Consuming seasonal ingredients is always recommended to achieve a quality diet at an affordable price. In this sense, we are not only referring to fruits, vegetables and vegetables but also to fish or shellfish. We tell you which are the best fish to take advantage of this spring and we leave 27 recipes to include them in your dishes.
Mackerel, ideal for adding healthy fats to the usual table
Mackerel is a blue fish or a fatty fish that is a source of Omega 3 for the body as well as, it is rich in quality proteins and has an appreciable amount of vitamin D inside.
With mackerel that we can enjoy from now on during the spring, it is possible to prepare a grilled mackerel with creamy beetroot and ginger salad, a baked mackerel with roasted vegetables, a mackerel in tomato sauce, a Greek baked mackerel or well, a pickled mackerel or a homemade canned mackerel in olive oil, ideal for taking advantage of this fresh ingredient and having it for a long time.
Sardines, recommended to add to various dishes
To avoid cans of this fish and incorporate fresh sardines to our diet in the months in which it finds its best price-quality ratio, we recommend making baked sardines with parsley, sardine rolls with baked vegetables, pickled sardines or sardines in vinegar ideal for preserving even when its best consumption season.
Sardines are also a fatty fish, a source of Omega 3 for the organism, and that they can offer us iron, calcium, potassium and vitamin D in valuable quantities.
Horse mackerel, a great source of vitamin D and omega 3
Horse mackerel, caramel or mackerel can be found during the spring from the end of April or the beginning of May in its fresh state, and it is ideal for obtaining vitamin D as well as omega 3 in appreciable amounts.
With mackerel we can make a pickled horse mackerel, horse mackerel on the back or a pickled horse mackerel salad very easy and fast.
Cod, to incorporate lean proteins into our dishes
The CodUnlike the specimens mentioned above, it is a white fish and therefore has a reduced intake of fats and cholesterol, being an excellent source of quality protein for the body.
Thus, it is a satiating fish with low energy intake that we can add to various dishes such as green curry, artichokes with cod, cod in tomato sauce, aubergine and basil, baked cod, verdinas with cod and vegetables, pickled cod or chanterelles with potatoes and cod.
Brotola and hake, very versatile in the kitchen
Both the forkbeard and the hake are fish available all year round, but their best time is precisely spring. These are low-fat alternatives with a moderate intake of quality protein for the body, which are very versatile mainly due to their mild flavor.
Thus, we can use both hake What forkbeard to prepare a fish with tomato, a rice with brotola with dill, a boiled fish or a papillote with vegetables.
Anchovies, an excellent source of quality protein without much fat
The anchovies, also called bocarte or anchovies if they are salted, they are small-sized fish that we can find fresh and in season for these months of the year.
These are oily fish, however they have a moderate contribution of fat and are, on the contrary, a very valuable source of quality protein as well as vitamin D for our dishes.
With anchovies We can prepare anchovies in vinegar that allows them to be preserved for a long time, as well as baked anchovies or rice with anchovies, ideal for a complete meal.
These are the best fish we can take advantage of this spring at a good price-quality ratio, and incorporate with them beneficial nutrients to the usual diet.
Direct to the Palate | A commitment to fresh cod in season: what it is, what properties it has in which recipes to get the most out of it
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