Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, the marinade, or a marinated salad of various vegetables The dish is common in Spain and its former colonies. It is well represented in Portugal and France. Influences of the dish appear as far as Asia-Pacific. Escabeche is a popular presentation of canned or potted preserved fish, such as mackerel, tuna, bonito or sardines. Versions of the basic marinade are often used with other foods other than fish and meats, for example cassava or green bananas and chicken gizzards (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. The word derives from Al-Sikbaj, the name of a popular meat dish cooked in a sweet and sour sauce, usually vinegar and honey or date molasses. The dish is also known as Escoveitch or Escoveech fish in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. Also known as Escabecio, Scapece or Savoro in Italy. Savoro in Greece (especially Ionian Islands) and Scabetche in North Africa.
Posted on: Thu, 03 Jul 2014 00:35:47 +0000
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