Rio Padre’s waters determine the flavors from the historic capital from Bolivar State. From its old windows, from the historic center the smells from daily fishing enters coming from the shores of the Orinoco. There, expert fishermen prepare all types of catfish. However it’s ordered. The wheels for frying or the heads for soup.
They get annoyed when it is stated that river fish taste like earth. That's an insult. “The ones that taste like earth are the lagoon fish going through mud, not our fish living in this mighty and abundant flow of our river”.
That’s why today I’m telling you how it is and what’s the taste of the well named “pork of the Orinoco”. As you read it. Because that’s what they call the Morocoto, a big catfish with ribs that are succulent, with a bone at one side just like a chop. the Morocoto must have at least 3 Kg to give us its meat. I always have them at Hotel La Cumbre, with Pedro, my friend, looking at the river.
But the French came to this place one time. They’re named the Minet. And they decided to smoke Orinoco's fish. A real finesse that each one eats how they like. It was first made with lau lau fish, but now there’s a different fishing. The recipe is secret and the process is very artisan.
Sometimes waters bring other things than fish. They’re like recipes that come from India, arrive to Trinidad and follow to Ciudad Bolivar. That’s what happened with the Guayanian Pelaos, a rice with broth that’s made with chicken, a lot of creole seasoning, capers and olives. It is the offering that the Herrera family makes to the visit and to the family. Since we were visiting, we had the pleasure of sharing this complex and aromatic dish.
Негізгі бет Smoked Fish Recipe 🐟 Ciudad Bolívar, Venezuela - Orinoco River ✈️ Valen de Viaje
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