Slow Food Slow Food Donate Slow Food Join Us
 
 

Resources   |   Focus on   |   Press Area

|

English - Français - Italiano - Español - Deutsch
 
 

Research

   
   
 
 
 
 
Slow Fish - Good, Clean and Fair Fish
 
 

Sicily


Acciuga in lattuga siciliana (masculina 'na lattuga)

Aldo Bacciulli, Catania

 

 

 

Lampuga alla Griglia (Grilled Dolphinfish)
Vittorio Collura, Agrigento

 

1. The Fish

- common name: Dolphinfish
- scientific name:
Coryphaena hippurus
- characteristics:
The dolphinfish is generally restricted to waters warmer than 68°F. The growth rate is extremely rapid and they reach maturity at 4 to 5 months. They are also prolific spawners, reproducing repeatedly and females may have 33,000 to 66,000 eggs per spawning event.

Dolphinfish are called apex predators, a designation that means they feed high on the food chain while having only a few predators. These fish are abundant and wide ranging throughout the tropical and subtropical oceans. They support important commercial, artisanal, and recreational fisheries around the world. Dolphinfish are also a large component of the bycatch of the tuna purse-seine and longline fisheries in the Pacific. They are commonly found near natural and artificial floating objects, a trait which facilitates their capture.

 

2. The Recipe

Ingredients:

1 filet of dolphinfish (450 gm), cleaned

1 sprig of basil

1 sprig of oregano

Juice of 1 lemon

Extra virgin olive oil

Salt, to taste

Dried chilies, freshly ground

 

Method:

 

1. Prepare an emulsion of olive oil and lemon juice. Season with basil, oregano, salt, chillies.

2. Marinate the filet in the prepared miarinade for at least half an hour.

3. Drain and cook the filet on a hot grill on both sides.

4. Place the filet on a serving dish and garnish with basil leaves. Cut into thin slices and serve.

 

 


|
   
Slow Fish | Partners Lighthouse Foundation.Fondation Slow Food pour la Biodiversité
 
 
 

Slow Food - P.IVA 91008360041 - All rights reserved

Powered by Blulab