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Fish species in the kitchen: Scorpionfish Scorpaena scorpa Linnaeus, 1758

Fish species in the kitchen: Scorpionfish Scorpaena scorpa Linnaeus, 1758


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Classification and fishing area

Class: Actinopterygii
Order: Scorpaeniformes
Family: Scorpaenidae
Kind: Scorpaena
Species: S. sow

The Scorpionfish is characterized by an elliptical body and a large head, equipped with thorny lumps, wide mouth and the first two dorsal fins composed of spiny rays. The coloring is red or reddish with brownish spots. It gets to be 20 to 50 cm long. It is found in the eastern Atlantic Ocean: from the British Isles to Senegal and the Mediterranean Sea. It lives on sandy and muddy bottoms up to 400 meters deep.
It is a so-called ambush fish because it feeds more thanks to its mimetic ability than to the qualities of a swimmer, in fact, it spends most of the time motionless on the seabed waiting for a prey to pass in front of it.

Redfish Scorpaena scorpa (photo Raho Alessandro http://nectoneplancton.blogspot.it)

Redfish Scorpaena scorpa (photo www.torreomnia.com)

Redfish Scorpaena scorpa (photo www.fishbase.us)

Purchase and conservation

Fishing seasonality: all year round.
The redfish is a bottom fish characterized by its extremely firm and tasty meats;
it is equipped with poisonous spines on the back that act even after the killing of the animal, but the toxin being thermolabile disappears with cooking.
Very delicate fish that must be eaten on the day of purchase, while filleted it can be kept in the refrigerator for 1 day; ideal in low-calorie diet regimes given the high digestibility.

Use in the kitchen

Indicated for the preparation of fish soups, to be cooked boiled or stewed with tomato.

Redfish fillets with artichokes
Clean the artichokes by removing the outer leaves and the pappus, divide them in half and arrange them in a cold bowl with the juice of 1 lemon. Drain the artichokes well, cut them into thin wedges and cook them in a greased pan together with a clove of garlic cut in half. Cook the artichokes for 2/3 minutes on medium heat, add salt, pepper and cover the pan for 8-10 minutes on low heat.
Dry the redfish fillets with absorbent paper, flour them and brown them on both sides in another pan with 2 tablespoons of oil. Deglaze with white wine and sprinkle with the juice of half a lemon and cook over medium heat for a few moments. Add the artichokes and parsley.
Serve the redfish fillets, decorating with the remaining lemon cut into wedges.

Nutritional values

Nutritional values ​​100 grams: 82 kcal
Composition:
- Protein 19.0 gr
- Fat 0.4 gr
- Carbohydrates 0,6 gr
- Water 79.0

Sources
www.cibo360.it
www.my-personaltrainer.it
www.ismea.it
www.buonissimo.org
ricette.donnamoderna.com


Video: Shore jigging - False Albacore (July 2022).


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