Going Solo - Ex-fisherman serves mouthwatering seafood in quaint restaurant

Martin Baxter, Contributor

Solo is his name and seafood is his game. And from his low-keyed restaurant along Pagee Beach in Port Maria, St Mary, Solo, or Errol Johnson as he is formally known, operates his business, specialising in seafood caught by local fishermen and cooked by the hands of local chefs.

His restaurant, simply called Solo's Place, is touted as one of the best Jamaican-owned seafood establishments in the island. Many travel from all over the island in search of a good meal, after hearing stories of his quaint restaurant on the beachfront.

From the outside, the restaurant's bamboo structure gives it an authentic Jamaican feel and its rustic interior makes the setting similar to a 'mom's kitchen' establishment. Partly built with his own hands and standing for nearly 30 years, Solo's restaurant has weathered both time and the notorious flooding that seasonally plagues the town.

Two chefs prepare, season and cook fish tailored to your particular taste buds, and these include red snapper, Jack fish, grunt, doctor fish, parrotfish, dolphin, kingfish, yellow fin and tuna. Calling ahead of arrival will give local fishermen enough time to dive in the seaside town's deep waters, ensuring that your fish is caught to order.

Preferred method of cooking

The kitchens of many restaurants these days are hidden from sight, leaving patrons to pick their food from descriptions on the menus. Regardless of the quality of the food, this often means that service is impersonal, and there is a distinct feeling that the food seems mass-produced. But Solo invites you to meet his chefs, who give you a choice of freshly caught fish before weighing them and asking your preferred method of cooking. All of this adds to the appeal of 'going Solo,' with service that prides itself on a very personal touch. This sees customers return time and time again. With no set menu, patrons are invited to build their own dishes or sample Solo's speciality, steamed fish and crackers.

Solo himself is an ex-fisherman, so this is a restaurateur who knows his product. He also only uses natural products to flavour his food, and the secret ingredient to all of his dishes is simplicity. A mix of scallion, thyme, onion, pimento seeds and Scotch bonnet peppers, season your choice of fish that is popularly served with crackers and okra. Fish is also often fried or grilled and, when requested, Solo will prepare ground provisions like yam, sweet potato and bammy to accompany your food.

At $450 for half a pound of any fish at Solo's Place, eating this authentic north coast speciality is not too extravagant. And with the restaurant open from 10 a.m. until 10 p.m., seven days a week, this is an eatery that can be visited morning, noon and night.

"You're well comfortable when you come," Solo told Food.

"You can walk around the beach; wet your foot in the sea. You can go and have a swim, order your lunch and come back and have it. Sit comfortable, listen to some music of your choice. I can make your day happy".

martin.baxter@gleanerjm.com5