Fish
Pescado Moqueado
Amazonas, Colombia
An Amazonian technique of smoking fish over wood for hours, wrapped in banana leaves. A pre-Hispanic preservation method of the Tikuna and Sikuani peoples.
Original eatfuls sticker artwork
What it is
A closer look at Pescado Moqueado.
An Amazonian technique of smoking fish over wood for hours, wrapped in banana leaves. A pre-Hispanic preservation method of the Tikuna and Sikuani peoples.
What to look for
Know it when you find it.
Smoky, dark fish wrapped in banana leaves, slow-smoked over wood, tender and aromatic, served with casabe.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pescado Moqueado.
Amazonas, Colombia
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Naples, Italy
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Antigua and Barbuda
Antiguan Saltfish
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Antigua and Barbuda
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Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.