Kyphosus incisor also known as chub fish is a slippery animal characterized by its strong odor which makes it fairly unpopular among consumers.
On the island of Providencia, Colombia, it has been traditionally captured and the local population knows a special way to prepare its yellow meat and reduce the musk responsible for the unattractive smell. The secret is to marinate the chub fish with garlic, onion, and lemon or bittersweet juice for several hours, before being boiling or cooking on the grill.
This fish is a seasonal species, and between the months of December and March, it is not permitted to catch it. But once the season opens again, fisherfolk from Punta Rocosa, the masters of capturing this fish, go to the MacBean Lagoon National Park and catch chub by using artisanal fishing methods, mainly by hand.
This fish is rarely brought to market and it is consumed mainly at local level. For the Raizal communities that live in and around the natural reserve however, chub is of high economic, cultural and gastronomic importance and is an important symbol of their cultural identity. Every year, the island organizes a Festival, with several activities around chub fish: races with traditional vessels named “cat boats”, a fishing contest where the fisherman who catches the largest chub wins, and a gastronomic competition with a reward for the most innovative recipe. All of that, accompanied by dancing competitions and traditional customs.
Don’t judge a fish by its smell!
The chub has come on board the Ark of Taste, along with other products of the gastronomic heritage of the Archipelago of San Andrés, Providencia and Santa Catalina as part of the Slow Fish Caribe project, financed by the European Union.
Discover more at: https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/chub-fish