Baku Kitchen! An independent reference of traditional food

Escabeche de pescado

Fried fish preserved in vinegar with onions and peppercorns, eaten cold

Cuba Fermented & pickled

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Spanish preservation method carried to Cuba, used for kingfish and served at Christmas and Lent when fresh fish had to keep.

Frequently asked questions

What is Escabeche de pescado?

Escabeche de pescado is a fermented & pickled from Cuba: fried fish preserved in vinegar with onions and peppercorns, eaten cold. A Spanish preservation method carried to Cuba, used for kingfish and served at Christmas and Lent when fresh fish had to keep.

Made with

fishonionpepper

Cooked

friedpickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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