O que o turista come quando visita a região do litoral do Baixo Sul da Bahia: mapeamento do uso do pescado na gastronomia

• DOI: 10.22533/at.ed.23519090820

• Palavras-chave: Atena

• Keywords: Bahian gastronomy; seafood; fish

• Abstract:

  This study presents an update

  of the types of fish in use in the gastronomy

  of the Southern Bahia Lowlands region. Some

  restaurants were visited in some localities of

  the Southern Bahia Lowlands. For the sample

  selection, the non-probabilistic sampling

  technique, selected for convenience, was used.

  It has been identified that customers have

  preference for commercial fish with known

  nomenclature. Regarding the preparation forms

  and requests, it was verified that there are no

  specific types of fish for preparations with wet

  and dry cooking technique, as identified in the

  literature. The fish to be prepared is the one

  available on the day, offered in the various

  forms of preparation, as moqueca, stew,

  escabeche, grilled and with shrimp sauce. Only

  two restaurants visited specified in their menus

  the fish of the preparations. As for suppliers, most of the restaurants visited receive

  the fish directly from fridges. The purchase in refrigerators was justified by the greater

  practicality, since the fish supplied is eviscerated and ported, in addition to keeping

  stock, making deliveries according to the request of each restaurant. The entrepreneur

  has preferred to negotiate with the refrigerator than with the artisanal fisherman, for the

  convenience of not having to stock or pre-prepare the product. The most commonly

  used fish in the studied region were Dourado, Badejo and Cavala, and in some localities

  Cioba Red and Cação seem among the first three cited.

• Número de páginas: 15