Ericeira’s Caneja de Infundice was the star of a television program recently broadcast in Spain.
The “Comerse el Mundo” of April 27, 2020, was dedicated to Portugal, after having passed through countries like South Korea, the Philippines or Mexico.
The vice president of Confraria da Caneja is the Jagoz host
Being able to translate as “Eat the World”, here is a total immersion in the gastronomy and culture of global destinations, from street food to avant-garde restaurants, including family invitations, parties, strange gastronomy, markets and visits to the origin of the product.
Presented by Javier Peña, considered one of the most promising young Spanish chefs, this tv show on culinary heritage is part of the Radiotelevisión Española (or RTVE), the most important television channel of our Iberian neighbours.
After starting the culinary journey through Lisbon, tasting specialties from the Portuguese capital and the rest of the country, Javier Peña makes contact with Caneja, a very unusual preparation dish that integrates Jagoz DNA.
From 11:24 minutes on, the chef from Valladolid comes into contact with this example of “strange gastronomy” indicated only for “Men with a strong beard”.
With Francisco Henriques, vice-president of the Confraria da Caneja de Infundice as guide, we can learn about the maturation process of this fish from the shark family: buried in the yard of the illustrious Ericeirense, kept in a wooden box and wrapped in cloth and newsprint.
Surprised by the intense smell of ammonia released when the box is opened, the Spanish cook will then meet other elements of the Confraria, who will lead through the making of this delicacy that you either love or hate – with no room for a middle ground.
The report ends by the table, at a “well-watered” dinner, as the tradition of this gastronomic ritual with centuries of history dictates.
You can watch the full video (which has a varied contemporary Portuguese soundtrack) here, visiting culinary traditions from different parts of Portugal.
Esta publicação também está disponível em | This article is also available in: Portuguese (Portugal)