In the charming town of Baracoa, content creator Aníbal Ferrand has drawn attention to a unique delicacy from Cuba's eastern region in a recent video: the Tetí from the Toa River. This tiny, transparent fish, measuring a mere two centimeters in length, makes its way from the open sea to the bay, following the river's sweet currents.
The Tetí is a species native to the area, and catching it is an intricate process that involves using fine nets or sheets, rather than traditional fishing nets, to ensure these little creatures are captured without harm. The practice is deeply rooted in Baracoa's cultural traditions, with sales taking place at the crack of dawn, measured by the can of condensed milk.
In Cuban cuisine, Tetí is typically cooked in a straightforward manner: seasoned with salt and lime, then fried in hot oil for about five minutes without stirring to maintain its integrity. However, it can also shine in more complex recipes such as fritters, stewed with chili, paired with Creole mojo, cooked with coconut milk, or served dry with lemon and spice.
This exquisite treat, exclusive to Baracoa, is a highlight of Cuban gastronomy, captivating with its intense flavor, delicate texture, and the tradition of artisan fishing. It's a taste worth rising early for, though only a few Cubans have had the pleasure of savoring it.
Exploring the Delicacy of Baracoa's Tetí
What is the Tetí fish and why is it unique to Baracoa?
The Tetí is a small, transparent fish native to the Toa River in Baracoa, Cuba. Its unique characteristics, including its delicate flavor and cultural significance, make it a rare and sought-after culinary delight.
How is Tetí traditionally prepared in Cuban cuisine?
Traditionally, Tetí is prepared simply with salt and lime, then fried in hot oil for about five minutes. It can also be featured in more elaborate dishes such as fritters, stews, or with coconut milk.