One of the easiest and tastiest recipes I know. And it can be used with all kinds of sustainable white fish fillets.
This risotto with smoked salmon and peas was part of an unbelievably lavish antipasti served at one of the best fish restaurants I have ever visited.
Salmon rillettes make an ideal fish seafood starter when served with good bread and a green salad. And it’s a true crowd pleaser.
People along the coast of Friuli-Venezia Giulia have developed a wide range of great tasting cod recipes.
Linguine with bottarga: Dried roe of tuna or mullets is quite a delicacy, when sprinkled over a nice plate of pasta tossed in olive oil.