Recipe for Moquiado or Moqueado Fish
El Pescado Moquiao, moquiado, moqueado o muguiado es una receta o forma de cocinar heredada de las comunidades indígenas de los llanos orientales de Colombia y Venezuela; estas comunidades asentadas en lo que hoy comprende la región de la Orinoquia y la amazonia utilizaban estas técnicas debido a la falta de sal, para conservar los alimentos o por la necesidad de un método sencillo y rápido de cocinar durante sus viajes de pesca. Aprende en esta sencilla receta como hacer pescado Moquiao de forma fácil y rápida.
Ingredients
- 2 Kilos Fish (Puede ser cualquier tipo de pescado)
- 1 Banana Leaf
- Salt to taste (optional)
- Lemon (optional)
Step by step preparation
Preparation form #1
- The fish is taken and cleaned, removing the viscera and wrapped in banana leaves.
- A cabin or support is built (a structure similar to a grill), which is located over the embers of the stove at a height that varies between 80 centimeters and one meter.
- Place the fish on the tray and cover them with leaves (preferably banana) to let them smoke for approximately three hours, depending on the amount of fish that needs to be muguiar or muquiar.
- During this process, the fire must be constantly stoked and to produce more smoke, different types of fresh leaves, especially banana leaves, are placed on the embers; The fish should be muguiar with scales and without salt (if you are not muguiar in order to preserve the food then you can muguiar by scaling the fish beforehand and adding salt).
- It can then be removed and saved to be consumed in soups or as an accompaniment to other food or consumed immediately.
Preparation form #2
- Make a hole (hole) of about 15 centimeters in the ground (preferably sand).
- You wrap the fish in the banana leaf.
- The fish is placed in the hole and covered with more banana leaves and the bonfire is placed around it, there the fish is left to muquiate with the smoke and heat of the bonfire for around 2 hours or 3 hours depending on the amount of fish.
- The fish is cooked with scales and without salt if it is with the objective of preserving the food. If it is for immediate consumption you can scale it, add salt, lemon or marinade and place it to cook.
- You can add lemon and salt to taste after removing it from the sand.
Video
Interesting Facts
- Muguiado or moquiado arose due to the shortage of salt and is a traditional technique for preserving food, especially fish and wild meat.
- In this process, different types of firewood and leaves are used to cover the meats and embers, according to the smell and flavor that you want to achieve.
- This dish is usually served as an accompaniment to soups and other dishes; In the Orinoquia and the Amazon it is very popular to accompany it with Casabe.
Other recipes that might interest you
- Dried catfish cake or mold
- Bocachico sancocho
- Fish splash
- Bonito splash
- Sábalo con coco
- Catfish Head Rungo
- Moquiao or Muguiado Fish
- Stewed fish
- Pescado en salsa de naranja agria
- Minced fish or fish salpicón (Minced Fish)
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