2024-04-21 07:56:10
The fried croaker route takes on more importance during Holy Week, when many customers prefer to avoid eating beef. The administrators of the premises interviewed confirm this. For most, sales double, although there are also businesses that see their income triple.
““The demand for corvina increases so much that even for us it is difficult to obtain the product in the wholesale market of Caraguay,” commented Vanessa Zambrano, administrator of La Esquina de la Rica Corvina Frita a Leña.
Options for customers are varied: You can choose those that are prepared on a wood or gas stove, and even the flavor is different depending on the type of fat used for cooking. They don’t always make it with oil, there are certain places that prefer to use butter, considering it to be healthier.
“As a customer, I prefer fried sea bass that is not prepared in burnt oil, because that is harmful,” said Claudia Solórzano, who prefers to eat sea bass in the municipal market of Seventh and Cuenca. And it is precisely here where the tour began, at the Sazón de Germania store, which opened in the 1960s.
It was Germania Medina’s mother, Mrs. Gloria Mogollón, who started selling the dish. The recipe has already been shared at third generation.
In this same area, but on the Cuenca Street side, is El Pescado Frito, which opened its doors in 1970. Likewise, the business is now managed by the third generation. This place is distinguished because in 2023 it won third place at the Raíces Gastronomic Fair.
During Easter sales skyrocket, especially on the days of the holiday. There are people who come to lunch after procession of Christ of Consuelo”said Lady Madrid, administrator of El Pescado Frito.
The southwest of Guayaquil takes the lead in offering this typical Guayacan dish. Along Argentina Street, from Lizardo García Street are the businesses. Here the ‘attraction‘is that the fish is cooked on firewood. The place is called La Esquina de la Rica Corvina Frita en Leña. The recipe used here is that of Rebeca Vera, Nieves’ mother-in-law, who still serves in Guerrero Valenzuela and Letamendi.
Moving along Argentina Street there are stores in the intersections with Babahoyo, Abel Castillo and Guerrero Valenzuela.
There is another business in Leonidas Plaza and General Plaza. At this address, the store manager is Ericka Alvarado, who agrees that sales are increase in the Saint week.
A peculiarity of Argentina Street, according to the neighbors, is that it used to be known for the roast meat that was sold. Later it became the croaker area, but the inhabitants do not remember exactly from what year this happened.
In the center is Marcelo’s, on Esmeraldas and 10 de Agosto streets. “My parents opened the place in 1986. Although we sell a wide variety of dishes with seafoodthe fried croaker becomes one of the most requested these days, precisely because there are people who avoid red meat during Lent,” said Rosa Aguiño, administrator of Marcelo’s.
In the north of Buenos Aires, the Sauces VI and Sauces VIII establishments stand out. The peculiarity here is that the businesses that sell crabs in Sauces also sell fried croaker. “In these stores we not only sell crab, we also offer fried croaker, which becomes the Favorite at Easter. We are already prepared to serve more clients, because the increase is significant,” said Martha Vilaña, owner of the Martha I crab farm.
My mother learned from her mother-in-law, Rebeca Vera, and opened a location in Argentina and Lizardo García in 2010. In this location, firewood is used to fry the corvina.
Vanessa Zambrano, Administrator La Esquina de la Rica Corvina Frita a Leña
The prices of fried sea bass depend on the size and the place where it is purchased. It goes from the 5 to 17 dollars.
Each local claims to have developed its own recipe with the seasonings they put on the fish. There are even those who use copper pots, because they assure that in gastronomy everything contributes to the flavor.
Even the sauces that accompany the sea bass are different: some offer the Creole sauce, others a bed of lettuce with salad, or a bed of avocado accompanied by cucumbers and tomatoes. Some even add radish.. What is fixed are the crispy patacones. The offer is wide and the selection depends on each person’s taste.
Source: KCH