BERMUDA AND ITS FOOD
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Bermuda’s cuisine is a flavorful fusion of British, African, Portuguese, Caribbean, and Native American traditions, deeply anchored by its North Atlantic maritime heritage. Because you are never far from the coast on the island, fresh seafood dominates the culinary landscape, uniquely enhanced by local staples like black rum, sherry peppers, and tropical fruits. [1, 2, 3]
Iconic National Dishes
Bermuda Fish Chowder: Considered the ultimate national dish. This is a dark, hearty, tomato- and beef-stock-based soup loaded with local white fish and vegetables. It is traditionally customized at the table with dashes of Goslings Black Seal Rum and fiery Outerbridge's Sherry Pepper Sauce. [1, 3, 4]
Sunday Codfish Breakfast: A beloved weekend ritual. It features a large platter of salted cod and boiled potatoes, accompanied by hard-boiled eggs, fresh avocado, and sweet local bananas. The entire dish is typically smothered in either a savory tomato or onion butter sauce. [2, 4, 5, 6]
The Bermuda Fish Sandwich: A local obsession featuring deep-fried fillets of fresh snapper, wahoo, or grouper. Crucially, it is stacked on thick slices of sweet, toasted raisin bread and topped with coleslaw, tartar sauce, and hot sauce. [1, 2, 7]
Seasonal & Heritage Specialties
- Bermuda Spiny Lobster: Available exclusively during the cooler months from September to March. Unlike Maine lobsters, these are clawless and prized for their sweet, succulent tail meat, often baked with local herbs or prepared as Lobster Thermidor. [1, 4, 8]
- Cassava Pie: A sweet and savory baked dish made from grated cassava root, butter, eggs, and sugar, layered with spiced chicken or pork. It is an indispensable centerpiece during Christmas and Thanksgiving holidays. [2, 3]
- Hoppin' John: A comforting Caribbean-inspired side dish of black-eyed peas and rice simmered with thyme and onions, frequently elevated with spicy Portuguese chouriço sausage. [1, 3]
Signature Island Drinks
Dark 'n Stormy: The island’s official cocktail, strictly constructed by layering rich Goslings Black Seal Rum over spicy Barritt's Ginger Beer with a squeeze of lime.
Rum Swizzle: A vibrant, punch-like cocktail made from a potent blend of black and gold rums, citrus juices (orange and pineapple), falernum, and bitters, traditionally vigorously churned with a wooden swizzle stick. [1, 3, 6]
Are you planning a trip to Bermuda and looking for specific restaurant recommendations, or would you like a traditional recipe to try making at home?
Here is the classic recipe for Bermuda Fish Chowder, the ultimate national comfort food. The secret to its unique, deeply savory flavor lies in the finishing touches: local black rum and sherry peppers.
Classic Bermuda Fish Chowder
- Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Servings: 6–8
Ingredients
The Base & Vegetables:
- 2 tbsp vegetable oil or butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 950ml beef stock (traditional for depth) or rich fish stock
- 3 medium potatoes, peeled and diced
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp ground allspice
- Salt and freshly cracked black pepper to taste
The Fish:
- 700g firm white fish fillets (traditionally local wahoo, rockfish, or cod), cut into large chunks
The Essential Finish (To Taste):
- Goslings Black Seal Rum (or any dark, dark molasses rum)
- Sherry Pepper Sauce (or a few dashes of hot sauce mixed with a splash of dry sherry)
Instructions
- Sauté the Aromatics: Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, bell pepper, and garlic. Cook for 5–7 minutes until the vegetables start to soften.
- Build the Broth: Stir in the tomato paste, letting it darken slightly for a minute. Add the diced tomatoes, beef (or fish) stock, bay leaves, thyme, and allspice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to let the flavors develop.
- Add Potatoes: Stir in the diced potatoes and continue to simmer covered for another 15 minutes, or until the potatoes are just fork-tender.
- Poach the Fish: Add the chunks of white fish to the pot. Simmer gently for 10–12 minutes. As the fish cooks, use a wooden spoon to gently break the fillets apart so the fish flakes and incorporates beautifully throughout the thick broth.
- Season and Simmer: Season generously with salt and black pepper. Remove the bay leaves. For the best flavor, turn the heat to low and let it barely simmer for another 20 minutes (Bermudians often let a giant pot simmer all day!).
- Serve and Customize: Ladle the hot, steaming chowder into bowls. Crucially, serve the dark rum and sherry peppers at the table. Everyone should stir in a teaspoon (or a heavy splash!) of each right into their bowl before eating.
Would you like to know where to buy authentic sherry peppers online, or are you interested in a recipe for the famous Bermuda Fish Sandwich on raisin bread instead?
The Legendary Bermuda Fish Sandwich
- Prep time: 15 minutes | Cook time: 10 minutes | Servings: 2 sandwiches
The magic of this sandwich relies entirely on the contrast of textures and flavors: crispy, savory fried white fish paired with sweet, soft raisin bread.
Ingredients
The Fish & Batter:
- 2 large, firm white fish fillets (approx. 150g–200g each), such as snapper, wahoo, grouper, or cod
- 60g all-purpose flour
- 1 egg, beaten
- 60g cornstarch (for extra crunch) or fine cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper to taste
- Vegetable oil for shallow frying
The Sandwich Build:
- 4 thick slices of sweet raisin bread (toasted or plain, based on preference)
- 4 tbsp tartar sauce
- 2 slices of sharp cheddar cheese (optional, but a local favourite)
- Hot sauce (like Crystal or a local island pepper sauce)
The Crunch Layer:
- 100g shredded green cabbage
- 2 tbsp mayonnaise
- 1 tsp lime juice
- A pinch of sugar and salt
Instructions
- Prep the Slaw: In a small bowl, toss the shredded cabbage with the mayonnaise, lime juice, sugar, and a pinch of salt. Set aside in the fridge so it stays cold and crisp.
- Season the Fish: Pat the fish fillets completely dry with a paper towel. Season both sides generously with salt, black pepper, garlic powder, onion powder, and paprika.
- Set Up the Breading Station: Place the flour in one shallow bowl. Put the beaten egg in a second bowl. Mix the cornstarch (or cornmeal) into a third bowl.
- Coat the Fish: Dredge each fillet first in the flour (shaking off any excess), dip it completely into the egg, and finally press it firmly into the cornstarch until fully coated.
- Fry to Golden Perfection: Heat about 1.5 cm of vegetable oil in a heavy skillet over medium-high heat. Once the oil is hot, carefully add the fish. Fry for 3–4 minutes per side until the crust is deeply golden brown and shattered-crisp.
- Drain and Melt: Remove the fish from the oil and let it drain briefly on paper towels. If you are using cheese, place a slice of cheddar directly onto the hot fish right now so it melts perfectly.
- Assemble the Masterpiece: Lay down two slices of raisin bread. Spread a thick layer of tartar sauce on the bottom slices. Place the hot, crispy fish on top. Add a generous handful of the cold cabbage slaw and a heavy dash of hot sauce. Top with the remaining raisin bread.
Would you like to learn about the best local spots in Bermuda to buy this sandwich (like Art Mel's or Woody's), or would you prefer to explore a recipe for the Rum Swizzle to drink alongside it?
The Rum Swizzle is Bermuda’s official national drink, famously perfected at the historic Swizzle Inn in Bailey's Bay. This potent, fruity party punch is traditionally scaled up and shared from a pitcher. [1, 2, 3, 4]
I've gathered some top-rated versions from the web below, or you can mix up a classic batch using the authentic recipe detailed right after. [5]
The Classic Bermuda Rum Swizzle Pitcher
- Prep time: 5 minutes | Servings: 4 drinks [4, 6, 7]
Ingredients
- 4 oz Goslings Black Seal Rum
- 4 oz Goslings Gold Seal Rum (or another high-quality amber rum)
- 8 oz pineapple juice
- 8 oz orange juice (freshly squeezed yields the best result)
- ¾ oz Grenadine (or 2 oz of Bermuda Falernum for a spiced ginger-clove kick)
- 6 dashes Angostura bitters
- Garnishes: Orange slices, pineapple wedges, and maraschino cherries
- Lots of crushed ice [4, 6, 8, 9, 10, 11, 12]
Instructions
- Fill the Pitcher: Fill a large glass pitcher about one-third full with crushed ice. [4, 6]
- Pour the Batch: Pour in both rums, the pineapple juice, the orange juice, the grenadine (or falernum), and the dashes of Angostura bitters. [4, 6]
- Swizzle Vigorously: This is the most important step! Take a swizzle stick or a long-handled bar spoon. Place the handle between the palms of your flat hands and rub them together rapidly back and forth to spin the stick. Churn until the mixture is deeply frothy and a layer of condensation/frost forms on the outside of the pitcher. [2, 6, 7]
- Serve: Fill four individual rocks or highball glasses with fresh ice. Pour the frothy cocktail evenly over the ice. [2, 4, 6]
- Garnish: Skewer an orange slice, a pineapple wedge, and a cherry on a cocktail pick to crown each glass before serving. [4, 6]
Would you like to know the history behind the traditional wooden swizzle stick, or are you looking for a food pairing recommendation to serve alongside these drinks?
