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Cantabrian Cuisine
Cantabrian cuisine is the cuisine from Cantabria, an autonomous community in northern Spain. It includes seafood from the Cantabrian Sea, salmon and trout from the upper basins of the rivers, vegetables and dairy products from the valleys, and veal and game from the Cantabrian mountains. Fish and seafood Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, pod razors, cockles, crabs, barnacles, crayfish, snails, lobster, and squid. Fish include sea bass, hake, scorpion fish, anchovy, sardine, and albacore. The albacore or ''bonito del norte'' is used in one of the most typical dishes of the region: '' marmita'' or ''sorropotún''. Some of the most renowned Cantabrian dishes are hake in green sauce (''merluza en salsa verde''), squid with onions (''maganos encebollados'') and cuttlefish in its ink sauce (''cachon en su tinta''), and clam casserole. "Rabas" (deep-fried squid sticks) is the most popular snack on the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Seabass
The European seabass (''Dicentrarchus labrax''), also known as the branzino, European bass, sea bass, common bass, white bass, capemouth, white salmon, sea perch, white mullet, sea dace or loup de mer, is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months and late autumn. It is one of only six species in its family, Moronidae, collectively called the temperate basses. It is fished and raised commercially and is considered the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. In North America, it is widely known by one of its Italian names, branzino. European seabass is a slow-growing species that takes several years to reach adulthood. An adult European seabass usually weighs around . Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wild Boar
The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a Suidae, suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is now one of the widest-ranging mammals in the world, as well as the most widespread Suina, suiform. It has been assessed as least concern on the IUCN Red List due to its wide range, high numbers, and adaptability to a diversity of habitats. It has become an invasive species in part of its introduced range. Wild boars probably originated in Southeast Asia during the Early Pleistocene and outcompeted other suid species as they spread throughout the Old World. , up to 16 subspecies are recognized, which are divided into four regional groupings based on skull height and lacrimal bone length. The species lives in matriarchal societies consisting of interrelated females and their young (both male and female). Fully grown males are usually s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific primal cut, cuts, including roasting, roast, sirloin steak, sirloin, and ribs (food), ribs. Etymology The word derives from the Latin , meaning . This term entered the English language through Norman French in the 11th century, following the Norman Conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described any meat obtained through the process of hunting a wild game animal. It was applied to any animal from the family (biology), families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus ''Capra (genus), Capra'' (goats and ibex). In Southern Africa, the word ''venison'' refers to the meat of antelope, a Bovidae taxon, as there are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tudanca Cattle
The Tudanca is a traditional Spanish breed of cattle from Cantabria, in northern Spain. It takes its name from the village of Tudanca in the in western Cantabria.http://www.iberianature.com/material/cows.html Spanish cows and beefs In the past it was a draught breed, much used for transport of goods to and from the ports of the Cantabrian coast; it is now reared for meat, but is still used in traditional sport of '' arrastre de piedra'', or "stone-dragging". Despite its geographic proximity, it is not closely related to the other cattle breed of Cantabria, the Pasiega. Appearance and description Tudanca is a middle-sized cattle breed, with cows reaching 135 cm shoulder height and a weight of 320 kg, bulls reaching 150 cm and 420 kg. The colour of Tudanca goes from greyish to black, cows are lighter than bulls on average. Like the aurochs, Tudanca bulls have a light stripe on their back. Additionally, they often have a light saddle. Typically for Tud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santoña
Santoña is a town in the eastern coast of the autonomous community of Cantabria, on the north coast of Spain. It is situated by the bay of the same name. It is from the capital Santander, Cantabria, Santander. Santoña is divided into two zones, an urban plain, and a mountainous area, with Mount Buciero at its eastern limit, and Brusco and the beach of Berria to the north. The beach of San Martin comprises its south limit and the fishing harbor and marsh area its western limit. In August 1719 the town was successfully attacked and captured by French Army, French forces supported by the British Royal Navy during the War of the Quadruple Alliance. Extensive naval supplies were seized or destroyed, and along with the James FitzJames, 1st Duke of Berwick, Duke of Berwick's simultaneous Siege of San Sebastian (1719), taking of San Sebastian, put pressure of Philip V of Spain, Philip V to make peace which he subsequently did at the Treaty of The Hague (1720), Treaty of The Hague. Popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmitako
Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. The original French word ''marmite'' is a metal pot with lid. This French word ''marmite'' or the Spanish equivalent ''marmita'' gives name to the dish in the East and Central Coast of Cantabria while the Cantabrian word ''sorropotún'' is used in the West Coast. ''Marmitako'' in Basque language Basque ( ; ) is a language spoken by Basques and other residents of the Basque Country (greater region), Basque Country, a region that straddles the westernmost Pyrenees in adjacent parts of northern Spain and southwestern France. Basque ... means 'from the pot'. History Tuna pot was eaten by Basque fishermen during fishing season. As they stayed a long time at sea, the food used to go bad, so they ate the tuna they fished with co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albacore
The albacore (''Thunnus alalunga''), known also as the longfin tuna, is a species of tuna of the order Scombriformes. It is found in temperate and tropical waters across the globe in the epipelagic and mesopelagic zones. There are six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. The albacore has an elongate, fusiform body with a conical snout, large eyes, and remarkably long pectoral fins. Its body is a deep blue dorsally and shades of silvery white ventrally. Individuals can reach up to in length. Albacore are pelagic predators that eat a wide variety of foods, including but not limited to fish, crustaceans, and cephalopods. They are unique among tuna in that their primary food source is cephalopods, with fish making up a much smaller portion of their diet. Reproduction usually occurs from November to February and is oviparous. An adult female can release over two million eggs in a single cycle. Fry (juvenile fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines As Food
Sardines (also known as pilchards) are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term ''sardine'' was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. The terms ''sardine'' and ''pilchard'' are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger ones pilchards. The FAO/ WHO Codex standard for canned sardines cites 12 species in the Order of Clupeiformes that may be classed as sardines, including Atlantic herring (''Clupea harengus''), and brisling sardine (''Sprattus sprattus''); FishBase, a compreh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
