lbadmin

Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is.

European sea bass (Dicentrarchus labrax) and gilthead sea bream(Sparus aurata) are amongst the most important finfish speciescultured in the Mediterranean region.

Lobsters are fished by independent professional fishermen, mainly in the northeastern coast of the Atlantic (FAO 21) in Canada and in America.

Grouper from Stira? :The grouper has a light ashen colour and oblong body.Stira? has green patches on its body. Red mullet from Koutsomoura?: Red mullet has a humped head, while Koutsomoura? has a straight and sharp forehead. Sardine from Frissa? :The only outward difference is a yellow line on the side of the sardine. Whitebait from Tseroula? Tseroula is wider and has

Mussels are put in a refrigerator at 6-8º. If they are not to be cooked immediately, with a view to prolonging their life we pack them tightly in a net.