Dorado
Belongs to Sparidae family. Inhabits the Mediterranean, in particular the Adriatic Sea. Mahi-mahi (of Coryphaenidae family) that lives in tropical and subtropical waters of the Atlantic and the Pacific is also sometimes called dorado but it is quite different. European dorado that we offer here can weigh from 300 g up to 4 kilos, its size 25-40 cm. The best dorado weighs 600-800 g, its flesh being young and tender at this stage.
Dorado has a golden crescent spot on its head, this is probably why there are so many romantic legends about it. It is even said that in Antiquity this fish was sacred to the goddess of love, Venus, or Aphrodite as Greeks called her.
It is interesting that dorado’s sex depends on its age. Towards the end of their first year all dorados become regular males, but next year some of them turn into females.
Dorado’s flesh is much appreciated by all gourmets. It is firm and white, has an exquisite flavor and very few bones. It is also very low in fat, about 1.8 g of fat per 100 g. It is particularly good for health because of the unsaturated fatty acids it contains.
Dorado is at its best cooked whole, especially grilled. If dorado is a little on the large side a few incisions on its flanks are made before cooking, to assure the even distribution of heat.
Salmon
There are more than 50 salmon species all over the world. They mostly have fusiform bodies, neat scales and small adipose fin on their back. They can grow up to 1.5 meter and weigh up to 40 kilos.
Salmon inhabits the Arctic Ocean and the northern waters of the Atlantic and the Pacific. It can also be found in the Black, Caspian and Aral Sea and all the seas and rivers of Northern Europe. In Russia it is sometimes fish in lakes and the Gulf of Finland. Salmon spawning takes place only in freshwater. Salmon usually returns to spawn to the place where it once hatched led by its keen sense of smell.
Famous salmon pink color of its flesh is perhaps due to thousands of tiny crustaceans it usually consumes.
Salmon fillet is rich in protein, calcium and vitamins, not to mention important Omega-3 oils, and healthy unsaturated fatty acids. It is relatively low in calories.
Sole
One of the most famous kinds of flatfish. It can be up to 60 cm long and weigh up to 4 kilos. Sole inhabits tropical and subtropical seas, some species prefer muddy river estuaries , others sandy sea shallows. They can be found both in the Black Sea and in La Manche.
Sole is almost fat-free (1% fat). Its flesh is tender and delicious and it is much appreciated by fish connoisseurs. Sole has almost no bones.
Sea-bream
Belongs to Sparidae family. Can grow up to 50 cm and weigh about 2 kilos, but average size is 20-25 cm. Inhabits the Atlantic, Mediterranean and the Black Sea, mostly near its south and south-east shores.
In the Mediterranean sea-bream is often nicknamed ‘goat’, because it grazes on the sea-bed feeding on seaweed.
Sea-bream’s flesh is juicy and firm. It is very good fried, and even better when grilled.
Sea-bass
This fish has lots of names: sea-bass, white mullet, capemouth, branzino, spigola, bar, loup de mer.
Sea-bass belongs to the Moronidae family. Its body is oblong, with a greenish tinge on the back and silvery flanks. Sea-bass can grow up to 1 meter and weigh 10-12 kilos, but the average sea-bass is 20-55 cm long, its weight from 300 g up to 1 kilo. Sea-bass inhabits the eastern Atlantic and the Mediterranean.
Sea-bass is rich in protein and low in fat (only about 1 g per 100 g).
Sea-bass can be cooked in any imaginable way with excellent results. It is equally enjoyable baked, fried or grilled. Lack of small difficult to manage bones also adds to the enjoyment. Its white flesh has an exquisite flavor and is universally popular.
Sterlet
Freshwater fish of the sturgeon family with a pointy nose and whiskers. Sterlet usually weighs 0.5-2 kilos and is 30-65 cm long, but it can grow up to 1 meter and weigh 5-6 kilos. Sterlet inhabits rivers that flow into the following seas: Black, Azov, Caspian, Baltic, Barents etc. But it is most abundant in Volga and its tributaries.
Sterlet is sometimes called ‘red fish’ in Russia, although its flesh is white. Don’t be surprised, this is a very old tradition of ours, formerly we used the word ‘red’ for anything beautiful and outstanding.
Firm white sterlet flesh with almost no bones is very much appreciated by gourmets and is one of the pinnacles of Russian gastronomy. It has from 6% to 35%. fat content. Sterlet’s taste varies much depending on the place where it has been fished. Sterlet from the north is best, it is much more rich and juicy.
Sturgeon flesh in general is very good boiled, a small sterlet is also excellent baked or grilled.
Turbot
Turbot is yet another famous flatfish. It is very popular and can be found in the Atlantic Ocean, Mediterranean and the Black Sea. Turbot is diamond-shaped. Its left side is of a brownish color, its right side is white. Both eyes are on the left side of its head. Its average size is 40 cm but it can grow up to 1 meter, its average weight – 2-3 kilos.
Its unique appearance made ancient Romans call it ‘diamond’, its beauty later earned it the nickname of sea-pheasant and its taste and usefulness the title of king of the fast. Turbot’s white flesh is exquisite, its taste perfect. It is also famous for its unusual aroma of fresh cucumber, that grows stronger the more clean and cold was the water where it has been fished. Turbot has only 1% fat content, but lots of protein - 21,2%.
Turbot can be braised or baked, it is also very good, when grilled.
Trout
Belongs to the salmon family. Trout is a beautifully colored fish, its body and fins are covered with bright spots. Its back is dark, but belly’s and flanks’ coloration is of a golden hue (some people call trout ‘goldfish’ because of that). It usually darkens when spawning time comes. Trout doesn’t become more than 1 meter long, it can weigh up to 20 kilos. But usually it’s even much less than that, trout’s average size is 20-30 cm, weight – up to 2 kilos.
Trout flesh can be creamy white, yellowish or pink – that mostly depends on the fish’s diet. It is very rich in amino acids and vitamins (А, D, B12). Trout is relatively fatty so it is perfect when grilled.
We invite you to our barmen-class.
Summer is at its height - so its time to refresh! We invite you to our summer cocktail barmen-class.
Dorado
Salmon
Sole
Sea-bream
Sea-bass
Sterlet
Turbot
Trout
