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Best Escovitched Fish New York 2000 - Po'k Knockers

It took several years of history and numerous culinary conquests for the siquisbe of the Persians to transform into the escabeche of the Spanish and finally end up as the Jamaican escovitched fish that is served at Po'k Knockers, but travel it did. The result was worth the journey—tender fried porgies, plump enough for good bone sucking and smothered in a vinegary sauce filled with julienne of carrot, bell pepper, and onion, and made bitey with Scotch Bonnet. A history lesson on a plate.
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