THE HISTORY - Elaboraciones Lemar
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From 1446

The history of dry conger eels begins when the bilbilitanos, who had a powerful fishing industry, supplied ropes and ropes to all the ports of Spain. When they went to the port of Muxía to close their deals, they became interested in conger eel, but it was a fresh product that they could not take home due to the excessive time it took to travel. In this town on the Costa Da Morte, the fishermen discovered that by drying it it would be fit for consumption anywhere, regardless of the time of transport. Today, the tradition of this product is still maintained, becoming a “delicacy”.

Lemar elaboraciones congrio seco

We have documentary evidence of the consumption of dried conger eel since medieval times. In this date the conger eel was used as payment of annual taxes, this data informs us of the consumption of this fish and of how appreciated it was at that time, being considered as a product aimed at the payment and recognition of privileges. The conger eel was consumed by the social sectors with a greater purchasing power, its price was higher than that of other fish.

Lemar elaboraciones congrio seco

One of the products with the most annotations at Calatayud's customs was fish, especially conger eel, which came mainly from the Cantabrian ports through Castile and Navarre. Every month, amounts of conger eel were settled. We can suppose that it was sold in the shops of the city market, at the price fixed by the Regiment of Calatayud, by the successful bidder of the supply of the same in the act of the tranza or auction.

Lemar elaboraciones congrio seco

But progress came, and with it, the development of land-based communications and industrialization, producing a decline in the rope industry, and so in Calatayud conger eels were no longer consumed in such large quantities. Many dryers were affected and had to be closed.

Lemar elaboraciones secadero de congrio

Although more than 500 years have passed since then, the truth is that in Aragon dried conger eel was preserved in the culinary tradition and today it is a gastronomic delicatessen. However, despite the large drying industry that proliferated in the 15th and 16th centuries on the Costa da Morte, there are currently only two conger eel driers in the region. Both are in Muxía and are the only ones in Europe. LEMAR elaboraciones artesanas are a young couple, descendants of two seafaring families, in which their lives have been exclusively linked to the sea, and who are committed to keeping alive the peculiar and exclusive tradition of dry conger eels.<br /> A totally natural product without any kind of addiction in which only a good artisan of the sea can make the conger eel this work of art.