athinaeos
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Posts posted by athinaeos
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"A good piece of fresh fish is not a gastronomic dish."
Are you ever wrong!
i am only expressing my views, i could not possibly claim that i am right (or wrong for that matter!)
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The Guggenheim Museum in Bilbao is not only a marvel to look at, visit its collections and temporary exhibitions and spend hours walking around it, it is also a place where you can have a nice meal.
The Restaurante was highly recommended and so during my last visit to the museum i grabbed the opportunity to have a meal in the restaurant.
You can read my impressions in my weblog
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i would like to refer you to my posting
egullet posting on sant' agata
although "Torre del Saracino" is not in Sorrento, you can get there by cab
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My professional obligations bring me to Serbia these days. One of the restaurants worth mentioning is "Pasha", in the center of Novi Sad. I have posted a review on my weblog:
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Very nice images, Athinaeos. Looking at and taking market (esp. seafood) photos are some of my favorite things. Just by virtue of its location the Rialto market is particularly photogenic. Then when you add the great quality and variety of its market, it truly becomes one of the most special markets in the world.
many thanks docsconz, i was inspired by the "chorus" and would like to ask a spanish baritone to join ...
A Spanish Baritone
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I want to share the enthusiasm and joy I felt at the Frescobaldi Wine Bar at Rome's Fiumicino Airport.
You can have good quality wines with good quality food, something impossible to find at airports in Europe. I emphasize the combination of wine and food, as there are airports like Madrid where you can have a decent glass of wine.
You can read the relevant post in my weblog panathinaeos.
The seafood crudo misto was impeccable!
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The "Limanaki" tavern is located in a small village in the northern part of Evia, and there are literally no tourists there. The place is frequented only by locals, simply because there are no tourists in the area. The northern part of Evia is one of the best kept secrets in Greek tourism, and I hope it remains like that.
The article that I wrote in my weblog panathinaeos is about this small tavern that caters the local and vistiors but also in the early morning hours provides a resting place to the returning fishermen and women.
The food is simple, grilled or fried, but they know how to do it and the fish or seafood is a fresh as it can get. They get the day's catch early in the morning and they serve it for lunch and dinner.
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Great images thank you. I also loved the Syracuse market, but the fish markets in Spain are also quite amazing if you get the chance.
In one image there are a coupe of fish that look very much like fresh cod, would be interesting to comfirm this (or not).
Thank you for your kind words.
I am on the way of exploring the Spanish markets and hope to report soon. Especially on my favourite delicacy, salted cod, all 20 something parts of it!
Regarding your question, if the image below contains the couple you are referring to, I have cropped it and the label reads like "Merluza"?
http://forums.egullet.org/index.php?act=mo...d=si&img=131280
P.S. I still cannot manage to post images on the forum. I expect to learn after 2100.
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Wonderful markets indeed, however, I would put the Boqueria in Barcelona and la Brecha in San Sebastien right up there with them. The quality of the fish at the market in Ortygia is second to none, however, it lacks the variety of the others. It is the most purely local market of the set. They are 4 of the most beautiful places in the world to me.
I will never forget in Ortygia the old man on a little stool, offering sea urchin eggs in esspresso plastic cups. I was so obsessed to go and get some before they finish that I never took a picture.
Thank you for the opening of the set to include Boqueria and la Brecha.
Some might want to include the "mega" markets as well, like Madrid and Tokyo, but they are in a totally different league.
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I visited the Venice fish market in August and posted some pictures and impressions in my panathinaeos weblog.
I do not think there is any other market that gives me this sense of freshness and immediacy. The only other one I can think of is in Syracuse, Sicily, on the little island of Ortygia.
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I recommend that you visit "Torre del Saracino" in Vico Equense. Check their website Torre del Saracino.
Gennaro Esposito is the rising Italian chef that can perform magic with seafood and local produce. Do not miss it! And the value for money is unbeatable for a Michelin starred restaurant.
After Saracino you need to relax from the intensity of the gastronomic experience. There is no better place to do so than "Ristorante La Torre" in the piazzetta of the samll town of Santa Maria Annunziata, Massa Lubrense. Wonderful family food prepared by Maria, frequented by Neapolitans who love the place.
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I would add to the list of Bilbao (technically it is Galdakao, a small town 10 km SE of Bilbao) favourites the Andra MAri Restaurant. I have published a review in my blog
In my view this is a restaurant every good food lover must visit.
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Of course, percebes or goose barnacles don't come from any ship's hull but rather they're dangerously taken from the place where the sea beats on the rocks. Many percebeiros have died while taking percebes.
and, by the way, weather conditions are not always as nice as in the videos above. Or, as we say in Spain, Y luego dicen que el pescado es caro.
wonderful video clips pedro, thank you very much!
i remember my short visit to coruna and how dangerous the waves looked!
could you please identify for me the major locations where the percebes are "extracted"? any recommendations on the eateries?
regards
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A lot of good food principles have been confirmed during my visit to Zuberoa.
One of them is the importance of top quality ingredients.
Another is that it takes a lot of skill to extract from the finest ingredients the bouquet of flavours they hide inside.
You can read my review in my food log
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I recently visited the Kollias seafood tavern in a working class neighbourhood of Piraeus, and was as happy as the first time I went there
.You can read the review in my new blog:
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Enoteca Palatium, Centro Storico, via Frattina 94, Roma
In May I had lunch at the Palatium and I have published a short report in
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Ristorante Vino e Camino in Bracciano, Lazio
I recently visited the Vino e Camino Ristorante in Bracciano, and was more than satisfied. You can read more in my review published in:
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La Vieja Bodega that Daniel mentions in one of his posts is a very good restaurant in the small town of Casalarreina in Rioja. Highly recommended.
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If we are talking about fish cheeks here, could someone enlighten me how you get enough of them to make a whole dish? Beg your fishmonger for 25 fish heads and then butcher them?
I've read about fish cheek dishes, would love to make one, but the practical details have always been a bit fuzzy to me...
my understanding is that the whole operation takes place on deep ocean fishing vessels that spend a few days in the Atlantic
when they catch the fish, e.g. bacalao, they process it through a production line that creates more than 15 different cuts, which are placed in different containers and salted
in a fishmonger in Bilbao or San Sebastian you can buy the cuts whose price ranges from 2 to 40 euros; likewise in Cataluna
i have not been able to find this impressive variety and quality in athens where i live
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pil-pil is a traditional Basque recipe for cooking fish like bacalao or hake
you simmer chopped garlic in pure olive oil and medium heat, and after the parfume starts to come out you put in the fish (filets or cheeks)
the secret is to continuously shake the pan (it should have a thick bottom!) so that all the juices that come out of the fish flesh blend in with the hot oil and emulsify into a thick olive sause that is out of this world
when you serve you can sprinklesome parsley on top, but do not cook it with the fish
i strongly recommend to use top quality lightly salted fish
i use cuts i get from spain
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what kind of cheeks are these? fish or?
I have never heard of this dish
they are cheeks of bacalao or hake
they have been kept in salt for a minimum of two weeks and require de-salting before cooking
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Happy New Year to All!
I prepared cocotxas pil-pil for lunch today and they were UNBELIEVABLE!!!
I would like to ask for recipes as the flavors and the flesh texture of the cheeks are extremely sensitive.
In addition, what wine do you drink with the dish?
Many thanks and Happy Eating!!!
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the enthusiasm of this report is all the money!
just a few points for your future visit!
try the greek white wine produced from a grape called "asyrtico"
it has good body, high acidity and goes perfectly with most of the food you had
beer is ok, but with this white wine, I am sure you would be eaually - if not more - satisfied
on another poit, meatballs in greece are always prepared with pork or a mix of pork and beef (it depends on the restaurant - taverna
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A visit to the fish market in Venice (Rialto)
in Italy: Cooking & Baking
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i would like to contribute to the cod, hake, merluza thread by offering a merluza negra from cantabria spain
the picture below is from a fish we call cod in greece (bakaliaros), and i must confess i am confusied after the earlier posts regarding the existence of cod in the med (or the aegean for that matter!)