![]() While walking the water’s edge, I spied a pink plastic tube about the size of your ring finger, designed to insert feminine hygiene products. While all those experimental flies worked, there was one that revealed, at least for yours truly, the true extent of ’gator gluttony. Yes those potato chip flies charmed the pants off the blues, and had me prefacing each cast with “Bet you can’t eat just one!” Upon noticing a potato chip bag with a silver interior, for instance, I cut the bag into strips and lashed them to a hook. This resulted in some sci-fi creations and the use of unorthodox tying materials. The bite went on for several days, prompting us to see who could tie a fly so ugly that a blue wouldn’t eat it. During any incoming tide, we hooked up on every third or fourth cast. ![]() Remove the entrails and finally season with some excellent quality extra-virgin olive oil, a clove of garlic, pepper and chopped parsley.One summer, in a location which will remain nameless, the choppers were showing up like clockwork. (It is not rare to find tin boxes full of anchovies covered with coarse salt at the supermarket.) In this case, clean off the salt and rinse. One way to keep them for a longer time is to put them in salt. They are also excellent barbecued or cooked in a pot with dried fruit and tomatoes. Steamed or baked are the best ways to cook the small blue fish, though anchovies, sardines and mackerel are often sold preserved in oil, smoked or fresh. An alternative method is to cut off the heads (when pulled slightly, this will also remove all the entrails). For sardines and anchovies, a light pressure on the belly is often enough to open them, revealing the intestine and bones, which are easy to remove. The smaller varieties of blue fish, such as sardines, anchovies or mackerel, are easy to cook and clean. Tuna, which is the largest species (besides swordfish), is usually cut into slices and eaten as steaks. Some species are even present in ancient texts and have always been a fundamental ingredient of many traditional recipes – from the sardines in saor venete, to the sauce for Piedmontese bagna caoda and pasta with Sicilian sardines. This type of fish has been part of Italian gastronomic culture for a long time. There must be no unpleasant odor and if it’s sliced, the skin should adhere well to the bones. The belly should be swollen and brightly colored. The gills should be bright red with a bright eye. To make sure the blue fish you’re selecting is fresh, it should have firm, smooth and tight skin. The fact that these fish live in the open sea is also a guarantee of healthiness, because they are far from the concentrations of pollutants that are absorbed by the fish that live along the coasts. ![]() The fat present in blue fish is not harmful to our health because it is very different from beef, which clogs the arteries and causes cardiovascular disease. They are also rich in proteins, vitamins and mineral salts, such as selenium, calcium, phosphorus and potassium. ![]() These fish are wrongly considered to be in the “B league” for fish: In fact, they contain a lot of poly-unsaturated fats and the famous omega-3, which can help to produce good cholesterol. They are usually small fish, apart from tuna and swordfish, which can be up to three meters long. The blue fish category refers to anchovies, sardines, tuna, mackerel, herring, swordfish and longline. ![]()
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