One of the many benefits of being a fish biologist is that after dissection, you are left with a lot of fish that you can eat from snapper, grouper, tuna, and others. Something I discuss often are lionfish!
The karni stoba is a delicious lunch or dinner meal! It's easy to make and fills your stomach, which is why one often sees it in the resturants inside the local grocery stores. The locals also make it when they're sick! (Think chicken soup...)
It wasn't so much how I felt, but when one has fresh fish the fish is dead, but the nerves are still active. This means that the muscles can actually move when you touch them, including when you're fileting the fish! One has to watch out for the venemous spines, but it does feel weird eating something that can still move!
The stew is made in a big pot that slow-cooks the meat for a 2-3 hours! Some people let the stew marinate beforehand in the fridge overnight for extra flavor. Many people make this dish in many different ways, using different spices and different ingredients, thus utilizing the many different spices and meats that travel through the island.
Yes, in lots of ways! Some of the animals we see on the island, such as donkeys, goats and chickens, were brought here by people a long time ago. These species aren't originally from Curaçao! The fish and other marine species around the island are super-important, too, because these animals affect the health of the coral reefs. I'm studying how we can take care of the reefs so they stay healthy.
