How did the jewfish get its name? According to the Oxford Dictionary, William Dampier (an early white visitor to Australia) is largely responsible. The dictionary quotes a 1697 book by Dampier - "A New Voyage Round the World" Whilst in Jamaica (a good number of years before Appleton rum was first produced on the island) Dampier happened across this fish. To quote his log, "The jew-fish is a very good fish, and I judge so called by the English because it has scales and fins, therefore a clean fish, according to the Levitical law, and the Jews at Jamaica buy them and eat them very freely. It is a very large fish, shaped much like a cod but a great deal bigger; one will weigh three, or four, or five hundredweight. It has a large head, with great fins and scales, as big as an half-crown, answerable to the bigness of his body. It is very sweet meat, and commonly fat. This fish lives among the rocks; there are plenty of them in the West Indies, about Jamaica and the coast of Caracas; but chiefly in these seas, especially more westward." The jewfish is also called mulloway in Australia. It is in season right now. I had some lovely jewfish prepared three ways at Flow restaurant in Tugun last week - and bought some at the fishmonger today. Here it sits on a bed of red quinoa - one of the so-called superfoods for all the goodness it possesses. I bought some double smoked bacon at the North Sydney growers market. It comes from the Tunkey property in Orange and is deliciously smoky without being salty. A drizzle of Colonna lemon-infused oil to finish.
JEWFISH, RED QUINOA, BRUSSELS SPROUTS & DOUBLE SMOKED BACON
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