What is small, tasty when fried and breaded, and best served with black eyed peas in olive oil and onions? You are right! The carapau. This little fish, about the size of a sardine is much loved by the Portuguese. And why not, its white flesh is mild, and when fired it is delicious. Now, the carapau is found throughout mainland Portugal, but they are very popular in the Azores, where they have a different name, the chicharro. So what is carapau anyway? Well it is translated as a white stickle back or a horse mackerel? But it really is just a carapau. So, if you are walking past a Portuguese restaurant and the black board reads "Ha chicharros," go in, and be sure that it is served with a salad of black-eyed peas in rich Portuguese olive oil and onion? All this goes very well with a glass of cool Vinho Verde wine. Gotta go... I am getting hungry.