Have you eaten Moqueca Capixaba? Learn how to choose this gastronomic wonder.

 

Looking at these image of Moqueca Capixaba we were hungry. Isn't true!?

We've prepared this post to help you make the best choice.

We begin by knowing the main fish from which this dish is prepared, which is a natinal reference and symbol of Capixaba cuisine:

1. Sea Bass Moqueca 

Sea Bass is a saltwater fish caught on the coast itself and one of the most used, because its rounded shape makes it the ideal size for poles. It is a fish of light meat, soft consistency and with few pimples. It has a low fat content and better absorbs the flavor of the flavoring.

► The average price found in the best restaurants is R$ 95.00 for up to 2 people.

2. Robalo Moqueca 

Robalo is a fish that usually migrates between regions of fresh water and salt water, much found in mangrove areas. It has the white meat and when cooked in the moqueca breaks down in flakes with firm texture which facilitates the separation of the bones, it is a balanced option in the fat question.

► The average price found in the best restaurants is R$ 95.00 for up to 2 people.

3. Mahi Mahi Moqueca 

Mahi Mahi is a very juicy freshwater fish. It has soft flesh, with a scaly feature, small spine easy to remove, the color is darker than robalo and significant fat content.

► Average price of R$ 85,00 for up to 2 people.

4. Dogfish Moqueca 

Dogfish is a saltwater fish very prized for being fleshy. The meat is white and firm, boiled in slices allows a soft texture and no contains pimples.

► Average price of R $ 85,00 for up to 2 people.

Come on, here we presented you the simple moqueca options!

Now that you already know which fish or seafood you will choose for your delicious moqueca, we will introduce you to some of the shrimp sauce options available to enhance the dish!

1. Shrimp Sauce Lameirão

Lameirão is a small and soft shrimp in this sauce it is served without peel and it gives a special touch to your moqueca. It is characteristic of mangrove regions and widely used as bait for fishing activity. Other delicacies that are made with it are the traditional shrimp bobó and shrimp pie.

► The addition of this sauce in a simple moqueca will cost on average R$ 20.00.

2. VM Shrimp Sauce

The shrimp VM, which means true medium, are found into the sea. Its flesh is firm and very tasty, possessing a marked palate. In this sauce it is served without the head and without the peel.

► The addition of this sauce in a simple moqueca will cost on average R$ 35.00.

3. Shrimp Sauce VG

VG shrimp, which means true large, are also found on the high seas. the flesh of this shrimp is firm and delicious. In this sauce it is served without the head and without the peel. So that you have a notion of the size 1 kg of this type represents about 11 to 15 units of shrimp.

► The addition of this sauce in a simple moqueca will cost on average R$ 55.00.

* Usually in the composition of all the dishes above are used the fish (optional shrimp sauce), coriander, white onion, tomato, garlic, olive oil, tincture of annatto (annatto seeds heated with corn oil) or coloral, salt and lemon. Accompanied by rice and pirão, being able in some restaurants to come accompanied with a moquequinha of cooking banana.

Also present options of moqueca capixaba using only crustaceans such as sururu and crab, let's talk a little of them:

1. Sururu Moqueca

Sururu is a mollusk, similar to the mussel (shellfish), its soft body is protected by two closing shells. This moqueca can be made with the stone sururu which are larger, pinkish color and get stuck to the sea stones or sururu of mangroves that are smaller and darker.

Like the shriveled crab, a catch of the sururu is the livelihood of many families in the coastal region of Espírito Santo.

In the composition of the dish is used sururu, onion, garlic, cilantro, parsley, chives, peppers, tomatoes, olive oil, paprika, lemons, salt and pepper.

► Average price of R$ 80.00 for up to 2 people.

2. Shriveled Siri Moqueca

Siri is a crustacean of the crab family, the main difference between them is that the crab is a marine animal - it does not live in fresh water, in the Espirito Santo it is very found where there is the encounter of the river with the sea.

The use of this crustacean in the feeding of Capixabas is an indigenous heritage that already inhabited the coast of Espírito Santo long before colonization.

Traditionally, fishermen from the state of Espírito Santo have been fishing artisanal, with only rowing, hooks, hammocks and canoes. On firm ground it is in the hand of women that the meat is separated from the carapace, only with a knife and a dish do they even split up to 10 kg of crab per day.

In the composition of this dish is used the shredded crab, coriander, olive oil, garlic, onion, salt, tomato, onion, lemon, paprika and usually accompanied with farofa, vinaigrette and toast.

► Average price of R$ 80.00 for up to 2 people.

Now that you know how to choose Moqueca Capixaba, click on our link from the area of ​​gastronomy and make your reservation in one of our selection of the best seafood restaurants in ES!

:) Enjoy your food

By IntegraZ Viagens e Turismo