Blue fish, the good recipes
The Blue fish generally refers to some varieties of small-sized fish with scales that tend to blue on top and a silvery belly. The family also includes needlefish, garfish, anchovy, bluefish, bogue, Atlantic bonito, sardine, and others. Although of different sizes, dolphinfish, swordfish and tuna can also be considered part of this category. Blue fish is not a true classification, but a general designation, similar to seafood or so-called white fish.
Due to its abundance in the Mediterranean Sea, fish dishes and recipes belong to so-called 'poor' maritime cuisine; from an organoleptic point of view, however, they are extraordinary. Furthermore, precisely because it is caught in all Italian seas, blue fish guarantees affordability, sustainability, and freshness.
Blue fish and its recipes, rich in unsaturated fats, particularly omega 3, are also a valuable source of phosphorus and iodine, useful for proper development of the skeleton and teeth, for nerve impulse transmission in muscle contractions, and for proper thyroid function. Finally, fish recipes contain fair amounts of vitamins E and B with antioxidant functions and cell renewal.
