Escabeche facts for kids
Escabeche of Spanish mackerel (narrow-barred Spanish mackerel)
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| Region or state | Mediterranean, Latin America, the Philippines, Guam |
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| Main ingredients | Fish or meat |
| Ingredients generally used | Vinegar, paprika, or saffron |
| Variations | Brathering |
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Escabeche is a tasty dish made from fish or meat that has been marinated. This means it soaks in a special tangy sauce. The sauce usually contains vinegar and gets its color from paprika or other spices. You can find Escabeche in Spanish, Portuguese, Filipino, and Latin American cooking.
In both Spain and Latin America, there are many different ways to make Escabeche. Sometimes, the main ingredient is fried before it's marinated. You'll often find Escabeche made with seafood, fish, chicken, rabbit, or pork in Spain and Portugal.
What's in a Name?
The word escabeche comes from an old Arabic word, al-sikbaj. This was a popular meat dish cooked in a sweet-and-sour sauce. It was eaten in Muslim Spain a long time ago. This cooking style then spread to many countries that were once part of the Spanish Empire. That's why it's very common in Latin America and the Philippines today.
Similar dishes have different names in other places. In Jamaica, it's called escoveitch or escoveech fish. This version is marinated overnight in a sauce with vinegar, onions, carrots, and scotch bonnet peppers. In Italy, it's known as escabecio or scapece. In Greece, especially the Ionian islands, it's called savoro. And in North Africa, it's known as scabetche.
How Escabeche is Made
Escabeche is popular in Spain and has changed a bit in different Spanish-speaking countries. In Portugal, it's often spiced with peppercorns, chilies, onions, garlic, and sliced carrots. The dish is also very popular in the Philippines and Guam. These places were once Spanish colonies, and their Escabeche is quite similar to the original Spanish style. They use local fish but follow the same cooking method.
Usually, the fish or meat for Escabeche is first poached (cooked in liquid) or fried. Then, it's served cold after soaking in the marinade for at least a night. The marinade's main ingredient is usually vinegar, but it can also include citrus juice. This acidic marinade helps keep the food fresh, as it stops it from spoiling quickly. Escabeche is also a common way to prepare canned fish, like mackerel, tuna, bonito, or sardines.
See also
In Spanish: Escabeche para niños
