Specialty ‘finger Of Death’ 100 Euros Per Plate

Goose is a rare product of the southwest coast of Portugal, with an ugly appearance that is called the "finger of death". Specialty 'finger of death' 100 euros per plate. Ugly appearance but delicious and strange taste, a mix of shellfish and shrimp. In addition, some people call geese the "truffle of the sea" because of their difficult to find. With a thick, claw-like body shaped like a diamond, they can only live on rocks in the intertidal zone (the part of the coast between high and low tides)

. Humans cannot raise geese, only the open sea can. Therefore, they are very difficult to harvest and geese are considered to be the rarest and most difficult dishes in Spain, Portugal, and especially the southwestern coast of Costa Vicentina. and for money, the geese are still being fed to the market, and divers take advantage of the extreme weather to catch them According to Fernando Damas, a diver, “Even a bad day at sea is better than a quiet day in the office.



The ocean is always full of surprises ”. Fernado quit industrial design 19 years ago to work as a full-time diver. In Costa Vicentina, people have a saying: "Never turn your back on God when you catch" fingers of death ". João Rosário, another diver, explained that God values the power of the sea. “Going diving and catching geese and ignoring the ocean with the unexpected is very vulnerable to injury or death. Many cases of divers being unconscious and drowning have occurred. The lucky person can injure their arms and legs or be scratched by sharp rocks cut through the diving suit ”To catch geese, a diver had to climb down from a cliff about 100 meters high with a rope and chisel to chisel the rock surface at low tide areas, pay attention to avoid falling, hitting the rock under the fierce wave layer.



Another way is to take a boat to anchor safely from a place far away from the cliff, when the tide goes up, swim towards the cliff, catch the geese according to the wave rhythm. The divers must always work in groups to ensure safety. Fernando, who has been working with Tiago Craca for more than 6 years, said that you must always trust your partner with your life. They form a very good team, sharing experiences about when it is safe to dive and when to stop. Fernando said: “He is only half my age but saved me. That day, I thought a lot of things. You can't worry too much because it will distract your attention. I didn't see the waves and my feet got stuck in a gap.



Fortunately Tiago realized I was in the water for too long and came down to find me. ”In Portugal, geese are caught regularly and diving activities are controlled by the town of Villa do Bispo, headquarters of the Portuguese Goose Association. Only 80 diving certificates are issued each year, with most divers living here or the nearby coastal town of Sagres. According to Paulo Barata, association president: The fish market in Sagres is the only place where divers are allowed to sell geese to restaurant owners and traders. Each diver can only catch 15 kg of geese per day and sell them for 30 - 60 euros / kg based on their size and quality.Even though the law is strict, hunting for geese still occurs because it is the lucrative job and the Coast Guard can't patrol everywhere. Someone poachers of geese brought to the fish market in Portimão town, 55 km east of Sagres, said: I don't care about the law, Costa Vicentina belongs to people, not government. The geese are like "ATM cash machines" from the sea.



We have the right to take our money. ”Imagine a lazy afternoon on a beach trip, the sun shines down on the rays of sunlight and the breeze gently blew in the ocean. That is the taste of the geese. According to Sergio Meudes, owner of a restaurant in Lisbon: “The only way to enjoy the“ finger of death ”is to eat with your bare hands. You have to grip its multicolored nail tightly and peel off the skin to reveal the flesh in the body that is edible. The price of this dish is 100 euros per plate, according to the BBC. The Portuguese has a way of cooking geese by boiling them in salt water while they read the Lord's prayers. Chef Adriano Lemes said: “Even if you read the prayers slowly, it can't be more than a minute.



After that, we picked the geese and put them in ice. And do not add any spices or sauces to them at all ”. According to Huong Chi / Vnexpress / Photo: Tim E. White ***.

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