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Escabeche
Escabeche - It is the name for a number of dishes in, Portuguese, Spanish and Latin American cuisines, consisting of marinated fish or meat, cooked in an acidic sauce (usually with vinegar), and colored with pimentón (paprika), citrus, and other spices.
In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, or pork are common in Portugal and Spain.
Terminology - The Portuguese and Spanish word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It’s derived from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire.
The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands), and scabetche in North Africa.
In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, or pork are common in Portugal and Spain.
Terminology - The Portuguese and Spanish word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It’s derived from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire.
The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots, and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands), and scabetche in North Africa.
©UdoSm, Erhard Bernstein, Frans Schols, Annemarie and 19 other people have particularly liked this photo
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And I love the picture, it makes me think of summer...
Have a nice weekend
Admired in:
www.ipernity.com/group/tolerance
Bon samedi José
Apetitoso e delicioso!
Bom apetite, Zé!
Cativante imagem!
J. Gafarot club has replied to Andy Rodker clubNormally here the small fish is fried , and left to cool down.
Only then the single layer of fish is soaked in the sauce that is made (cooked) apart with of olive oil, some vinegar, red peppers, fried onion, laurel leaves, black pepper and cloves, previously cooked in another pan and also let to cool dawn before beind used sparingly over the small horse mackerel.
It is eaten only two, three hours later, or more...
Sorry, I forgot garlic in the sauce you fry . . .
J. Gafarot club has addedI saw them now, Spanish in round tins, Wikipedia.
en.wikipedia.org/wiki/Atlantic_horse_mackerel
Nevear knew it existed that way...
Technically they are called horse mackerel and if I try to translate smelt it brings me to odour things, not fish. The true species is trachurus in short the fish is described in Wikipedia as :
The Atlantic horse mackerel (Trachurus trachurus), also known as the European horse mackerel or common scad, is a species of jack mackerel in the family Carangidae, the jacks, pompanos and trevallies. It is found in the eastern Atlantic Ocean off Europe and Africa and into the south-eastern Indian Ocean. It is an important species in commercial fisheries and is listed as a Vulnerable species.
Hope to have been of help, John.
John FitzGerald club has replied to J. Gafarot clubun plat que j'ai gouté pour la 1° fois en Algérie.. mais José
j'avais ~15ans.. alors tu vois c'est il y a 60 ans
J. Gafarot club has replied to ROL/Photo clubCe que j'ai été il y a ce temps . . . c'est déjá dans la brume !
Merci Roland.
J. Gafarot club has replied to Annemarie clubSign-in to write a comment.