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Of Dutch origin, the word Stockfish (meaning dried fish) occitized in “estofi”, giving the dish of which it is the base, the pretty name of ESTOFINADE.

The most plausible hypothesis concerning the arrival of this dried fish in the Decazevillois is to be linked to the Bordeaux boatmen who, for the needs of the local industry, went up the Lot with, on board, this dried fish, the basis of their food. Thus, since the 18th century, our grandmothers have been preparing L’ESTOFINADE.

This tasty recipe is part of the culinary traditions of Northern Aveyron and is appreciated by all consumers who want to find the true flavor of the cuisine of yesteryear.