The world of domestic gastronomy has been evolving in such a way that at the tables of our homes, more and more, we present more sophisticated dishes and recipes, to enjoy the food that, apart from being a basic element for our health and our life, has become more and more a way to enjoy food in a more playful way. In the Mediterranean culture we dedicate almost four hours a day to our food, so why not do it in the most fun way and enjoy food, with a wide diversity of recipes.
At La Peixateria, Peixos Met we prepare our products according to your cooking needs, to facilitate the work of the recipes you want to prepare. The flat structure fishes, which are those with a flattened body and generally have the eyes on the same side, such as the megrim, the sole, the sorrel and the turbot. They can be prepared by removing the skin, in some cases the two skins of the fish, removing the guts, the outer fins and bilateral central bones, if necessary, preparing them in supremes, fillets or whole, depending on the preparation to be made. The bones can be kept to make broths or sauces. Fish with a round structure among which the most popular are tuna, cod, hake, conger eel, pollack, trout, sea bass, red mullet, monkfish, whiting, etc.
We scaled them, except those that due to their ergonomics do not have scales as it could be the monkfish, secondly we separate the head and the abdomen is sectioned to eviscerate it completely, the gills and fins are removed and prepared according to the need in loins, supremes, slices, fillets or whole with cuts for the oven, or simply whole to cook them in salt. In some cases, as in the case of salmon, we extract the bones embedded in the loins with small tweezers, for a more comfortable tasting of the product. In these cases the heads and bones are also reserved for the preparation of broths, soups, etc.
In the case of small fish such as sardines and anchovies, we separate the head by the gills, taking advantage of the slit to remove the guts, or in some cases, only the guts, finally the fish is just prepared depending on its preparation, if it is going to be fried, breaded for marinating in vinegar, for pickling, etc.
The cephalopods are also prepared according to the way they are going to be cooked, the part called feather is removed from the cuttlefish and squid, the ink sac is removed and the so-called sauce, which is the spleen of the cuttlefish and is reserved as needed. Cut the cuttlefish into rings or cut the tentacles, remove and reserve the tentacles and clean the squid and the octopus according to their cooking.
