Choices, choices....

MapisM

MapisM

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I just love these off-season days, with calm seas and great weather.
Why? Because local fishermen can supply the market with a lot of great stuff, that's why...! :cool:
4Q101PtJ_o.jpg
 
Very envious !
there are a few of my favourite med fishes on that table, the big midle one, I forgot the name, its the one that S prepared during our last stay together isn't it ? one of the best I ever tasted
then the St Pierre on the right is delicious, !
and I can sea aswell some seabass and Dorade among them,
at 30euro/kilo, the shop knows that these fish must taste delicious, and has very high value !
 
Just wondering - those red fish (what are they?) appear to be tiny - maybe the size of a sardine?
Are there no minimum allowable sizes for these?
And how would you eat them? It must be hard work getting some morsels of flesh from one, or are they perhaps used for fish soup?
 
Bajansailor said:
Just wondering - those red fish (what are they?) appear to be tiny - maybe the size of a sardine?
Are there no minimum allowable sizes for these?
And how would you eat them? It must be hard work getting some morsels of flesh from one, or are they perhaps used for fish soup?
Click to expand...
the red ones must be scorpion fish (at least that's how we call them in the east med) they have iirc 3 poisonous thingies (sorry don't know the word for these pins) on their back and a couple or the sides, so handling them needs special care. They make excellent soup together with half of the others in the pics P posted

V.

PS. edited to add that yes there is minimum size depending on fish type, these look like 12-15cm which should be fine
 
Yup, I believe the red things are called scorpionfish in EN (scorfano in IT).
They can be larger, but those in the pics were by no mean small - anywhere between 20 and 25cm, I would say.
Which also puts in perspective the sizes of the others!
And which is also the reason for the not exactly cheap prices - together with the fact that they were sold at the top market in town.
As always, everything is relative. I'm not surprised to hear from Vas that Greek prices are lower, but the same fishes in Milan would be at least 40/50% dearer. Same goes (if not worse) if my memory of some fish shopping in Antibes is anything to go by...
 
LOL, not the right season - hang on till mid of may onward.
You should know that by now...! :cool:
 
BartW said:
I forgot the name, its the one that S prepared during our last stay together isn't it ? one of the best I ever tasted
Click to expand...
Sorry B, I missed your question in my previous replies.
I think it was a Pagaro, which IIRC is Seabream in EN.
Very tasty meat indeed, particularly in the peculiar species which are fished in the Med! ?
 
Last edited:
Bajansailor said:
Just wondering - those red fish (what are they?) appear to be tiny - maybe the size of a sardine?
Are there no minimum allowable sizes for these?
And how would you eat them? It must be hard work getting some morsels of flesh from one, or are they perhaps used for fish soup?
Click to expand...
Hi M
We call them red gurnard, nobody brings them onboard because of the risk of getting spiked (like prefer to have the infected part of your body removed, than endure the pain sort of thing), in fact folks usually stop fishing in the location where they are found and move on so they can catch a more "user friendly" version ?
Reports from the more adventurous types say the flesh is very tasty, and the fish is physically quite large.
 
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