Fresh Fish

Who serves the freshest fish.

Lees

Bluefin in Cupecoy ! The owner is a fisherman and serve fresh local fish and lobster !

I was told (by SXM resident) that the owner(s) of Chesterfields fish for the catch of the day and post it upon their return.

I love Lee's and the snapper fillet...but...We had it a couple of weeks ago and it's no longer snapper. It is swai...a fish I had never heard of.

Listed on the menu as such and when I asked the waiter said " it's snapper...they just call it that"...

Really?

Swai is cheaper fish and native to SE Asia and is, most definitely, not snapper.

It was pretty good though... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I should add they still have the whole snapper as a choice...

Here is what Consumer Reports have to say about swai. Not really snapper, more like catfish according to this article.
By the way, since swai is not found in SXM, it can't be considered fresh fish.

http://www.consumerreports.org/cro/news/2009/01/what-the-heck-is-swai/index.htm

"What the heck is ‘swai’?
Last updated: June 26, 2014 03:40 PM

Like many people interested in healthful eating, I strive to incorporate more fish into my diet, especially varieties like salmon and herring, which contain plenty of heart-healthy omega 3 fatty acids. Problem is, fresh seafood costs a bundle. When I visited my local fish monger here in Yonkers, N.Y., recently, I couldn’t believe my eyes: nearly $20 a pound for swordfish, halibut, sole, and $9 for trout, which in the past had always been tasty and less costly alternative.

Ever since prices started climbing, I’ve seen an influx of alien species--alien to me, at least--particularly at my neighborhood supermarkets, which cater to customers who, frankly, can’t afford to plunk down $20 a pound for fish.

One economical option popping up at many stores is swai, which is native to Southeast Asia—Vietnam, Thailand, Laos, and Cambodia—and sells locally for around $3.99 a pound. Since I knew nothing about swai, I asked Gavin Gibbons, a spokesman for the National Fisheries Institute, for a primer.

Gibbons explained that swai, along with basa and tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish. In fact, the Monterey Bay Aquarium in California, which has an authoritative site that tells you everything you ever wanted to know about the fish that end up on our dinner plates, describes swai as a river-farmed catfish, sometimes simply referred to in the U.S. only as catfish (be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta).

Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Not bad."

Thanks everyone. Where is Bluefin?

In the Atlantis Casino in Cupecoy. We've not eaten there but it gets very good reviews. We'll have to try it.

http://www.atlantisworld.com/blue-fin

I know nothing about Bluefin but the website link still lists LaGondola and it has been closed for several months now.

Their Facebook Page has recent posts.

https://www.facebook.com/people/Bluefin-Cupecoy/100006994695652

And I am sure most likely frozen. One more than one occasion I have seen boxes of frozen fish at places that imply they are serving "fresh" fish, including the one now serving swai.

They are open and have live music on saturday night ! I was there last november and it is very good ! The other owner is Charlotte who used to be at La Plantation in Orient Bay !

In the Caribbean you may at times find a small owner operated place serving some local fish when they can get it. With limited refrigeration on the fishing boats and the short shelf life or fish. "Fresh" is in the eye of the beholder or marketeer. Most of what you will find is frozen and portion controlled from some faraway factory of factory ship. The Caribbean lacks the estuaries that enable the food chains needed for robust fisheries. If fresh fish is your passion you may find better luck closer to New Orleans, Maine at times, and even New York City. In the Caribbean the pork and chicken are the better fares. Yes, you can always luck out and find yourself in the right place at the right time. If there were bountiful fresh fish for human consumption anywhere near St. Martin you would see a big fleet of commercial fishing vessels in the harbors and waters to capitalize on the fishery.

How strange to see this today.. I was at a local fishmarket in Pittsburgh this afternoon and saw frozen SWAI. I'd never heard of it, and this evening, this post. weird. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

we just ate at Lee's last week and we all had FRESH snapper!

Swai is a farmed fish out of Asia. They have no regulation as to anti biopics, pesticides etc. not good and I won't let anyone in my family and most mportant my son eat it. If its not wild caught i won't touch it!

I generally order the Mahi when I'm looking for fresh fish on-island.