Xouba
Type of small sardine
From Wikipedia, the free encyclopedia
Xouba, also known as little sardine or parrocha, is a small sardine and a type of pelagic fish. Xoubas are small sardines from Galicia, Spain. They are a species of ray-finned fish in the monotypic genus Sardina. The juvenile Xouba has the scientific name of Sardina pilchardus which is in the family Clupeidae.
Description
The fish is blue-green and has a silver underside. In comparison to the other sardines, the xouba, is diminutive.[1] Xouba means little fish; the fish lives is shallow areas of water between 5 m (16 ft) and 50 m (160 ft).[1] The fish is harvested between the months of May and July when it reaches 13 cm (5.1 in) in length.[1] Xoubas, are small sardines, and a they come from Galicia, Spain.[2][3] The small Xouba is a juvenile version of a European pilchard. In some areas the Xouba is called Parrocha.[4][5] Xouba are from the family Clupeidae.[6][5]
Xoubas have a tender distinct flavor and they are small sardines, nutrient-dense. They have a high omega-3 fatty acid content and they are high in healthy fats.[2] Xouba has more fat than other sardines.[7]
History
Since the 15th century, Xouba is caught with a technique called Xeito. The technique employs a net stretched between boats; a type of drift netting.[7] In Spain there are several annual events to celebrate the Xouba. One such event is the Burial of the xoubiña.[8] It is celebrated on Ash Wednesday and it includes funeral procession that is satirical. The procession ends with the burning of the effigy of a sardine.[9] Galicia, Spain is the home of a festival (Festa da Xouba) celebrating the Xouba.[2] The event takes place about the same time as the "Feast of Saint James" which happens in July.[10]
Preparation
Prepared as a dish, it can be used in empanadas, or pickled, or made in a casserole with potatoes.[1] Xouba is also grilled and served on bread, or breaded with chickpea flour and fried.[11]
Gallery
Xouba
Guiso de xoubas
Prepared Xouba with bread
