Xouba, also known as little sardine or parrocha, is a small sardine and a type of pelagic fish. Xoubas are small sardines from Galicia, Spain. They are a species of ray-finned fish in the monotypic genus Sardina. The juvenile Xouba has the scientific name of Sardina pilchardus which is in the family Clupeidae.
The fish is blue-green and has a silver underside. In comparison to the other sardines, the xouba, is diminutive. [1] Xouba means little fish; the fish lives is shallow areas of water between 5 m (16 ft) and 50 m (160 ft). [1] The fish is harvested between the months of May and July when it reaches 13 cm (5.1 in) in length. [1] Xoubas, are small sardines, and a they come from Galicia, Spain. [2] [3] The small Xouba is a juvenile version of a European pilchard. In some areas the Xouba is called Parrocha. [4] [5] Xouba are from the family Clupeidae. [6] [5]
Xoubas have a tender distinct flavor and they are small sardines, nutrient-dense. They have a high omega-3 fatty acid content and they are high in healthy fats. [2] Xouba has more fat than other sardines. [7]
Since the 15th century, Xouba is caught with a technique called Xeito. The technique employs a net stretched between boats; a type of drift netting. [7] In Spain there are several annual events to celebrate the Xouba. One such event is the Burial of the xoubiña. [8] It is celebrated on Ash Wednesday and it includes funeral procession that is satirical. The procession ends with the burning of the effigy of a sardine. [9] Galicia, Spain is the home of a festival (Festa da Xouba) celebrating the Xouba. [2] The event takes place about the same time as the "Feast of Saint James" which happens in July. [10]
Prepared as a dish, it can be used in empanadas, or pickled, or made in a casserole with potatoes. [1] Xouba is also grilled and served on bread, or breaded with chickpea flour and fried. [11]
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