The fork breakfast is a gastronomic tradition based on a consistent breakfast, often with dishes that we associate with lunch or dinner. It was popular with workers and people who endured long hours of physical labor. Even today it is a current practice in many bars and restaurants in Catalonia.
Without as many formalities as a lunch, the fork breakfast is a relaxed meal where friendship and a good atmosphere are usually cultivated. It is usually a very social event, with relatives, groups of friends, cyclists or motorcyclists, who usually chat almost until lunch time.
Jaume Fàbrega plays an important role in the vindication and preservation of our culinary traditions. Through his writings and research, he has helped to value this type of food, not only as part of the gastronomic history of the Catalan Countries, but also as a very alive practice: the enjoyment of food.
In this book, we focus on food through what the fishermen say, the species of fish from our coast and the recipes they explain. Recipes explained step by step, with all the variants, both from informative fishermen and recipes from other regions, creating a unique corpus of seafood cuisine that will make us want to start cooking, while discovering fish that we do not know or know little or, simply, it informs us of a world that represents an immense cultural and culinary contribution.
