A vendor serves some curried conch with roast breadfruit. - photos by Barbara Ellington/Lifestyle Editor

The first Ocho Rios Seafood Festival saw thousands of patrons converging on the beautiful Turtle River Park in St. Ann for the sea's bounty but the variety of fish dishes was less than anticipated. The festival took place on Independence Sunday.

The grounds began coming to life from the pre-noon hour as lively reggae music filled the air. There were lots of activities for the family as children enjoyed a variety of rides and adults were kept amused by dance contests, giveaways and the magician and amusing emcees on stage. In keeping with trends in some quarters, there was even a palm reader for those who wanted to know the future plus lots of craft items for tourists and visitors to the park.

The heat was merciless so the snow cone vendor was kept busy by adults and children. The coconut man must now need a massage to soothe his muscles as he too had a hard time keeping up with requests for ice-cold coconut water. Beside him, the health-conscious could purchase a wide assortment of fresh fruits. Jerk chicken and pork, curried goat, ample cold beverages and hard liquor, icicles and snacks completed the food offerings.

Long wait

But the only seafood dishes available at the few booths that offered them, reached the point where by 3:00 p.m., patrons had to wait as long as an hour for service. Seafood dishes included: fish tea, a thick and yummy conch soup, curried conch, the most delicious fried lobster with escoveitch sauce, pepper shrimps, steam and fried fish. The usual accompaniments were roast breadfruit, bammy and festival.

Organisers must no doubt be patting themselves on the back for a great turnout on the first try. However, seafood culinary specialists should be encouraged to get in on the action next year and serve up pies, cakes, chowders, salads, lasagnes, patties, tarts, casseroles, bakes, fingers, stews and more all mad with seafood.

Huge lobsters are seasoned and fried then served with your choice of festival or bammy.

Another favourite at the inaugural Ocho Rios Seafood Festival was conch coup.

Left: The snow cone vendor was kept busy throughout the day. Right: This coconut vendor was kept busy all day as he raced to quench the thirst of parched patrons.

All that is left to be added is the unforgettable escoveitch sauce and the result will make you lick your fingers.

Fresh catch sizzles in hot oil for hungry patrons at the Ocho Rios Seafood festival held last Sunday at Turtle River Park, St. Ann.

Steam rises from this dutchie of curried conch.