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Grilled stuffed shad

We offer you another variant to eat the shad, typical fish from the Santafesino rivers. The perfect combination of Argentine asado with coastal fish.

sabalo a la parrilla1

It is no news to say that grilled meats are practically the basic diet of Argentines. Nor is it news that Santafesina cuisine has rich proposals based on fish. But I do the game you're going to surprise you with this recipe for  grilled shad stuffed.

This is one of those river fish that are usually eaten fried. Postas or chupines are very popular, as we already saw in another recipe. On the grill, you also eat quite a lot of fish santafesino, but it is not so usual this idea to refill it.

Because of the own eating habits of this fish, which is spent “sucking mud in the background”, shad meat is one of the most gustito river has. It's, I'd say, unmistakable. That is why it is to highlight the creative of this recipe that, due to the variety of what is put on the filling and seasonings, gives delicious variants to the palate.

The key is  vegetables , nothing weird!: those of the creole sauce and tomato. But, well seasoned and wrapping the bug in paper, result in an exquisite dish.

 Get to work 

  • Choose a large shad and clean it well
  • Remove all the fat from inside, also trying to remove that black film that has the hole in the abdomen.
  • Choose one onion, four tomatoes and a bell. Chop them, season with salt, pepper, oregano, garlic and parsley.
  • With all of the above, make a filling and place it inside the fish.
  • Wrap in wooden paper, tied with a thin wire. Spread the paper with oil and salt.
  • Place on the grill and leave cooking 40 minutes on each side.
  • Presentation: Cut the wire, take out the paper and open the fish on a large tray.
  • Taste a traditional sabalo santafesino. Tip: accompany with a wine, not necessarily white. A malbec “suavecito” also paires with this dish.

Publication Date: 31/03/2020

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