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‘Peckish Fridaze’
Stamp and go (saltfishfritters) with ackee dip.
Lifestyle, Local Food, Local Lifestyle, Thursday Food, Tuesday Style
September 19, 2018

‘Peckish Fridaze’

Fridays are important to many for several reasons. For some it signifies the end of the workweek, payday, a day to get together with friends. Some will attest no Friday evening is really complete unless it involves drinks, games and of course good food. Thursday Food took a trek outside of the city of Montego Bay to check out Peckish Fridaze at the Smoked Marlin Restaurant in Hopewell, Hanover.

Smoked Marlin is an escape from city life. Located a mere 15 minutes outside of Montego Bay, it gives patrons a totally different vibe from the more fast-paced sports bars. The operators are not just focused on serving seafood but rather, on providing a culinary experience.

Restaurant manager Dionne Reid explained the little surprise that patrons get when they check in for food.

“Our food philosophy is to provide familiar food with a bit of newness. We take traditional Jamaican cuisine and add a touch of novelty and our goal is to always create dishes that provide comfort. Due to our location though, persons are always a little surprised as they are expecting just seafood done in the traditional manner. For our ‘Peckish Fridaze’ we applied the same thought process: keep it familiar but make it a little different,” Reid explained.

“On Fridays, after a long week at work, you want to link up with your friends, laugh, have a few drinks, hear a few good tunes, and catch up on life. You may not be famished but you may feel a little ‘peckish’ as we say. So we created three appetiser platters and three drink specials that were tailored to be shareable. It’s a more interactive way to dine; it’s laid-back. Being right by the sea certainly helps with that and you get the chance to enjoy some comfort food, and good company,” Reid added.

The regular menu features 15 dishes and, to add a little variety and keep it interesting, there areup to five special items on the menu that changes every four months depending on seasonality of items. Specials have included jerk calamari and mango crème brûlée with matcha green tea. The drink menu features tropical flavours and spirits perfect for just chilling by the sea.

Thursday Food serves up Peckish Fridaze but we are sure the ‘foodventurers’ will explore more on this journey.

Contact Number: 876-609-4181

Address: Main Street, Hopewell, Hanover

Opening hours: Monday CLOSED

Tuesday-Thursday 12:00 pm – 9:00 pm

Friday – Saturday 12:00 pm – 10:00 pm

Sunday 10:00 am – 9:30 pm

Marlin ceviche with watermelons, cucumbers and peppers (Photos: Aceion Cunningham)
Thinly sliced smoked marlin on toast with apple celery, sweet pepper relish and goat cheese spreadMarlin ceviche with watermelons, cucumbers and peppers (Photos: Aceion Cunningham)’Peckish Fridaze
Loaded baked sweet potato with marlin, vegetables and crème fraîche
Fried plantain chips
‘Yahdie platta’ with ripe plantain hash, all-spice, roasted tomatoes and cucumbers,escoveitch chicken rolls and stamp and go (salt fish fritters) with ackee dip.
Ripe plantain hash, all-spice, roasted tomatoes and cucumbers
Escoveitch chicken rolls
Rum punch
‘Yahdie platta’ and sangria
A section of Smoked Marlin restaurant displaying works from local artist Pinks Q.
From left Noelle Webster of Chukka Caribbean Adventure Tours; Trudy Miller, owner, Make-upStudio; Carol Green, retired banker; and daughter Alex-Ann Green, project administrator, checkin at ‘Peckish Fridaze’. (Photos: Aceion Cunningham)
Wanga Platta with mango glazed chicken wings, fajita hotdogs with jalapeño relish and queso sauce and loaded fries with black beans and corn (Photos: Aceion Cunningham)
Loaded fries with black beans and corn
Sticky mango glazed chicken wings
Peckish Fridaze cocktails (from left): Pine & Ginger mojito with pineapple, mint, basil, lime and seltzer;Bad Company with pineapple, orange, bourbon, Appleton Special; and Donkey Kick with gin,gingerbeer, mint and June plum juice.
Bacon, lettuce and tomato tacos
Marlin ‘platta’ with loaded sweet potato with marlin, vegetables, marlin on toast with apple celery, sweet pepper relish and goat cheese, marlin ceviche with watermelons,cucumbers, peppers and plantain chips (Photos: Aceion Cunningham)

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