Catching Up With Smokey

We watch intently as Smokey expertly cleans and divides up a whole fish. His customers are eagerly waiting for what will soon be their evening meal. Perhaps most mesmerizing is how he could be so precise and purposeful with a variety of knives that initially appear far toolarge for such delicate tasks.

His customers do not lift their gaze from the fish even for a second as we chat,clearly enjoying the process just as much as I am. “I can’t remember how I foundSmokey in the first place,”as sheponders. With far more certainty, she adds “Now, I never go anywhere else.”

Ronald Skeete, known asSmokey,started selling fish on thisveryspot long beforethe current concrete structure was erected and officially openedon June 20th,1997as the Millie Ifill Fish Market. He has been a permanent fixturenext to thefamousJohn Moore rum shopsince 1987.

Things were different then. Smokey, a man of few words, recollects.“There were chattel houses…mahogany trees.”We wonder whether he preferred the previousless formal set up or if he enjoys having an official building more visible to locals and tourists alike.And then we loseSmokey for a moment-almost as if he is flipping through a pile of old pictures tucked away in his memory. “Before was more colourful.” Here calls with a wistful smile.

The conveniences and protection from the sun, wind and raincome with mandated opening and closing hours that can sometimes limitsales. Smokey is no stranger to hard work or long hours. For years he was a fisherman spending his days and sometimes nights on the boat depending on the season and what type of fish he was luring. “Snapper are night feeders,” he tells us. For this same reason, fishermen come in at all times of the day to sell their catch to Smokey. Customers are still pulling in to ask for fish into the evening often well after normal hours so Smokey would prefer to be open later.

He explains why he made the move from fishing to retail. The costs of owning and maintaining a boat are high and while his workday remains long, he is more accessible to his family when his hours are spent on land. He is clearly an astute businessman. We discuss the economics of his retail operation and sales of products outside of fish like his fresh seasoning mix. He offers us a taste and we are immediately sold on his time-tested recipe.Visitors to the island will be happy to know that the seasoning mix can be easily frozen and packaged for them to takeaway and enjoy long after their vacation.