Home' Trinidad and Tobago Guardian : October 28th 2015 Contents 1 bedroom & 2 bedroom suites,
including kitchenette, a/c, TV; fully
equipped and tastefully furnished.
With an 80 x 12ft pool in pleasant Bon
Reservations 8.00 a.m - 4.00 p.m
Tel: 631-5053/4/5, Fax: 631-1096
Free wired & wireless internet access.
Bon Accord, Tobago
Suite - 1 Bedroom
Suite - 2 Bedroom
Based on Double Occupancy
Extra person in room
Map Breakfast & Dinner per person $125.00
All apartments are air-conditioned and contain, colour
TV with 15 satellite stations and fully equipped kitchen.
The daily newspaper is provided complimentary as well
as transport to Pigeon Point Beach and the use of 100 ft
long swimming pool with wet bar 50 x 20 swimming
pools also available, 2 jacuzzi, mini gym on site.
Every Wednesday there is also a complimentary
Manager's Rum Punch for all guests. 10% Government
Tax applicable on room and meals. 15% vat on food.
10% Service charge on room
Reservation only- 384-8851-52
Call 639-8533/4, 639-8391 or your local travel agents.
Rent your car or jeep from Sweet Jeeps and get complimen-
tary pick-up at the airport.
STEAK & LOBSTER GRILL on the beach for the best
steak & lobster on the Island.
Complimentary admission to the Deep
The Liming Spot of Sandy Spot Point Village
The Deep Pub Disco
www.sandypoint.net Email: firstname.lastname@example.org
Thanks to the wide variety of fish in the sea,
local names abound, and Tobago is no different
causing minor confusion for those who wish to
get fish for their supper!
Albacore, is a member of the Tuna family, of
which there are a number of varieties. In other
countries these are seriously over fished using un-
acceptable fishing techniques. No problem here,
Albacore and all varieties of Tuna together with all
large fish are caught with rod and line or baited
line hanging from the small pirogue used by local
fishermen. These are solid fish with a very meat-
like texture and a strong flavour.
Snapper, the name is generic covering a num-
ber of species. These are pretty bright red fishes
with an almost artistically designed shape. They
live in large schools mostly of the same size in-
habiting reefs and rocky areas. Expert fish sellers
will happily clean and fillet them removing the
bone problem totally! With a fine textured meat,
snapper can be baked, broiled, grilled or fried, and
always delivers a gratifying culinary experience
not to mention being a healthy food source.
Red Fish. These are small red fish, very popular
in Tobago, similar in texture to the Snapper but of
a different species. Eaten whole means fighting
the multitude of bones. They are best filleted by
the fish seller.
Barracuda, known locally as Barracuta, are the
supreme hunters of the sea, sleek, fast and with a
dazzling array of excessively sharp teeth. So
sharp are the front ones that fish sellers chop off
the end of 'face' to remove these teeth which
seem to be able to bite even after death! Internet
'www' recipes feature the Barracuda cocktail,
which one presumes is very strong and with a bite
and no fish! When snorkeling or diving, barracu-
das will come close to check out what you are up
to and provided you are not wearing any bright
shiny jewelry they will be very friendly!
Tuna steaks can be treated similarly to beef
steaks, covered in ground pepper and olive oil and
fried. Slices of tuna can also be fried with whole
peeled garlic and then cooked in white wine and
lemon or limejuice.
Snapper is often cooked in a 'Creole' sauce: ba-
sically a herb, onion, lemon and tomato sauce sur-
rounding the fish during baking.
Baby Snapper. Once filleted and skinned they
are perfect for Ceviche, a mixture of red fish, red
onion and flavour pepper, 'cooked' in a mixture of
the juices of lime, lemon and sour orange (Seville)
plus pepper sauce for that extra zing. Leave cov-
ered in the liquid for several hours, producing ten-
der wonderfully flavoured fish complete with a
delicious sauce known as 'Leche del Tigre, ('tiger's
Barracudas are best grilled or barbequed, their
firm flesh and wonderful taste makes simple
cooking an ideal way to enjoy them.
Whatever the fish, fresh from the seas of To-
bago, they make a wonderful meal!
Pirogue, small fishing boat
'Heads' with Yellow Fin Tuna
Keeron cleaning Red Fish
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