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The unique taste of the vogue to the package

We teach you how to prepare a bag. This typical product of the fishing santafesina is usually made on the grill.

Boga en paquete

One of the richest fish that the waters of Santa Fe offer is the boga. In turn, the custom of “caranchear a vogue” is something good, well santafesino.

Don't you know what caranchingis? A traditional way to eat grilled fish that we have from Santa Fe. We do it with the boga, the pâté, the pacú or the dorado. Basically, the guests to the meeting sit around the table and, when the spit brings the bug, we chop all of the same fish. Fork in one hand, bread in the other, and to share food. It is a practice that must be done among trusted people, of course.

The delicacy in the taste of the boga comes from the fine process of its fishing. It is a small mouth fish, very sensitive and easy to break. According to those who know that he has a very fast navigation and does not swallow the bait directly, but is giving small nibbles to the bait offered, as long as he likes it.

Itonly inhabits fresh water and can be found in all the main rivers in the area. It is also in lakes, and obviously we find it in the tributary streams of the deltas of each of the rivers. Something very common is to find different places or private docks that are primed with corn to attract it and be able to catch it comfortably on the shore of those places.

Fishing for some boguitas

A sport fisherman explained to me that the sport can be taken off the coast as well as on board. In a canoe or boat we will find more opportunities to explore different fishing sectors and discover the secrets of each one. The pique of the boga isvery subtle, and it always takes time to sink the hook into his fragile lips. I was told that if we don't take that opportunity to do so, it's likely that when we pick up the line we'll find our “polished” hooks. I mean, you can find him without bait. The good thing is that you can fish it all year round, although the season from November to April is undoubtedly the best.

When it comes to cooking, the most common thing is to lay it on the grill split in the middle. It is placed with the skin down, of course, and is usually placed on top of a variety of seasonings.

The variant of the package, by the running of the bulls, makes the taste of the vogue to be enhanced. That's why in this note we suggest that you encourage yourself to do so.


  • 1 steak of vogue
  • Red, green and yellow peppers
  • 1 white onion
  • 1 purple onion
  • Olive oil
  • Portobello
  • sea salt
  • (optional)


  1. Cut the peppers into julienne or planter. Then the onions in chiseled and set aside.
  2. Make a rectangle with foil, put the fillet and then the vegetables.
  3. Grind with salt and pepper (optional fresh rosemary sprig) and add olive oil.
  4. Close the wrapper type and preheat the oven to 200 degrees. Then raise it to 250 degrees and, depending on the thickness of the fillet, we rast about 30 minutes.

Publication Date: 20/07/2020

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