Recetas Gastronómicas en la España de ayer y de hoy
La Vieja Fresca
Algo de historia de La Vieja Fresca
La Vieja (Spariroma cretense), es uno de los peces más apreciados de Canarias y una de las especies más conocidas de la cocina tradicional del Archipiélago. Su carne es muy delicada a la vez que apreciada, muchas veces comparada con la del marisco. Desde mayo hasta noviembre es la época en la que más abunda en las costas canarias. Muchos pescadores de la isla mantienen la tradición de utilizar como puntero en su cana de bambú o fibra un cuerno de cabra limado y pulido, con lo que obtienen más fortaleza en la captura de dicho pescado.
La Vieja Fresca
Ingredientes
Preparación
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