An early Caribbean traveler recorded the “rare kinds of fishes” he tasted at Barbadian tables this way: “Mullets, Macquerels, Parrot Fish, Snappers, Crabs, and Lobsters.” Like him, today’s island visitors relish the opportunity to taste fresh seafood with exotic names, and equally exotic preparations. Some of the Caribbean seafood dishes merely seem exotic because, forced by limited food supplies to be resourceful, islanders eat many species that are ignored or underutilized in the States.