.
What the writing process boiled down to was this: “Alyssa, there is only one YOU. Tell them who you are, why you want this scholarship and state the benefits after receiving it.” Truth be told, I was fearful of my writing ability and often thought my story was not wonderful, unique or exciting. At the end of the day, it was all I felt that I could write.
Step 1: Getting the fish out of the market
//It’s like therapy, let it all out
I began to craft my origin story by writing down everything I wanted to say — no filter. The first draft is really for you to get it all out on paper (or in a Word document so to speak) and ignore the other requirements: word count, indentation, spelling, grammar, line spacing and organization. Bottom line: it was going to be raw and not going to be pretty… yet just like the flying fish that you would get from the Berinda Cox (or Oistins) Fish Market. Please tip the vendors for scaling and boning the fish so you did not have to, thanks.
Get your fillets out and put them into a plastic bowl. Wash your hands (Save, Save, Save As — a rule of thumb), we are about to begin.
Step 2: Hit it with lime and salt then rinse off
//Edit, edit, edit and wash off the self-doubt
Flying fish fillets are sold in multiples of ten. In a similar fashion, several re-edits or revisions are parts of the process. I usually find helpful to have a copy of the rough draft, create multiple versions/perspectives based on the original and select one direction to work with. Edit the Dickens out of it or as I call it: the red pen and fine comb method. During re-edits, I take breaks to interrupt the cycle of re-edits because doing the same thing over and over again without small moments of spontaneity in between is a recipe for boredom and heartbreak.
Next, you are going to cut a few limes and squeeze the lime juice over the fish. This is to take care of the “raw” smell and feel. You will grab your iodized salt “self-doubt” in your dominant hand lightly sprinkling the salt over the fillets while flipping over each individual fillet with your non-dominant hand.
Wash your hands.
Take a piece of clingfilm/Saran wrap or plastic wrap, cover over the bowl and let it stand for 10–15 minutes. Remove the wrap and rinse off the fish saving the fish back into the bowl.
Wash your hands again. (Save, save, save)
Step 2a: If in doubt, check with Granny
//Have someone else or somebodies look it over
Grandparents and older relatives are kept in high esteem and seen as a wealth of historic information: food, culture, society and traditions. No wonder why the best food at a luncheon for special occasions or a Sunday family gathering has influences from the past generation(s).
Granny, in this case, would be the person(s) whom you trust to give you the critical feedback, support and positive, constructive criticism for the personal piece you want to submit. This trust can be extended outside of the conventional familial ties: teacher/lecturer/professor, colleague, friend, editor/professional or a counselor.
Whenever I am cooking and in doubt, the first person I call is my Dad. He has many more years of experience in the kitchen than me and has developed a sense of taste that is more in sync with mine. I had seen him do it numerous times but it is a different kettle of fish when you start learning on your own. The next step, as he suggests, is the seasoning.
Step 3: The Seasoning
Now, this may be the point where people may disagree with my methods or the type of seasoning I use. Depending on which Bajan you ask, I assure you that the methods and the seasonings will vary. Even for this metaphor, I will be referring to the regular green seasoning as pictured as below. Typical ingredients can include: onion, thyme, chives, garlic, powdered clove, scotch bonnet pepper, salt, broad leaf thyme (also colloquially known as poor man’s pork) and marjoram.
There is a jerk seasoning that some people like to use. It is a nice alternative to use if you like your fish with a kick (or maybe three).
I am willing to set differences aside on whichever seasoning you decided to use. However comma, one fact will remain and ring true: put some flavour in the slits of the fish, PLEASE! In other words, let the glimmers (or flavour) of you shine through!
After completing all the components of step 2, your confidence should have increased from since you first started. Your ancestors would be proud that the level of seasoning is adequate and the fact that you will not bring dishonour on your family. Congrats on a job well done!
Like steps 1, 2 and 3: you still need a clear introduction, body and a conclusion.
Step 4: Specific Finishing Touches
From the beginning, I decided that I was going to fry my flying fish. Normally people would prepare a simple dredge for the batter: flour and breadcrumbs. Similar to how I cook, I like to put my own spin on things mixing the dredge with my hands. In my variation of the simple dredge, I add a bit of curry powder (for colour), black pepper (for attitude) and a small pinch of salt to be used hand-in-hand with a beaten egg.
The first word/literary device, rather, used for the introduction was onomatopoeia.
Batter the fish. Always wash your hands!
Step 5: Fry and Enjoy!
//Submit your letter or personal statement
First thing: Dry your hands. Water and oil don’t mix, remember?
Save your final version to another storage medium: Dropbox/Google Drive/OneDrive, additional hard copies — handwritten or otherwise (for the cloud distrusting folks) or email it to yourself.
The last time I checked — Murphy’s Law is still around.
This last part — my friends and family are scared of — is the frying of the fish. Most people fear the worst with this because of the oil hissing and spattering. Do not worry, I will walk you through it. Get a clean plate lined with paper towel (Be sure to include how you are going to give back to your community or how the opportunity lays foundation to your future goals and dreams).
If you were paying attention, I told you to dry your hands. No water then no hissing danger. Get ready with your clean frying pan and enough canola or vegetable oil to shallow fry — you have to prep your mindset for your submission.
Heat your oil in the frying pan until it is ready. Now, grab your battered fish by the tail (smaller end of the fillet) gently lower the fish into the pan placing it head first. Slowly lay the rest of the fillet until just before you get to the part you’re holding, do it like Elsa and Let. It. Go. (Hit Submit/Upload or email/post that bad boy in)
If so desirous, you can have a layer of protection: a pot cover at the ready in your non-dominant hand if you feel the need to shield yourself. (Have a supportive friend there to see that you go through with it)
We will make a Jedi soon out of you yet, young Padawan.
I use two forks — one under, one over — to flip over the fish after 15 to 20 seconds per side until golden brown (or longer for darker if your heart desires). Transfer the fish to the finish line: the lined plate I asked you to get if you were listening. Repeat as necessary taking breaks in between and sometimes lowering the heat to maintain your definition of done.
Once finished frying, remember to: turn off the stove, clean the kitchen and thank Granny. Rest assured that you placed your best foot forward, you put in the work and I hope that your fish came out as beautiful as these ones below.
Bon Appetit and thank you for reading. I had a lot of fun writing this story and infusing the unique aspects of my background: flying fish, cooking and the programmer comment style for the steps to draw the analogy. As always, I would like to hear from you. You can email me at jordan.alyss@gmail.com and follow me here on Medium or on Instagram: @becomingobsidian. See you next time!
