What traditional preparation method is noted for keeping Caribbean Mojarra in Trinidad?

Mojarra Frita (frying whole until bones are crispy)

When anglers keep Mojarra caught in the Caribbean, such as near Trinidad, for consumption, there is a specific, traditional preparation method commonly employed. This dish is called *Mojarra Frita*. The defining characteristic of this preparation is that the fish is fried whole until it reaches a texture where even the internal bones become crispy. This technique is particularly advantageous for smaller specimens that might otherwise be set aside due to size restrictions in other fishing jurisdictions, ensuring minimal waste of the catch.