I thought about cooking.
Scaling each one over an opened sheet of old newspaper.
Using my knife to slice the belly removing the entrails, then the gills.
A cascade of coarse ground salt and pepper for seasoning.
A string of fish,
Middle quarters in St. Elizabeth is famous for its peppered shrimp. It’s a simple preparation, consisting of fresh shrimp paired with the fiery heat of local Scotch Bonnet pepper. The juiciest examples of fresh shrimp, pronounced “swims” by the vendors who sell them, come from among the thick reeds and rushes that are characteristic of the Black rivers’ swampy morass.