{"id":11201,"date":"2022-09-19T16:42:19","date_gmt":"2022-09-19T16:42:19","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/peixe-galo-e-acorda-de-ovas\/"},"modified":"2023-02-24T17:37:21","modified_gmt":"2023-02-24T17:37:21","slug":"roosterfish-and-roe-acorda","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/","title":{"rendered":"Roosterfish and roe a\u00e7orda"},"content":{"rendered":"\n
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\n Roosterfish and roe a\u00e7orda <\/h1><\/div>\n\n\n
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Matosinhos is a pilgrimage point for people from the North (and beyond) when it comes to eating fish and seafood. Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe “a\u00e7orda.” In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The “a\u00e7orda” is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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R\u00faben Santos<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Roosterfish\u00a0<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Matosinhos is a pilgrimage point for people from the North (and beyond) when it comes to eating fish and seafood. Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe “a\u00e7orda.” In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The “a\u00e7orda” is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.<\/p>\n","protected":false},"author":3,"featured_media":11172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[422,356,955,956],"tags":[],"acf":[],"yoast_head":"\nRoosterfish and roe a\u00e7orda - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Galinha Mourisca \u00e9 um prato tradicional do Minho e de Vila Nova de Famalic\u00e3o em particular.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roosterfish and roe a\u00e7orda - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Galinha Mourisca \u00e9 um prato tradicional do Minho e de Vila Nova de Famalic\u00e3o em particular.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-19T16:42:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-24T17:37:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/OF_Nk4Fk-1-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2139\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/OF_Nk4Fk-1-scaled.jpeg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/09\/OF_Nk4Fk-1-scaled.jpeg\",\"width\":2139,\"height\":2560},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/dishes\/roosterfish-and-roe-acorda\/\",\"name\":\"Roosterfish and roe a\u00e7orda - 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Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe \"a\u00e7orda.\" In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The \"a\u00e7orda\" is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.<\/p>\n<h3>RELATED WITH THIS DISH<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11201"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=11201"}],"version-history":[{"count":8,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11201\/revisions"}],"predecessor-version":[{"id":14038,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/11201\/revisions\/14038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/11172"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=11201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=11201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=11201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}