Marinating is a procedure as simple as it is delicate, it is present in all the gastronomic cultures. It is performed both for recipes with raw fish and for preparations that provide cooking. It is done on fresh raw material, using parsley, oil, vinegar, lemon juice and salt.
The culture of marinating in China has been used for more than two thousand years. In Italy it was born in the period of Renaissance. The etymology derives from “sea water”: as originally it referred to the putting of foods in seawater. When modern refrigeration methods did not exist, pickling replaced them; it served in fact to preserve food thanks to the ingredients used that had the effect of delaying the bacterial proliferation.
Marinated anchovies
Anchovies are a blue fish with an unmistakable taste. They are rich in Omega 3 and vitamins and, consumed re- gularly, are a natural cholesterol prevention. In addition to being healthy, they are a delicious dish and tasty spread in various culinary traditions.
For marinating are used parsley, oil, vinegar, lemon juice and salt. They are first carefully cleaned removing the central plug and leaving the tail. Careful marinating allows a uniform taste and a tender meat as possible.
Tender slices of salmon marinated and packed with oil, lemon, herbs and spices.
It is a fresh and light dish. Ready-made dish that can be enjoyed as it is or enriched with other ingredients.
Octopus in oil
