In fact, we are already fully into the blue fish season, which begins in April and ends in August.

Mackerels, bonito del Norte, sea bass

(which is curiously considered white fish until it enters the rutting season, when it accumulates so much fat that it is considered blue fish),

red tuna, conger eel,

anchovies, sardines

... Fresco is the best of the year from late spring to late summer, and offers us an almost infinite source of gastronomic (and healthy) pleasures.

And there are many ways to cook them as well, no matter how delicious they are grilled or fried.

Here are three very different ideas with sardines, mackerel and conger eel.

Tangier-style baked sardines

Ingredients

15 small clean sardines.

1/4 cup olive oil

2 garlic cloves, finely chopped

1 tablespoon finely chopped parsley

1 tablespoon flake salt

1 hit of pepper

1 teaspoon lime juice

1 red bell pepper cut into strips

Elaboration

We preheat the oven to

200 degrees.

In a bowl, mix the oil well with the minced garlic, the lime juice, the pepper and the parsley.

We salt

the sardines.

In a flat glass dish we place

baking paper

and on it the sardines, one next to the other.

On the sardines we pour the mixture that we made previously.

We put in the oven for

15 minutes.

Before turning off we check that the sardines are done.

They should not bleed and the skin should peel off easily.

We serve from the same source.

Chamberlain conger

(Extracted from 'Kitchen for the poor', by Alfredo Juderías)

Ingredients

1/2 k of eel clean and cut into pieces

1/2 glass of olive oil

1 onion

2 cloves of garlic

1/2 glass of white wine

1/2 glass of water

1 vinegar thimble

1 tablespoon of chopped parsley

1 bay leaf

1 tablespoon minced spearmint

1 level teaspoon of hot paprika

Salt

Elaboration

The olive oil is heated in a frying pan and when it is ready we put the pieces of conger eel.

They are turned until they have a light golden hue, they are removed with a slotted spoon and set aside.

Put the finely chopped onion and sliced ​​garlic in the remaining oil until

the onion softens.

Then the wine, water and vinegar are added.

Season with parsley, bay leaf, mint, paprika and salt and cook for about

15 minutes.

After that time, we add the fish and stir well so that it is soaked.

If there is little liquid left,

add half more glass of wine and half more water.

SALT MASSAGE WITH GINGER AND MARINATED RADISH

Excerpted from 'Fish' (ed. Lunwerg)

Since this recipe is raw, the mackerel should have been frozen for at least two days before making it.

Ingredients for 4 people)

1 large mackerel

1 kg of coarse gray sea salt

10 cl of sweet white wine vinegar

1 white radish 10 cm

2 sprigs of parsley

1 handful of marinated ginger

Elaboration

Wash the fish and pat it dry.

Cut it into slices about

2 cm thick.

Put the slices in salt for at least

6 hours.

Rinse the slices and desalt them for

40 minutes

in cold water.

Change the water, add half the vinegar and continue desalting for another

20 minutes.

Meanwhile, peel the radish and cut it lengthwise into thin slices.

Then

marinate for 10 minutes

in the rest of the vinegar.

Remove the leaves from the parsley and chop it.

Remove the fish from the water and serve with the radish, marinated ginger and chopped parsley.

According to the criteria of The Trust Project

Know more

    Easy recipes on Mother's Day, strawberry shortcake and custard to make with the children

    DessertsHomemade custard recipe from my grandmother, they are not richer

    Nutrition Two cans of sardines a week, a new elixir of health.

    Three surprising recipes with them

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