#Cooking bluefish skin#

Tuna, which is the largest species (besides swordfish), is usually cut into slices and eaten as steaks. Some species are even present in ancient texts and have always been a fundamental ingredient of many traditional recipes – from the sardines in saor venete, to the sauce for Piedmontese bagna caoda and pasta with Sicilian sardines. This type of fish has been part of Italian gastronomic culture for a long time.

#Cooking bluefish skin#

There must be no unpleasant odor and if it’s sliced, the skin should adhere well to the bones. The belly should be swollen and brightly colored.

The gills should be bright red with a bright eye. To make sure the blue fish you’re selecting is fresh, it should have firm, smooth and tight skin. The fact that these fish live in the open sea is also a guarantee of healthiness, because they are far from the concentrations of pollutants that are absorbed by the fish that live along the coasts. The fat present in blue fish is not harmful to our health because it is very different from beef, which clogs the arteries and causes cardiovascular disease. They are also rich in proteins, vitamins and mineral salts, such as selenium, calcium, phosphorus and potassium. These fish are wrongly considered to be in the “B league” for fish: In fact, they contain a lot of poly-unsaturated fats and the famous omega-3, which can help to produce good cholesterol.

They are usually small fish, apart from tuna and swordfish, which can be up to three meters long. The blue fish category refers to anchovies, sardines, tuna, mackerel, herring, swordfish and longline.