Sicilian Seafood

27 10 2012

The best way to understand the importance of seafood on the Sicilian table is to visit the fish markets in villages along the sea. I watched these villages come to life in the early mornings. Workers unloaded their catches onto tables full of ice. There were heaps of octopuses, buckets full of snails and tiny clams, and any other form of sea life imaginable. The fish came from Mazara del Vallo, Italy’s largest fishing port, in southwest Sicily, as well as smaller ports famed for specific things: anchovies from Sciacca, swordfish from Favignana., and Tuna from Trapini. Teenage boys carried espressos in tiny plastic cups from nearby bars to the fishmongers, who—arms flailing and voices raised—were negotiating with housewives and wholesalers and chefs.

Just think of it, the fish you eat for lunch were caught that morning.

This blog is filled with recipes from towns and villages throughout the island. Read, cook, and enjoy!

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