Sável Frito ou Escabeche
Shad, prepared fried or pickled. Shad is a type of fish that's typically available during the spring season.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Antiga Casa Ze da Guida
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Shad fishing and consumption in Portugal have ancient roots, dating back centuries. Its seasonal availability during the spring has made it a cherished ingredient in Portuguese cuisine, with various preservation techniques like pickling (escabeche) developed to extend its availability beyond the short season. Roman influence may have played a role in early pickling techniques.
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Sável holds a significant cultural place in Portugal, particularly associated with springtime and traditional celebrations. Its seasonal availability makes it a highly anticipated dish.
Seasonal Delicacy
Shad is a highly seasonal fish, primarily available during the spring spawning migration. This seasonality contributes to its perceived value and anticipation among Portuguese diners.
Festival Food
In some regions, shad is a popular dish during local festivals and celebrations, showcasing regional variations in preparation and flavor profiles.
Family Traditions
Preparing and enjoying shad can be a family tradition passed down through generations, with cherished family recipes for both fried and pickled versions.
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Sável Frito boasts rich, savory flavors enhanced by the frying process. Escabeche offers a contrasting tangy and acidic profile complemented by aromatic spices and herbs.
Fried Shad (Sável Frito) presents a rich, oily, and slightly fishy flavor, often enhanced by a crispy skin. The flesh is delicate and flaky. Seasoning typically involves salt, pepper, and sometimes garlic. Escabeche Shad (Sável em Escabeche) is characterized by its sour and tangy flavor profile derived from vinegar. It's often infused with flavors from garlic, onions, bay leaves, peppercorns, and other spices, providing a complex, well-balanced taste experience. The pickling process also tenderizes the fish.
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Bone Removal
Shad is notoriously bony. Thoroughly inspect and remove as many bones as possible before cooking, especially for Sável Frito. Pickling softens the bones in Escabeche, making them easier to eat.
Frying Technique
For Sável Frito, use a generous amount of oil and ensure the fish is dry before frying to achieve a crispy skin. High heat is crucial for quick frying and preventing the fish from becoming soggy.
Escabeche Marinade
Allow the shad to marinate in the escabeche mixture for at least 24 hours, or preferably longer, to allow the flavors to fully penetrate the fish and soften the bones. Taste and adjust the marinade (vinegar, spices) to your preference.
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