1931 Cuban Cookery by Blanche Z de Baralt

FIS D

The Gulf of Mexico has the best fish in the world and Cuba is particularly favored in having a fine assortment of first class sea food. As the climate des not permit keeping the fish, it is customary to eat it just out of the sea; and all who have tried it recognize the superiority of the freshly caught over the preserved on ice article. The king of Cuban fishes is the pargo-a variety of red snapper of ex– cellent flavor-the serrucho is also com– mendable as is the rabirrubia and the guag'uancho.

PARGO, Cuban style.

This fish may be prepared in infinite ways, in any style prescribed by chefs of classic cuisine, but as this is not a general cook book, we shall limit ourselves to the mode most characteristically Cuban.