Comparing Escovitch Fish across three restaurants — an honest verdict

I ate Escovitch Fish at three different restaurants in the same week to compare. The results were illuminating. The use of ackee fruit varied significantly — only one got it right. The boldly spiced profile should be consistent but interpretation differs widely.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. The best version came from a beach seafood restaurant, which felt authentic. rum punch was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Escovitch Fish is larger than you'd think.