Tag Archives: Catania Fish Market

PESCE CRUDO, raw fish dishes in Sicily

Eating fresh fish is a serious business in Sicily – it is eaten cooked in many ways but also raw (called pesce crudo).

Traditionally, Sicilians did not serve raw fish without marinating it first in lemon juice and then dressed with olive oil and referred to as condito (in Italian) or cunzato (in Sicilian). For example fresh anchovies are gutted, cleaned and have their heads removed. They are then left in lemon juice for at least a few hours. Sometimes, the anchovies are referred to in Sicilian as anchiva cotti d’a lumia, that is, anchovies cooked by the lemon juice, and that is exactly what has happened – the acid in lemon in the marinade has done the cooking. The anchovies are then drained and dressed with a drizzle of extra virgin olive oil

In Sicily, tuna and swordfish used to be the other most common types of fish eaten raw (especially as a starter) but eating other types of pesce crudo (raw fish) is becoming much more fashionable as Sicilian chefs respond to the inspirations and influences of the wider world and appreciate tastes and trends from other cultures.

Recently, I was commissioned to write an article about Sicily’s pesce crudo by Great British Chefs, a food multimedia company that publishes recipes and other cooking-related material via its website. Great British Chefs, has expanded into Italy . . . Great Italian Chefs and the article published on their website is called PESCE CRUDO.

I have always enjoyed fish markets in Sicily and this is a small segment from the article PESCE CRUDO

Fish markets and marinas

Walking through the fish markets in Sicily is always a joy; the hustle and bustle of locals seeking out the best produce among the colourful stalls and traders is what makes the island such a charming place. There is more than one fish market in Catania, but the principal market in the southwest of the Cathedral Square is one of the largest in Sicily. However, wherever you are on the island will never be too far from fresh fish.

Sicily’s fish markets have vast, colourful, varied displays of exotic specimens such as sea urchins and edible algae to the more conventional octopus, squid, tuna and swordfish. Small, live fish swim circles in buckets of sea water, snails crawl about and all types of shellfish, especially the gamberi rossi (red prawns of Sicily), look dazzling. You know the fish is fresh – their shells and scales glisten in the sun.

Swordfish and tuna, the traditional staples of Sicilian cuisine, are the centrepieces of the market stalls. They are often displayed whole, the swordfish bill like a spear thrusting upwards. At other times, their massive round carcasses lie like a trunk on the fishmonger’s bench, while the tuna is sliced vertically and horizontally before being filleted along the length of its spine, while all its parts are laid out, testifying to its freshness.

Links:
Great British Chefs web site: http://www.greatbritishchefs.com/
Great Italian Chefs:  http://www.greatitalianchefs.com/
Scroll down to Latest from Great Italian Chefs:
PESCE CRUDO: http://www.greatitalianchefs.com/features/pesce-crudo-sicily
From my blog recipe for marinaded sardines: SARDINE CRUDE E CONDITE CON LIMONE

The photos in this article were taken over my numerous trips to Sicily (Thank you also to Bob Evans and Angela Tolley). Some of these photos are in my book Sicilian Seafood Cooking.

OUT AND ABOUT IN SICILY

It is always good to visit Sicily  in May 2016 and this time I spent most of my time mainly in  South-eastern Sicily.  But we did wander elsewhere – distances are not that great.

As usual, the relatives in Ragusa and Augusta made sure that I was well fed, but I do enjoy getting out and about and seeing the changes and trends that are evident in their food culture. I do that here in Australia as well, or for that matter any place I revisit.

Below are some photos of Sicily and links to existing recipes from the blog … more writing and more recipes soon.

Stunning scenery

Acireale

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And Granmichele,

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A Nature Reserve near Donna Fugata

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Antiquity

A very old church in Modica.

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Inside this old church that has been a stable for many years.

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Area Archeologica di Cava d’Ispica

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The old stone walls, some being repaired or rebuilt.

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Wandering around in Baroque towns

Ragusa Ibla

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Noto

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Modica

 

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Caltagirone

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Brushes with fame

Moltalbano’s apartment in Punta Secca

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Some traditional food from S.E. Sicily

*Links to these recipes:

*Maccu

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*Ravioli con ricotta

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*Scacce

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New ways of preparing old recipes

*Marinaded Fish

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*Sarde a beccafico

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Deconstructed cannolo

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Festive Occasions Infiorata in Noto

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And more carpets of flowers,

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Catania  Fish Market below

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Various cuts of Tuna.

Key in the word “Tuna “and you will find many recipes, but suggesting sustainable fish.

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*Zucca Lunga

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