What a roast!

Rasbert Turner, Gleaner Writer

Those who attended the North St Andrew Rotary Club's fun day on Sunday, March 7, were treated to a new method of preparing tilapia, and thoroughly enjoyed it. The event took place on the grounds of the Hay Field Country Club in St Catherine.

"This way of preparation tastes quite good with the sauce that is made of vegetables and vinegar; it has a tangy taste which feels good going down," Donavan McLarty muttered during bites on the fish.

The dry-roasted style was born out of a need to allow persons to enjoy the fish in its truest form, which is also healthier.

What draws customers

"When you see how natural the fish looks after it is cooked, you can see why persons are drawn to it," Sharon, a visitor, stated.

Servers were kept busy throughout the day.

"The fish are not scaled before being roasted over an open fire so when you are eating it, you simply dip it in the sauce, then you just remove the outer layer and eat it," explained Steven Graham, the cook.

For those who favoured other dishes, there was soup, jerked pork, curried goat and copious amounts of alcoholic beverages.

The goal of the occasion was to raise money for the Haiti Relief Fund and the Physics laboratory at Calabar High School.