Gallery
The hands of a fisherman working with his fishing net
Nets of fishermen on the Italian Riviera
The gianchetti
Gianchetti (also bianchetti or poutine in Nice) are the whitebait of the pesce azzurro [1] of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year. The relatively low catch means that the prices at market are rather high, even in comparison to other whitebait. Since the 1990s frozen gianchetti have also been available.
A speciality of the Ligurian cuisine, gianchetti are generally lightly boiled in salted water and served hot, dressed with oil and lemon juice; another classic approach is to make fritters of the fish together with an egg and flour batter; finally they may simply be dipped in flour and deep fried.
The gianchetti of a red colour (ruscetti, rossetti) are tougher and scaly to the palate: they are largely used to flavour fish-based sauces.
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Berber, Andalusi, Mediterranean, and Arab cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Dashi is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are Japanese small dried fish. They are one of many varieties of small dried fish used throughout Asia in snacks, as seasoning for soup stocks, and in other foods. The type of fish used in making niboshi vary, including anchovies, sardines, round herring, Pacific sand lance and others. Niboshi made of anchovies are the most common.
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.
Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit is often identified as the national dish.
Farinata, farinata di ceci, torta di ceci, fainè, fainà, socca,cecìna, or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Pissalat or pissala is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means 'salted fish'. It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats and, especially, the local specialty, pissaladière.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Blue-backed fish ; also referred to as Blue-fish is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy. Blue-backed fish tend to be high in the essential amino acid, histidine, as well as the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and are generally said to have health benefits when included in a balanced diet, including such effects as reducing cholesterol.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
The European anchovy is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range.
Whitebait is a collective term for the immature fry of fish, typically between 25 and 50 millimetres long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-meshed fishing nets. Whitebaiting is the activity of catching whitebait.
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
The European pilchard is a species of ray-finned fish in the monotypic genus Sardina. The young of the species are among the many fish that are sometimes called sardines. This common species is found in the northeast Atlantic, the Mediterranean, and the Black Sea at depths of 10–100 m (33–328 ft). It reaches up to 27.5 cm (10.8 in) in length and mostly feeds on planktonic crustaceans. This schooling species is a batch spawner where each female lays 50,000–60,000 eggs.
Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.
Syracuse Spaghetti, also known as Syracuse Fried Pasta, is a typical first-course pasta dish of Syracuse cuisine, widespread throughout Sicily.
