italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes


white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes


italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news


Italian cuisine
italian cuisine at home
Promote Your Page Too

Italian Cuisine at Home
on Google+


  tub gurnard: description and Italian names 

Long and thin body at the rear part, completely scaled with  small scales , unless  the ventral forepart. Large mouth and sharp snout. The superior jaw is more prominent than the lower, both with small sharp teeth. It has 2 dorsal fins with thorns, anal fin, round caudal fin.

Brown-red colour on the spine, sometime maculated, whitish in the belly,  12-30 in (30-75 cm) in length. It eats small fishes and crustaceans, which hunts on the bottom.

The Italian name cappone is due to the cry emitted when caught, similar to a grunt. The other Italian names are gallinella and mazzola

Its taste is very delicate, but bony, for this reason is suitable for soups (better to slice it to fillets and use the carcass for the broth) or for sauces. 

 When fresh the tub gurnard's scales are glossy and red, and the eye is not veiled.

how to cleanse tub gurnard


cut bellyafter rinsing cut tub gurnard's belly
if the tub gurnard is fresh the intestines are clear and with good sea smellopen gurnard's belly
remove gurnard's intestinesremove intestines with your hands and rinse tub gurnard again under cold running water for removing blood
now with scissors cut the tub  gurnard's fins and the tail. If you decide to use it in slices do not trash the heads: froze and keep for a fish broth/stock, they will give a good flavourcutting gurnrd's fins
tub gurnards
tub gurnards

italian flag

cucina italiana di casa

spanish flag
cocina italiana en casa

french flag

la cuisine italinne chez toi

home page