Sea Urchin Soup
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The shark used in this Trinidadian favorite is of a small variety, and not man-eaters. After washing in lime/lemon, it is marinated in a blend of local fresh herbs and spices infused with lime/lemon, breaded and deep-fried to perfection. The “bake” is made from deep-fried dough that houses the shark along with a variety of fresh shredded veggies and hot sauces.
Read more in this Food Memory: Bake & Shark.
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