Market Jar · Pickled Fried Fish
Escavèche de Chimay
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It earned EU-protected status in 2021, and its stoneware-jar packaging hasn't meaningfully changed since the recipe arrived with occupying Spanish troops in the 16th century.
Small river fish (traditionally eel, now often trout or pike) are fried, then packed cold into a jellied, vinegar-based sauce with onions and set in stoneware pots. Sold by the jar at markets around Chimay and eaten cold on bread.
Why it's made this way: Spanish soldiers occupying the region in the 16th and 17th centuries brought a vinegar-preservation technique for feeding troops without refrigeration, and Chimay locals adapted it to the fish from their own rivers and lakes.
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Part of World of Street Food — 690 dishes from 118 countries.
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