The garfish
The garfish, or rather Belone belone, is a gregarious fish that reaches 80 centimeters in length, belonging to the "belonidae" family; its body is fusiform with a circular section, and the head is characterized by a long beak similar to that of birds. The back is blue, the sides fade to silver while the belly is a vaguely yellowish white; the bone is typically blue in color.
Garfish is an animal that falls within the group of "blue fish" and therefore boasts an excellent content in essential fatty acids such as omega3.
The garfish is a pelagic fish but in the spring, summer and autumn seasons it comes very close to the coastal areas; thanks to its high availability, the garfish represents a valid alternative to frozen and farmed fish, surpassing them both from a qualitative and a qualitative point of view. commercial.
Nutritional values
- Nutritional values Atlantic garfish
- Nutritional values Atlantic Garfish, baked, breaded and fried
Recipes
Garfish can be prepared with all cooking methods but the most common are frying, grilling, pan and raw food. Regarding the latter, it is advisable to carefully evaluate the hygienic conditions of the product, as the garfish is one of the fish species potentially at risk of parasitic contamination from Anisakis; Ultimately, it is possible to consume raw garfish only after having been chilled (-18 ° C) for 4-5 days. To the raw fish fanatics who irresponsibly refuse to use the heat abatement, I suggest that you fish for the garfish yourself or to get supplies ONLY from companies or private entities that guarantee the immediate evisceration of the garfish caught.
- Garfish alla Sicula
- Lasagnetta All "garfish
- Garfish With Breadcrumbs
- tomato garfishes
- Garfish In Graticola
- Spaghetti Alle Aguglie
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