Oily Fish, Pride of the Mediterranean
Oily fish is the term for types of Italian fish with bluish upper scales and silver bellies, or pesce azzuro in the local language. The oily fish list includes species such as the garfish, sardines, anchovies, Mediterranean sand eel, mackerel, pilchard and others. Though their dimensions are different, lampuga (mahi-mahi), swordfish and tuna are considered members of this omnipresent group.
The abundance of oily fish along the vast coasts of the Mediterranean means delicious dishes and recipes abound, belonging to the incorrectly called “poor” maritime cuisine. For level of taste, they are nothing less than extraordinary. Among other things, because they are fished in all Italian seas (inclusive of the Tyrrhenian, Adriatic and Ionian) this list is affordable, sustainable and fresh, not to mention nutritious.
Due to their oily tissue, they are rich in unsaturated fats, and in particular Omega 3 fatty acids. These types are a precious source of phosphorous and iodine, good for bone, nervous system and muscle health, including the correct functioning of the thyroid. There are also solid levels of vitamins B and E with antioxidant properties, as well as favoring cellular regeneration. Who said oily was a bad thing?