The barbos are chopped and growed in oil and withdraw to a casserole, all this is poached, 200 cl of vinegar from Jerez is added and 100 cl deaguauna time that of a boil to put in the head with the Barbosse cover and It is allowed to cook over 20 minutes to cool and after 3,4,5 or 6 days to eat
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make pickled barbos: |
| Barbos y trout |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
