Tag: sea

how to use the fifth quarter of the sea – Italian Cuisine

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What to do with fish bones and other waste?
Some fish are at the sea … like pigs on the ground. If, in fact, of the pig nothing is thrown away, the same can be said of cod, tuna, monkfish and many other varieties of which the most genuine seafood cuisine uses scraps, hidden morsels e offal. We will talk about it again in the coming days a Slow Fish, a splendid event rich in events in which in recent years we have learned to debunk the myths about fish, for example, that salmon is healthy and sushi should be 'fresh' rather than to recognize the additives used to make it look like it or how to use it in the kitchen sustainable species.

In this year's edition, which will take place in the scenario of the Old Port of Genoa from 9 to 11 May, will open the dances of the Market Kitchen Marianna Vitale, class 1980, star of the SOUTH restaurant in Quarto Flegreo (Na), committed to combining authentic and gourmet cuisine with the fight against food waste. For this reason in his showcooking he tries his hand at ravioli, pasta and … the mullet bones, unexpectedly rich in taste. And in the video he gives us 8 practical advice to use the "waste" of the fish.

"It is a nice recovery of the traditions of peoples who have always used these ingredients": it also underlines it Claudia Ghezzi, owner together with his father Roberto di Schooner, a canning company from Empoli that opened in Milan, inside the Mercato del Suffragio, A fish shop in which great attention is paid to this product category.

With Claudia and her collaborators we have investigated the very varied world of the fifth fish quarter, so called as a reference to that of cattle and pigs.

It takes guts
"Fresh fish often comes to the market already gutted on boats," he explains Luca Volpe responsible, with his brother Marco, for the fresh sector.

There fish cleaning on board it happens for a hygienic question but underneath, as the expert suggests, the fishermen are happy to keep for themselves the best delicacies

Exceptions can occur, such as the fisherwoman that shows Luca and that still preserves the liver, rosé because of the feeding of this species that feeds mainly on crustaceans. Unfortunately, as they said, finding it fresh is not easy: "If you have this luck, that's enough burn it quickly, as if it were bovine", intervenes Mauro Boerchio, chef at the restaurant counter.

The alternative to the cool, as they tell us, is the preserved. The liver comes canned and cooked without any other addition except the salt: theoil inside the jar (in the case of the anglerfish, deep pink) is the one naturally present in the meat.
"The only foresight is serve the liver very cold, kept at least 2 hours in the refrigerator or 20-30 minutes in the freezer ", the chef advises. A grinding of pepper, a splash of lemon and you're done.

In the same way the liver of is found and tasted cod with which they also produce excellent pate with the addition of eggs, another delicacy for connoisseurs.

Eggs and lattume
In fact, consumption is certainly not an oddity fish eggs, from the prized caviar to the most common, but equally delicious, bottarga.

In Italy this product, obtained from the salted and dried ovarian sac, is obtained in Sardinia and Tuscany from mullet (a variety of mullet), in Sicily since tuna. But also the eggs of other species are prepared in the same way, as for example of the herring and, again, some cod.

From the reproductive apparatus of the male tuna comes instead the lattume: soft, delicate and very versatile, it is used in a thousand ways, from pasta to fried foods.

After all, tuna is a great protagonist of recovery recipes. Among the most particular specialties, the heart salted and dried and the sasizzella, or ficazza, a kind of black pudding, practically a savory and intense salami, which the chef recommends experimenting with carbonara.

Without forgetting the buzzonaglia, the meat scraped from the bone, after filleting the whole fish, and preserved in oil: try it with a simple salad of ripe tomatoes and red onion.

Codfish: not only fillets
If in the Mediterranean the most versatile shows the tuna, in the North seas the aforementioned is no less cod. From which, as is known, we obtain the elegant fillets of cod, preserved under salt: "Our cod comes from theIceland", specifies Claudia," fished in such waters mashed potato that there is no obligation to carry out tests to establish the wholesomeness of the fish ". The" waste "of the processing to obtain the fillets are real gems.

There are the tripe: similar to broad white skins, thin and elastic, they are obtained from the stomach and covered with a very thin film (which is not necessary to eliminate, if it does not bother).

The chef recommends placing them whole between two plates (to keep them well extended), dry them for 8 hours in a ventilated oven at 65 °, then chop them and fry in abundant oil, often removing them because they do not stick together while they swell and become golden and crunchy.

The version is simpler stewed, just like it is done for beef tripe but in white: "Cut them into strips, season them in a bottom of celery, carrot and onion and cook them with fish or vegetable broth for about 2 hours and a half". The chef's make-up?" Soften the sauté with a small glass of dark rum". At the end of cooking they will be tender and slightly gelatinous, with a clear but not excessively intense taste of the sea.

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Definitely unusual languages, which actually correspond to the gorges of the cod. For this ingredient, the difficulty lies in eliminating the tenacious pellicina which covers them: to do so, use a good one filleting knife with thin, pointed and elastic blade. Once cleaned, they are cooked in stew as in Spain, where they are called cococha (in the photo), or in batter, as Mauro proposes them in the mixed fry he prepares from Schooner.

And we close with what has always been the favorite bite of gourmets: the cheek. Those of the cod are ovals and bones, the size of a scallop nut. To obtain a very delicate preparation, just scald a few moments in boiling water and then marinate them with oil, pepper, lemon or lime.

The cod offal make it very: they are enough 50-60 grams per serving to make a stewed soup, to enrich a tasty pancake, to offer an elegant appetizer. And discover, thus, unsuspected goodness.

Francesca Romana Mezzadri
updated by Carola Traverso Saibante
May 2018
Photo: Martina Pietroni, Flickr / Javier Lastras

How to choose, clean, fillet and cook sea bream – Italian Cuisine

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THE'sea ​​bream it is a fish that can give great satisfaction in the kitchen. Its fat and firm flesh can be cooked both in the oven and in the pan. Filleted, the sea bream fills your every dish with taste. Discover how to cook sea bream with the tips and tricks of Salt and pepper! But let's start with the basics …

How to recognize fresh fish

Buy fish at the fish market it is an act that can put us in difficulty if we do not have the tools to understand if what we are selling is really cool or not. Let's face it: if you don't fish for yourself, there is no certainty that the bream or sea bass you are buying is of the day. Of course, having a trusted fishmonger helps, but you're always the first judge of the freshness of the fish you're buying. So first use the nose and the eyes: smell the shop and the goods, you must feel thesmell of the sea. If the orange that reaches your nostrils reminds you of ammonia or something gone bad, change bench.

174382You will need eyes to see if the fish meat is firm and well colored. If the color it seems too vivid, be careful: additives may have been used to mask the state of decomposition of the food. In addition, always remember that you have thelabel to help you: here is the fishing date.

Examine the fish eyes: must be clear and bright. If the fish is old, they will be a little foggy. But in this case the meat will still be good. If instead the eye is vitreous, re-entering and tending to red, covered with a whitish patina, do not buy it at any price. The gills instead they must be of a beautiful intense red color. In the case of old fish they will be instead of a faded brick color. Outside the fish must have a metallic and clean color, brilliant. If it has a slimy appearance or is discolored or, worse, stained, it has exceeded the limit of freshness.

How to clean the seabream

If you don't know how to clean and fillet a sea bream and you prefer to have your fishmonger do it, do not buy already cleaned and cut slices or pulp, but ask that they be prepared on the spot starting from a whole fish. But let's learn together how to clean the bream. First of all it must be scaled: take a cutting board and cover it with a sheet of paper, so that the scales will not disperse on the kitchen surface. Holding the gilthead by the tail, slide the back of a knife along the entire length of the fish, up to the head. Then it's time to open the belly of the bream. Use a pair of kitchen scissors, insert the tips into the operculum and cut the meat towards the head, until it reaches the gills.

How to fillet the seabream

Here are some tips on how to fillet the fish. This operation will allow you to prepare the meat of the bream for recipes like that of fillets of sea bream in a crust with aromas.

174385While some fish such as turbot, sole and breed have 4 fillets, the bream has only 2 fillets. To extract both, place the fish on the targliere with the tail towards you and the abdomen facing down. After having scaled it, with the knife you engrave deeply along the bone, starting from the head.

Proceeding in the same direction, detach the fillet from the bone, then cut with scissors near the head and tail. This way you will have the first fillet. Repeat the operation on the other side. With tweezers it eliminates the small remaining spines. Then put the fillet with the skin on the cutting board, penetrate between it and the pulp and use the knife to separate them.

Among the classic preparations of Italian cuisine, the one ofbaked sea bream. When time is running out and ideas are scarce, just get the fish with soft and white meat, some spice or aromatic herb, a small tomato, put everything in a baking dish and start baking in the oven.

After cleaning the fish you can play around with a lot of recipes that include only the oven support and all the imagination you are capable of. If you have little time and want some suggestions, try the 10 best recipes for preparing Sale & Pepe baked sea bream.sea ​​bream in aromatic potato crust, thebaked sea bream with citrus fruits, thesea ​​bream with fennel and shallots or a great classic revisited: thelemon bream with salt crust.

The sea bream in foil is a second dish that combines lightness with flavor. This type of cooking has the advantage of enhancing the delicate taste of the meat of this fish, soft and white. There are many ways to prepare sea bream in foil, but we at Sale & Pepe recommend a quick and easy one. They will suffice very few ingredients: the sea bream and some smells – garlic, rosemary, sage – a little extra virgin olive oil and a lemon. Clean the fish and cover it with a few slices of lemon, a few sprigs of sage and a little rosemary. Close the foil and cook in the oven. It is a dish that is easy to prepare, but above all it appeals to young and old. You can embellish the cartoccio also with citrus fruits, potatoes, zucchini, onions and, why not, also with bacon and fennel.

Sea bream with salt

Among the recipes that use the oven support there is also that of thesea ​​bream with salt. This cooking technique works only for whole and non-sliced ​​fish. In fact, if the salt comes into contact with the meat, it becomes too dry or salty. The sea bream or the sea bass is the fish to which this type of cooking is best suited.

If you choose to use this technique, you must remember do not scale the fish: in this way you will prevent the salt from coming into contact with the meat. Furthermore – not just a benefit – at the end of the capture the salt will allow the skin to come off much more easily. Salt cooking requires that the fish is completely covered with large grains. In this way a hard crust will form which will isolate the fish, preserving its taste and humidity. Using this technique we will have to add only spices or aromas. Some variants include the possibility of mixing salt with whipped egg whites, to which you can mix aromatic herbs, citrus peel and even sugar. Try thesea ​​bream in salt with tarragon, pepper and oranges.

The salt bream is cooked in hot oven at 180 ° C. To calculate the cooking time, remember to take half an hour for each kilogram of fish. The delicious scent will tell you that the dish is ready.

Bream in the pan

The best way to prepare for pan-fried fish it is to use slices or single pieces of pulp, and not to cook the whole specimen. To prepare thebream in the pan we at Sale & Pepe suggest you take the fillets and cook them in the stew you prefer. Try for example i sea ​​bream fillets in zucchini stew, olives and tomato.

Grilled or grilled sea bream

Cook the fish on the grill it's simple: with the necessary precautions you'll get a really delicious dish. Between cooking strategies to prepare the grilled sea bream remember to keep the skin of the fish intact and not scaled, a fundamental rule to protect the pulp. If you have purchased slices for grilling, the leather should be "created", perhaps with a mix of salt and aromas and a brush of oil, or with a thick breading or flouring. You can also porchare the sea bream with a slice of bacon or lard.

Another key element to keep in mind is the distance of fish from the grill: place it only once it has become very hot and keep the bream at a distance of 10 cm, so as to ensure continuous, constant cooking without burning. Remember to brush the fish with marinade even during cooking, to prevent the meat from drying out. The cooking time will obviously depend on the size of the specimen.

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Cooking school: sea bass, how to recognize it – Italian Cuisine

Cooking school: sea bass, how to recognize it


The sea bass is an excellent fish ideal for your kitchen preparations. Here are our tips for choosing it

Yes okay, go for the sea bass, but how to choose it? In fact, even before cleaning and cooking it, there is the most important step, namely recognize the best at the time of purchase, so as not to have any nasty surprises once it is too late, perhaps even in the presence of guests.

Sea bass and sea bass?

Whether it is a sea fish living along our coasts, in the Mediterranean and the eastern Atlantic, is a sure thing. That has a medium-large body, slender and covered with scales, also. And it is well established that it is recognizable by the grayish back, silver sides and white belly, with dimensions generally between 20 and 50 cm.
But why someone calls it sea bass and other sea bass, if it is the same fish? There are two versions: the first claims that it is one sex-related issue, or bass when laying eggs, sea bass when it fertilizes them as a male. The second, on the other hand, brings the two names back to one geographic difference, for which sea bass derives from the Veneto and from the Lombard bransin, that is branchino as fish with the gills in sight, while it basses from the very acute and sharp preopercular spine, just like an edge.

Six little secrets for choosing the best sea bass or sea bass

First of all it is good to remember that this fish has one very fine meat, white and lean, with a unique and delicate flavor well recognizable among many. For this reason it is often consumed also by those who do not love fish too much, as it is able to withstand its light and graceful taste, both grilled and baked or even pan-seared.
On the market we find it both fresh and frozen, obviously in this second case it will be more difficult to evaluate them following features:

One. The sea bass must have a delicate, pleasant, non-ammoniacal smell.

Two. The appearance must be bright.

Three. The body must be rigid and firm.

Four. The scales must be perfectly adherent.

Five. The gills must be pink-red, of no other color.

Six. The eye must be alive and protruding with the black pupil, not at all not reddened.

To learn with our chefs also how to clean and cook this and many other fish, sign up for our courses: you will be followed carefully and gradually in each step, so that you can then make only the best at home!

Texts by Giulia Ubaldi

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