SOUTHERN STYLE ACKEE PO BOY | recipe

90 million tons. That is how much fish we officially hauled out of the ocean in 1996, the highest peak in history. Since, we have reportedly been reducing that number by 1.2 million tons per year. But new reports in a paper published by Nature Communications tell us that this number is actually closer to a reduction of only .38 million tons and that, even more terrifying, we have been underreporting our yearly global catch. The Food and Agriculture Organization of the United Nation keeps the official record and relies on each country to report their own numbers. But the numbers reported only account for the commercial catch, meaning the fish that is being sold legally, but does not account for the massive amounts of by-catch, illegal fishing and fish caught for food that is not commercially sold (i.e. local seaside restaurants). By-catch is one of the most upsetting consequence of commercial fishing and refers to the marine animals and fish that are swept up in nets along with the schools of fish being targeted by the industry. These creatures are then discarded overboard after suffocating or drowing in the case of mammals like turtles, whales and dolphins. So that number in the 90's was actually closer to 130 million tons of fish hauled out of the ocean and since then we have been decreasing that number by less than a half a million tons. What the actual fuck. 

So what can you do? You can make this damn sandwich and keep the real fish out of your mouth! No seriously though, we just gotta stop. There's no pussy-footing around this one folks, there is no such thing as sustainable seafood. There is only one sustainable future, and there is no seafood in it.

Peace Friends, stay open and enjoy the recipe xx

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ACKEE PO BOY SANDWICH

Ingredients

about 16 oz ackee, slightly thawed from frozen *see instructions for canned ackee

2 french rolls

2 medium tomatoes

pickles

shredded lettuce

Dredge

1 cup almond milk

1 tbs apple cider vinegar

1 tsp salt

1/4 cup flour

Breading

1 tbs salt

1 tsp cayenne 

1 tsp garlic powder

1 tsp paprika

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp coriander

1/2 cup panko bread crumbs

1/2 cup flour

Remoulade

1 cup vegan mayo

2-4 scallions, sliced thin

1/2 a lemon, juiced (2 tbs)

1 tbs prepared horseradish 

1 tsp whole grain mustard

2 tsp vegan worcestershire sauce

1 clove garlic, diced

1/2 tsp celery salt

1/2 tsp paprika

1/4 cup flatleaf parsley, chopped

Instructions

  1. Freeze cleaned ackee pieces at least 4 hours ahead of time. If using canned ackee**, drain and rinse the ackee very gently as canned ackee tends to fall apart easily, and then distribute evenly on a tray and freeze. Thaw for 15 minutes before preparing your po-boy. 
  2. Heat a deep pan of oil or a deep fryer if you have one, to 375 F. This is a great time to cut up your trimmings and make the remoulade by simply combining the ingredients in a jar. I purposely made the remoulade yield more than you'll need for this sandwich because it's likely you'll want to put it on everything else you eat. 
  3. Prepare your dredge and breading by combining the ingredients in separate bowls. Batter the ackee by the handful, making sure to coat each piece with dredge mixture and bread crumbs. I recommend battering every piece and then continuing on to frying so you aren't rushing.
  4. Fry the ackee for about 5-7 minutes, flipping as needed.
  5. You're done, assemble that bad boy. Enjoy xx

** Canned ackee is sold in your average supermarkets in the "ethnic" or Caribbean section. You might have to ask for it, and you may want to call the store to find out if it's in stock.

Servings: 2 sandwiches