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Tuesday, April 3, 2012

BONITO WITH 14TH C ATLANTIC BONITO IN ESCABECHE RECIPE

Preso!!! / Has caught! / Есть рыбa!!! :)

Photo by: MikaRusso

biza, OCat bronítol, Cat bonítol, L. Sardia sarda, Ar. sarda, bis, Eng 1. Atlantic bonito which is not the same as Atlantic atun (Thunnus alalunga), also called Atlantic bonito (see atún blanco). The Sardia sarda differs from tunny as they have more compressed bodies and do not have teeth on the roof of the mouth. The jaw bone is half as long as the head. It has dark oblique strips on the back. It is a small fish averaging 86 cm in length and weighing 10-12 pounds. They are fished in nets. As they are oilier than other tuna they are not as prized but are popular in the Mediterranean. It can be baked, grilled as steaks or preserved in escabeche and served cold. This species has been called palamida in Spanish but this in English is skipjack tuna (L. Katsuwonus pelamis). See atún aleta azul, melva, mojama, rabel and toquilla. [Anón/Grewe. 1982:CLXXXVIIII:195:197:ftn 3: Apè III:241; Castro. Alimentación. 1996:322; and ES: “Frase.” Dec 2, 00]

FRIED FISH WITH ESCABECHE ADAPTED FROM SENT SOVÍ
#CCIII QUI PARLA CON SE DEU FFER PEX FFRIT AB ESCABEYG p. 207
For 4 persons

Bonito en escabeche con salteado de setas
(Atlantic bonito in escabeche with sautéed mushrooms)
Photo by cuacua 

Ingredients
1 ¼ lb fillets of bonito
flour
¼ c olive oil
1 onion chopped
1 slice bread
¼ c vinegar
2 oz hazelnuts

Garnish: chives and slivers of carrot

Dip fish in flour and lightly fry in oil. Using the same oil fry the onion until translucent.  Put this in a food processor with the bread soaked in vinegar and the nuts. Add hot water until the mixture pours easily.

Heat sauce in the same frying pan used before and pour over fish. Garnish with chives and slivers of carrots. This can be served hot or cold and will keep for one week.

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