Catalogue of Local (more or less) Saint-Barth Fishes

[cassidain]

Catalogue of Local (more or less) Saint-Barth Sea Creatures

Local (more or less) sea creatures encountered on Saint-Barth restaurant menus:


First, blue water species considered safe from Ciguaterra toxin:




Acanthocybium solandri - Wahoo - Wahou - Thon Rélé



Coryphaena hippurus - Mahi Mahi - Daurade Coryphène



Thunnus albacares - Yellowfin Tuna - Thon Ailes Jaunes - Albacore


Thunnus atlanticus - Tuna - Thon Noir

(Plus, additional species of tunas)


Xiphias gladius - Swordfish - Espadon



Elagatis bipinnulata -Rainbow Runner - Finôt




Katsuwonus pelamis - Skipjack Tuna - Bonite (this and other Bonita species are not completely clear of Ciguatera implication)



Next, various deep-water Snapper-types:





Ocyurus chrysurus - Yellowtail Snapper - Colas - Sarde Queue Jaune - Vivanneau Queue Jaune (rarely ciguatera positive)



Pristipomoides macrophthalmus - Cardinal Snapper - Vivanneau Gros Yeux - Colas Gros Yeux (rarely ciguatera positive)



Pristipomoides aquilonaris - Wenchman - Colas Vorace (rarely ciguatera positive)



Rhomboplites aurorubens - Vermillion Snapper - Vivaneau Ti-Yeux (rarely ciguatera positive)


Next, les Crustaces and les Mollusques:



Panulirus argus - Caribbean Spiny Lobster - Langouste Royale - Langouste Blanche



Panulirus guttatis - Spotted Spiny Lobster - Langouste Brésilienne - Langouste Tachetée



Scyllarus arctus - Slipper Lobster - Cigale de Mer - Ravet de Mer



Cardisoma guanhumi - Land Crab - Crabe de Terre

 

[cassidain]

Mollusques continued...



Strombus gigas - Conch - Lambis



Tripneustes ventricosus - Sea Urchin - Oursin Blanc



Cittarium pica - Whelk - Burgo - Bourgot


Please feel free to submit corrections, additions, etc ​and I will update the above.

 

[JEK]

Order and the translate this http://www.ncbi.nlm.nih.gov/pubmed/1364103

 

[cassidain]

Order and the translate this http://www.ncbi.nlm.nih.gov/pubmed/1364103

Fishbase gives those two species a green light, but I'll give them a "rarely positive" tag.

 

[elgreaux]

the sea urchins are usually eaten raw right out of the sea (white only) while the bourgot are a local specialty and protected in certain areas and as to size you can take.. you'll find them in a pot with green papaya, for example, and even on island pizza...

 

[Goooner]

I've heard stories about swordfish -- worms? Does anybody have any experience with butchering (is that the right word for fish?) swordfish?

 

[MIke R]

yes....some fish get worms in the spring...codfish are particularly vulnerable to worms in the spring...swordfish have them almost all the time...most are very small...you woudlnt notice them...codfish worms are a little bigger....packing the swordfish steaks on ice for 12 hours usually kills the worms...

my wife took a parasitology class in college and what she learned there is seafood is mostly full of little critters that would make you a meat eater if you knew the extent of it

and you dont butcher a fish...you "cut" it or "dress" it

 

[amyb]

What cooking method kills these worms?

 

[Goooner]

I'm a huge fan of swordfish. I never let the issue with worms stop me.

 

[MIke R]

What cooking method kills these worms?

all cooking methods.... heat kills

 

[amyb]

Phew-I feel better

 

[cassidain]

the sea urchins are usually eaten raw right out of the sea (white only)

And are highly protected by very restrictive harvesting regulations. Some folks want to profit from their rarity: