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Fish & Meat

Fish are a major source of food in the Pacific islands. Other important

types of Pacific seafood range from huge sharks, to octopus and eel, to

delicious shellfish such as clams, crabs, and lobsters. Combined with

vegetables and traditional staples, seafood provides a balanced, appetizing,

and nutritious meal.

Fish is one of the best body building foods. The protein in fish is of

high quality and is easily digested. Most fish contain very low amounts of

fats and oils.

When small fish are cooked, the bones become soft and can also be

eaten. They are very good sources of calcium. Useful amounts of other

minerals, such as Iodine and Fluoride, not normally found in meat, are found

in fish.

Fresh seafood is best. Generally the freshness of fish can be judged by

its appearance and smell. First, make sure that the eyes are moist, bright and

full. The skin should be shiny and have the right color for that type of fish.

The flesh must be firm not soft. When pressed with a finger it should bounce

back. The gills should be bright red in color, and have no strong smell.

To retain flavor and texture, some seafood, such as mussels, lobster,

and crabs must be sold live. A good way of checking if shellfish are alive is

by tapping their shells. They should close tightly when tapped. Avoid those

that do no close quickly. They should also open quickly when steamed or

cooked, if they are fresh.

Fishing and gathering seafood is a part of Pacific Island life. In earlier

times, fish were caught in a variety of traditional ways, some of which

involved the entire village community. Other methods such as night fishing

on the reef, or net casting require individual skills and patience.

It is always wise to clean the gills of fish soon after catching. This will

help the fish to stay fresh for some time. Because fish can spoil very quickly,

care must be taken during storage. If the fish is not to be used immediately,

keep it in a refrigerator or in ice until required.

The Pacific Islands Cookbook