Lamprey
The estuary of the Cávado River is a prime location for fishing migratory species such as the sea lamprey (Petromyzon marinus).
In Europe, sea lamprey populations have experienced a dramatic decline due to adverse conditions in estuarine and freshwater environments, such as increased pollution levels, habitat destruction, obstacles to migration, and intensive fishing.
In Portugal, at the beginning of the 20th century, the sea lamprey was present in the country's most important river basins. However, in recent years, its distribution area has significantly reduced, affecting population sizes.
Despite this regression, an important fishing activity still persists in some Portuguese rivers, such as the Minho, Lima, Cávado, Vouga, Mondego, and Tagus, making this resource an important tourist attraction, particularly in the northern region of Portugal.
Periodically, the lamprey takes the spotlight on the menus of Esposende, benefiting from the Cávado River estuary, which serves as an entry point for spawning. This showcases the fishing influence on the cuisine of the Esposende region.
For enthusiasts, lamprey rice or à Bordelaise are compelling reasons to visit Esposende, though there is also the option to try culinary innovations that present new ways to prepare this cyclostome, which has gained prominence in Portugal's national gastronomic calendar.
Recipe
The lamprey is bled while suspended, its guts removed, and the head is opened to extract the liver and roe. The tail is cut off, and it is carefully cleaned before being sliced into portions and submerged in wine. The blood is collected in an earthenware bowl and emulsified with vinegar and wine. It is left to marinate for 2 hours with the blood, wine, salt, pepper, garlic, and parsley.
In a pot, chopped onion, water, chorizo, and the drained lamprey pieces are added. It is sautéed for 10 minutes. The lamprey is then removed, and the broth is mixed with water. Once it boils, rice is added. When the rice is nearly cooked, the blood is incorporated. Before serving, the lamprey is added back in. The dish is meant to be served as a "runny rice."