MARINE FARE

Quick meth­ods to cook­ing a salt­wa­ter har­vest

Northern Living - - FEATURE - TEXT LEX CELERA PHO­TOG­RA­PHY GABBY CANTERO

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?

Fresh Catch

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.

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