These are fishes externally blue-coloured that contein a high percentage of oil, and its moderate consumption is beneficial due to the elevated omega-3 content (prevents cardiovascular diseases and reduces heart attack risk). Oily fishes are best consumed raw or grilled. Which oily fishes should we find in the market? Tuna, bonito, herring, anchovies, sardines, salmon, eel, mackerel, swordfish and red mullet.
Claudio which wines would you recommend me?
The wide assortment of oily fishes as well as its different cooking procedures gives us the opportunity to discover multiple pairings: from light and elegant red wines for a bonito tataki; young rosé wines with a grilled or papillote salmon; some fruity and aromatic white wines, as for instance Albariño wines to go with marinated swordfish.