introduction to SEAFOOD RECIPES
Sicilian seafood has the characteristics of all Mediterranean seafood: a very pleasant smell of the sea, a taste that can be strong as in the tuna, swordfish, mackerel, aricciole (similar to a amberjack), anchovies or sardines, or a subdued taste as in the spigola (similar to the striped bass), and other fish of the bass family like occhibeddi (similar to the ocean perch), grouper, triglia (mullet), sarago (similar to porgy) sand shark, and finally fish with a mild taste as the whiting, sole, flounder, turbot, pesce San Pietro (John Dory), sea trout, snappers and monk fish to name the most commons.
Fish are consumed fresh, when the flesh is firm, and all of its qualities can be tasted and appreciated. Fish can be cooked adding very little to it; in fact it is easy to spoil its natural taste by adding too many herbs, spices or other ingredients. In Sicily the fish are cooked whole most of the time and simply dressed with salt, olive oil and lemon. Usually, fish are fried or grilled in heavy iron skillets or in the square heavy metal grill you can find in every household; also they are boiled and seldom sautéed in sauces.
In the U.S.A., a large variety of fish are usually available in your neighborhood fish store and a trusted fishmonger or your experience can help you to find and buy fresh fish from local waters and of good quality.
In the Atlantic coastline of North America, fish farming produce good products to satisfy the marketplace. Clams, oysters, mussels and scallops are abundant and of excellent quality; in Sicily, they are scarce and small in size.
Large quantities of shrimps are fished in the Gulf of Mexico: in New York, shrimps are sold frozen or thawed and because they are very perishable, they are rarely sold fresh; however in some gourmet shops fresh shrimps with the heads on are available. In Sicily local shrimps are available with the heads on; they are very expensive and come in all sizes, whereas without the head or frozen are available and less expensive.
Prawns or scampi often associated with the shrimp, come in many varieties. These crustaceous are part of the lobster family and the most common are the Norway lobsters or the Dublin Bay prawns. In Sicily, the prawns or scampi are called Lempitu di Fangu that can be translated “Clinging to the Mud”.
Scampi are mostly sold fresh and alive, also are available frozen. Their fine meat, enjoyable taste and the scarce availability commands very high prices. In the States and in most of the world, prawns or scampi are referred to as large shrimp.