Also known as mahi mahi (hawaii), dorado (in spanish), dolphin fish (as they jump out of the water like dolphins), and well loved all over the planet for great recreational fishin and eating....
I love these fishies, and hopefully will be having a few recipes featuring them in the next month or so. They are high in the omega fats (as are all oily fish), great seasonal eating, and have very sustainable stocks, unlike much of the fish on the market nowadays. Also.. CHEAP! They are amongst the fasted growing fish in the sea, sometimes growing 7 cm in a week! :O they are also short lived, and are reproducing constantly. This really helps them in the "sustainable fishing" argument, as a fish that doesn't take long to reach edible size, reproducing in great numbers, and don't live past 2 or so years anyway.... :D yay! OH and the fishing methods around malta haven't really changed since roman times (palm fronds to attract the fish to the shade, and nets to catch them).. win :D
Tonight we're having some of the leftover fish (from last night's bbq) with "zalza pikkanti", which is essentially a thick tomato sauce loaded with marjoram, mint, olives and capers, and of course... garlic. this is served at room temperature, not warm, and is great to cut through the oiliness of the fish. I would recommend it to anyone who doens't like the oiliness of lampuki :)
Plans of what to make with them:
Lampuki pie. my favourite!! :D
Plain floured and fried, served with lemon.. aweosme.
aljotta (to follow!)
With Zalza Pikkanti (recipe and pics to follow also!)
and... i think i'll try something completely different, maybe look up how they eat it in hawaii/caribbean and try it like that. i reckon it would be nice with some kind of tart fruit, or a recipe with coriander... possibly even a dry curry based thing.. we'll see.... :)
Pretty fishie also - when we see them in the market, most of the yellow golden hue has left, as this only happens when they are alive.
|pic courtesy of http://www.interklasa.pl/portal/dokumenty/ue013/jedzenie/smaki.htm|