Denise Reid, Gleaner Writer

Left: Oysters were a hit at the Seafood Carnival. At right: This shrimp terrine was prepared by chefs from Sunset Jamaica Grande Resort. - Photos by Denise Reid

Boasting an array of mouth-watering seafood, the 10th annual Bigga Little Ochie Seafood Carnival held at Alligator Pond, Manchester, was a huge success.

The popular food event saw a huge turnout and there was no shortage of various seafood dishes to please the crowd. All around, patrons enjoyed a variety of seafood dishes, such as garlic crab, lobster tails, fried, steamed and escoveitch fish, grilled lobster and jerked shrimp.

But, perhaps the most interesting dishes were delicious-looking roasted fish prepared by Deon Raymoth, a chef at Alligator Pond. His fare included turbit, wenchman and some unusual-looking fish called trunkfish (buck-buck).

Oysters were a hit at the carnival, as it seemed many people were tasting them for the first time. Reactions varied as patrons swallowed the grey liquid-like matter when the shells were cracked open and the accompanying sauce poured over them.

Chefs from Sunset Jamaica Grande also prepared lovely dishes, including grilled lobster.

Blackie satisfied

Patrons filled the venue from all over the island, coming from as far as Kingston in the east and Montego Bay in the west. In addition, they seemed happy with the food provided. Renee Atkinson and Alton Samuels from Montego Bay and Portland, respectively, told The Gleaner that the food was very good.

Everol 'Blackie' Christian expressed satisfaction with the event telling The Gleaner that there were no complaints.

"The food line service was very good and people enjoyed themselves. I personally didn't see any hitches and our sponsors were very happy," he said.

He spoke to the efforts of Bahamian chefs and chefs from Sunset Jamaica Grande, explaining that they endorsed the product, creating more flavour and diversity to the dishes provided.

"I think that next year, if we bring in some more Caribbean flavours it will be even better, because every year you have to try to be innovative," said Blackie.

Daniel Bennett and Raymond Samuels, chefs from Sunset Jamaica Grande Resort, in Ocho Rios, St Ann, prepared loads of lobster for patrons at the seafood carnival.