No region of Italy can boast so much like Puglia coast km. By the Adriatic and the Ionian sea lapped region has a total of 800 kilometers of coastline. The section called before Ostuni Marina di Ostuni and is 17 km long. The respected Italian weekly magazine OGGI Ostuni was selected a few years ago in the nation with 102 Italian seaside resorts as the best Italian holiday destination. 2004 was the 10th Ostuni Consecutive year, the European award Bandiera blu (Blue Flag) for their excellent sea water quality. In 2007, again followed by the award.
Apulia – ideal for those who want to combine a beach holiday with a cultural holiday, especially in the South! Along this coastal strip from Ostuni is lined with several resorts. The center is at least geographically, the picturesque old fishing port of Villanova dar. Here there are bars where you can go have breakfast, bakery, seafood restaurants, pizzerias, etc. Even if you are not sure Villanova should be thought of as glamorous, one can in the summer months will see the one and the other yacht, for the crystal-clear sea also attracts many wealthy Italians and Europeans. In August there is a large holiday mode. The coast is very varied in Apulia. If it is in the northern area of Marina di Ostuni elongated sandy beaches are (Pilone, Rosa Marina), then the subsequent stretch of coast in the south (Lido Fontanelle, Costa Merlata) but increasingly characterized by bays.
Sandy bays alternately with rocks. Bizarre rock formations, ancient lighthouses, beaches lined with fragrant macchia mediterranea characterize the landscape. Not far from Ostuni, in the direction of Brindisi, is the Marine National Nature Reserve visitors. On the coast of Marina di Ostuni, there are relatively few hotels. The image is characterized more by holiday homes and apartments. Lido Fontanelle, Pilone and Monticelli, for example, clean, beautifully designed Mediterranean resorts. If one looks at the most demanding holiday accommodation sea, to rent so The offer is already scarce. There is not so much the mentality in Apulia of letting as in Tuscany and Umbria, where even castles and luxury cottages for rent. Those not Apulians who can afford to have exclusive houses on the sea – and incidentally, these are a few – use them mostly for themselves and their families in the summer and rent them. The vacation homes that are rented to serve on the other hand, usually only the investment and therefore they look then.
Salmon became the king of fish, the most accepted and consumed in restaurants around the world. But perhaps because of its pink color and mild tasting flesh, when eaten, it costs a lot of people associate it with a fish. STEP 300 g brussels sprouts two boys knelt white wine 3 tablespoons butter 1 tablespoon salt, pepper Remove the outer leaves of brussels sprouts and boil until the stem is tender (12 to 18 minutes). passing them to cold water with ice to not lose their color. Book. Clean the fennel by cutting the base and all its parts, stained, and then cut into thin slices.
Heat a skillet and place the butter, the fennel and cook over medium heat until they begin to brown. Add the wine and reduce, shaking the pan from the handle. Season and reserve. STEP 600g of pink salmon 1 / 2 cup soy sauce 3 tablespoons honey 3 tablespoons olive oil Cut the salmon into thin fillets (1 or 2 cm thick), a pan heat it and add a little oil of oil. Place the salmon and let brown. Add soy sauce and honey, let reduce 1 minute, turn off the fire fish.
With a spoon, dip the salmon with the sauce caramelize while, thanks to the heat of the pan. Once the sauce has thickened, is ready. Serve the salmon over fennel and sprinkle with sauce. Heat sprouts covered in microwave or in a pan with a little butter or olive oil, and serve as garnish. NOTE: We can salmon glace with other liquids such as orange juice, white wine and sugar, pineapple juice and ginger, soy and brown sugar, honey and champagne. It is important to bring something sweet to caramelize. SOME SECRETS: if we can think of buying a whole salmon fillets, we can Despina with tweezers cosmetics. And you have to remove the skin with a knife finite and flexible, making the outward force, away from our body, it is safer this way.
Fish is one of the world’s most eaten foods, and for most people it is their main source of animal protein. Countries such as Portugal, New Zealand, Japan, Iceland and Australia have the world’s largest per capita consumption of fish in the world. According to the Food Standards Agency people should ideally consume at least two portions of fish each week, one of those being an oil-rich type of fish such as mackerel or herring. The oil in these types of fish contains large amounts of Omega-3 type oils, a component of every cell in the human body, and crucial for proper brain functioning.
Low fat fish like haddock and cod, both types of whitefish, can be combined with oily Omega-3 fish like sardines, fresh tuna, salmon and trout, can aid in the defense against coronary heart disease, and also help strengthen bones and teeth. Shellfish, like shrimp and lobster, are high in zinc, an important element necessary for healthy skin and muscles, and also contributes to an individual’s fertility.
There are many health benefits to eating fish, but there are also some concerns. Mercury poisoning can be a problem when eating fish that are high up in the food chain. The reason for this is that shellfish and ordinary fish both have a natural tendency to concentrate mercury in their bodies. In the muscle tissue the mercury is converted to methyl mercury, which is a highly toxic organic compound of mercury. Because fish are much more adept at retaining and accumulating the mercury rather than depurating it, the mercury becomes more concentrated in their bodies over time. As larger fish eat smaller fish containing mercury, all the mercury in the smaller fish becomes assimilated into the body of the larger fish. This is a problem for the consumption of fish high on the food chain such as shark, swordfish, king mackerel, albacore tuna and tilefish.
The Yellow Reef in Denmark has built in the 80s and 90s, an almost legendary reputation as Grossfischrevier. Nowhere else could they catch many big fish so and so. It has become a little calmer, but there is really nothing going on, as some alarmists are trying to make us believe? The Yellow Reef is an underwater plateau in northern Denmark, about 30-40 km from the coast. It falls back to Norway from 30-40 m water depths up to 700 m in the Norwegian channel – with an irregular soil profile. Ie are here to find individual surveys, as well as channels, a variety of ship wrecks provide shelter and food to the fish. This profiled substrate the yellow reef fish is too difficult for commercial fishermen, too big is the risk of damaging the nets or to lose it. The reef fishing trips for the yellow go from Hirtshals and Hanstholm.
Here are the interested angler different boats for day trips and multiple day trips to choose from. Also from Tyboron and Skagen drive launches for the yellow reef, but have this one a little longer directions, so that sufficient time is to build the equipment and tie the assembly. The main fish species belonging to the family of cod: cod, ling, coley (saithe), pollack and haddock. But flatfish occur, such as plaice, turbot and halibut. In addition, catfish (catfish) and monkfish on the Yellow Reef is home. Rare are the porbeagle shark and rays, the red tuna is almost only a memory from the 40s – 60s, he plays on the reef today no longer relevant. The fishing tackle should be strong: one 30 lbs Bootsrute, multi-role he and 0.20 until 0.30 braided cord.
These jigs in weights up to 700 g, by-catch in size 8 / 0 to 12 / 0 and strong natural bait assembly with corresponding Bebleiung. In the '80s, when people began to discover the Yellow Reef angle Risch, mass kapitaler catches fish were almost the rule. Fish from which one could only dream of: cod of 40, 50 or more pounds, as capital burbots and monkfish. After the first run, it is indeed gone a bit quiet and the very rare Great, which does not mean that there is nothing to get on the Yellow Reef. Also today is still: the opportunity to catch big fish within reach, are nowhere better than here. (Unless you take the long drive to northern Norway on themselves or fly to the Big Game fishing for southern Europe), the fish are above the average sizes are anywhere else reached: the cod are at 50-20 pounds, 20-30 pounders are on almost every tour caught fish in the league 30-50 pounds and more are possible at any time, but naturally rare. To get the really big ling, a few boats to offer special deep-sea tours. It can be manually assigned deep channels and wrecks, fishing depth is 150 m and more. The equipment must therefore be of best quality, otherwise they will not survive the occurring loads. Rare on porbeagle fishing tours are offered. Here it is better to with like-minded people together and book includes a full charter. The captain will assist the anglers best efforts so that they come to their Fangerlebnissen. The Yellow Reef is far better than is sometimes portrayed. There are plenty of fish and there is a chance to catch the fish of his life. The legend lives on also.
Tuna pie is a recipe typical of Easter, so these days are the best time to do it. There are many recipes for it, we have chosen that we have found the easiest of all: Ingredients for the cake of tuna: a cake cover. 2 cans of tuna. 1 egg. 2 tomatoes. 3 Onions. Oil.
Manteca. Buttery cheese. Grated cheese. Casancrem cheese. Salt Pepper. Oregano. We put two or three tablespoons of oil in a large frying pan. Three onions cut into small squares and put them to heat.
Cut two tomatoes into large squares. We provide heat in a small saucepan heat the egg (boiled egg). Open cans of tuna, add to pan, without oil in the cans, along with tomatoes. Then add salt and pepper and mix everything. Add two tablespoons of cheese (casancrem) and oregano, turn to mix everything. When the onions are Transparency is the signal that we will have finished cooking all, since the tuna is not need cooking. Grease pizza and will one of the tops of cake, either stretched to cover the bottom, then add the preparation above the top of cake, we will also take the egg shell and cut into large pieces, incorporating it as well. Add buttery cheese into pieces and, ultimately, put the cheese on top. The lid will close with another cake. We’ll put in the oven (medium / high) about 20, 25 minutes and you’re ready to eat our cake tuna.
Panga consumption has grown over 230% since 2004 in Spain and is a growing trend. Its success is not free of controversy, accusing him of little nutritive be contaminated. The panga is one of the most consumed fish in Spain and is a growing trend. Its imports are growing in Europe at a rate of 60% annually since 2004. Is a regular homes, children’s canteens and hospitals. It makes sense: it has no thorns, no special preparation needed, is low in fat and calories, juicy white meat that combines all tend to like and everything is very cheap. The scientific name for this freshwater fish is pangasius hypophthalmus and its juvenile form is an old acquaintance of ornamental aquarium enthusiasts. The examples that come to the table come from Asian fish farms, mainly Vietnamese, in which there is more fish than water.
That support the overpopulation so well together with the low cost of labor in Vietnam and the fact that what he most closely resembles a chicken breeding farm that camera on fishing partly explains their low price and popularity. But the overwhelming success of the dinghy being built blisters. It is the Spanish sector is up in arms against this fish. The trout has been a major hit. Also sea fish with white flesh, such as hake. The owners where owners complain of unfair competition or is claimed that this fish does not meet the adequate sanitary controls are increasingly common.
Last week panga not be served in schools and public center hospitals. to establish a research on the safety of panga fish is marketed in Galicia and request the central government authorities to analyze it from third countries before their release to the market Galician. In July, at the repeated reports of the Cooperative of Shipowners of Vigo and other associations of the Galician fishing sector, acquired in the laboratory markets Vigo Galicia Anfaco-Cecopesca. Six was the presence of the bacillus that causes diseases and remains in a carrier of cholera bacteria. argues among other things that fish do not contain significant quantities of Omega 3 oils and other essential nutrients which are present in fish traditionally sold in Spain, both aquaculture and capture. ” finding in them signs of mercury and pesticides. Yes, always within the legal limits (the highest levels were found in half of what is allowed: 0.5 mg / kg). Yet his recommendation is that the consumption of these fish should be limited to once a week. Although the OCU acknowledged in his report that the other fish we see in the market that are not exactly pristine. with fish that have higher or lower risk of being contaminated with mercury, and which are in danger of extinction or are caught using methods harmful to the environment. But the truth is that the panga does come to Spain. In September, 483,000 tons of panga to the Spanish market according to the Ministry of Environment and Rural and Marine Affairs.
Historical Review: When I was studying to be a professional kitchen, my mentor and Chef Culinary Studies Center (CEGA) was Victor Moreno. Last Christmas, I was able to remember my student days when my son’s girlfriend Jefferson, Mary, invited us to dinner to celebrate the birthday of her mother, Mrs. Rosa Cancino. They are Peruvian, so that day we tasted the traditional Chicken Stuffed Cause, a typical dish in Peru. This week I offer the same recipe, but this time filled with tuna. The cause is one of the traditional dishes of the cuisine that comes from the Quechua Kausaya a , it tastes nice and one of the most successful in the world, there are different ways to prepare it, being the main ingredient the yellow potato.
a Ingredients: For the Cause: 3 pounds yellow potatoes y 3 1 / 2 pounds yellow potatoes 1 onion, chopped 1 tablespoon chopped red pepper Juice of 4 lemons 2 tablespoons oil Salt and pepper to taste For the Filling: 1 can of tuna 1 pound 1 cup mayonnaise 1 small onion, chopped 3 boiled eggs sliced black olives u 10 pound cheese diced 1 avocado, cut into slabs Chopped parsley for garnish a Procedure: In a bowl, put the lemon juice, minced onion, pepper, salt and pepper, let marinate. Then peel the potatoes, cut into pieces, wash and put the fire in a pot with water and salt. It brings to a boil and cook for about 15-20 minutes or until potatoes soften and can be pierced with a fork. Drain well, mash into puree. Enter pre-marinated onion with all the dressing and toss until all ingredients are incorporated. Add the oil little by little while stir until ingredients are well linked.
Then, mix in a bowl crumbled tuna, finely chopped onion, mayonnaise, set aside. Finally put in a dish or a drum, one third of the mash. Spread throughout the container mode make a layer. Add half the tuna mixture, extending the middle third of the mash to form the second layer and then put the remaining tuna, then the slices of avocado and top with remaining puree. Garnish with eggs and olives, and at the heart of cheese cubes, and finally parsley and bring to the refrigerator for an hour and a half. Tips: You can substitute the tuna previously boiled and shredded chicken or crab. Prepare the dish in a deep tray or individually.