Sea Bass in a Salty Crust

Sea Bass or European Bass, Is both fished and raised commercially, and is considered to be the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. But in North America, it is widely known by […]

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Luciana Octopus

It is not Luciana’s Octopus. Instead the dish owes its name to the village of S. Lucia, one of the most ancient and characteristic neighborhoods of Naples, famous in the past for being a fishermen’s area called the Luciani, today the neighborhood is one of the most famous districts of Naples. The Luciana octopus recipe […]

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Scallops Made in Italy

Scallops or Capesante The word “scallop” applies to the meat of the bivalves, the adductor muscle, that is sold as seafood. In Italy are known as Capesante (Holy Shells), or Conchiglia di San Giacomo (St. James Shell). The “Gonad” which is that round coral-orange semicircle next to the adductor muscle, is white for male and […]

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Grilled Squid

There was a popular restaurant in Washington, DC that served an appetizer called “Grilled Squid Over Creamy Polenta.” I used to love it, unfortunately the restaurant eventually closed. But I had eaten there often enough to know that dish quite well and I thought it wasn’t too difficult to make at home. So I did, […]

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Salmon Cayenne en Papillotte

As sushi became more and more popular it is easy to find the freshest salmon for sushi. It is perfect for using it in other ways as well. I sprinkled it with cayenne and cook it in the oven “en papilotte”, or wrapped in parchment paper. I preheat the oven to 190C/374F. Bake for 15-20 minutes […]

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