Can you imagine a prehistoric fish -with monster look, more than 500 million years old and that feeds on blood - on your table? Well, even if it seems like it, it's not crazy. This fish we are talking about has its audience among those looking for a different taste, exotic and risky. I mean, what else could you think of but a fish that looks like half snake, half alien? This is the lamprey, who It has an impressive appearance, but it is a product with a certain demand in haute cuisine.
At the level of truffle or caviar, this fish is considered a bite of the most select. Its aesthetic form is not the most palatable, but its history and flavor have a lot to say. Do you want to know the history of this unknown but historical delicacy? Make the popcorn!
From the time of the dinosaurs?
To tell the truth this fish is even pre-dinosaurs. Its origin is not completely known, but it dates back to 400 or 500 million years, which places it on the planet before them. The most curious thing is that, despite having been around for so long, has hardly evolved. I mean, it really is an animal prehistoric the one that is so highly valued among the most exquisite palates.
As for its appearance, as we have said before, it is somewhat curious and even unpleasant for some. At first glance it could be mistaken for a eel: elongated and without scales. But what really catches the eye of the lamprey it is his mouth. With many small but sharp teeth, it acts as a suction cup to catch other fish and feed on their blood. The lamprey it is a fish that born in the river, who lives in the sea, and that it returns back to the river when it spawns.
Arbo, lamprey capital of the world
This locality belongs to Pontevedra (Galicia) and is the global focus of lamprey. So much so that the Lamprey Festival -which is considered of National Tourist Interest- is even celebrated. The Galician territory is a world reference for fish and shellfish, so it is not surprising that it is also a reference for this product. In fact, it is the only place in Spain in which this animal is fished.
Every season - usually in the first months of the year - the people of Arbo come to the rivers Miño and Ulla. There, using some constructions called «pesqueiras » -that were already used in Roman times - or some harpoons called snoop, they catch this defendant fish.
Considered a delicacy by so many, it can be found in certain specialized restaurants in the area. Among them, it is essential to talk about Chef Rivera, run by José Antonio Rivera. Among its specialties, we could mention the lamprey timpani o smoked pork stuffed with turnip greens. Also the Mesón de Lázaro, in A Coruña, offers this fish; yes, betting on more classic elaborations such as Patty.
Where to eat this fish outside of Galicia?
Despite the fact that it is a Galician product, it can be found in other parts of the Spanish territory. Watching the tremendous success of this distinguished fish, the restaurants with lamprey on their menu they have spread throughout the country. In Madrid they are Black salt y Burella, the latter considered one of the most prominent Galicians in the capital.
In Barcelona you can also find: Rías of Galicia o carballeira are references of Galician cuisine in Barcelona. In the restaurant Eladio (Valencia) this Galician fish is also prepared. They make it mainly to the bordalesa, which is how it is traditionally done in Galicia. "It's very easy to do. The important thing is to control the cooking time so that it is smooth ”, explained chef Manolo Calo for Guía Hedonista.
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A mixture of eel, snake and vampire, and with a look that invites imagination and monster stories, the lamprey is, except for those who already know it, a somewhat unknown fish and that perhaps it does not invite to be tested. However, as we have already said, it is considered one of those exquisite and special bites in gastronomy. Would you taste it?
