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 European pilchard 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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Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
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