The visit to the markets along the pier of Viareggio, in the early morning, is a foretaste of delicious lunches scented of sea. In the nets of the fishers, just come back, is all the abundance of the blue fish of the Mediterranean Sea. Blue, forgotten and rediscovered fish, by cookers and chefs of taverns and restaurants, which have made the presence of this fish on their menus, a point of pride.
Because the blue fish, is a fresh fish in abundance in our sea, of remarkable quality and seasonal, often caught using traditional techniques, adult fish to preserve the species, is not always valued and consumed as you would on our tables.
The size and the presence of bones make it unsuitable to be marketed, is often thrown back into the sea or in any case does not raise commercial interest, as it is not considered desirable by most consumers. And then yhey think about them, the fishermen and chefs that offer this key ingredient of the diet of coastal countries for the goodness and quality of its meat, already cleaned and filleted at sales counters, prepared in tasty recipes in restaurants. Consumption of this type of fish helps to protect the ecosystem, reducing the exploitation of the fish species most valuable, do not give up the pleasure of taste, you have great benefits for our health and for our finances.
These fishes have indeed great nutritional properties, are very digestible, rich in protein, low in carbohydrates and with a quantity of lipids varies from species to species, but always consists of unsaturated fats, is inexpensive and very good.