cucina fusion

clip art mailinfo.cucinafusion.com

aggiungi ai preferiti il sito di cucina fusion e ricette dal mondo

Scegli al tua lingua - Entre en su idioma - Enter in your language

bandiera italianabandiera inglesebandiera spagnola

ricerca per ingredienti

cerca per ingredienti

search by ingredients

B˙squeda por ingrediente

ricette di  cucina fusion

ricette di cucina fusion

recetas de fusion

fusion recipes

ricette di cucina italiana

ricette di cucina italiana

italian recipes

recetas italianas

ricette di cucina francese

ricette di cucina francese

french recipes

recetas francesas

ricette area mediterranea

ricette area mediterranea

Mediterranean area recipes

recetas del Mediterraneo

ricette di cucina greca

ricette di cucina greca

greek recipes

recetas de Grecia

ricette di cucina spagnola

ricette di cucina spagnola

spanish recipes

Espa˝olas recetas

ricette di cucina anglosassone

ricette di cucina anglosassone

british/american recipes

recetas anglosaj˛n

ricette di cucina cinese

ricette di cucina cinese

Chinese recipes

recetas chino

ricette di cucina del mondo latino

ricette del mondo latino

Latino recipes

mundo latino recetas

ricette di cucina indiana e nepalese

ricette di cucina nepalese e indiana

Nepali and Indian recipes

Recetas Indianas y Nepaleses

cucina fusionsu Google+

FUSION COOKING AND RECIPES FROM THE WORLD

visit also

 ITALIAN FUSION PHOTOGRAPHED RECIPES AND RECIPES FROM THE WORLD WITH the monkfish PRESENTED BY FUSION COOKING AND RECIPES FROM THE WORLD  

Each picture is linked to the photographed recipe, the recipes are shown in order of arrival.

The monkfish

(Lophius Pescatorius)

Monkfish has a very ugly  appearance, the prominent snout with many sharp teeth, the eyes located in the middle of its head and a grey-greenish colour.

Monkfish has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first, which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. It can grow to 6,50 ft (2 mt) in length. The skin, light and without scales is very easy to remove.

Excepting the central bone it has very rare bones, and the meat is very thick and delicate. Generally cooked beheaded, the head can be used for the broth, after evisceration.

When fresh the meat is white/pinkie, elastic and not flaccid or viscid.

back to the alphabetical ingredients table

recipes with monkfish presented by fusion cooking and recipes from the world

 
RISOTTO WITH CURRY AND MONKFISH

Very perfumed dish, the curry sauce is millenary associated to the rice and seems preventing the Alzheimer disease.

1

go to the home page