Fish Escabeche: History and Flavor
The fish escabeche is an ancient dish, known for its bold flavor and excellent food preservation. Very popular in Portugal, Spain, and Brazil, it has crossed centuries and cultures.
History and Origin
The word escabeche comes from the Arabic al-sikbaj, a method of preserving meat and fish using vinegar and spices. This technique spread across the Iberian Peninsula during the Arab occupation and was later brought to the Americas by Portuguese and Spanish colonizers.
Before refrigeration, escabeche was essential for preserving fish for longer periods while maintaining flavor and food safety.
Escabeche in Brazil
In Brazil, escabeche gained regional adaptations and is commonly made with sardines, hake, or mackerel. It is usually served cold or at room temperature, making it ideal for hot days.
Traditional Fish Escabeche Recipe
Ingredients:
1 kg fish steaks
2 onions, sliced
3 cloves of garlic
1/2 cup vinegar
1/2 cup olive oil
1 sliced tomato
Salt, pepper, and bay leaf to taste
Preparation method:
Season the fish with salt and pepper, lightly fry, and set aside. Sauté the onions, garlic, and tomato in olive oil, add the vinegar and bay leaf. Assemble in layers with the fish and let it rest. Serve after cooling.
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