Escovitch Fish is crisp-skinned fried snapper finished with a vivid tangle of onion, carrot, scotch bonnet, and allspice in a hot vinegar dressing. The contrast of rich fish, sharp pickle, and aromatic spice makes it bold, bright, and deeply satisfying.

Vinegret is a jewel-toned beet salad with tender vegetables, sharp pickled cucumber, and a clean sunflower oil dressing. This version is bright, earthy, lightly tangy, and simple to prepare, with small diced vegetables that give it its characteristic texture.

This Cape-style Pickled Fish combines tender white fish with silky onions in a bright, sweet-sour curry vinegar. The sauce is fragrant with turmeric, bay, and gentle spice, giving the dish its distinctive golden colour and deeply savoury aroma.