I mentioned in an earlier post that I hadn’t prepared these wedge soles (acedías) at home. This summer we succeeded. We brought them from the mercado de abastos on two occasions from different stall holders. It was interesting to see that they employed different techniques of skinning and cleaning. One used a two step process, first removing the head and “guts” then removing the skin from the tail-end. The other deftly removed head, guts and skin with a single stroke of the filleting knife
Valerie does the frying. They were delicious. Using our hands and teeth the delicate white flesh was easily removed from the backbone.
