Fish will be served on Christmas Eve menus for 8 out of ten Italians (81%), confirming a deeply rooted tradition in Italy. This is what emerges from a Coldiretti/Ixe' survey which also highlights that in half of the cases it is present exclusively. While the highest peaks are recorded during the Christmas holidays, in Italy fish consumption – Coldiretti underlines – is equal to over 28 kilograms per person during the year, higher than the European average of 25 kilos and the world average of 20 kilos. On the holiday tables there is a strong presence of national fish starting from anchovies, clams, sole, red mullet, eel, capitone and cuttlefish but - underlines Coldiretti Impresa pesca - 66% of Italians will taste salmon arriving from abroad, just 13% will allow themselves oysters and 15% caviar often of national production which is also exported. In order not to fall into the traps of the market in a situation where the vast majority of fish on sale come from abroad, Coldiretti's advice is to look at the label on the counter where the production method must be specified ("caught", "caught in fresh water", "farmed?"), the type of equipment used for the capture and the area of capture or production (Adriatic Sea, Ionian Sea, Sardinia, even through a drawing or a map). As regards frozen fish, there is an obligation to indicate the freezing date and in the case of fish products frozen before sale and subsequently sold defrosted, the name of the food is accompanied by the designation “defrosted”. To ensure quality, fresh fish – Coldiretti reminds us – must also have firm and elastic flesh, red or pinkish gills that are moist and the eyes must not be dry or opaque, while the smell must not be strong and unpleasant. Finally, it is better not to choose fish that have already had their heads and fins mutilated, while – continues Coldiretti – for molluscs and mussels, it is essential that the shell is closed. The fishing and aquaculture sector involves – specifies Impresapesca Coldiretti – approximately 12 thousand vessels while the top ten productions are led by anchovies, followed by clams, sardines, hake, white shrimp, cuttlefish, corn cobs, red mullet, swordfish, gurnards and horse mackerel. Know how to choose fresh fish in six steps and stay away from the market traps where most of the fish products come from abroad. This is what Coldiretti suggests, according to which fish will be served on Christmas Eve menus for 8 out of ten Italians (81%), confirming a deeply rooted tradition in Italy. The national product reigns supreme, starting with anchovies, clams, sole, red mullet, eel, capitone and cuttlefish, underlines Coldiretti Impresa pesca, but if 66% of Italians will taste salmon arriving from abroad, only 13% will allow themselves oysters and 15% caviar, often of national production. If you always need to read the label carefully to ensure the origin of the fish, on the freshness front, Coldiretti provides advice. First of all, buy it, where possible, directly from the producer who guarantees the freshness of the catch. Check the label on the counter, which by law must indicate the fishing zone. Check that the meat has a firm and elastic consistency, that the gills are red or pink in color and moist and the eyes are not dry or opaque, while the smell should not be strong and unpleasant. For mollusks and mussels, it is essential that the shell is closed. For prawns, check that their heads are not blackened. It is best not to choose fish that have already had their heads and fins mutilated.
EDITORIAL TEAM
Choose the social channel you want to subscribe to