Seasonal fish, August
The month of August is a privileged time for lovers of fresh fish, since many species reach their maximum splendor in marine and river waters. From the Mediterranean to the Atlantic, the variety is extensive, offering a wide range of flavors and textures that satisfy the most demanding tastes. Below, we'll explore some of the seasonal fish that shine in this warm, sunny month.
1. Sea bream (Pagellus bogaraveo): With its white, juicy meat, sea bream is one of the most coveted fish in August. Its delicate flavor lends itself to various preparations, such as baked, grilled or even in ceviche.
2. Mackerel (Scomber scombrus): Abundant in Atlantic waters, mackerel is an economical and delicious option. Its strong flavor and firm texture make it an ideal choice for smoked, pickled and grilled dishes.
3. Northern tuna (Thunnus alalunga): The northern albacore arrives in large quantities during the summer. Its pink meat and intense flavor make it ideal for the famous belly or encebollado.
4. scorpion (Scorpaena scrofa): With its peculiar appearance and soft white meat, scorpionfish is a versatile fish that is used both in broths and soups and in grilled dishes.
5. Mackerel or Mackerel (Trachurus spp.): This blue fish is very common in August. Its intense flavor is enhanced by simply roasting or steaming it, and its affordable price makes it even more attractive.
6.
Dogfish
(Galeorhinus galeus): Also known as "makobeagle", dogfish is a soft white fish that can be enjoyed in empanadas, stews or stir-fries.
Pout
(Merlangius merlangus): The pout, or whiting, is appreciated for its soft and low-fat meat. It is perfect for baked or grilled dishes.
Melba
(Boops boops): This small fish is tasty and versatile. It can be enjoyed in soups, rice dishes or simply grilled with a few drops of lemon.
Mere
(Epinephelus spp.): With its imposing size and juicy meat, the grouper is ideal for baked or grilled dishes, accompanied by aromatic herbs.
Hake
(Merluccius merluccius): One of the most popular and consumed fish in August, hake can be prepared in multiple ways, such as in stews, battered or baked.
Swordfish
(Xiphias gladius): Swordfish, also known as "emperor", is a fish with an intense flavor that lends itself to being roasted, grilled or on skewers.
Palometa
(Brama brama): Pomfret is another delicious option to enjoy in the summer. Its firm meat and mild flavor make it perfect for grilled or ceviche preparations.
White Monkfish
(Lophius piscatorius): With its unique appearance and exquisite meat, white monkfish is perfect for stews, stews or in combination with seafood.
St. Peter's fish
(Zeus faber): Also known as "rooster", the St. Peter's fish has fine, flavorful meat that can be enjoyed grilled or baked.
Salmon
(Salmo salar): Although salmon are usually associated with cold waters, in August you can also find specimens in rivers and estuaries. Its characteristic orange flavor and color make it perfect for grilling or in sushi.
Sardine
(Sardina pilchardus): Sardines, blue fish rich in omega-3, are a delight in summer. Grilled with coarse salt, they are an irresistible delicacy.
Trout
(Oncorhynchus mykiss): Freshwater trout are also at their best in August. Their soft and delicate flavor can be appreciated when roasting or steaming them.
Red mullet
(Mullus spp.): With its deep red color and sweet, tasty meat, mullet is a highly appreciated fish in Mediterranean cuisine, whether fried or grilled.
In conclusion, the month of August offers a wide variety of fresh and tasty fish to enjoy on the table. By taking advantage of seasonal products, we can taste the best that the seas and rivers have to offer, and at the same time contribute to the sustainability of fishing resources. Thus, each bite becomes a celebration of the richness and diversity of the marine world.
Let's take this opportunity to taste these delicacies and celebrate the magic of summer!
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