Guide to blue fish and recipes to try

How to clean blue fish

Whether it is blue fish or white fish, if it won’t be cooked immediately, we must keep it in the fridge. Before doing this, you need to gut and clean the product.

An obvious but not trivial tip is to wear latex gloves.

Then, the first operation is carried out with thin scissors: just insert the sharpest blade into the anal opening of the fish and cut the skin from the abdomen to the head. After which the abdominal cavity must be opened and the entrails removed, then the belly of the fish must be passed under running water.

How to fillet it

To fillet blue fish, just use a knife with a sharp and flexible blade.

Just cut into the fish up to the head, until you reach the bone.

At that point, you need to remove the fillet by sliding the knife between the bone and the meat. With the help of tweezers, you can remove any thorns remaining in the pulp. Once the operation is finished, the fillets must be dried carefully and placed in an airtight container.

How to cook the blue fish

Blue fish in the oven

Among the various types of cooking blue fish, one of the traditional methods is the one that involves the oven.

You can create a parcel with aluminum (also an excellent expedient to avoid having to peel off trays after cooking) By seasoning the chosen fish (for example mackerel or swordfish) with cherry tomatoes, garlic and parsley , you can obtain a second tasty to serve with a side dish of cooked or raw vegetables.

Steamed blue fish

Steamed blue fish represents a quick and healthy alternative to baking. In just 20 minutes it is possible to bring the fish to optimal cooking, leaving the nutritional load intact and without adding fat. Obviously blue fish is also a cross and delight for fried food lovers: who can resist sensational fried anchovies?

Blue fish in the microwave

Oily fish can also be prepared in the microwave. If you want to cook it whole, just use baking paper and the Crisp function.

However, if you decide to fillet it, you need to use the crisp or steam function. In the first case, preheat the crisp plate for 2 and a half minutes, then arrange the fillets and cook them (for 250 g of fillets it takes 4-5 minutes). In the second case, place the fillets in the steam container with 1-2 ml of water and cook them for 1 and a half minutes.

Cooking in foil and on the grill

Cooking in foil and on the grill are the most popular, often the most suitable for small blue fish Cooking in foil and on the grill are the most popular, often the most suitable for small blue fish. They are also excellent in the oven and in a pan.

Excellent to be served both as appetizers and second courses or single dishes together with side dishes of vegetables and other types of fish, including crustaceans, molluscs and other seafood. They can be accompanied with side dishes of vegetables, crustaceans, molluscs and seafood. Blue fish is also delicious in pizzas, savory pies and sauces for pasta dishes, such as spaghetti with tuna roe.

This species of fish is used, from the north to the south of our peninsula, in various typical dishes. An example? Sardines in saor, belonging to the Venetian culinary culture and which are part of the appetizers served in most restaurants in the area. Or pasta with sardines, typical of Sicilian cuisine.

Discover all the recipes with blue fish!