If you love seafood and are in San diego, you’re very lucky. Because every Saturday from 8 am to 1 pm the Tuna Harbor Dockside Market’s open-air seafood market offers you the freshest seafood.
Also the public and chefs, can purchase caught seafood and aquafarmed seaweed direct from their local fishermen and aquafarmers and their families in this market.
All the vendors in the fish market are very friendly and helpful. Conversation with them, can certainly increase your love to the sea and seafood.
Located on a pier to the north of Seaport Village, the open-air fish market fascinates visitors with its view and ocean air.
The fish market offers a wide variety of seafood. Below is the list of products dated 27 july 2019. (For updated lists, you can visit the page on the website.) Sea urchin $6 lb Halibut $8.25 lb Rockfish Mackerel $5 lb Sheephead $6 lb Sea cucumbers Spot prawn $25 lb Whitefish $5 lb Octopus $8 lb Shark Box crab California king crab Blackcod Thornyheads Rock crab $4 lb Spider crab Whelk snail Tuna loin Whole Yellowfin tuna , bigeye , $4# Opah loin $14# Mahi-mahi $12#filet Wahoo filet$12#$4 # whole Mongchong $4#whole $12filet Boat frozen squid $3.50# filet Sea Haven canned albacore $5.50 a can dressed albacore (footballs)$3.50#
Fish market have established a dedicated cutting station . Customers can purchase a whole fish and have it cut up freer of charge. Only they are asking customers to help defray expense of cutting by contributing a tip.
Loaf and Fish which located in pier, catch their own fish, and then make great fish sandwiches.You can enjoy a fine sandwich while you shop from fish market.
We strongly recommend that you spend a Saturday here. Get up early in the morning and come here. Sometimes seafood can end very quickly. Then, visit the Ruocco Park Market, right next to the pier. (Every Saturday 10 a.m. to 5 p.m.)
Summer is one amazing season but we just can’t really enjoy
it without a good refreshing drink that keeps us hydrated. While water is great
sometimes we need an alternative. I am not talking about processed drinks or
soda; I am talking about infused water.
Infused water is second best to plain water, or maybe even
better because it provides supreme benefits. The truth is, you have total
control of the fruits, veggies, and herbs you use. You can adjust to your daily
nutrition needs. But, since we are talking about summer, you will have more
benefits if you use seasonal fruits and veggies.
First of all the body is hydrated better. In order for our
bodies to absorb water better, it needs minerals like electrolytes. You will
get these from the fruit and some of them are Sodium, Magnesium, Potassium, and
Calcium.
Source:Pixabay
Overall benefits of
infused water:
Less sugar
The Water has a Better Flavor
You will start to drink more water
Speeds up the Metabolism
Water Soluble Nutrients like Folic acid, Biotin,
Niacin, B6, B12, Vitamin C, etc.
Great for weight loss: not only because it
speeds up the metabolism but also because it gives you the feeling of being
full
Reduces your Cravings
Prevents Kidney Stones
Improved Mood
Increased Energy
Detox
Etc.
I am not exaggerating. There are many benefits to drinking
this refreshing drink. It is not difficult to make and it tastes amazing. You
won’t be getting back to sodas and other processed drinks once you try at least
one of the following recipes.
Source:Pixabay
1. Mint Lemon Water
While you can enjoy this drink any type of the day, I advise
you to start with at least one glass in the morning. This will detox your body
and you will feel awesome from the beginning of the day
Ingredients:
1 quart Water, purified, spring or distilled (cold)
1 Lemon, cut into thin circles
a handful of Mint Leaves
Directions:
1. In a pitcher add the sliced lemon and the mint leaves.
2. Pour 1-quart cold water and stir.
3. Refrigerate for at least 2 hours.
4. Enjoy!
2. Lime Cherry
The real beauty of making infused water is this recipe.
Personally, I love it! The citrus lime makes the base taste with a background
hint of sweetness of the cherry.
Ingredients:
2 cups Cherries, fresh, halved
1 Lime, sliced
1 quart Water, cold
Directions:
1. In a pitcher add the cherries and lime slices.
2. Pour in cold water and stir.
3. Refrigerate for at least 4 hours.
4. Enjoy!
Source:Pixabay
3. Basil Watermelon Infused Water
Watermelon alone is one of the most refreshing produce in
summer. Think about how beneficial will be used for infused water. Plus the
basil gives additional flavor and benefits too.
Ingredients:
2 cups of chopped Watermelon (remove the rind)
15 Basil leaves, muddled
1 quart Water (cold)
Directions:
1. In a pitcher first, add the watermelon and basil.
2. Pour in cold water and stir.
3. Refrigerate for 4 hours.
4. Enjoy!
Once you try these recipes I assure you that you will start
experimenting with fruits, veggies, and herbs. A good start is to use your
favorite produce, and then just use your imagination. You never know what
flavors you might come up with.
To make infused water even better let it sit in the fridge
overnight. This will give the ingredients plenty of time to release all the
important nutrients and flavors, especially when you are using herbs. However,
if you want to leave an infused water overnight and it contains lemon and/or
lime, peel them before adding them in
the pitcher.
Start enjoying summer with a proper refreshing drink!
Even though summer is about to knock on our doors we are
starting to feel the heat waves. This means we are starting to look for a
refreshing way to emprise and at the same time enjoy summer. But what about if
you really love soup but in the summer you just can’t make yourself have one
bowl of hot soup. Most soups that we make during fall and winter and not tasty
eaten cold and that is why you need special summer soups.
The 3 summer soups I am going to share are made from only
fresh ingredients that will provide you with many important nutrients. So, if
you are a soup lover and you want to stay healthy and hydrated this summer you
must try these recipes.
Source: Pixabay.com
1. Tomato Soup
Low – fat, low – calorie refreshing soup that you will
definitely love. But, when buying the ingredients for this soup make sure to
get the freshest tomatoes, if you don’t you will be disappointed.
Ingredients:
Prep: 10min Cook:
10 min Total Time: 15min Servings: 4
1 bunch chopped fresh Basil
2 lb. Tomatoes
2 cups of Vegetable Stock
2 tbsp. Balsamic Vinegar
2 Garlic cloves
Black pepper and salt to taste
Directions:
1. In a blender or food processor blend all ingredients
until smooth.
2. Transfer into a saucepan. Let it simmer for about 10
minutes at low heat.
3. Set aside and let it cool down to room temperature and
transfer into the fridge to chill.
4. Once chilled serve and enjoy!
Source: Pixabay.com
2. Cold and Creamy
Cucumber Yogurt Soup
Prep: 25 min Cook:
/ Total: 25min Servings: 4 – 6
The supreme refreshing and easy cucumber soup that you will
start to make almost every day this summer. First, because it is super simple
to make, no cooking required, and second it is healthy and delicious.
Ingredients:
2 Cucumbers, sliced (peeled)
2 cups Greek Yogurt (plain)
1 minced Shallot
¼ tsp. Cumin, ground
1 minced Garlic clove
1 Lime, the juice
1 – 3 tsp. Chopped dill, fresh
Salt to taste
Directions:
1. Cover a pan with paper towels and lay the cucumber
slices. Salt them well and let them sit for 15-20 minutes in order to release
the moisture.
2. Add all ingredients in a blender and puree for 1 minute
or until smooth.
3. Taste and adjust seasoning if necessary.
4. Chill and serve. Enjoy!
Source: Pixabay.com
3. Strawberry Soup
Prep: 10 min Cook:
/ Total: 10 min Servings: 4 – 6
Creamy strawberry soup with vanilla and coconut yogurts.
This chilled soup is one irresistible dish that can also be served as a
dessert.
Ingredients:
1 cup of Vanilla Yogurt
2 lb. Strawberries
1 tbsp. Lemon juice
½ cup of Orange Juice
1 / 3 cup of Coconut cream
3 – 4 tbsp. Sugar
1 /4 tsp. Cinnamon, ground
¼ tsp. Ginger, ground
½ tsp. Vanilla
For Garnish
(optional):
Whipped Cream
Orange Zest
Mint
Directions:
1. Blend all ingredients in a blender until smooth. If you
want a thinner soup to add more juice but if you want thicker add more yogurt.
2. Place in the fridge to chill for about 2 hours.
3. Serve topped with mint, whipped cream and orange zest and
enjoy!
Once you try these recipes you will see what you have been
missing you. Make sure that you share these recipes and give others the chance
to enjoy a refreshing summer this year.
New England in the fall is an idyllic thing. It’s a time in
which the trees change color and the wind blows in a way that’s coveted by less
deciduous regions in the U.S. There are so many outdoor events to tackle in a
New England fall, from choosing pumpkins, to hay rides, to cooking apple
butter. But something that’s long been a favorite, since even before the
advancement in technology we have today, is the act of foraging fall harvests.
Additionally, some don’t realize that there is also fun and
beautiful foraging that can be done in the summer months, too. There is a wide
array of fruits you can pick, simply by calling up farms and requesting a time
and price to do so.
So, if you’re looking for something fun to do in this
region, here are some suggestions for picking and gathering fruit from orchards
and farms in New England.
One of the best places to go picking is in Massachusetts.
According to the Massachusetts
Harvest Calendar, September through October is generally the best time for
apple picking. If you want to harvest berries, however, there will be some
discrepancies in type. Blackberries and blueberries can be picked best in the
latter of half of July and all of August, although blueberries are sometimes
available in early September. Raspberries, however, can be picked throughout
nearly all of July through September. Strawberries peak in the heart of June.
In the summertime, there is almost nothing as refreshing as
a fresh berry. I personally love strawberries, as their tartness is perfect for
pairing with confectioner’s sugar. In New England, since fruit picking is such
a popular pastime, it’s recommended to always call ahead at farms and orchards
to find out when is the best time for picking. There are so many farms to
choose from, located anywhere from Connecticut, to Maine, to New Hampshire. You
can find a good list of orchards and farms if you’re interested at
the tripsavvy website.
Source:Pixabay.com
For most people, however, fall tradition creates a craving
for apple picking. For lovers of Robert Frost and the hearty New England
traditions his writing implies, there is something about apple picking that
just seems necessary in autumn. In Massachusetts, you can find an extensive
variety of apples in orchards. September is the prime time for Honeycrisp,
Golden Supreme, McIntosh, Royal Gala, Cortland, and more. Conversely, October
is peak time for more distinct varieties that you can’t often get at the
grocery store. Some of these include, Macouns, Jonagold, Cortland, Suncrisp,
Northern Spy, and many more.
There’s really no limit when it comes to fruit picking in
the region of New England. It’s been tokened a leading outdoor pastime for
years. And most importantly, it’s something that you can do alone, in a
romantic setting like a date, or even take your family or children to do.
It can be tiring sometimes to pick the same vacation
destinations or events each year. In that sense, it becomes a bit of a task.
But when it comes to New England, there’s so much history and so much natural
world, that you’ll be hard-bent on finding something you really haven’t seen
before.
Fruit picking is a great way to get outdoors that isn’t as
strenuous as activities like hiking, for example. You get to pick your own
fruit, hand-choosing exactly what you know you want to eat. That’s literally
farm to table! And possible the best part? You can’t beat those views. The New
England countryside is breathtaking in both summer and fall. It’s an
opportunity you won’t want to miss.
If you are
one of many people who prize Keto you are aware that in the last couple of
years this diet has been storming through the Internet. There is a good reason
why this diet is so popular and the first thing is that the list of food you
are allowed to eat is a lot longer than any other. Most people get drawn to it
because most of the meals are based on meat, eggs, cheese, and bacon. Plus
there are very delicious desserts that can be part of this diet.
It is a low
carb based diet, which means you should focus on consuming more fat. Thanks to
the high-fat amount it gives the filling of fullness and you won’t be going
even for a snack before the next meal. It is very easy and if you are still
thinking which diet is for you, you must take keto into serious consideration.
Behind it, there are many success stories for weight loss and also for
improving health.
Source: Pixabay
Most people
who go on a diet and when they get an invitation for dinner at a restaurant
they decline the offer. When on keto you don’t have to do this! In fact, it is
very easy to implement this diet when you are dining out.
Plan in Advance
Almost all
restaurants now have a menu available on the internet, whether on their
official site or on a social media site. Read the menu carefully and scan to
see what options are keto-friendly. But once you arrive at the restaurant you
must be careful how you order the dishes.
Source: Pixabay
Start by
eliminating starch. Don’t order rice, put the potatoes aside, pass on the bread
and pasta. But to keep that scary temptation at bay order the meals without any
starch sides.
In
most restaurants, you will be able to substitute the starch for extra veggies
or salad.
If
you want to order a burger or sandwich ask for a lettuce wrap as a substitute.
But
if they don’t allow substitution just eliminate the products that are not keto
friendly.
Order fatty Food
Ask
for more butter for the meat or veggies
Order
vinegar dressing and olive oil to drizzle over salads
Ask
them to add heavy cream in the tea or coffee
Open your eyes when ordering condiments and
sauces. There are
sauces that contain carbs and others fat. So make sure to ask about their
ingredients before ordering. Even a small amount of sauce can strike you down
from ketosis, and you don’t want that.
Source: Pixabay
Choose drinks carefully. The best way to keep off from
drinks that are not keto friendly is to stick to coffee, tea, sparkling water,
and water. But if you want to have a glass of alcohol go for, spirits, light
beer, dry wine or champagne.
Skip the dessert. When it is time to order dessert you should
order a coffee instead. But if you don’t drink coffee late at night, go for a
cup of herbal tea or decaf coffee.
The fun
part about the keto diet is that you can always be creative. You can improvise
and create an interesting mix up from the menu. While there are some restaurants
that don’t allow ordering outside the menu it’s not hard to ask. But instead
ordering something that the restaurant has never had in the menu make a mix-up,
combine of different dishes into one.
Here is one
simple example. If the restaurant serves Spaghetti Bolognese, ask them if they
can serve you just the sauce like a soup, with a serving of veggies sprinkled
with grated Parmesan cheese.
Or you can
just order 2-3 appetizers that are low carb. A delicious cheese plate and a
salad will make the perfect low-carb dinner. All you need to do is ask, you
might even be offered a keto meal that is not on the menu, you never know.
You probably have seen how professional chefs plate their
dishes; after all, it can’t be unseen. The dishes are so full of colors and
life. The first rule that chefs go by (except of course the taste) is to feed
the eye. By presenting the plate with lively colors no one will be able to
resist them. But they are not only ones who can use them in their dishes, but
you can also do it too. Once you read this article and learn about the most
common edible flowers you will be astounded by the fact that you already have
some in your garden.
Flowers have been used in many cultures in the past, and for
so many good reasons. Flowers, give a dish additional flavors and also health
benefits that you can’t get from other ingredients.
Source : Pixabay
Preparing Edible
Flower
To get the most benefits from an edible flower you must use
it right after picking. When they are fresh they taste amazing. However, make
sure to pick them in the morning. If you don’t have them in your garden and you
have to pick them somewhere else, or buy them don’t worry. You can store them
in a container in the refrigerator. But use them in a few days.
Always wash them. Dip one flower by on in water and then dry
them by shaking gently. This process will also remove any bees or bugs.
The best edible part of the flower is the petals. Remove the
base and the heel and also the calyx, pistil, and stamens. Some flowers like
pansies can be consumed whole.
Important Points You
Must Know
If you doubt if a flower can’t be eaten don’t go
for it. Also, very important, don’t eat flowers if you suffer from pollen
allergies.
Don’t use pesticides if you have edible flowers
in your garden. If you do have a problem with pests, cut and discard the
flowers and replant new ones.
Don’t pick discolored, old, dusty and faded
flowers. Also, don’t pick from areas where there are animals or near roads.
10 Most Common
Flowers You Can Eat
Source : Pixabay
1. Cape Jasmine – Fragrant flower that is ideal for baking,
preserving and pickling.
2. Scented Geraniums – Citrusy flavor with an interesting
hint of nutmeg.
Source : Pixabay
3. Rose – The perfect flower for jellies, jams, fruit dishes
and drinks. This is because of the delicate fragrance.
4. Pansy – Fresh tasting and mild flavor, which makes them
great for garnish and green salads
5. Nasturtium – It has a flavor like watercress (peppery)
and it is great for salads.
Source : Pixabay
6. Magnolia – They should be picked when young and used for
salads.
7. Honeysuckle – Use the petals to make a wonderful tea,
pudding or syrup or enjoy the flower’s fresh nectar.
8. Hibiscus – Best for fruit salads or tea. It provides a
citrus flavor.
9. Dahlia – The flavors of this flower range from carrot,
spicy apple to a water chestnut.
10. Cornflower – Clove like, spicy to sweet flavor.
Poisonous Flower
Not all flowers can be eaten and without a doubt, you should
never eat poisonous ones. Here is a simple list to know which flowers you
should never eat or even use just to plate your dishes.
1. Lily – of – the – Balley – Even though it is a pretty
flower it contains convallatoxin
2. Hydrangea – Even in very small amount this flower is
highly dangerous
3. Larkspur – The toxic alkaloids can be life-threatening
4. Rhododendron – The toxins can affect the blood pressure
and the heart rhythm
5. Bluebell – The whole flower has toxic glycosides
6. Clematis – Whether it comes to skin or mouth contact it
can cause serious irritation
7. Oleander – One of the most toxic plants that it can be
found in home gardens
8. Foxglove – Natural toxins that can affect your heart.
9. Poppy – All poppies are highly poisonous
10. Daffodil – The toxin that is part of this flower is
lycorine and can cause distress.
Now that you know which flowers are edible do you have one
or more in your garden? If so, it is time to start using flowers for your
dishes now. Think about how your guests will be surprised with the plated dish
you have served in front of them. However, always remember to clean them well
before eating, because you never know what can get stuck inside them.
It is a food made from sheep’s or goat’s intestine and internal fat. Usually cooked in a charcoal fire, sprinkled with cumin and red pepper and consumed as a sandwich.
Actually mostly of it is prepared, cooked and
sold in small kiosks and food trucks, and it is possible to come across almost
in everywhere.
However, if you want to eat a very good kokorec, we recommend you to skip all the suggestions and go to Urla.
As we now know very well, Urla is the best option for almost all delicious food. Today, we are going to Lezzet Kokorec in Urla to eat Neco’s kokorec.
It was late when we arrived at Neco’s. That’s why we’re catching up the last kokorec. We’re ordering a quarter and a half kokorec.
We are starting a conversation with Neco. He sells 12-13 skewers a day. It ends at this
hour. We are last customers.
His brother is wrapping skewers. He is showing
videos of the manufacturing shop on his
cell phone.
Neco’s son is a cashier.
His brother founded this business in 1985.
He was at the nearby manufacturing shop now.
Ingredients, from the butcher across the
street. You can find our video about this butcher in our channel.
Again he shows us his instagram page on his cell
phone.
He say to new arrival customers, that the
kokoreç is over.
Breads are cut and put on the grill.
Kokorec is chopped into small pieces. It is
put into bread and cumin is poured on it. If you want hot pepper can be added.
There are pickled peppers in small jars on the
tables.
I bet you that Neco’s kokoreç is the most
beautiful kokoreç you can eat.
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Pipérade, flavorful and very versatile French dish that you
must try this summer. Ok, yes, it can be made any season but summer is when you
can use in-season vegetables and get the true flavors of this amazing dish. Most
importantly It is pretty simple.
Why this dish is versatile? There are many versions of this
recipe, some add eggs at the end, and others add prosciutto and ham. But one
thing you should not change is the Piment d’Espellette. This is a native pepper
from France and it gives a nice heat to the dish. However, if you can’t find it
you can use paprika or cayenne.
Actually the original Pipérade comes from Basque, a country
located between the borders of Spain and Franch. But, the recipe that you are
going to learn how to cook is the French traditional variation.
1. In a pot add water. Bring to a boil. Cut an X mark on the
tomatoes and add them in the water. Boil for 10 seconds and then transfer into
an ice water bath. Let them sit for 2 minutes and then peel them. Dice the
tomatoes. (If you want you can remove the seeds, this will cut down on cooking
time).
2. Turn on medium heat and place a pan. Add oil. Once hot
cook the ham for about 5 minutes. Transfer the ham into a bowl.
3. In the same pan add more oil and add the onion. Grate 1
garlic clove and stir. Cook for 8 minutes.
4. Now add the peppers, thyme, and salt to taste. Cook for
10 minutes
5. After 10 minutes cooking add the tomatoes, piment
d’Espellette and add more salt if needed.
6. Cook until the veggies meld together and also the juices
have thickened a bit. Add chopped parsley, stir one last time and remove from
heat.
There is a pretty good reason why Japanese food is one of
the best cuisines in the whole world. Washoku – Japanese cooking emphasizes
balance and variety. This amazing cooking is achieved with using 5 colors
(green, yellow, red, white and black), 5 techniques (frying, boiling, steaming,
grilling and raw food) and also 5 different flavors (bitter, sour, salty, spicy
and sweet).
What’s interesting is that you might even find these
principles in just one meal, like three sides, soup, and rice. Now you see why
Japanese cuisine is prized, and if you are one of many people who enjoy home
cooked Japanese meals you must have the right introduction to their signature
ingredients.
Wasabi: This is a
root that is used in sushi as a condiment. It has a hot and strong flavor. It
can be bought as a paste or in tins as powder. However, traditionally it is
grated before eating.
Wakame: Seaweed
with a somewhat sweet flavor.
Udon noodles:
These are thick neutral flavor wheat noodles.
Sushi Vinegar:
This is vinegar that is used to flavor cooked rice for sushi. This vinegar is,
in fact, rice vinegar but it contains sugar and salt.
Soy Sauce: Today
almost all households have this sauce. It is made from boiled soybeans, which
are then roasted, grained and then brined. Its basic taste is known as umami, a
savory and pleasant taste. However, there are 5 different types and each has
its own difference ingredients and also a different production method.
Saishikomi: This is twice brewed sauce, it is darker and has a stronger flavor
Shiro: Translated means white. Compared to Thamari, this one is mostly wheat and less soybean. This gives it a sweet taste and light appearance.
Tamari: a richer and darker compared to Koikuchi and it is used usually for sashimi. The best part about Tamari is that it can be sued by people who have gluten intolerance. In fact, it is also considered as an “original” soy sauce because it is very similar to soy sauce.
Usukuchi: it is a type with weaker taste. It is plain and saltier soy sauce and also light in color (when compared to koikuchi.
Koikuchi: A thick flavored soy sauce, which has a lot of soy sauce (about 80%). In fact, this is the plain or standard type that you can find in Japanese restaurants.
Soda Noodles:
Made from buckwheat with a rich nutty flavor. Some might have wheat in them.
Make sure to check the label if you are looking for gluten-free.
Sake: Alcoholic
beverage that is traditional to Japanese culture. In some cases, it is called
rice wine because the base is fermented rice. The two types are “Tokutei
meisho-shu” and “Futsu – shu”. “Futsu – shu” is a table wine, while “Tokutei
meisho – shu” is a premium variety.
Rice Vinegar: The
Japanese version of rice vinegar is not so strong compared to Chinese rice
vinegar. It has a sweet and very milk flavor. Used for flavoring sushi, plain
rice or other similar dishes.
Rice: Japanese
cuisine uses only short grain rice.
Ramen: These are
long noodles made from wheat.
Potato Starch:
This starch is gluten-free and highly white. It used for absorbing excess
moisture because it has a neutral taste. Also, it gives that crunch factor to
tempura.
Nori: Seasoned
and toasted edible seaweed. It is used for sushi and onigiri. It is also used
for noodle and soups as a garnish.
Miso: A seasoning
paste made from barley, rice and/or soybeans. It is perfect for soups, and
salad dressings. You can find three different miso, red, white and mixed. Each
has its own appearance, texture, and flavor. The white is sweeter compared to
the mixed and red.
Mirin: Essential
condiment (wine) made from sticky rice. It is used for cooking.
Kombu: Dried kelp,
perfect for dashi stock. In appearance is thicker than the nori. But it
shouldn’t be consumed because it requires reconstituting in warmer water before
use.
Furikake: Dried
condiment that is sprinkled over rice. It is made from ground and dried seaweed,
sesame seeds, fish, and salt.
Dried Shiitake:
This is one amazing edible mushroom. It is native and it is prized for its
flavor.
Daikon: With
lightly peppery flavor, daikon can be pickled, cooked or eaten raw.
From now on you are ready to start preparing Japanese traditional food. Let the tasty aroma spread through your home. As a Japanese food lover you probably already know what dish you will make after learning about the basic but very important Japanese ingredients.
If you travel to the northern coast of Spain, along the Bay
of Biscay, you’ll discover Spain’s historic Basque Country. What you find today
may seem different than it did centuries ago when the culture’s existence was
first recorded. However, there’s a rich and unfaltering history in this region
that has not been lost to modernization.
Spain itself is a hub for life, culture, food, and energy.
People travel there from all around the world to enjoy these aspects. But it’s
the Basque region in particular that draws people to its mystery. The thing
about the Basque region that mystifies historians and tourists alike, is just
how old this civilization is. Sure, there are vast and old civilizations like the
Romans and the Greeks. But as small and distinct as the Basque civilization is,
it has a recorded history dating back to the 1st Century, when it
was inhabited by the Vascones. The people of the Basque country still speak
their same distinct language today as they did in the Middle Ages. And the
language has barely changed over time.
Source:Pixabay
Aside from these impressive aspects, though, Basque country
boasts an exciting world of food and drink that people can’t resist. Even the
customs of preparation and serving the food are unique and exciting!
It should come as no surprise that seafood is one of the
signature food categories held in high esteem here. Situated on the coast at
the Bay of Biscay, it’s easy and common for fishermen to collect fresh seafood
daily. They bring this back to port to distribute for cooking and serving in a
variety of intimate settings. You can find many seafood options there,
including anchovies, horse-mackerel, shrimp, cod, and much more.
Although the diet and food culture in this region is rich
and distinct now, it didn’t always involve so many elements or flavors. Like
many cultures at their start, the Basque was host to a simpler set of food
suppliers at first. Most cultures must expand their palettes by first
discovering new foods in other places and bringing them home. This happened with
the Basque, when they brought home beans, corn, potatoes, and more from the
Americas.
Now, the Basque region has evolved but kept its roots very
much in place. Essential aspects of the traditional culture are maintained with
intricate customs of cuisine. Most importantly, there are the traditional and
new styles.
The traditional style food is known well for a few specific
dishes. Traditionally, there wasn’t much meat in Basque cuisine because of a
lack of fishing education and tradition, as well as less means. Therefore,
foods contained the staples, like lentils and millet. Once fish was a big part
of tradition, though it really blossomed. If you’re at all familiar with Basque
cuisine, you’ve maybe heard of marmitako. This is a savory tuna dish served with
a broth in a bowl. It’s kind of like the Basque version of a fish stew,
although it’s unique in its inclusion of fresh peppers and tomatoes.
There is also the new Basque cuisine, though. And while this
takes into account some of the traditional measures of preparation, it provides
something fresh. New Basque cuisine has some French influences and is often
found in contemporary restaurants and bars throughout Spain. Geographically, it
isn’t restricted to just the Basque region itself.
If you want to experience a taste, quite literally, of the
Basque Country, you have to visit. There are many festivals you can attend that
celebrate the rich culture and history of food there. Try the Virgin Blanca
Festival or Fetes de Bayonne to see what it’s like. There is a world of cuisine
and excitement to be discovered!
