Estudio sobre las técnicas y métodos de cocción aplicados en la trucha (oncorhynchus mykiss) en las provincias de mayor producción: Azuay, Tungurahua y Napo

Abstract

Tungurahua and Napo, to deliver knowledge to society of the diverse cultures, customs and gastronomy of our country. The ways to prepare the trout in each zone or sector, we can find them in the different provinces of Ecuador, the research focuses within the Andean zone, in the province of Tungurahua in the canton Pillaro, in the community of Quilan in the Eco Finca María Soledad and in the canton Baños de Agua Santa in the parish Río Negro in the farm - restaurant Turis Galarza and in the province of Azuay, in the canton Cuenca in the parish Sayausí in the sector El Cajas and in the Ecuadorian Amazon the research is developed in the province of Napo canton Quijos in the city of Baeza in the restaurant TATY. In order to determine the methods and techniques of cooking, as well as the gastronomic uses that are made with trout as the main base, the implementation of a tasting panel is established in the four places trying to identify different forms, techniques and methods of cooking, among them we have considered for our case, those that we cite below: wood-fired trout, stone trout, trout ceviche and fried trout. Complemented with interviews with each of the professionals who make the different dishes.