In Haiti, pwason boukannen refers to fish that has been grilled using a traditional technique called boukan. It is prepared by taking a large piece of wood and splitting it into two, then tying one end and leaving the other end open so the fish can be inserted in between.

Before the fish is inserted, it is sliced, seasoned (usually only with salt, pepper, and chili), and then a small stick is inserted through the fish, from its mouth to the tail. It is recommended to use cinnamon sticks as they impart a unique flavor to the fish.

The other end of a boukan stick is tied, and each end of the big stick is then placed on two stones, so the fish can be grilled over the embers of a fire that had been lit between the stones. The fish is regularly turned, ensuring that it is cooked and smoked evenly until it develops a brownish hue, and when it happens, all that is left is to serve and consume this unique Haitian specialty.