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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
The sea bass (branzino or spigola): description and Italian names (Dicentrarchus labrax) The European seabass is a member of the Mopronidae family. The name Dicentrarchus derives from the presence of two dorsal fins. It has silver sides and a white belly. It can grow to a total length of over 3.3 ft (1 mt) and LBS 33 (15 kg) of weight. Due its white and delicate meat, cooking resistant , can be cooked in foil or baked in salt crust. For cleansing when cooked: remove the dorsal bones, then cut the flank and remove the central bone. When fresh the scales must be glittering, and the meat white and thick, while the gills pink; eventually blood traces must be shiny red.
The Italian sea bass step-by-step photographed recipes proposed by Italian Homemade Cooking
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