Mullet mullet, red snapper, hake and tuna: here's how to best cook the products caught in our seas, drawing on tradition but also using fantasy
Summer is almost upon us, weather permitting. The desire for the sea grows, and with it that of tasting dishes based on fish, perhaps in season: fresher, better, cheaper, caught in our seas. And that, moreover, allows you to taste new species, beyond the "usual suspects". Take, for example, the month of June. Among the seasonal fish appears the mullet mullet, which this season approaches the mouths of rivers in search of food. Better, however, avoid the port mullet or the verzelata mullet (Liza saliens), the one that "tastes like mud". Space for the other species, among which the mullet mullet (Mugil cephalus), that of the incomparable bottarga, for which, however, we will have to wait for the end of summer. Among the most original recipes based on mullet mullet, the mullet panadas, sort of savory pies stuffed with this fish and cooked in the oven, typical of the Sardinian cuisine.
Italian sushi
Do not underestimate, in June, all the flavor of snapper, predatory fish that loves to approach the coasts in these times in search of prey. A classic of our cuisine is that of baked snapper with potatoes, but to consider is also the citrus braised snapper, always cooked in the oven. Or the red snapper with currant and onion sauce. But the red snapper is perfectly suited to those "Italian sushi and sashimi", typical of our Apulian and Sicilian cuisine. How else to define a splendid dentice seasoned simply with extra virgin olive oil, chilli pepper, dill, basil and vinegar? Or the elegant elegant red snapper tartare in phyllo dough cups, in which this fish is enriched by the taste of stir-fried spinach?
Mediterranean steaks
June is also the right month for the hake, which approaches the coast for breeding. And with what recipes: hake and chickpea biscuits, hake with steamed leeks, herb hake, hake fillets with aromatic butter, packets of hake in chard leaves. For those who manage to grab the little bluefin tuna which does not take the way of Japan, June is also the right time to taste the "Sea pig" in all its cuts, shapes and recipes. Fresh Genoese tuna, tuna steak and well 15 types of pasta with tuna are just some of the ideas with which to indulge in the kitchen. In June, however, we begin to delve into the season ofsea bream he was born in swordfish. Soon new delicious recipes will arrive…
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