It is time to talk about a typical Andalusian fish. It is found on the Atlantic coast of Andalusia, that is, Huelva and part of Cadiz. Learn more about the sorrel.
An Andalusian fish
Spain is one of the largest consumers of fish in the world. And it is normal, we have a variety and quality in the marine fauna that makes that we can consume great marine products. Both in the Mediterranean and Atlantic fishes we can find great jewels. In this case we find one that is fished in an area close to both places. A very propitious place to find great fish, the Andalusian Atlantic coast.
Today we talk about a “pescaíto” which is very fond of. The sorrel is a 100% Andalusian fish. It is widely consumed in Andalusia due to its origin.
The animal is very similar to the sole. Its main characteristic, like the previous one, is that it belongs to the soleidae family. These fish are very thin and have both eyes on the same face, so that it is placed parallel to the ground to move, similar to the way rays do. Living close to the sea floor is what makes them difficult for predators to hunt. If you don’t know this kind of animals, it is interesting to see them in nature.
The acedia measures about 17 cm but can sometimes reach up to 30 cm. Those smaller than 15 cm are forbidden, since it is understood that they have not reached adulthood.
In gastronomy
At the table, the sorrel is a fish well known for its low fat content. It has a totally lean white meat.
Like so many fish in Andalusia, it is also consumed preferably fried. It is also often prepared in batter as its thinness allows to enjoy the flavor of a good marinade.
