Baitbeckon Torch

No Niküan feast is complete without a spread of traditional delicacies reaped from the ocean's bounty. Whether it be greens from the undersea kelp forests, steamed shellfish, giant rock lobsters, or massive sixty pound filets of Amberjack, the beach itself is the place where the bounty of the sea is most commonly prepared. This is traditionally done using a sand oven, created by digging a large hole on the beach, lining it with heated rocks, and placing a layer of seaweed on top to create moisture and steam. Cleaned fileted fish, fresh vegetables, and seasonings are laid on top of the seaweed, and another layer of seaweed is placed on top. This traps in the steam and cooks the food.