Among the fish, or rather the cephalopod molluscs, in season two classic dishes of our gastronomy are reported: here is how to clean them and some ideas for the kitchen. And it is also hunting for the last swordfishes
With the first rigors of the cold season, the quantity fresh fish available on our tables lowers considerably, despite the end of fishing catch which, in turn, has involved all our seas. And yet, from October the precious period begins for two of our most famous seafood specialties: cuttlefish and squid.
The two peoples of the Adriatic
There cuttlefish it is a very popular cephalopod mollusk in our seas: in the kitchen it is among the most versatile ingredients, including the black used by the animal to numb the waters and thus defend itself from predator attacks. Cuttlefish live at various depths, but prefer sandy bottoms to better blend in: the Adriatic seatherefore, it is the ideal environment for them. In Mediterranean Sea the most common species are mainly three: the common cuttlefish (Sepia Officinalis), which can reach 35 centimeters in length; there sepia pizzuta (Sepia Orbignyana), at most 12 cm long; and the small cuttlefish (Sepia Elegans), which does not exceed 9 centimeters. But why in October? Several studies have shown that, in the Adriatic, there are two different cuttlefish populations, with distinct breeding periods: one in spring and one in autumn, precisely in October. During this time the animals approach the coast to lay eggs, and it is then that the fishing it becomes more abundant.
Via the bone
There cleaning of cuttlefish is laborious but quite easy: it must be rinsed under the tap and then put two fingers into the body, extracting the'bone gently. The next step is to cut the head and tentacles with scissors; then take off the skin, with your fingers or with the help of scissors. Finally we proceed to the removal of the innards with your fingers and a final rinse. Making a list of all the dishes that can be prepared with cuttlefish is practically impossible. But how to cook cuttlefish differently than usual? The cuttlefish generally matches well with seasonings and stuffed based on garlic and parsley. A combination that gives its best in cooking at oven. And if there is a middle oven, what's better than a potato side dish? If we consider that the combination of cuttlefish and peas is another classic, especially in the Lazio cuisine, here is the idea: baked cuttlefish on a bed of potatoes with peas.
Black from Liguria to Sicily
As for squid ink, it can be used for the preparation of pasta. As, for example, happens in Genoa with the trofie with squid ink by Pegli, season with clams and saffron or with clams and pesto. Or as a condiment, as happens for example for the linguini, a classic of the Calabrese and Sicilian cuisine: the pasta should be seasoned both with black and with small pieces of cuttlefish. But, especially in the risotto, i can also try a variation using only black as a condiment.
Do not exchange it with the squid
Also the squid it is a typical fish (actually, also a cephalopod mollusc) of October: in the Mediterranean this species it reproduces during most of the year and to a greater extent at the beginning of spring and ofAutumn. On this occasion the squid (Loligo Vulgaris), which usually lives in deep water, approaches the coasts and therefore it becomes easier for fishermen to intercept. Although, in Sicily and in Sardinia, its availability during the year is longer. In the Mediterranean the maximum reachable length is 30-40 cm. In addition to the Loligo Vulgaris, the Loligo Forbesi is also widespread in the Mediterranean, recognizable by the less pointed and elongated end of the coat. The tattler (Todares sagittatus and Illex coindetii) is instead quite another animal, widespread especially in the Atlantic and quite less valuable: can be recognized by the red-violet color and by fins which form a much smaller triangle compared to that of the squid, which instead reaches the middle of the mantle. As for the cleaning of the squid, after rinsing it, the entrails are removed, the skin, the beak that is in the center of the tentacles and the eyes. In the kitchen, of course, the list of recipes is endless: in addition to fried, inimitable how simple they are linguine with squid sauce.
The others
Among other seasonal fish of October fall the anchovies, the mullet, the grouper, the dentex, the gattuccio, the mazzancolla, the octopus, the hake, the ombrina and the sea bream. Easy to find also the sardine, the bream, the sole, the mullet, the panocchia, the amberjack and the turbot. Finally, in October, the fishing season of the swordfish.
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