![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/Capitaine-St-brandon-scaled.jpg\")
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- The Captain of St. Brandon<\/b><\/li>\n<\/ul>\n
Its delicate, subtly briny flesh lends itself to all kinds of preparation! Roasted whole in the oven with fresh tomatoes, garlic, and lemon thyme, gentle cooking will preserve its delicious texture. Grilled \u00e0 la plancha with fennel and lime, it releases its ocean-fresh aromas. Finally, a Creole court-bouillon\u2014with tomatoes, chili peppers, ginger, onions, and curry leaves\u2014or a subtle curry with turmeric and fresh cilantro will delight those craving Mauritian flavors. <\/p>\n
![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/Bar-Tripical-scaled.jpg\")
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- The Tropical Bar<\/b><\/b><\/li>\n<\/ul>\n
Its versatility is a valuable asset in the kitchen. Raw, it shines in ceviche seasoned with kaffir lime, in a delicate tartare, or as carpaccio. Grilled whole or as fillets on a griddle, it pairs perfectly with lemon butter and fresh herbs\u2014and the crispy skin adds an extra burst of flavor! For a more comforting meal, try it braised in a casserole dish with garden vegetables and vegetable broth. <\/p>\n
![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/Berry-Rouge-scaled.jpg\")
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- Le Berry Rouge<\/b><\/b><\/li>\n<\/ul>\n
The epitome of tenderness, its tender, slightly sweet flesh is best enjoyed pan-fried in butter and lime with fresh herbs. For an Asian twist, it can also be steamed with ginger, lemongrass, and a drizzle of soy sauce. A firm favorite in Mauritian households, it\u2019s often fried whole until crispy and served with a dish of rice and lentils or faratas. <\/p>\n
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- Le Berry Noir<\/b><\/b><\/li>\n<\/ul>\n
Its dense texture pairs well with bold spices. In Mauritian style, it\u2019s often served in a vindaye or a slow-simmered curry. For a more exotic twist, it can be enjoyed in a rich sweet-and-sour dish with cucumber, pineapple, and ginger, or in a spicy soup with ginger, garlic, onions, and chili peppers. Finally, according to tradition, it\u2019s also delicious when seasoned and fried in chunks, as long as you take care to keep the outside crispy and the inside tender. <\/p>\n","protected":false},"excerpt":{"rendered":"
The local waters are second to none when it comes to producing exceptional fish, which are a staple of Mauritian cuisine. From the lagoon to the wild St. Brandon archipelago, via fish farms, the Captain Hook brand\u2014distributed by Fine Foods Marketing Ltd.\u2014embodies a culinary world all its own. Four distinctive fish, all sharing one thing […]<\/p>\n","protected":false},"author":3,"featured_media":40240,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1780],"tags":[],"class_list":["post-40239","post","type-post","status-publish","format-standard","has-post-thumbnail","category-focus-en-en"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
- Le Berry Noir<\/b><\/b><\/li>\n<\/ul>\n
- Le Berry Rouge<\/b><\/b><\/li>\n<\/ul>\n
- The Tropical Bar<\/b><\/b><\/li>\n<\/ul>\n