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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
(Psetta Maxima) The Turbot has a body almost circular. Eye side without scales but with large bony tubercles. Adults live on sandy, rocky or mixed bottoms; rather common in brackish waters. Feed mainly on other bottom-living fishes (sand-eels, gobies, etc.), and also, to a lesser extent, on larger crustaceans and bivalves.
When fresh its skin is thick and elastic ( by pressing on it with your fingers it must not be breaking) and the viscera have a brilliant colour..
As you can see its cleansing is easy and quick. It has no scales.
Its meat is delicate and soft, for this reason is particularly suitable for baking, but you can also use sliced, cooking pan fried. Somebody like it grilled. The strep-by-step photographed recipes with the turbot proposed by Italian Homemade Cooking
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