Home » appetizers, breads, fish

Trini Fish Puff

11 June 2007 2,817 views 9 Comments

Trini Fish Puffs


Fish puffs are a staple in Trini bakeries.
Usually stuffed with creamy fish paste (or chicken) in a piped choux pastry. They are delicious!

This website uses IntenseDebate comments, but they are not currently loaded because either your browser doesn't support JavaScript, or they didn't load fast enough.

9 Comments »

  • Chennette said:

    Cheese puffs also good. And also a staple.

    # 12 June 2007 at 1:48 am | link
  • Chris said:

    Hmmm….I love when I learn new things! Looks yummy!

    # 25 August 2007 at 2:25 pm | link
  • rockinhorse said:

    Where can I find the recipe for the
    “trini fish puffs”. Or at least the “Choux Pastry”.

    # 25 August 2007 at 6:34 pm | link
  • sebastian said:

    pastry recipes can be found

    but im not sure how to do the filling

    flaked fish and a white sauce with seasonings???

    # 10 August 2008 at 4:41 pm | link
  • Amelia said:

    I could not find the recipe for trini-fish-puff.

    # 1 January 2009 at 1:31 am | link
  • Sarina (author) said:

    unless the title has (recipe) in it , there isn’t one :)

    # 1 January 2009 at 6:25 am | link
  • Sebastian said:

    choux pastry is a french staple i have found. we as cooks should all know how to do it

    it is what they make cream puffs out of for example

    im sure i could make up a filling but sarina do u have any tips on how they make the filling?

    i would flake some fish into a cream sauce simmered with very light seasonings (possibly just black pepper or some garlic, maybe a bouquet garni or some green onion)or perhapse more intense creole seasonings. (green seasoning, hot pepper, allspice, clove… etc)

    im guessing it is up to the cook.

    i just discovered choux in “mastering the art of french cooking” volume one and two which is the most awesomest cookbook i have gotten to read in a while, just because it explains so much awesome stuff!

    choux pastry reminds me opf the spanish caribbean doughnuts/puffs bunuelos de viento

    # 17 February 2009 at 3:35 pm | link
  • Chennette said:

    Sigh. I had a message typed up here and it didn’t go through. My error.

    As for fish puffs – the filling is more likely (commercially) to be flaked or canned fish and mayo. With the caribbean seasoning regulars. But your idea Sebastian sounds delightful. Especially in a flaky pastry fish pie too!!

    I love that Mom had Mastering the Art of French Cooking. even if it was just one volume. The pastry section in particular was great, and so clear even with just drawings!! (in our old edition, no clue what it might look like now)

    # 17 February 2009 at 5:59 pm | link
  • Sebastian said:

    Thank you ladies!

    fish and mayo sounds ok by me, especially with some of that trinidad pepper sauce or mango chutney on the side!

    # 18 December 2009 at 3:41 am | link

Leave your response!

Thank you for taking the time to leave a comment on TriniGourmet. Even though I can't always respond to every comment, I greatly value your feedback, your support and even respectful debate. Comments that are merely thinly veiled self-promotional tools however, as well as inflammatory or mean-spirited attacks on myself, my work, or that of other users, will not be tolerated or published.

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.

CommentLuv Enabled