Giant Steps

August 8, 2020. Blue Waters' A

1. On contents page see new Chapter 14

Contents

1. Introduction and thanks by Dale Butler
. What is a Real St. David’s Islander? by Lt. Col. Edward Lamb

2. History
. The Most Significant Event to Happen to the People of St. David’s:
. The taking of their land to establish the Kindley Airforce Base
. The 1941 Resolution

3. Characteristics

4. Food, Herbs, Medicine

5. Names

6. Nicknames

7. Festivals/Events

8. Attractions & a “beast”

9. Historic Buildings, Areas & Islands

10. Transport

11. Additional facts of interest

12. Quotes and jokes

13. Books, newspapers and…

14. The contribution of popular dishes from St. David’s Islanders to the cuisine of Bermuda. By Kevin Watson

2.Cori add this as Chapter 14 after

14. See also “ Bermuda 1899. The Memories of Emily Pugh (1888-1974. by Scott Stallard. Pages 140-152)

THE CONTRIBUTION OF POPULAR DISHES FROM ST DAVID’S ISLANDERS TO THE CUISINE OF BERMUDA
BY KEVIN WATSON
From the mid 1950’s to the late 1960’s scores of people from the central and western parishes flocked to St.David’s to enjoy the seafood.

 Long before the “fish sandwich” became popular to buy Island wide, the only place you could get one was in St David’s. People came from every parish in Bermuda to get fish dinners, “real” fish chowder, lobster and fish sandwiches just to name a few. It wasn’t until the 1970s when many seafood dishes were sold in the rest of the Island, and even then they were a far cry from the real thing. Today fish sandwiches and fish dinners, have become popular Island-wide due to the interrelationships between St.David’s Islanders and the rest of the Island.
This is a complied list of Known Dishes of St.David’s Origin
FISH CHOWDER: Real Fish Chowder is Dark Brown in colour and made with Rock Grouper or Red Hind heads because of the jelly content which adds flavour and texture to the chowder. “Real” fish chowder made by St.David’s Islanders is a secret and that’s why most places outside of St.David’s never get it right ... unless they have St.David’s roots or someone in St.Davids has told them. Fish chowder is believed to have its origins with Native American Slaves from New England.
FISH SANDWICH [ St Davids style] The original St.David’s fish sandwich was stacked very high similar to what is sold in Bermuda today, except they used Bermuda Rock Grouper or and other kinds of Reef Fish such as Yellowtail and Silk Snapper. Regrettably only a few food establishments make fish sandwiches like this today.
FISH DINNER: Traditionally a fish dinner consisted of fried or baked mall whole Fish like a Red Hind, Amberjack cuts or a RockFish Shoulder with sweet potato and a slice of steamed pumpkin. St.David’s restaurant owners found it more appealing to sell fried fish filet cuts, fries or peas and rice and cole slaw with a slice of tomato and cucumber. (Popular and sold at Mount Area Restaurant in St Davids from the 1950s to the late 1960s.

BERMUDA TARTAR SAUCE: According to “Honky” Lamb [RIP ] tartar sauce was used as a dip for conch fritters before it was used on fish. It is a seafood condiment made with a combination of Mayonnaise, Mustard, sweet relish, and Lemon Juice and was Introduced in the 1940s.
CONCH STEW: For many years conch was plentiful around St.David’’s waters, but as the popularity and demand grew, they were depleted.
Conch Stew is prepared with curry stock which was introduced by the Indian Railroad workers in the late 1800s and is served on rice. It is a favourite specialty dish at major cricket events like Eastern County Games or Cup Match. The biggest promoters for this dish used to be Ex MP /Radio Broadcaster CV “Jim” Woolridge.
CONCH FRITTERS: Are made with a seasoned batter and minced conch than deep fried into balls golden brown. It is believed they were introduced by some of the first African Slaves and Native American slaves in St David’s.
SHARK HASH: This is a highly complex dish involving a dedicated labour of love and skill. The dish consist of Reef Shark flesh and its liver. Herbs are then added along with medium hot peppers and pepper leaves. Traditionally served on top of rice with sweet potato and a cooked vegetable. Many people today eat shark hash by itself. Shark hash may get its roots from Native American people sent to Bermuda from New England as because “fish hash” is very popular with Native American people from New England.
BAKED SPINY LOBSTER: Many say that it was Mount Area owner, Mr Clarence Borden, who popularized spiny lobster in the 1960s at a time in Bermuda when only St.David’s Islanders ate lobster. Later it became the “luxury” food of Bermuda. The shell was cut open and the meat was topped with garlic, herbs, butter and breadcrumbs and then baked. Spiny lobster became so popular that it became a seasonal catch as its stocks became depleted in the late 1970s. Today they can be caught from September to March.
LOBSTER SALAD SANDWICH: Use a mixture of chopped spiny lobster, mayonnaise, herbs, garlic, onion, and lemon juice and add between bread. It is a very popular and very expensive dish sold at a few restaurants in the eastern end of Bermuda [ when in season].
FISH STEW : A dish once sold by Dennis Lamb consisting of hearty cuts of reef fish and vegetables in a rich broth; possibly one of the oldest dishes to come out of St.David’s. It dates back to the mid 1600s and is believed to originate with the Wampanoag Native Americans of New England who were sent to St David’s after wars with the English colonists. A similar fish stew version can be found in some restaurants such and is really “Turbot Stew.”
FISH PIE: Fish Pie has been eaten in St David’s since the mid 1700s but many elderly people in Bermuda would tell you that there was no such thing as a “fish pie” before the people of St David’s introduced it after World War 2. It was basically a rich curried fish stew in a pie crust. Today fish pies are now very popular island wide.
FISH CAKES: According to the Legendary “Honkey” Lamb [ RIP ] of St.David’s, the Islanders made fish cakes with chopped firm fish, thyme, potato, and chopped onion long before Canadian codfish became the popular ingredient. But there is toss up between Portuguese immigrants from the Azores and immigrants from St.Kitts as to who introduced the codfish as the main ingredient of what today is the Bermuda fish cake. According to owner of Art Mels, Arthur Butch Smith [RIP] people from back of town, introduced the curry to the Bermuda fish cake in the 1950s but he was confident that the original fish cake came from the “Billy Byes” in St.David’s. We therefore state that the “root” to the Bermuda fish cake is in St. David's.
MUSSLE PIE : Is a well known dish made by St.David’s cooks but the people of Bailey’s Bay make the claim that it originated from Bailey’s Bay in Hamilton Parish [ 4 miles away from St Davids Island ]. Although that is a “claim” they make in their “bay” nobody else has heard it. Everywhere else you go you hear that it originated in St.David’s Island. CV Jim Woolridge, who was a very knowledgeable man about cricket, politics and traditional dishes never made mention in his many years of broadcasting that mussel pie came from Bally's Bay. As he tucked into his pie, he always stated that it came from St.David’s.
CURRIED FISH: Is a dish consisting of Rock Grouper fish cuts and vegetables. It is made with a rich curry gravy served over rice. Several restaurants that still have curried Rockfish on the menu.
[ NOTE: Curry seasoning was introduced to Bermuda by Indian Rail Road workers in the late 1800’s. ]
NOTE: The people of St David’s made many dishes not on this list. This list consist of those that became popular in Bermuda.
 The biggest promoter of St.Davids Food was Ex MP/ Sports Broadcaster Jim CV Woolridge who spoke constantly on radio during major cricket events about the food from St.David’s. We give him thanks.
OTHER DISHES EATEN BY ST DAVID’S ISLANDERS that Are Not as Popular on the mainland are:
Suck Rock Stew : Is made with a land based shelled Mollusca that lives on Sea Shore Rocks around Bermuda. There is a curry broth and served over rice with vegetables.
Baked fish : Was cooked with a topping of sliced onion, bell pepper, tomato, parsley, garlic, thyme, salt, pepper and butter. Traditionally a small, or whole 13-15 inch fish, like a Rock Grouper, Red Hind, Gray Snapper, or Hog Fish was used. It is generally served with sweet potato and a steamed vegetable.
Mullet Roe: Mullet Roe is prized in St.David’s and is “worth more than gold”. Mullets are generally caught by line fish nets in inlets and beach ays in Bermuda in early October to mid November after 6 p.m.
 The Mullet is dried out until it turns to a gold color and looks like soap. Well known cricketer Delby Borden would slice the Mullet Roe very thin and make a sandwich with it with tomato, onion, and avocado and a little mayonnaise. It is a true St David’s Island delicacy.
Fish Paw Paw Casserole: Is a traditional Bermuda dish made with green Paw Paw, cheese, butter, herbs, onion, garlic, and ground meat. But many St David’s Islanders preferred chopped Fish.

Rock Fish and Onion: Is prepared with chunky cuts of fried or baked Rockfish and topped with sliced fried onion and garlic butter sauce. It was served with Peas & Rice, a slice of avocado and a vegetable or salad.

Finnan Haddie: Originally brought to Bermuda by Scottish Soldiers Stationed at forts near and in St. David’s in the late 1700s, it was one of their favourites. The smoked Haddock fish had a distinct smell and flavor and was traditionally served with potato. The St.David’s Islanders adopted this dish and added fried onion toppings.
Fish & Rice: Maxi Brangman [RIP] said that nothing went to waste when he was growing up in St.David’s. Left over rice was generally stirred up with Crisco Cooking Oil with cuts of fish, bacon cuts, plenty of chopped onions, celery, tomato, bell pepper, chopped pepper leaf , Worcestershire sauce, thyme,salt and pepper. He said, “occasionally a little bit of Portuguese Sausage was thrown in.”
Fried Mullet in Sauce: This dish was generally made after St.David’s Islanders got a good catch of [ Ocean ] Mullets which were cross cut into 2 inch thick cuts, pan dried then topped with a sweet tomato sauce with fried onions and bell peppers and served over rice or potatoes.
Fried Lobster - Fried Lobster is prepared with a breadcrumb coating then deep fried. It is not the most popular dish but I have tasted it several times. I can recall a good friend of mine saying that was his favourite food. Fried Lobster tends to hold its flavour a lot better than baked lobster.
Fried Conch - Cracked flattened conch was simply seasoned flour coated and deep fried and served amongst friends in St.David’s as a snack.

Shark Cakes: Shark hash was simply balled up with potato then made into a cakes and fried golden brown.
Boiled Fish/Vegetables: Generous cuts of Fish were boiled down with potato, pumpkin,turnip,carrot cabbage, herbs, salt and garlic. It could possibly be the oldest dish in St.David’s. Later on Bermudians used other meats and called it a “Boiled Dinner”.

Bermuda Fish Chowder made with 100% Rock Fish and a secret blend of seasonings. This recipe was handed down from Josephine Lamb [ 1870 -1969 ]. Photo by Kevin Watson

Over 55 lbs of fresh Rockfish cuts caught by Aldo [Fox] Pace - photo by Kevin Watson 2008

Cori Back cover comments
“When they had that referendum, a few years ago, about independence, and somebody came to me, and asked me what I thought, I said it don’t matter to me - St. David’s has always been independent!” ( Bermuda 1899. The Memories of Emily Pugh (1888-1974). P3. by Scott Stallard
…………………..
“What a wonderful 'PASSPORT' it brought me laughter and tears.” (Veronica Chameau)

“It is with pleasure that I write to congratulate Mr. Dale Butler JP, on the research and writing such a great account of the people and history of the Island and people of St. David’s Island. The research is so in depth that it compels one to do their own, in doing so you will get a better understanding of my island and its people. The writing is some of the best I have seen as a fifth (5th) generation St. David’s Islander. (B. Russell Richardson CPSM)
“I always support any effort to educate and inform people about St David’s Island, its people, history and culture which is unique and largely untold except at Carter House Museum. I applaud Dale Butler for this new writing “The St David’s Passport" and was happy to assist him with some of the history for his use in this booklet” (Richard D. Spurling, President, The St David’s Island Historical Society)

“A truly wonderful resource for anyone seeking to discover or rediscover the delightful cultural history and treasure that set St. David’s apart. “ (Lynn F. Phillips former History Teacher and Senior Education Officer, Curriculum and Instruction, Bermuda)

“It’s oft said that ‘Bermuda is another world’. Well, if that’s true, then St David’s is surely yet another world beyond that. Fiercely independent and rightly proud of their unique heritage, those who hail from the cluster of Islands at Bermuda’s eastern end often see themselves as St Davidian’s first and Bermudian’s perhaps only by a somewhat reluctant association. This wonderful new book explores the many, many things that those from St David’s have to be proud of. It is packed with little known facts, wry humour and colourful anecdotes.” (Martin Buckley, Department Manager, The Bookmart at Brown & Co.)

(Rodney Smith)
nglers Club. Tino Martinez Quintet. President of the Bermuda Entertainers' Union, Selena Fields gives closing remarks. Read review on Bernews: "Review Tino Martinez"