Lampreia à Moda do Minho

Lamprey in the Minho way

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The village of Monção, on the Minho River, is one of the few places in the world where the lamprey is fished with real enthusiasm. The season is in the early part of the year. This Minho recipe is widely and justly famed.


  • a lamprey of ¾ kg ( lb)
  • vinegar, 1 tbs


Scald the lamprey with boiling water, then scrape it with a knife and rub it clean with a thick linen cloth. Wash it in several changes of water until all viscosity is gone. Next, use a pair of scissors to make a few slits in the head openings. Collect the blood, which will run out, in a bowl with the vinegar. Cut the belly open and pull out the intestines carefully. Then slice the fish and put