Just for the Sport of It.

     My ongoing research into the food options of those living near the water's edge last week took me beneath the surface of the Gulf of Mexico in a semi-submersible vessel to view life under the sea.  One fish that caught my eye quite literally was the tarpon, known for its bright silver scales.  It is a common fish of the western Atlantic coast with a habitat that ranges from Virginia to Brazil, including the warm waters of the Gulf of Mexico and the Caribbean.  It can grow up to 8 feet long and weight 355 pounds and is adapted to survive in oxygen-poor, brackish waters by way of a modified air bladder.



     Intrigued by this impressive fish I looked for a recipe that provided a means to prepare it.  Here is a recipe I found on the website smokingmeatsforum.com:

Grilled Tarpon on a Plank

1 Tarpon-80 pounds

1 plank the length of the fish, preferably a soft wood like pine

Olive oil, salt, pepper and paprika to taste

Pre-season the plank with the ingredients listed, making sure to coat it all evenly.

Place the tarpon on the plank.  Wrap the tarpon and plank in aluminum foil.

Place it on coals.  Allow to cook for 45 minutes.

After 45 minutes remove the foil and toss tarpon in the trash.

Plank serves up to 10 people.

     The website goes on to say, "No one eats tarpon.  They are way too bony and too much trouble to prepare.  You'll just get frustrated and dump the fish anyway, so why kill it?"  Wikipedia is a little more restrained in their assessment.  Of the tarpon they report, "They are a bony fish and their meat is not desirable, so most are released after they are caught."

     However, Bahamians do eat tarpon.  They grind the flesh up with the bones, season it with whatever they have on hand and fry it like a fish cake.  Those who have tried it describe the flavor as being like a funky carp.  I'm not sure what that is exactly but I don't think I want to find out.