Category Archives: Ingredients

Squids

By Mikael | Published: September 3, 2009

I like squids, but I am so often, not to say always, disappointed when served them in restaurants. It is really simple, I want them fresh and I want them very gently cooked. Frankly, there are very few places that offer squids to my satisfaction. I only buy them myself when they are in the [...]

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Cuttlefish – one more time

By Mikael | Published: July 31, 2009

An often overlooked way to eat cuttlefish is simply serving it raw. When I get my hands on a live large cuttlefish, that is one that is still moving when I get home with it, I see no point in doing much cooking with it. Like this one from the other day.

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Red mullet season is here

By Mikael | Published: July 26, 2009

The summer is the optimum period for savoring the Mediterranean red mullet. There are primarily two species of red mullet in the Mediterranean, Mullus surmuletus rouget de roche in French or striped red mullet, and Mullus barbatus or rochet de vase or rouget de sable in French or sand red mullet. The latter has two [...]