Culinary expert explores Barbadian waters to serve sea creatures in creative and delicious dishes.

Three creatures found in our Caribbean sea have always fascinated me-though not quite as much as they have our Caribbean men, who, up and down our islands, seem to have a singular commonality-a penchant for any creature or produce that screams aphrodisiac to them.

While research has found little scientific value to such theories, these sea creatures are popular when prepared cleverly in our Caribbean kitchens.

Travel with me under the sea and let’s have a more in-depth look at seacat, conger and conch, tasting their sheer deliciousness as we go along.

The Octopus:

The first cephalopods (“head-foot”) appeared 500 million years ago, shelled, like their relatives, the snails and clams. With the evolution of sea creatures, they retreated, partially or totally losing their shell (except for the nautilus). There are today some 289 species of octopi.

Solitary, territorial, active at twilight, hiding in hollows in the day, able to mimic their surroundings, they are agile hunters, feeding on crustaceans, molluscs and fish, but they can fast for six months. Intelligent (comparable to apes) with a brain formed by 500 million large neurons (the human has 100 billion small ones), octopi are capable of thought processes.

They smell with their detachable arms and grow new ones if they lose any. Expelling ink when threatened, harmless to people (only one Australian species has a neurotoxic venom), with three hearts

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