Servin’ Up Some Jamaican Flair With Escoveitched Fish

Escoveitched fish is a traditional Jamaican dish served for breakfast on the weekends and served with bammies (a type of fried cassava root). It is likely that the origins of this dish are Spanish; it was introduced to Jamaica during the 16th century when the Spanish ruled the island. The word escoveitch comes from the Spanish word escabeche and is used to describe a dish as being pickled, and pickling was a great way of keeping food from spoiling in the days of no refrigeration. In a time when no one had electricity, it was a dish that could be prepared beforehand and left for a day or more. Just about any type of fish can be used – it’s fried and then covered with a spicy Escoveitch sauce which preserves it. It can be eaten for breakfast, lunch or dinner.

Serves 4 – 6


2 lb. fish

¼ cup flour

Oil for frying

Escoveitch Sauce

1 cup vinegar

1 cup water

Pinch of salt

1 tsp. sugar

1 cup strips of cho-cho (also known as chayote, vegetable pear or christophine) and carrots

2 medium sized onions

Hot pepper to taste

6 pimento (also known as allspice) grains

 How to prepare

  1. Wash fish in lime and water
  2. Season with garlic, salt and black pepper.
  3. Lightly dust with flour.
  4. Fry fish in ½ inch deep oil.
  5. Fish is ready as soon as flesh is opaque.
  6. Boil 1 pot of water with vinegar, pinch of salt and a teaspoon of sugar.
  7. Add strips of cho-cho, carrots, hot pepper to taste, pimento grains and onion rings.
  8. Bring to boil then pour over fried fish.

Enjoy this dish with family and friends!


Simone Pryce is an accountant by day, and a  Jamaican Empress by night, living life to the fullest.  She is passionate about traveling and making a positive impact on the lives of others.