According to data released by WWF Italy, in 2017 Italians consumed around 25 kg of fish each, of which 1 in 3 (30%) eat it at least once a week, while 34% eat it no less than once a month. .
Although there has been a clear increase compared to a few years ago when consumption was "only" 16 kg, it emerged that the varieties of fish that end up on Italian tables are reduced to only 6:
- Cod
- Tuna
- Crustaceans
- Anchovies
- Calamari
- Sole
This limited choice depends on a few but fundamental reasons: first of all, people prefer to buy fish in the frozen food counters of supermarkets, where they are usually filled with the products that can be sold the most. Secondly, only one Italian in 10 is able to contact the fisherman directly, who (in addition to offering fresh fish) only sells what he has caught. Finally (and probably the most important reason), few people have an understanding of fish or are informed about seasonality, benefits, variety and how it can be cooked.
Master on fish from Cucina In
We at Cucina In have created the Master on fish not only to teach how to cook it best, but above all to provide participants with all the necessary knowledge on the subject. We can define it as a Master from A to Z: in fact, we will start in the early hours of the morning together with the Chef, going to the Milan market in via Fauchè. In this famous place of exchange and meetings, you will learn to research and select what the fishmongers have to offer according to the season. Once the shopping is finished, the Master will continue inside our location to learn our Chef's secrets on how to clean, prepare and best use the fish ; finally we will all enjoy the lunch together.
Curiosity: do you know what the difference is between blue fish and white fish?
The waters of the Mediterranean Sea contain a very high-protein and healthy variety of fish, better known by the name of Blue Fish; however, often due to lack of knowledge, it is confused with the White Fish. Do you know how they differ?
First of all, you need to know that the distinction between "Blue Fish" and "White Fish" does not arise from a biological or scientific criterion, but simply on the basis of specific nutritional properties.
In fact, White Fish has only 2% fat in its tissues because the species that belong to this group are generally rather sedentary. The Blue Fish, on the other hand, is a little fatter (between 5% and 6%) because, unlike the white ones, the species in this group move often and therefore need more energy. In addition to its high protein content of great nutritional interest, the fat that Blue Fish possesses has a considerable percentage of fatty acids - omega3 - which are very healthy.
Distinguishing the fish belonging to one or the other group is very simple, you just need to pay attention to the tail: if it is forked (similar to that of swallows) it will be a blue fish; if it is flat or curved then it will be White Fish.
Topics: Cooking class
