Comments on: Seafood http://expat.cl/806/seafood Sun, 11 Dec 2011 00:50:00 -0400 hourly 1 http://wordpress.org/?v=3.2.1 By: Fernando Lepéhttp://expat.cl/806/seafood/comment-page-1#comment-225 Fernando Lepé Fri, 21 Oct 2011 14:34:00 +0000 http://expat.cl/?p=806#comment-225 I believe this is a great way to contribute to spread the word about chilean seafood and its culinary traditions. I am a foody always looking for information that may help to translate food terms and ingredients. I think now is necessary to work on meat cuts. Just an idea. Congratulations on the efforts. Well done! I believe this is a great way to contribute to spread the word about chilean seafood and its culinary traditions. I am a foody always looking for information that may help to translate food terms and ingredients. I think now is necessary to work on meat cuts. Just an idea. Congratulations on the efforts. Well done!

]]> By: pamelarubiohttp://expat.cl/806/seafood/comment-page-1#comment-150 pamelarubio Mon, 08 Feb 2010 13:46:23 +0000 http://expat.cl/?p=806#comment-150 Hi Claire! You can eat Locos at Café Torres (Isidora Goyenechea 2962, phone 3332639). Enjoy them! Hi Claire!
You can eat Locos at Café Torres (Isidora Goyenechea 2962, phone 3332639).
Enjoy them!

]]> By: claire laffertyhttp://expat.cl/806/seafood/comment-page-1#comment-148 claire lafferty Wed, 13 Jan 2010 20:12:27 +0000 http://expat.cl/?p=806#comment-148 any idea where I can eat Locos now mid January in Santiago around El Bosque or Providencia..... any idea where I can eat Locos now mid January in Santiago around El Bosque or Providencia…..

]]> By: sergiolucerohttp://expat.cl/806/seafood/comment-page-1#comment-128 sergiolucero Fri, 23 Oct 2009 22:17:42 +0000 http://expat.cl/?p=806#comment-128 Oh no! You are definitely missing two of the most chilean contributions to the seafood world!! Picorocos (barnacles) are usually served inside their gargantuan rocks, either steamed in white wine or as PONCHE (don't ask, just <a HREF="http://groups.google.com/group/chile.rec.cocina/msg/2a9ef687a41a48d9" rel="nofollow">click</A>). And finally, you can't avoid piures. These tiny red iodine bombs are a connoisseur's gem, you can usually find them cleaned or if you really want to impress any seafood gourmet, the stalls at Mercado Central will sell you the full piure inside their soft shell/rock and you can GRILL the creatures, then slice them open and enjoy.One last omission, which can even be found in good ferias: albacora (or albacorilla) is a local cousin of the swordfish! Oh no! You are definitely missing two of the most chilean contributions to the seafood world!! Picorocos (barnacles) are usually served inside their gargantuan rocks, either steamed in white wine or as PONCHE (don’t ask, just click).
And finally, you can’t avoid piures. These tiny red iodine bombs are a connoisseur’s gem, you can usually find them cleaned or if you really want to impress any seafood gourmet, the stalls at Mercado Central will sell you the full piure inside their soft shell/rock and you can GRILL the creatures, then slice them open and enjoy.

One last omission, which can even be found in good ferias: albacora (or albacorilla) is a local cousin of the swordfish!

]]> By: Cassandrahttp://expat.cl/806/seafood/comment-page-1#comment-89 Cassandra Wed, 30 Sep 2009 02:54:58 +0000 http://expat.cl/?p=806#comment-89 Thanks expat.cl! Been looking for these explanations for a long time. Appreciate the zany contextualizing too! Thanks expat.cl! Been looking for these explanations for a long time. Appreciate the zany contextualizing too!

]]> By: Brittanyhttp://expat.cl/806/seafood/comment-page-1#comment-67 Brittany Fri, 11 Sep 2009 16:12:21 +0000 http://expat.cl/?p=806#comment-67 Great resource-I think I'm going to have to print this one out. Thanks! Great resource-I think I’m going to have to print this one out. Thanks!

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