foodies, to me. But how good are the fish cutlets spatula Sicilian? Probably not all know the paddlefish, as it is called in South Italy, where it is very popular and very common in fish markets. If you like, try some of my RECIPES WITH SPATULA because it really is an extraordinary fish, but also take a look at all my SICILIAN RECIPES and my RECIPES WITH BLUE FISH.
The scabbard fish, What is it and how to cook
Also known as a scabbard (Lepidopus caudatus) or fish flag, the spatula is among the most characteristic fish of Sicilian cuisine (it is fishing along with bonito). Is’ used in many preparations: spring rolls, gratinated in layers in the oven, to cutlets, Grilled. And still wet to season the pasta with the sauce, in parmigiana with eggplant.
The paddlefish is a fish that accompanied my life: Messina spatula is almost throughout the year at the fish and, Until a few years ago, at a very little cost (5-6 euro al chilo). Today, Rome is the exorbitant price of 13-15 Euros per kilo. In appearance the spatula looks like a long silver ribbon. It has scales and meat is boiled, whitest and without bones, that they have been well-boned.
The spatula is rich in Omega 3 and low in fat. It has a robust backbone that makes the complex filleting. I have learned after years of trying, but I assure you outside Sicily a few fishmongers know filleting a spatula as it should. Unfortunately in recent years the spatula, especially that of Italian origin not (Spain and western Atlantic) He was among the hardest hit by the fish parasite Anisakis. So I recommend not to eat raw spatula (unless it has not previously been struck to the heart to -29 degrees) and good cook. Have a good day!
2 comments
What delights !!!!!!
Thanks
A big kiss
But thanks!