The river trout was one of the most consumed fish, as were the conger eel and the tuna that came from the Mediterranean

Ingredients (for 4 people):
• 4 good-sized trout from the country
• 1 glass of oil
• 1 glass of vinegar
• 4 cloves of garlic
• Cloves, sage, thyme, oregano, peppercorns or other aromatic herbs
• Flour
• Salt
• Oil for frying

Preparation:

The tortillas must be clean and gutted. Salt them, flour them and fry them in a pan with hot oil, turning them over and over so that they form a crust. Put them in a clay pot where they just fit. In another pan with a drizzle of pickle oil, fry the sliced garlic. When they are cooked, pour them, with their oil, into a jar; add the rest of the oil and then the vinegar, all the aromatic herbs and a pinch of salt. Put the jar to boil for about 15 minutes and then pour the contents over the tortillas. If they are not covered, add a glass of water.

Put the pan on the heat and boil for about 5 minutes. Let the pickle cool and store it for at least a couple of days before eating it. You can eat it cold or warmed up.