Even for fish, it is worth the good practice of following seasonality to bring to the table a fresh and genuine product that respects nature. Here is the fish to eat when it's cold (and how to cook it)
If you are careful to consume seasonal fruit and vegetables, the same speech should also apply to the fish!
Buy the seasonal fish shows that we care about our health environment and its balance, guarantees one higher quality of what we bring to the table and, finally – look not to be underestimated – it is more cheap.
What are the fish to consume in winter?
We have a fortune, we live facing the Mediterranean Sea, very rich in blue fish like anchovies, sardines, tuna, mackerel, amberjack, all varieties of fish particularly rich in omega 3 and fatty acids, which have beneficial effects on the functioning of the heart and the circulatory system. But if we want to make a sustainable choice and buy only seasonal fish, in winter which one should we prefer? The varieties of fish to be consumed in the cold season are: anchovy, alice, calamari, squid, mullet, dentex, gattuccio, mazzardino, hake, leek, panocchia, octopus, turbot, sea bream, sardine, scorpionfish, cuttlefish, mackerel, sole, bass, spiny, bluefin tuna, red mullet, clam. And now that we know, let's see how to cook them!
10 recipes based on fish perfect for the winter
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