But what is the blue fish?
The “blue fish” term is not scientific but commercial. The “blue fish” term is not scientific but commercial. The adjective blue – which refers to the back’ silvery-blue color – differentiates this category from the other important type of Mediterranean fish called “white fish” (which includes sea bass, sea bream, sea bream, tanuta, sea bream, croaker, etc.) .
The varieties characterized by:
- easy availability in the Mediterranean Sea
- dark blue-silvery reflections over the dorsum, silvery-white belly
- medium/small size
- good quality/price ratio
- absence of scales
They belong to the blue fish category:
- Sardine: among the most common fish in the Mediterranean Sea, with tender and tasty flesh and a delicate aroma.
- Herring: excellent to eat raw, it lives in large schools that populate the coastal areas of the North Atlantic Ocean.
- Alice or anchovy: thinner and more tapered than the sardine. Its meats, both fresh and preserved, are particularly tasty and especially suitable for eating raw and for frying, as well as in oil and salt.
- Mackerel: with dark meat and a strong flavour, it is widespread throughout the Mediterranean, the North Sea and the North Atlantic.
- Amberjack: it lends itself to various cooking techniques and systems, but its raw meat is also excellent.
- Tuna: there are various species of tuna but the one richest in Omega3 is undoubtedly Alalunga tuna.
- Alaccia: very present in the Mediterranean, particularly in the southern areas of the basin. It can be prepared grilled, baked or fried, as well as eaten raw.
