Tag: Pesce crudo

PESCE CRUDO,RAW FISH IN SICILY, AND THE ISLAND’S FISH MARKETS

Eating  raw fish- pesce crudo – is a serious business in Sicily – of course, it is also cooked in many ways.

Pesce Crudo in Sicily

Pesce crudo has long been part of Sicily’s coastal food culture. Fresh fish is treasured on the island and enjoyed in countless ways—grilled, baked, fried, stewed and, increasingly, served raw.

Today, raw seafood appears on menus throughout Sicily, but traditionally it was rarely eaten completely untreated. Instead, it was first marinated in fresh lemon juice before being dressed with extra virgin olive oil. This simple preparation is known as condito in Italian or cunzato in Sicilian, allowing the freshness of the fish to remain the star.

One of the best examples is fresh anchovies. After being cleaned, filleted and trimmed, they are left to marinate in lemon juice for several hours. The acidity of the lemon gently changes the texture of the flesh, a process often described as “cooking” the fish without heat.

In Sicily, these marinated anchovies are sometimes called anchive cotti d’a lumia—anchovies “cooked by the lemon”. Once drained, they need little more than a generous drizzle of excellent extra virgin olive oil to become a perfect antipasto.

Beyond Tuna and Swordfish

For generations, tuna and swordfish were the fish most commonly served raw in Sicily, particularly as appetisers. Today, however, Sicilian chefs are embracing a much wider range of seafood.

Influenced by international cuisines and contemporary dining trends, they prepare many varieties of local fish and shellfish as pesce crudo. Yet the philosophy remains unmistakably Sicilian: start with exceptionally fresh seafood and treat it with restraint.

Writing About Sicilian Pesce Crudo

I was commissioned to write an article on Sicily’s pesce crudo for Great British Chefs, a food multimedia company that publishes recipes and other culinary content via its website. Great British Chefs has expanded into Italy with Great Italian Chefs, and the article published on their website is titled PESCE CRUDO.

No matter how beautifully the fish is presented, it all begins with extraordinary ingredients.

Sicily’s Fish Markets

One of my greatest pleasures in Sicily is wandering through its fish markets. They are lively, colourful places where fishermen, fishmongers, chefs and local shoppers gather each morning in search of the day’s catch.

Although there are excellent fish markets throughout the island, the famous market beside Piazza del Duomo in Catania is one of Sicily’s finest. The sounds of vendors calling to customers, the scent of the sea and the dazzling displays of seafood create an unforgettable experience.

The stalls are filled with remarkable variety—from octopus, squid, cuttlefish and shellfish to sea urchins, edible seaweeds and the celebrated gamberi rossi (Sicilian red prawns). Buckets teem with live seafood, shells glisten in the sunlight and every display reflects the freshness that Sicilian cooks insist upon.

Swordfish and tuna remain the undisputed centrepieces. Whole swordfish are often displayed upright, their long bills pointing skyward, while enormous tuna are expertly broken down before customers’ eyes. Every cut is carefully displayed, reflecting the Sicilian respect for using the whole fish and providing unmistakable proof of its freshness.

Whether you enjoy pesce crudo in a seaside restaurant or prepare it yourself at home, Sicily reminds us that outstanding seafood needs very little embellishment. Freshness, good olive oil, lemon and restraint are often all that is required.

I have always enjoyed fish markets in Sicily.

This is a small segment from the article PESCE CRUDO:

PESCE CRUDO: http://www.greatitalianchefs.com/features/pesce-crudo-sicily

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/

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.