Soul Food Stories


What an amazing story. I had no idea about the shark’s vertebrae or the compost cooking method. Very interesting.

Diane Taylor

Shark Vertebrae Necklace, from Pinterest Shark Vertebrae Necklace, from Pinterest

A young shark took the bait that was left overnight on a fishing line at the end of the dock on Pine Cay—bait that was intended for snapper, or grouper or other delectable dinner fish. When Raymond found it on his slow-gaited inspection walk around the dive shop just after sunrise, it was dead. Sharks need to keep moving in order to breathe, and this one, unfortunately, had been kept virtually immobile by the hook on a short line.

Raymond hauled the creature in, all six feet and hundred pounds of it. His parents, with survival skills that dated back to the late 1800s when their grandparents were brought here, the Turks and Caicos Islands, from Africa, would have filleted it, made shark steak, or hash, from it and dried the rest. But at nineteen, tall lanky Raymond had had enough shark meat to last…

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Author: Cianaodh Óg

Cianaodh (Pronounced Key-Ah-Knee or some say Kenny) is Old Irish (not modern) and means Ancient Fire. Óg is also Old Irish and it means Young which is my surname in modern English. It is not my given name but it is my chosen name for various reasons.

One thought on “Soul Food Stories”

  1. Dear Cianaodh,
    Thank you for reblogging! I read your Three Sisters Garden post with interest because, in 2015, people still garden that way in the Turks and Caicos Islands.
    Diane

    Like

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