Would you like to try Formentera’s peix sec (dried fish) and discover a unique Mediterranean recipe?
Peix sec or dried fish is a speciality of the island of Formentera that is made using traditional methods. It comes from cartilaginous type fish, with tough skin and no scales, such as the moussola or the ray, carved and dried by the sea breeze and the sun.
This typical delicacy is used in different dishes in the island’s gastronomy, but it is especially known for being the main ingredient of the traditional Balearic peasant farmer salad. Read on if you want to discover the recipe!
How peix sec is made
Dried fish is part of a very ancient tradition that has survived to the present day and is an important part of the island’s cultural legacy. It came about as a natural way of preserving fish so that it could be consumed all year round.
According to this tradition, the fish are caught a short distance from the coast by fishermen in traditional llaut boats. For a few hours, the cleaned and skinned fish fillets are covered with coarse salt. The next step, while still on the boat, is to cut them up and carve them carefully.
They are then hung from the branches of the junipers so that they can dry with the help of the sun and the Mediterranean breeze.
Once dried, the next step is to toast the fish, crumble it and place it in glass jars filled with olive oil. Like this, the fish can be preserved for several months without the need to add any preservatives.
Nowadays, there are many families who dry fish during the autumn and winter months, when the tourist season on the island has come to an end.
Typical dishes made with dried fish
Dried fish is used in numerous typical dishes in the gastronomy of Formentera, but especially in the peasant salad. It is also often used in toasts, canapés, croquettes and even pizzas.
Nowadays, dried fish has become a gastronomic attraction and there are many chefs who prepare special and unique dishes incorporating this ingredient. It is worth noting that it has obtained the endorsement of the Ark of Taste, an international catalogue of endangered foods and ingredients, created and protected by the Slow Food movement. Its aim is none other than the preservation of humanity’s gastronomic heritage.
If you fancy trying it, you will certainly find it in any of the island’s restaurants and you can also purchase it from any supermarket or gourmet shop.
Payesa or peasant salad recipe
Ingredients:
- Peix sec
- Tomato
- Onion
- Skinless boiled potato
- Oil
- Salt
- Green pepper
- Roasted red pepper
- Bread bescuit or crostes (typical bread from the island that is double baked)
Preparation:
- Cut the potato, green pepper and onion into small cubes. Mix everything together in a bowl and then add the roasted red pepper and the peix sec.
- If you have bescuit, break it into pieces and mix it in.
- Season the salad with salt and pepper before adding the oil from the container of peix sec.
Don’t miss out on the opportunity to taste this exquisite delicacy, fished with traditional methods and dried under the warm sun of Formentera – It’s finger licking good!
