CULTURE PAGE

Fish and Varieties

Our region has a diversity of fish species, the best known is the paiche, but there is also the boquichico, the palometa, among other species, which have different preparations, they can be smoked, fried, in ceviche, and an infinity of preparations.

Patarashca

It is a food that is prepared with fish, whichever is of your preference, you place it in bijao leaf and dress it with spices such as coriander, sweet pepper, onion, and other dressings, wrap it in bijao leaf and cook it on charcoal. or firewood, it is usually accompanied with patacones and its cocona sauce.

Timbuche

It is a soup of fresh fish, beaten eggs and coriander, which is also known as the "rises dead" dish, due to the restorative properties it has after exhausting festive days.

Bring the water to a boil together with the minced sweet pepper and garlic, when breaking the boil add the whole fish and cook for 10 to 15 minutes according to the size of the fish. Before lowering the heat add the coriander. Serve with yucca or parboiled banana