Raw fish
Raw fish represents a "slice" (forgive the pun) the traditional food culture, identified in each region or coastal-resort in the world. Until a few decades ago, in Italy with the term "raw fish" it is intended mainly made from marinated products, such as anchovies (or anchovy recipes) flagship or citrus, oysters and mussels with lemon and so on. and sea urchin eggs. Fish CrudoD'altro hand, today the consumption of raw fish is not limited to these few preparations, anything! They are ubiquitous fish carpaccio: tuna, swordfish, amberjack, red snapper, bream ... but also of molluscs: scallops, squid ... and seafood: lobster, lobster, whole shrimp, large size prawns. Not least, though a bit 'more sophisticated, the tartare, which provide (more or less) the use of the same fish species mentioned among the carpaccio. Recall also that in addition to "commercial preparations" dining, there are less widely habits but still noteworthy that involve the consumption of animals picked up and eaten directly into the marine environment. Among these, the most common are certainly: bivalve molluscs (mussels, clams, oysters and clams), molluscs gastropods (limpets, abalone), the sea urchin eggs, and a few other creatures (crustaceans and fish ).

Raw fish

Raw fish represents a "slice" (forgive the pun) the traditional food culture, identified in each region or coastal-resort in the world. Until a few decades ago, in Italy with the term "raw fish" it is intended mainly made from marinated products, such as anchovies (or anchovy recipes) flagship or citrus, oysters and mussels with lemon and so on. and sea urchin eggs. Fish CrudoD'altro hand, today the consumption of raw fish is not limited to these few preparations, anything! They are ubiquitous fish carpaccio: tuna, swordfish, amberjack, red snapper, bream ... but also of molluscs: scallops, squid ... and seafood: lobster, lobster, whole shrimp, large size prawns. Not least, though a bit 'more sophisticated, the tartare, which provide (more or less) the use of the same fish species mentioned among the carpaccio. Recall also that in addition to "commercial preparations" dining, there are less widely habits but still noteworthy that involve the consumption of animals picked up and eaten directly into the marine environment. Among these, the most common are certainly: bivalve molluscs (mussels, clams, oysters and clams), molluscs gastropods (limpets, abalone), the sea urchin eggs, and a few other creatures (crustaceans and fish ).
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