Quick methods to cooking a saltwater harvest
Walk into the beach with your feet, unwrinkled and dry. Gaze upon the seemingly endless bed of glass that is the sea, looming over the horizon. The water recedes from the beach and the sea draws in a heavy sigh. Breathing, moving—another kindred spirit, someone you could call brethren. What lies beneath the foam of the crest of every wave that comes your way?
The trevally, otherwise known as the talakitok, is common table fare and can be served in a variety of ways, but the saltwater taste remains even after you cook it. Frying it on a pan with minced garlic, onions, and tomatoes tempers the saltiness, making the talakitok a worthwhile supper.