Category Archives: Seafood

Canned fish and seafood products

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expo

Thanks to Nostromo, Pescenudo had the fantastic opportunity to participate in a conference held at the Expo Conference Center, where there was a discussion of the role of fish in the Mediterranean diet.

With Professor Alessandra Bordoni, from the University of Bologna, we discussed and clarified the importance of fish in our diet, and in particular, preserved fish products.

Fish is one of the foods representative of the Mediterranean Diet. It is able to be made into food substances with high nutritional value such as proteins, omega 3, in particular, B vitamins and several minerals.

Despite these properties, currently in Italy we eat less than a third of the amount of fish recommended (100-150 g, 2-3 times per week).

This lack is mainly due to the availability, ease of storage and cost of the fish. The issue could be solved in part by the inclusion of preserved fish products in people’s diet and habits  (especially oily fish) such as anchovies, mackerel and tuna.

Fish preserved in oil is contributing almost the same macronutrients of fresh fish  to our body.

Here are different myths surrounding canned preserved fish products:

it is believed that in order to maintain the integrity of the fish for a length of time, preservatives need to be added.  In reality, a simple heat treatment, oil and salt is all that is needed to ensure the optimal conservation of the product.

it is thought that these products contain too much salt and too much fat (it is always preferable to choose  “natural” products rather than those preserved in oil). For example a can of tuna drained from 52 g of net product, contains the amount of salt equal to a 50 g piece of bread or 100 g of mozzarella. Regarding the fat content, we can compare our can to a 100 g slice of beef fillet or an egg.

As for mercury concerns, even those at risk (women planning pregnancy, pregnant women and nursing infants) may choose to consume up to 340 g per week of canned tuna without causing any problem.

We can therefore say that fish products stored cans are a good alternative to fresh fish in terms of price, convenience, taste and nutrients.

Obviously pescenudo, a blog that favors authentic and natural products, prefers fresh fish, but also understands the difficulties and problems that this great gift of nature can bring.  For this reason we feel compelled to at least consider and even recommend canned fish products.

Soon everyone may be able to prepare healthy and nutritious lunches, especially if following pescenudo.it !!!

Alex Vitali for pescenudo.it

Tacos, tuna, Squacquerone, Arugula and Balsamic Vinegar of Modena I.G.P

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With this recipe she participates in the Naked Fish Finger Food Contest 2015

BALSAMIC VINEGAR OF MODENA GUERZONI: FEEDING THE GOOD THAT COMES FROM THE LAND

logo mailFor this recipe we have prepared small tacos with a mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn that we then stuffed with small pieces of steamed mackerel, a froth of squacquerone and rocket .
tacos

Ingredients for 10/12 tacos:
60 g mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn
60 g water
3 g yeast
1.5 g salt
Mix all the ingredients together and work them for a couple of minutes. Spread thinly with a rolling pin. Pierce the dough with a fork. With a mold, cut discs of 6.5 cm in diameter. Hang the disks in the grill of the oven so as to take the shape of the puff tacos. Bake at 180 ° C for 5-6 minutes.
Ingredients for the topping:
1 clear of 350/400 g
BALSAMIC VINEGAR OF MODENA GUERZONI
100 g of squacquerone
1 bunch of arugula
extra virgin olive oil
salt
Preparation:
Clean mackerel eliminating interior, then wash in cold water, sfilettarlo and with tweezers, remove all plugs. Cut small slices 1.5 cm wide. Arrange them in a perforated pan and steam cook for about 2 minutes. Cool them quickly.
Working squacquerone with a whip and put it in a pastry bag with the tip rifled.
Wash the rocket and drain it well.
Dial the tacos putting inside each a small slice of mackerel, (seasoned with a drizzle of extra virgin olive oil and a pinch of salt) a tuft of squacquerone foam, 2 leaves of arugula and a few drops of balsamic vinegar OF MODENA GUERZONI.

Mussels with potato soup, leek, turmeric and coconut milk

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This is one of the recipes proposed in September by me and my staff (Terrace Bartolini), at the Show Cooking in the Magazzini del Sale in Cervia.

At the public present he loved it. The recipe is simple … so why do not you try it?

Mussels with cream of potato, leek, turmeric and coconut milk

Mussels with cream of potato, leek, turmeric and coconut milk

Ingredients for 4 people :

750 g potatoes
100 g leek
1.5 g Turmeric
1300 g water
10 g salt
50 g coconut milk

for 100 g of soup 1 g of lecithin

Peel the potatoes, wash, cut in half, then sliced.
Clean the leeks, keeping aside a little part green (as you will need to garnish by the end) finely chop all the other and make it dry in a small pan with a little olive oil.
In a pan, put the potatoes with a little extra virgin olive oil and brown them low continually mixing fire up when you begin to make a colored crust.
Add the water, the porrotti stews and salt.
Slowly cooked.
Clean the mussels removing the beard and washing them rubbing each other and changing the water several times.
Put them in a pan with a trickle of water, cover with a lid and open them on the fire.
Drain, discard the shell.
Blend the bread crumbs and fry for a few seconds in hot oil and drain it in a steel colander, place it over a paper towel and salt lightly.
Fill the mussels with fried bread crumbs and place them on a baking sheet.
Wash the celery and cut into small pieces of 2 cm in length, then blanch in salted water.
With a hand blender, blend the cream of potatoes, add the coconut milk and turmeric
Combine the soy lecithin and also continue blending trying to incorporate air to the cream, which will become due lecithin beautiful soft and fluffy.

Dip the mussels in the oven at 210ºC for 2 minutes and sprinkle with chopped parsley.
Divide the cream into 4 bowls.
Arrange on cream 6 pieces of celery for each dish and placing on top of each piece a mussel.
Complete with raw porrotto cut into thin strips.
Serve hot!

Matteo Casadio

Seared tuna, avocado, tomato, onions, macadamia nuts and sprouts

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This recipe was prepared for a contest: Cuoco in vista. So if you like I would be grateful if you could vote. To vote you need to go to the link and select the stars: 5 are the highest score! Thank You!

http://www.cuocoinvista.camst.it/ricette/116

OLYMPUS DIGITAL CAMERA

Ingredients for 4 people:
480 g tuna steak red or yellow fin fresh
1 hard red tomato
1 ripe avocado
¼ onion
50 g toasted and coarsely chopped macadamia
80 g alfalfa sprouts
10 ml apple cider vinegar
maldon salt
extra virgin olive oil

Breaking down the tuna at -20˚C for at least 24 hours. This precaution should be taken for all the fish dishes that will be served raw or partially cooked.
Decongelarlo in the refrigerator.
Blanch the tomatoes for 12 seconds and cool in ice water. Peel it, cut it in half, remove seeds and cut into small squares regular. Season with a pinch of salt and a little oil.
Halve the avocado. Remove the stones. Pull out all the pulp and place in a bowl. With the help of a fork, mash the pulp, season with salt and very little oil, creating a smooth cream and dense.
Peel the onion and cut finely julienne. Put it in a container and add the apple cider vinegar. Allow the onion to marinate for an hour, then drain it.
Take the tuna steak, cut into 4 strips as regular as possible and dress with extra virgin olive oil.
Heat a non-stick pan and lay the strips of tuna. Leave them for a little over a minute, then turn them from the opposite side. Leave this part for a minute. Remove from heat and cut the tuna into cubes, (at least 5 per strip).
Arrange for each dish 5 tufts of cream of avocado, place the tuna, above which will put the diced tomatoes, onion, sprouts and macadamia.
Finish with a drizzle of olive oil and a bit ‘of Maldon salt.

Tris Turrets Eggplants

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This recipe is from our friend Elisa Giannini who already collaborated with pescenudo.it proposing another recipe: Salmon Salad with Red Fruits.
His idea was to create three different “turrets” using as a main element the eggplant, sliced and grilled or pan combining to each, fish and flavorings.
The result is looks delicious and very tasty!

Let’s see how you do!

Tower of the Swordfish and Eggplant Borage

melanzane e mozzarellaIngredients:
round eggplants
stracciatella or squacquerone
swordfish
Extra Virgin Olive Oil
purple basil
peppermint
borage flowers
thyme cedrino
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Smear them with olive oil and grilled pass.
The swordfish has to be pasteurized, then cut into thin slices and marinated for a couple of hours in an emulsion of extra virgin olive oil, black basil and peppermint
Starting with the first layer by placing a slice of eggplant, then the stracciatella or squaquerone, then the sword. Alternating with the swordfish carpaccio. Create multiple layers. Finish with borage flowers and sprigs of thyme cedrino.

Tower Eggplant, Burrata, pepper and Creole Flowers.

torrette di melanzana

Ingredients:
round eggplants
burrata
Extra Virgin Olive Oil
Creole pepper
edible flowers
maple syrup
mint
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Put on the base of the pot a few sprigs of mint to scent.
Alternate slices of eggplant with burrata and a little pepper and Creole complete with maple syrup poured over before putting the flowers.

Turret of eggplants, Salmon, Dates, and Pane Carasau

torretta melanzana

Ingredients:
round eggplants
smoked salmon
dates
lime
acacia honey
mint
sugar cane
carasau
salt
pepper

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Mix the salmon, cut into small squares, to small pieces of dates marinated in lime, acacia honey, brown sugar, salt and pepper. Place the first slice of grilled eggplant on a slice of bread carasau.
Then Alternate the salmon with other eggplant slices and a sprig of mint.
Complete with a little grating of lime .

Thank you again for your time Elisa!