Bonito en escabeche hermanos torres

Escabeche near me

In this case and being in full season one of the fish that I like the most and against which more murders are perpetrated and that is none other than the bonito, I decided to try this different marinade with it.

Here lies the success of any bonito recipe: to ensure that the fish is cooked to perfection and that it is not overcooked. If it is overcooked, it will go from being an exquisite delicacy to being a brick of adobe.

This is one of those dishes, the wild card of the summer, which can and should be made in advance and allows us to cook when it suits us and to feed many people very well, with very little effort and even with very little money.

Escabeche

Fue aquí, en el pequeño puerto de Bermeo, donde Rufino Arroyabe creó una conservera, allá por 1898. Hoy en día, la empresa sigue siendo familiar y el excepcional bonito del norte que produce personifica el ideal del slow food.

En primer lugar, los peces se pescan, uno a uno, con caña y sedal. No sólo es la forma tradicional, sino también la más responsable desde el punto de vista ecológico, ya que este método de bajo impacto no perturba el lecho marino ni captura inadvertidamente otras especies marinas, como delfines o tortugas marinas.

Las prácticas pesqueras de Arroyabe también influyen en la calidad de su producto. Sólo utiliza pescado capturado en barcos de un día, lo que significa que el atún no necesita ser congelado para mantener su frescura antes de llegar a puerto.

Se conserva en escabeche, una salsa de aceite y vinagre que era el método tradicional de conservación del pescado antes de la llegada de la esterilización. Al igual que muchos métodos de producción de alimentos que surgieron de la necesidad, el escabeche se consume ahora en toda España sólo por su sabor.

HOW TO COOK ESCABECHE | FISH ESCABECHE

PREPARATION1. Clean the fish of bones and cut it in cubes. In a deep saucepan heat the olive oil together with the vinegar and the wine, add the aromatic herbs, the whole and beaten garlic, the onion cut in rings, salt and peppercorns, the capers and let it boil, let it cook for a few minutes. After these minutes, add the paprika and the salmon and immediately turn off the heat. Then add the orange juice and the orange peel cut in thin julienne strips and without the white part. With the residual heat the salmon will cook and will be juicy, if it is not consumed once it is done, let it warm up and put it in the fridge, with some crunchy bread toasts, some pickles, a good tartar sauce and we have an excellent snack. Enjoy!

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