Escabeche
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Details
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Dominican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas (Puerto Rico), jalapeño peppers (Mexico), etc. The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786138593263
- Editor Theia Lucina Gerhild
- Sprache Englisch
- Auflage Aufl.
- Größe H220mm x B220mm
- Jahr 2011
- EAN 9786138593263
- Format Kartonierter Einband (Kt)
- ISBN 978-613-8-59326-3
- Titel Escabeche
- Untertitel List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,
- Herausgeber POLIC
- Anzahl Seiten 68
- Genre Biologie
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