WHAT FISH IS EATEN IN BRAGANÇA? The trout still populate the rivers and, therefore, are also prepared in the kitchen. Grilled or fried and often wrapped in thin strips of ham. They are rarely roasted anymore, but they are still fried and preserved in escabeche sauce.
Other river fish such as bogas and barbels, almost extinct, used to be cooked fried. From the sea, almost all the fish from the Portuguese coast continue to arrive in Bragança. But the conger eel, which can be grilled, stewed, or fried – on the coast it is used in many stews – in Bragança, still receives praise from diners.
The cod is almost omnipresent throughout the country. Here too there are traditions, and baked with ham interspersed is one of the local recipes. Then it includes all the other recipes, such as boiled, grilled, baked, boiled with potatoes and rye bread. Another product from the sea, with similar preservation conditions to cod, is the octopus. It can be cooked, roasted, stewed, with rice and its fillets. Here there is a special way of preparation that guarantees the tenderness of the octopus.