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Marshall's Bangamary Fillet
$126.90
Marshall’s Bangamary Fillet
Description
Bangamary (or Banga Mary) is a popular, delicate, mild-flavored fish, scientifically known as Macrodon ancylodon, commonly called King Weakfish in the US, and is a staple in Caribbean cuisine, especially Guyanese, where it’s often fried until crispy and served with rice and peas, or cooked into curries or stews with rich seasonings and gravy. This flaky white fish is rich in protein, omega-3s, and minerals, making it a nutritious choice, and is prepared by seasoning liberally with garlic, herbs, paprika, and curry powder before frying or baking.
Flavor & Texture
- Flavor:Â Delicate, light, and subtly sweet.
- Texture: Firm yet flaky, holds up well to cooking.
Common Preparations
- Fried Fish:Â Lightly coated in seasoned flour (with garlic powder, paprika, etc.) and fried until golden and crispy.
- Curry:Â Fried pieces are simmered in a flavorful gravy with onions, garlic, tomatoes, and curry paste.
- Stew:Â Cooked with vegetables and spices in a rich gravy.
- Baked/Broiled: Fillets can be baked or broiled with sauces.
How to Cook (General Steps)
- Clean & Wash:Â Rinse fish thoroughly, often with lime juice and water.
- Season:Â Marinate with a blend of salt, pepper, garlic powder, paprika, onion powder, thyme, and optional cayenne, oregano, or curry powder.
- Coat (for frying):Â Lightly dredge in flour, shaking off excess.
- Cook: Fry in hot oil (around 350-375°F) for a few minutes per side until golden and crisp, or bake/broil as desired.Â
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Weight | 2 Lbs, 5 Lbs |
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