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The contents of the Escabeche oriental page were merged into Escabeche on 14 December 2021. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page.
Can it also be made with poultry or vegetables (instead of fish)? Badagnani 23:46, 11 August 2007 (UTC)[reply]
This at least here in Honduras, escabeche refers to the process but doesn't generally involve fish. 200.59.26.102 (talk) 15:16, 14 December 2015 (UTC)[reply]
I just heard on Iron Chef: America that the dish originated in Portugal. I don't think Iron Chef would be wrong. Is there any way I can change this? —Preceding unsigned comment added by 66.30.242.247 (talk) 06:01, 2 March 2009 (UTC)[reply]
Iron Who? The Persian or Arab etymology introduced in Spain by the Moors as mentioned in the article, makes a Portuguese origin unlikely. Mentioning the possibility of such would require a verifiable source. ▲ SomeHuman2010-08-29 15:33 (UTC)
Escabeche is a popular dish in the philippines. Can someone pleease incorporate this information? —Preceding unsigned comment added by Pmguanco (talk • contribs) 09:23, 24 June 2010 (UTC)[reply]
The Philippines had strong Spanish influences. In this source, it's a sweet and sour whole fish (judging by the picture served in a way that looks like Thai cuisine). Would the sweet aspect be closer to the Moorish origin - though using sugar instead of dadle molasses or honey? The article may have to make comparisons between recipes for the escabeche marination from the different areas, while mentioning the kinds of meat or fish it goes with there. ▲ SomeHuman2010-08-29 15:28 (UTC)
In my limited experience, Jamaican escovitch is not marinated overnight, but is fried and then covered with the hot vinegar sauce. --Richardson mcphillips (talk) 18:05, 7 May 2019 (UTC)[reply]
