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Home Gastronomy Santaffesine recipes: pacu pickled

Santaffesine recipes: pacu pickled

The pacu is a delicious fish that had disappeared from Santa Fe. Today rescued, you can get for exquisite preparations.

Gastronomy

The opportunity to share the recipe for  an exquisite pacu pickle  lends itself to something else. We can give a brief overview of the reality of this beautiful fish in Santa Fe.

The Ministry of Production of the province works on the reproduction,  sowing  and breeding of the species as a State policy. Facilities in Ángel Gallardo and San Javier, together with the Rosario Aquarium, do cross-research to advance on the productive level,  leaving behind the extractive activity . His idea is to proliferate the reproduction of young pacu.

This policy  aims to generate an economic activity with a high social impact,  as it seeks to involve fishermen, entrepreneurs and agricultural companies. But also an environmental impact because, as it develops, there is less pressure on the fish fauna of the rivers.

In this sense, it should be remembered that pacu  had completely disappeared in the wild state of the Paraná basin in the province.  There are historical photographic records of Rosario where it appears as a piece by the fishermen of the 19th and early 20th centuries. With all this, it is now part  of a captive development plan. Santa Fe already has about 30 productive enterprises  that work in the form of tests for the generation of information, that is, adaptive research, based on experiences in floating cages on the river, in ponds and in baletons (artificial watercourses) for irrigation of rice creams.

In Rosario, in the  Rio Paraná Aquarium , reproductions are made in order to obtain, through the genetic improvement of different populations, pacu lines that have beneficial characteristics for its production in the province, such as resistance to low temperatures.

 So today you can get  pacu to eat in different ways, like this pickled recipe.

 ingredients 

  • ½ kg of onion
  • ½ kg of carrot
  • 2 peppers one red and one green 1 green
  • onion
  • 1 liter of sunflower  oil 
  • ½ liter of apple cider vinegar
  • 1 pacu medium (you can use another river fish)
  • Aromatic flour
  • to taste (rosemary, bay leaf, cloves, parsley, garlic, oregano, peppercorns)


 Procedure 

Wash vegetables in plenty of water and 2 drops of lavender, let stand 40 minutes. Rinse with plenty of safe water.Cut onion and peppers into slices, carrot and green into slices,  cook in equal parts of vinegar and oil , add aromatic to taste, season. Never add water, if more liquid is needed, add white wine. Cook until tender vegetables, keep warm.Cut the fish into battes, salt and pepper, pass through flour and fry in oil, set aside hot.

 Packaging : Wash and sterilize glass jars for 30 minutes in a saucepan with safe water. Hot-pack  , adding the vegetables and pickled, cover with liquid.Cover and sterilize for 2 hours in a pot or for 1 hour in a pressure cooker. Let the bottles cool and  check that they have been well vacuum sealed . They last more than 1 year in dry and dark place.

Publication Date: 25/10/2020

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