RED Mullet very popular along the coasts of the Mediterranean, the red mullet is a pretty fish. It is usually treated simply by grilling over a wood fire, often with the liver still inside to add flavor It can also be filleted and pan-fried, or included in delicious fish soups. SEA BASS This is quite an expensive fish and is usually sold and cooked whole. The flesh is soft and delicate and needs careful attention when cooking. Methods include poaching, steaming, grilling and baking.
Squid very popular in the Mediterranean, particularly in Spain, Italy and Portugal. Squid vary in size from the tiny specimens that can be eaten whole, to the larger varieties, which are good for stuffing grilling or stewing The flesh is sweet and, when cooked for a short time, tender Long cooking will also produce succulent results. Sometimes the ink is used to make a sauce for the squid. SALT COD Most salt cod is prepared in Norway, Iceland and Newfoundland and then exported to Mediterranean countries. It is gutted, cleaned and soaked in brine, then dried The end result looks very unappetizing, with a pungent smell, but after soaking for 48 hours and cooking in the Mediterranean style it is delicious.
TUNA An oily fish belonging to the same family as the mackerel. The flesh, which is sold in steaks or large pieces, is dark red and very dense, and has a tendency to dry out when cooked. Marinating before cooking helps to keep the flesh moist as does basting while cooking. Tuna can be baked, fried, grilled or stewed.
CRAB There are thousands of species of crab around the world. In the Mediterranean countries, brown and spider crabs are the most common. The meat of the crab is divided into two sorts-brown and white Crabs are often sold cooked and dressed, which means that the crab has been prepared and is ready to eat. Choose heavy cooked crabs which should have a lot of meat.
Mussels Available in the Mediterranean from September to April, mussels usually need to be scrubbed and have the beard-the hairy tuft attached to the shell removed Any open mussels should be discarded if they do not close after a sharp tap. Mussels vary in size and the shell can be blue-black to dappled brown. They are easy to cook just steam for a few minutes in a covered pan.
Prawns these vary enormously in size the classic Mediterranean prawn is large about 20 cm/8 in reddish brown in color when raw and pink when cooked when the prawns are cooked over a fierce heat such as a barbecue the shell is often on to protect the flesh from charring.
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