As we have mentioned in other articles, seafood and fish were a key part of the animal protein intake for the natives of the island of Cuba. The Siboney, Guanahatabeyes, and Taínos consumed them and were knowledgeable about fishing techniques and gathering seafood.
The Delicious Sea
Among them, various fish species stood out, as well as shrimp, lobsters, and different bivalves such as mussels and oysters. Crustaceans like crabs and crawfish were abundant. In general, anything edible that they could obtain from the fertile sea surrounding them was used in their primitive gastronomy.
With the arrival of the Spanish conquistadors, along came slavery, colony industries, and a great variety of poultry.
Since fishing was not a priority economic activity for the conquistadors, and the island natives began to be exploited in sugar mills and other activities, seafood consumption decreased considerably. However, it did not disappear and continues to be an important part of Cuban gastronomy today.
Cod was a slave's food, and although it was a product of the sea, it was imported from Norway. In fact, much of the fame of Norwegian cod worldwide is due to its popularity during the colonial period to feed slaves.
The French Influence
Fish in Dogfish Sauce
This recipe owes its name to a type of fish, but it can be made with another white-fleshed fish. To prepare it, first brown the fish and then prepare a sauce with tomato, onion, garlic, and spices.
With the influence of French Antilleans who immigrated to Cuba during the wars in Haiti, Cuban gastronomy once again focused on seafood.
It is well known that in French cuisine, which greatly influenced Cuban cuisine during this period, seafood and fish are considered some of the best ingredients for high-level dishes.
Today, we can enjoy a myriad of diverse recipes prepared with seafood. From soups, cocktails to main dishes.
Seafood is highly sought after by tourists who come to Cuba seeking the typical gastronomic experience of the Caribbean islands. One cannot miss the traditional lobster dish accompanied by typical garnishes depending on the area in which it is consumed, always with a few drops of lemon. The seafood platter is also a very popular dish among tourists and consists of fried shrimp, lobster, breaded or grilled fish fillet, all adorned with fresh vegetables.
Cuban Fish and Seafood Industry
In Cuba, due to its tropical island condition, the acquisition of various fish and seafood species is greatly facilitated. Among the fish, consumption of snapper, mackerel, and stingray stands out, but shrimp, lobster, and crustaceans are also heavily consumed.
Seafood and fish from Cuba's seafood industry are mostly exported today.
A significant portion is also used to meet the huge demand from the country's tourism sector. The average Cuban does not consume much seafood, as local fishing is heavily restricted and controlled by the state.
Fish in Raw Vinegar Mojo
Fish in raw vinegar mojo is a fresh and delicious preparation that enhances the flavor of the fish. The combination of vinegar, lemon, and spices gives it a unique and vibrant touch. Perfect for a light and flavorful meal.
Before the Cuban revolution, Cuba's production and export of seafood products to the rest of the world were much higher.
