the old-fashioned varieties of fish people snubbed

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Tuna, salmon, swordfish, cod or perch. Or mullet, sea bream and snapper: how many fish they are the protagonists, on our tables, of the most disparate recipes. For all those that you buy at the supermarket or at the fishmonger’s, fresh thawed or frozen, there are as many (or certainly more) than in recent years they have beenabandoned“Contemporary cuisine. In fact, they seem not to go out of style, outclassed by the aforementioned fish varieties and therefore snubbed by the market.

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Lately, tuna, salmon and swordfish seem to have monopolized consumer choices, both for their taste and for variety of uses and for the ease of preparation. Yet they exist many other species that populate the seas which, in recent decades, seem to have been Forget. To name a few, the viva, the emery or the menola: not very well-known (especially from a gastronomic point of view) but no less valid from a purely culinary and nutritional point of view, indeed.

What are the forgotten fish

The Mediterranean (indicated by Fao area 37) has been populated for about 700 edible species, the market only “privileges” today, however, a few dozen, influenced by, but also influencing in this way, the choices of consumers. Today around ten% of the total of the varieties then reaches The offices fishmongers. But what, more precisely, are the forgotten species of our sea? Alongside the most “known” mackerel, torpedo or mullet, let’s discover some of them.

These are mostly fish that swim in the Mediterranean, but which pay the “charm” of those who come sometimes from the Atlantic and sometimes from the North Seas. Who knows why, we are always attracted by what comes from afar.

1. Zanchetta

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Also called suascia or patraccia, the zanchetta it is a fish less considered by the market and by consumers. One of the reasons could be the presence of many thorns, which does not make this species so easy to handle. It is a flatfish, which prefers sandy or muddy bottoms. The zanchetta is very small in size and has no particular nutritional properties, so for this reason (in the areas where it is fished) it is mainly used in fried fish. the Zanchette cooked en papillote, with artichokes or fried with bay leaf and sage are other recipes with this forgotten fish as the protagonist.

2. Tracine

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Nightmare for many bathers practically every summer. The weever it is probably one of the most “unpleasant” fish in our seas, due to the fact that it lands on the seabed with its own toxic spikes threaten the soles of those seeking to cool off in the water. Also call spider fishmourners are characterized by white and delicate pulprich in omega 3. Given the large amount of bone and the presence of toxic tips this fish is also particularly difficult to manage in the kitchen: once clean, however, it lends itself to many culinary variations. From live arugula to live gnocchi, grilled, fried or in a broth base: all the recipes to rediscover the memory of this forgotten fish.

3. Emery

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Also known as sea calf, lo emery it is a species of shark that also inhabits the waters of the Mediterranean. Its flesh (particularly light, 97 calories per 100 grams) is very similar to that of swordfish while resulting Cheaper. Its cost is on average under 10 euros per kilo. The most popular culinary variants see it grilled or roasted (with a side of potatoes), although you also prepare some steamedor believed after a long marinade with lemon and salt.

4. Menola

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The Mediterranean is largely populated by this forgotten fish. The menola is characterized by a dorsal fin resolutely thorny, which does not make this fish easy to clean and particularly attractive to the public. However, its meats are suitable for those who are attentive to the diet: 70 calories per 100 grams of product, with a protein intake of 14/15 grams. Menola can usually be eaten fried but also in the oven, while being versatile enough for the most diverse uses.

5. Horse mackerel

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Also called saurian, the horse mackerel it is a blue fish whose flesh comes considered also by an expert higher than that of tuna, from a nutritional point of view. Once widely consumed, it has somewhat disappeared from our tables in recent decades despite a decidedly low price. It is also very easy to clean, another good reason to try to “reclaim” it. you can cook simmered, fried or even grilled.

6. Lizardfish

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Emblematic name for this variety of fish that lives in our depths. It is a little known fish but particularly widespread on the coasts of Liguria. the lizard fish it is characterized by a cylindrical body, in the shape of a cone, and by numerous small sharp teeth with which it catches its prey. Given the low notoriety of this species, its uses in the kitchen are limited, but given the small size it may be the frying so that you can make the most of it. Alternatively, it can be done a sauce for a good pasta dish.

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