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When I first time heard this name, the association was clear. I thought of a tasty but spicy meat stew with paprika served as a main course and originating in Hungary. But as I looked at that what was meant, I saw a totally different dish, or kind of an appetiser made of something I was not able to define. It turned out to be fish prepared in a special way. The error was obvious as goulash (Hungarian meat dish) and gulas (Spanish fish appetiser) when words are not carefully pronounced they sound quite similar.


A sandwich on salmon and gulas seen (and tasted) at Mercado de San Miguel, Madrid.

First I thought gulas is just a funky way to serve raw fish. But, its origin is a bit more complicated. In Spain, there is a kind of a delicatessen food, compared sometimes with Russian caviar, called angulas that is made of young eels (up to 10 centimeters long). As those are quite costly, a cheaper imitation was invented that is made of surimi cut the way so it looks like small eels. No idea what is the taste of the original angulas, but the sandwich with salmon and gulas I ate at Mercado de San Miguel in Madrid was quite tasty.

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