Picture this: You’re cruising along the north coast of Trinidad, make a quick stop at the famous lookout for some Trini snacks for your day’s Maracas Beach Lime. After a couple of mins drive, the scenic view of the ocean becomes visible along the coast of Maracas Bay.
You slow down as you arrive at the huts, all lined up in succession to the left. Your senses are captivated by a tantalizing scent drifting from the humble food stands, and your hunger and excitement reach a peak.
You follow your nose, make a quick decision on which hut to stop by, and find yourself face-to-face with options; Trinidad bake and shark, bake and fried shrimp, fry fish and fries, shrimp and fries, fish pie, etc.
You receive your order on a tray, along with your cold drink of choice, and head on over to the condiment section to make even more choices from the wide selection: cucumber, tomato, mango chow, pineapple chow, bandhania chutney, pepper sauce, white sauce, lettuce, onion, tamarind chutney, ketchup, mustard, to name a few.
After piling up on your sandwich(with a warning from the attendant to go easy on the pineapple chow–true story), and now too large to be stuffed comfortably into your mouth, you head on over to a table overlooking the blue ocean. Here you will enjoy your creation while macoing what the other beachgoers are doing. Chances are they are ahead of you on the bake and shark game, enjoying the final step in this flavor journey, relaxation.
Bake and shark sandwich in hand, you sink your mouth into the world’s greatest (and most likely largest) and tastiest fish sandwich.
After indulging, you head on over to Maracas Beach a few steps away to spend a relaxing day soaking up the sea, sand, and sunshine with friends.
This fish sandwich is more than flavor; it is a thrilling experience, from the minute you step into your car to head to Maracas until you return to your house.
Legend has it that Bake and Shark emerged from Maracas Bay, Trinidad, where fishermen would fry up freshly caught shark in a simple doughy bread known as “bake.” What started as a humble beachgoing snack has since evolved into a beloved national dish(unofficial), celebrated for its bold flavors and cultural significance.
While many blogs tout the deliciousness of Trinidad Bake and Shark, let’s delve deeper into the story behind this iconic dish, uncovering some lesser-known facts:
Cultural Fusion:
Trinidad’s culinary landscape is a melting pot of influences, reflecting the island’s diverse heritage. Bake and Shark epitomize this cultural fusion, with African, Indian, and Caribbean flavors harmonizing in each mouthwatering bite.
Economic Impact:
Beyond its culinary appeal, Bake and Shark plays a significant role in Trinidad’s economy. According to the Trinidad and Tobago Guardian, the annual Maracas Bay Shark and Bake Festival attracts thousands of visitors, generating substantial revenue for local vendors and businesses.
Environmental Concerns:
While shark meat is a staple ingredient in traditional Bake and Shark, recent years have seen a growing awareness of the environmental impact of shark fishing. Organizations like the Caribbean Natural Resources Institute (CANARI) advocate for sustainable fishing practices to protect vulnerable shark populations. Therefore, nowadays other types of fish are used with the name remaining unchanged because ‘bake and fry fish’ does note evoke the same excitement as the beloved ‘bake and shark’ combo.
Culinary Creativity:
Innovative chefs and vendors are putting their own spin on Trinidad Bake and Shark, experimenting with unconventional toppings and sauces. From tangy tamarind chutney to fiery pepper sauces, the possibilities are endless, adding a new dimension to this classic dish.
Social Connection:
Beyond its gastronomic appeal, Bake and Shark fosters a sense of community and connection. Locals and tourists alike gather at these roadside stands and beachside shacks, bonding over shared plates of crispy shark and fluffy bake or other offerings, exchanging stories and laughter.
Trinidad Bake and Shark is more than just a meal – it’s a culinary odyssey that celebrates the rich tapestry of Trinidadian culture. From its humble origins to its modern-day evolution, this iconic dish continues to captivate hearts and palates around the world.
As you savor each delectable bite, remember the stories woven into every chewy bake and succulent shark (or other fish)– a testament to the enduring spirit of Trinidadian cuisine.
I hope this homemade bake and shark transport you back to Maracas Bay!
Fried Shark | Fried Fish – INGREDIENTS YOU WILL NEED:
- 2 lbs fish, shark, carite, king fish, red snapper, catfish or other firm fish
- Lemon juice (for washing fish)
- 3-4 tbs green seasoning
- 1 ½ tsp salt- I use Himalayan salt
- ½ tsp black pepper
- 1 cup flour (to coat fish before frying) – ALL PURPOSE
- 2 cups oil (for frying fish)
Fried Shark in 5 Easy Steps
1. Wash fish and Drain
2. Season and marinate, preferably overnight.
3. Bring the fish to room temperature and heat oil in a frying pan.
4. Lightly dust fish with flour and fry until golden brown
5. Remove the fried fish to a paper towel-lined tray or place it on a rack over a sheet pan to drain excess oil.
Fried Bake in 5 Easy Steps-See recipe card below:
- Knead Flour
- Make Loyahs or Balls
- Roll out and Cut or Shape into a round
- Fry until golden brown
- Drain excess oil and Enjoy!
Trinidad Fried Shark | Fried Fish
Ingredients
- 2 lbs fish shark, carite, king fish, red snapper or other firm fish
- Lemon juice for washing fish
- 3-4 tbs green seasoning
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup flour to coat fish before frying
- 2 cups oil for frying fish
Instructions
- Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Drain and pat dry with paper towels.
- Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Marinate for a few hours or overnight in the fridge.
- When ready to fry, bring fish to room temperature. Heat 2 inches oil in a 12 inch skillet or frying pan over medium heat.
- Lightly dust fish with flour, shaking off excess, place in the hot oil and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd pan.
- Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.
Video
Nutrition
Trinidad Fried Bake Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder aluminum free
- 1 teaspoon salt
- 2 teaspoons brown sugar increase to 1 tbs if you like it a little sweeter
- 1 tablespoon butter room temperature, optional
- Warm water about 3/4 cup
- 2 cups vegetable oil for frying bake (2 cups)
- 1/4 tsp yeast - optional makes for a more bread-like bake
Instructions
- In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
- While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
- Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
- Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard. (See other option below-"How to make triangles").
- Pour oil into a frying pan on medium heat.
- Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.
Video
Notes
**This recipe was also attempted with 1 teaspoon baking powder with soft, phenomenal results(3-4-19). That day I also increased the water in the recipe to make a very, very soft dough. This means that softer the dough, softer the results.
**For family gatherings, I have also multiplied this recipe by 6 (using 12 cups of flour) with exceptional results. **Feel free to also double the butter for a richer result. Nutrition: This is just for estimation purposes only. Values are per bake.
