In the winter months, January throughout April or May, there is a true pilgrimage to eat lamprey, an ancient, prehistorical creature, a primitive, eel-like fish with a gelatinous texture closer to a snake than a fish that populates the local rivers and has fervent followers, equating it to something close to a religion. Even if not quite in the Vinho Verde region, as it’s in Matosinhos, a fisherman’s village north of Porto, the O’Gaveto restaurant, a favorite food and wine destination, prepares the finest version I’ve had. The dish can be very strong, as it’s cooked with the fish’s blood.
Lamprey dish at O’Gaveto restaurant in Matosinhos
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