Seasonal fish, October

The Treasure of the Sea in October: Exploring a Diversity of Flavors

October is an exciting month for food lovers, offering a wide variety of fresh and tasty fish. Las mares are full of culinary treasures that include everything from white fish to fattier options, as well as seafood that delight the most demanding palates. Among the delicacies that we can find in this month are bream, mackerel, northern albacore, conger eel, pout, sea bream, horse mackerel, melva, grouper, sole, swordfish, pomfret, St. Peter's fish, amberjack, octopus, salmon, cuttlefish, mullet, turbot and trout. Let's explore some of these marine treasures and how they can be enjoyed in gastronomy.

White Fish:

• Sea bream: Sea bream, with its firm meat and delicate flavor, is ideal for baked or grilled preparations. It can be roasted with aromatic herbs and olive oil to enhance its freshness.
• Pout: Pout, with its soft white meat, is perfect for grilling or grilling. It can also be enjoyed on fillets with a butter and caper sauce.
• Sea bream: Sea bream is another popular white fish that can be roasted in the oven with lemon and herbs or enjoyed on the grill.
• Grouper: Grouper is a white fish with tender, delicate flesh that lends itself to baked or grilled preparations. Its mild flavor is enhanced with herbs and olive oil.
• Sole: Sole, with its fine texture and mild flavor, is ideal for the classic Sole Meunière, which consists of grilled sole fillets in a delicious lemon butter sauce.

Blue Fish:

• Mackerel: Mackerel, with its distinctive flavor, is excellent for grilling or oven roasting. It can also be smoked to give it an extra touch of flavor.
• Albacore: Northern albacore is enjoyed fresh in sashimi or sushi , but it is also a star ingredient in high-quality preserves, such as canned tuna.
• Chicharro or Mackerel: Chicharro or horse mackerel, with its strong flavor, is perfect for ceviche preparations or for grilling with spices and olive oil.
• Swordfish: Swordfish is a versatile oily fish that can be roasted, baked or grilled. Its firm flesh benefits from intense flavors.
• Salmon
: Salmon, with its fatty flesh and distinctive flavor, lends itself to a wide range of preparations, from sushi and sashimi to oven-roasted with honey and mustard.

• Octopus
• : Octopus, with its tender texture, is ideal for grilling, roasting, or in a Mediterranean stew with potatoes.
• Cuttlefish: Cuttlefish, with its delicate flavor and tender texture, is perfect for grilled preparations or in rice and stews.
• Mullet: Mullet is a small fish with a sweet and delicate flavor. It can be enjoyed fried, roasted or baked.
• Turbot: Turbot, with its firm flesh and mild flavor, is a perfect gourmet option for roasting or grilling.
Trout
: Trout, with its tender meat and mild flavor, is ideal for roasting, grilling or cooking al papillote with herbs and lemon.