18 September 2015

Rosemary baked fish: special recipe with the best tips of fish scaling from Croatia

Hello September! I do not stop wondering how quickly flies the time. It strolls down like a mountain river leaving only memories behind... And then you stop in the rush of the day, wake up at one point, and understand how quickly is everything happening... How come that it has been already two weeks since autumn came?! (yes, I know here they count the start of the season later, but not in Ukraine:) I am still with my thoughts back there, in our dream vacation, warm Croatia and on the seaside... where you can be an idle person, lying the whole day and doing only things you have mood for. While discovering Croatia we were lucky not only to be lazy but also to get some special culinary tips and tricks, which I appreciate very much. One of those was concerning the way to scale the fish. The trick is that you do it in the sea. YES, IN THE SEA! Same actions, but just in the sea. So we took all the needed equipment (sharp knife) and fresh fish from the local market and went to enhance our skills. I have to admit in our family my husband is a professional in these tasks, so I was taking pictures ;)

That morning we decided to buy something different than dorado or sea bass... Sarpa salpa, known commonly as the salema, salema porgy, cow bream or goldline, is a species of sea bream, recognisable by the golden stripes that run down the length of its body, and which might cause hallucinations when eaten. In fact, these curious figures were unknown to us up to the time I made a research for the post. When scaling the fish in the sea, you "kill two rabbits at once" - the outcome is scaled fish and already salted (from natural source, what could be more natural?!). 

Pay attention to the fact that the knife has to be sharp in order to make everything quickly and accurately.
My main concern was - where will we throw out the rests? It is not the most pleasant thing afterwards to swim among fish entrails. But no worries! The nature has foreseen already everything and sea-gull was right there and veeeery hungry.

And here is the recipe:
Ingredients: (for 2 portions)
2 fishes (we chose sarpa)
pepper, rosemary
salted sea and sweet heart :)

Heat the oven to 180 degrees Celsius or if available prepare the grill (as we did here). Sprinkle the fish in and outside with rosemary and pepper. Bake 20 minutes under foil and another 15-20 uncovered (depending on the size of the fish).

I leave the side dish up to you. My choice was pumpkin puree as I really missed it. For my husband the only way to get full is to get some carbs as a side dish, so whole wheat pasta was his choice.
Here are some nutrition facts about fish:

  • For individuals who do not consume dairy products fish and seafood can be a significant source of calcium
  • Fish including salmon and sardines canned in oil as well as sea vegetables such as kombu, nori, and dulse are good sources of calcium
  • Fish and seafood are good sources of healthy fats such as omega 3s which are an essential part of a balanced fat intake

Bon Appétit!

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