|Herring scad cruising the reef ...|
Photo by: derekkeats
L. Clupea harengus, Eng. herring. They come from high northern latitudes in the spring. Large schools visit the Atlantic shores of Europe and the Bay of Biscay. The Archpriest speaks of those from Bermeo being eaten during a Jubilee Year. Bermeo is on the Atlantic Coast between San Sebastian and Santander. As per Villena, the meat is dry and salty. Adult fish are eaten cooked, dried, salted, jellied or smoked. [Multilingual. 1968:129-130; Ruíz/Brey. 1965:1112d:179; and Villena/Calero. 2002:39ª]
RECIPE FOR HERRINGS “SQUEEZED” IN A DOOR
(a mrsamper contribution recalling her father's procedure)
This recipe has several popular names: Civil the nickname of herrings in Spanish, De Cuba "from the barrel" as the fish are packed into wooden barrels. This is a product unknown to younger generations today.
For 2 persons
Photo by: viejozapato
6 herrings or “civils”
a drizzle of extra virgin olive oil (picual variety of olives)
½ tsp chives chopped
½ tsp tarragon chopped
2 mashed garlic cloves
Remove the heads from the herrings. Clean each thoroughly and wash in cold water. Wrap them individually in brown paper. Put each herring in the gap between door and the jamb. Gently but firmly close the door squeezing the herring. Repeat until all the herrings have been squeezed. (This makes it easier to remove the skin when ready to eat.) Remove the paper. Scrap off the scales from the fish. Pour a little olive oil over them and sprinkle with chives, tarragon and garlic. Serve with wine and bread. It makes for tasty d'oeuvres or a brilliant first course.