In Baracoa, content creator Aníbal Ferrand showcased in a video the sale of one of the most unique and delicious products from eastern Cuba: the Tetí from the Toa River.
This tiny fish, transparent and measuring only two centimeters long, arrives in tight schools from the open sea to the bay, guided by the freshwater current of the river.
The tetí is endemic and is not caught with nets, but with fine meshes or sheets that allow these little fish to be trapped without harming them. Its capture is a cultural tradition in Baracoa, and its sale takes place in the early hours of the day, using a can of condensed milk as a measurement.
In Cuban cuisine, tetí is prepared simply: with salt, lemon, and fried in hot oil for five minutes, without stirring, so it doesn't break apart.
It can also take center stage in more elaborate dishes, such as fried foods, enchilado, with criollo sauce, with coconut milk, or dry with lemon and spice.
This exquisite and delicate delicacy from Baracoa is a gem of Cuban cuisine that captivates with its texture, intense flavor, and tradition of artisanal fishing. A bite worth waking up early for, yet very few Cubans have had the fortune to taste it.
Frequently Asked Questions about the Tetí of the Toa River and its Importance in Cuban Cuisine
What is the Tetí of the Toa River and why is it so special?
The Tetí is a tiny fish endemic to eastern Cuba, especially in Baracoa, renowned for its intense flavor and traditional fishing methods using fine nets. Its exclusivity and artisanal capture make it a culinary gem of the region.
How is Tetí prepared in Cuban cuisine?
The Tetí is prepared simply: it is fried with salt and lemon in hot oil for five minutes, without stirring to prevent it from falling apart. It can also be the star of more elaborate recipes such as fritters, enchilado, with mojo criollo, or accompanied by coconut milk.
Why is the capture of the Tetí a cultural tradition in Baracoa?
The capture of the Tetí is a ritual performed at dawn, using specific techniques to avoid harming the fish. This practice has been passed down through generations, forming part of the cultural heritage of Baracoa and contributing to the culinary identity of eastern Cuba.
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