Seafood, a flavourful ally during Lent

• In a seasonal tradition, Dominican families eat more fish, especially sardines and tuna: a healthy, delicious and affordable alternative.

Lent is a Catholic observance referring to the 40-day period before Holy Week. This period began on Wednesday 17 February with the imposition of ashes and will end on the eve of Easter Sunday, a time when the faithful observe certain traditions such as not eating meat on the six Fridays of Lent, including Good Friday.

Not eating meat is one of the traditions the devout observe at this time as a symbol of sacrifice. As a result, fish and seafood take centre stage during the season, especially sardines and tuna.

That is why, during this time, cooking enthusiasts adapt their recipes to dishes that include these foods. Tuna locrio and sardines in tomato sauce are just some of the many delicious options on Dominican tables, thanks to their great taste, simple preparation, high nutritional value, easy digestion and affordable price.

In our country, when we think of a can of sardines or tuna, the name Paco Fish immediately comes to mind: the number one brand of canned fish and the flagship product of Casa Paco, a Dominican company that has been part of Dominican families’ lives for more than 30 years.

How did Casa Paco begin?

The company began in 1967 with its founders, Pascual Martínez and Hilaria Peguero de Martínez, in a small retail colmado. A life of entrepreneurship that saw success in 1987, when Casa Paco began to develop fully into what it is today: a distributor of exclusive family products that has earned its place in Dominican cuisine.

In this way, Paco Fish became the most traditional brand of sardines and tuna on the Dominican market, and its products have satisfied the needs of the most demanding consumers. For the company’s president, Tomás Martínez, the secret of its success is that the products are economical, easy to use and come in different varieties (spicy, in tomato sauce, in oil, in water, with added vegetables, coconut and more).

A study by Alpha Consulting shows that Dominican families buy four to six cans of fish per shop (weekly or fortnightly) and eat it two to three times a week (rising by 46% during Lent), as these products are considered an ideal substitute for meat during this Catholic season.

Nutritious flavours for health

Paco Fish is also the only line of canned fish meeting the highest international quality standards to be endorsed by the Dominican Society of Cardiology (SDC) as a heart-healthy product. Its high protein and essential fatty acid content and its high vitamin content, of great nutritional value, complete and healthy, make it an excellent food ally for preventing cardiovascular disease.

These are features highlighted by Dr. Pedro Rodríguez González, a specialist in internal and preventive medicine, since these products are key to combining food consumption with looking after your health. “Sardines and tuna are an excellent source of protein, vitamins and minerals such as calcium, phosphorus, iron, omega 3 and omega 6, important elements for a balanced, healthy diet, as these nutrients have been shown to reduce cardiovascular events,” explains Dr. Rodríguez.

What do tuna and sardines provide?

Tuna provides iron, calcium, sodium, vitamins A, D, E, K and B, as well as high-biological-value protein and polyunsaturated fatty acids that help lower cholesterol levels.

Sardines also provide the body with plenty of B vitamins, calcium, vitamin D, iodine and protein. Canning has also served to extend the shelf life of one of the most nutritious – and cheapest – fish we can find in the sea.

“Some people say eating healthily is expensive, but the truth is that for around RD$100 you can get a can of sardines in its various varieties, knowing it will contribute to your good health,” says Elizabeth Robles, Marketing Manager at Casa Paco.

In Central America and the Caribbean, there are more than 220 edible varieties of fish, and the most eaten during Lent in the Dominican Republic are sardines, tuna, salt cod and herring.

Seafood, whether fresh or canned, has thus earned its place in Dominican cooking, not only during this period but throughout the rest of the year.