in the Carenage bay in St. George's. T tells me that they swim up
the river, to spawn perhaps? Having searched the net, ha ha, I can find no information about them but here is T's recipe for using them in fishcakes.
1lb of fresh Titiree
1 onion diced small
1 clove garlic, crushed
2 cive chopped small
fresh thyme to taste
1 tablespoon of freshly chopped chadon beni
1 seasoning pepper, chopped small
1/2 teaspoon curry powder
salt and pepper to taste
4 oz all purpose flour
1 teaspoon baking powder
water to mix
Oil to fry
Wash and drain the Titiree, pat dry with kitchen towel.
In a large bowl, gently combine all the above ingredients except for the flour, baking powder, egg, water and oil, using a large metal spoon, adding the Titiree last. Stir.
Cover and leave on one side.
In a separate bowl make a batter by adding the baking powder, to the flour, then gradually whisk in the egg , adding water if necessary, to make a liquid similar to that of pouring cream.
Pour sufficient batter -you may not need all- into the seasoned Titiree mixture, to create a nice dropping consistency.
Stir well but carefully.
Heat enough oil, (medium to hot) about 1/2 inch deep, in a heavy bottomed frying pan.
Take a large metal spoonful of the mixture and carefully let it slide into the frying pan.
Repeat for each fishcake trying not to let them touch each other.
Using a fish slice, turn when the batter has little holes through it -about 5 mins- and the underside is golden brown. Finish cooking the other side. Rest on kitchen towel.
Serve with bakes, hot sauce, pear and green salad.