The new fish fast food

Fish fast food. Who said that excellent fish dishes can only be eaten in the classic restaurant?

We tour around Italy looking for some new fast food of fish, where the delicacies of the sea mark is a new trend of fast food.

Fish fast food
Fish fast food

The chance to taste the delicious sea food in the sandwich or while walking, conquers the palate of occasional consumers.

The fish from the fast-food restaurant is quickly cooked over a high heat. This creates a crispy exterior with a soft meat inside, making them safer for consumption than other meats that have been treated less gently during preparation.

Fish fast food

The first revolutionary fish fast food restaurant opened at Fiumicino MecFish, offering fresh fish cooked in a fast, tasty, and affordable manner. The restaurant is almost all open: a small veranda on the seafront of Fiumicino, furnished with white tables and blue chairs, which offers about 50  seats. Inside  we find some nice blackboards that evoke the classic cabins that we find in the bathing establishments, on  there is a menu rich with fresh fish.

Fish fast food

At Fiumicino the idea of ​​Amelindo Fish was born for a more creative and fast proposal that could interest a large clientele among young people, families and all lovers of good fish, even to take away.

“Pesce Bueno” opens its first store in the province of Pisa. From an idea by Francesco Urbani, the franchise is enjoying great success in Cecina. Its concept  is for  fast and cheap lunches and dinners, but with  quality. Good  Fish  is a seafood restaurant, with the difference that dishes are served inside a sandwich. It is not the fast food that everyone imagines, with mediocre products and little attention to customer satisfaction.

Fish fast food

In Bastiglia, in the province of Modena, where the sisters Alice and Valentina Parenti have turned their passion for cooking and catering into a small business very much appreciated giving life to the Bottega del Pesce. A place that combines the opportunity to buy fresh fish but also to taste the flavor immediately.

Fish fast food

Milano will not have the sea, but certainly good taste. The fish in the shade  is much appreciated.

Pescaria, the new fast food of fish born in Polignano a Mare and within a few months has conquered the palate of Milan. The maniacal attention to detail and the impeccable preparation of the dishes have rewarded the idea. Everyone looks at the genuine fish dishes created in the province of Bari.

Good Blue, however, is a healthy fast-food fish in the center of Milano. It aims to offer a “sustainable” gastronomic experience, nurturing people in a healthy and fast way. The menu is composed of fish dishes caught according to the criteria of protection of the sea and its species, and is committed to nourish the sea through concrete and measurable actions.
The menu, designed for fast and smart consumption, from fast food, is perfect for a lunch break or a dinner with friends, thanks to the possibility of taking  away or delivery, and includes bowls, wraps, tacos,  salads, all based on fish or alternatively vegetarian.

Fish fast food

Even in Torino from Street Fish, fresh fish is king. In the small room half of the space is occupied by a large open kitchen: in the other half, high tables with stools. Fish is eaten in all shapes: from raw to marinated, from cooked to “seafood pastry”, the latest new entry in the menu that plays with mini pastries and finger food and combines especially octopus, tuna and sea bass in an unexpected way. Pastry is still being born for now, but the chefs are planning to offer brioche and mini-cones in the future.

In the pulsating heart of Naples, Neapolitan cuisine enchants tourists with a corollary of specialties ranging from pizza to tripe, the ancient Gagliotta local fish has reinvented itself by offering the fresh and tasty delicacies of the sea at the lively promenade that animates the area. The dishes cooked in the back room. The fresh fish, freshly picked from the counter, caught a few hours before the waters of the Tirreno Sea, becomes a delicious dish in a few minutes.

Read also: Buy quality fish for restaurants: risks, precautions and news.

Buy quality fish for restaurants

Buy quality fish: the dangers of anisakis.

For a restaurateur it is essential to ensure the quality of the fish. If this ingredient fails, then it will reflect badly on them and eventually fail in terms of revenue generation because people will not come back for lack of satisfaction with what was served before or for problems associated with poor quality products such as sashimi which still does not have much taste, so there must be no mistakes here!

Buy quality fish

Buy quality fish for a restaurant owner, if we want, is even more important than a final consumer.

Whether you decide to buy it fresh or already frozen, it must be wholesome first and do not put your client’s health at risk. It is essential that the fish you keep in stock is not contaminated with anisakis. The latter is a nematode worm that has as “habitat” fish such as cod, sardines, tuna, hake, salmon, but also molluscs such as cuttlefish, octopus and squid. The damage of this parasite to the health of the client are many, even is coming to the removal of portions of the affected intestine.

Buy quality fish

Buy quality fish

For the fish to be delicious it must be of good quality, which means that you have to buy fresh fish daily.

You need good quality, so you need to be sure it comes from a trusted source with frequent inventory turnover and not something stored too long in cold storage before being sold or prepared for consumption since freezing changes the structure on which bacteria can grow causing deterioration (or “freezer burn”)
A substandard species might even make your meal unappealing; while some people might say that this spot is not worth it because they are still not willing to eat anything but their favorite type!

Tragic inconveniences  can however be avoided with the right precautions. To eliminate the anisakis from the fish it is good to freeze the fish in its warehouse at temperatures of -15 ° C for 96 hours, -20 ° C for 60, -30 ° C for 12, -40 ° C for 9. With this simple measure you will protect two subjects:

1.your client from the damage to health mentioned above
2.your restaurant with predictable image damage and legal problems

Buy quality fish

And it is precisely on the legal risks of not having quality fish that we will focus in this part of the article.

When a customer, just a few hours from the meal, feels bad and unfortunately ends up in hospital, the complaint will in fact be unavoidable. The responsibilities of the restaurateur are divided into:

1.contractual: that the customer can demonstrate from the order placed and / or from the receipt paid
2.non-contractual: which instead consist of the post-admission medical report following an intoxication.

Moreover, the spoiled fish is in all respects a defective product, so the customer will be entitled to compensation when:

1.will have tried, by analysis, that the fish is a defective product that in fact has  attacked his health
2.will have demonstrated through his lawyer the causal link between the nature of the fish consumed and the food poisoning suffered
3.always through a lawyer will have sanctioned the nature and the amount to be obtained as compensation

Buy quality fish

But there’s more: a ruling by the Cassation of Milan in July this year, reported on the “Sole 24 Ore”, has even condemned for fraud in commerce a Milanese restaurateur guilty of not having indicated on the menu that the fish was not fresh but bought already frozen. On this last issue, however, the legislation is still a little uncertain, which calls for a dialogue between the Associations of Restaurateurs, Eurofishmarket and the institutions.

Buy quality fish: information labels.

Another very important and underestimated step to check the quality of the fish is to check the label. It must in fact trace in detail all the “iter” of treatments that the fish has followed from the waters of origin in which it was fished up to your warehouse.

When buying fish, make sure it has an authentic and detailed label of where it has passed. The journey should be traced from water quality to your hands so that consumers like us can track what happened with their purchase.

And it was precisely the traceability of fish the hot topic of Slow Fish 2017. The fair, helded in Genoa, has   announced a new initiative: of information labels. Without more symbols incomprehensible to consumers, they will have to trace in detail all the “history” of the fish product from the origin to the final destination (whether it is the supermarket or the warehouse of a restaurant). Obviously the labels will be equally detailed  on the production.

Read also: The new fish fast food restaurants

The dishes with algae

Dishes with algae

2017 has many novelties in store for the gastronomic scene, not least the dishes with seaweed.

We may have just touched 2017, but it has been an exciting year for those who love seafood and its many cousins dishes. In addition to the usual suspects like ceviche or octopus-legged sushi, we’re seeing more creative chefs experimenting with the incorporation of seaweed into their kitchen!

dishes with algae

Dishes with algae

Some of these innovations include the addition of wakame (seaweed) as a dressing in salads instead of green salads – or the making of tempura that includes pieces of fresh nori instead of flakes. As if all this wasn’t enough – be careful because there will always be something new coming.

It seems that, at a long distance from Japanese chefs, our Italian chefs have also discovered how edible seaweed is.

Plates with seaweed

Dishes with algae

The seaweed is delicious but you need to prepare it in the best way to taste it satisfactorily.

Algae may seem like an unpleasant food, but in reality they are one of the tastiest and healthiest foods there are! You just need to know how.

-Algae can be found in Asian or online grocery stores (and are frozen). They are usually sold by weight, so check the size of your package before purchase – the smaller ones are better because they will cook faster / more easily when making sushi rolls or other similar dishes; Larger sizes can last longer if all the ingredients are not used right away.

Dishes with algae

It is not possible to think of eating a dish of seaweed that is not well seasoned. It should also be remembered that each type of algae has its own specific characteristics. That is why below are presented some types of algae among the most known and widespread.

And not only: they are real “reservoirs” of nutrients such as iron, magnesium, vitamin B12, iodine, calcium and potassium. Eating algae seems very healthy. Then you can enjoy a good dish of algae so as to also improve their own levels of iron and the like in the blood.

Algae are also rich in fiber, which in fact makes them “scavengers” of the intestine. So it’s clear that they have different properties.

Dishes with algae

Just as “hygienic” are in their function as antioxidants: they clean the body from free radicals. In fact, if they are not reabsorbed, they weaken the immune system and even promote the onset of cancer.

But the properties of this variety of maritime plant do not end there. In fact, algae are already known to be depurative and not pollute (the risks of intoxication for those who eat algae tend therefore to zero).

From the inside of your gut to soups and side dishes, seaweed is a vegetable that you should eat. This macro-nutrient-rich superfood has many health benefits, including help in weight loss! Algae can also be an excellent addition to any dish or incorporated into foods such as tamales, where its salty qualities add flavor without adding calories.
The outer layer (reportedly) may seem bitter at first, but this disappears once cooked giving too much umami that makes these delights perfect as snacks.

Types of algae and in which dishes with the most beloved algae

Plates with seaweed

dishes with algae

Dishes with algae

But algae, in addition to being healthy, can also be tasty. Let’s see what they are and where to use them as ingredients:

nori: a black, sticky seaweed, which, however, is for you if you have a Japanese restaurant. With nori seaweed you can create sushi maki. If your restaurant is a common European restaurant, do not panic: it will still give added value to your fish broths. 

This alga also goes perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds
spirulina: blue algae from the waters of Mexico. Its unusual color should not be suspicious: spirulina is an ingredient guessed in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeps in biscuits, coconut water, smoothies, and in tidbits with spinach
Plates with seaweed

Algae, in addition to being healthy, can also be tasty.

The texture of the algae is comparable to that of a rubber band when chewed with a full mouth; they are soft but have a certain elasticity between bites, which makes the experience pleasant! Algae contain many nutrients such as vitamin C and B vitamins that help promote good health because they are rich sources of fiber (especially laminarin), minerals including iodine intake from raw or cooked shellfish as proteins – all very important things we need every day.

Algae dishes: discovering algae

Dishes with algae

kombu: this Japanese seaweed, in addition to the already known benefits of algae, has to be alkalizing and therefore to regularize the pH of the organism. It can also be used on two gastronomic fronts: Japanese and vegan. In the first the kumbu alga is an ingredient in azuki soup, in the second it is the filling of vegan ravioli. Always on the vegan side is very popular in the dishes with algae with vegan burgers.

wakame: seaweed very popular in vegan cuisine, where it is widely used. You can taste it in all states: raw, cooked, crumbled after baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the celery cream, in the arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

Dishes with algae
kelp: particular signs of this alga: brown, odorous sea, active support of processes of the organism such as diuresis and reabsorption of water retention. Kelp is also the active ingredient in numerous dietary supplements for its beneficial properties on metabolism. When it is dried, it is very much used in vegan salads. It is also the added value of soups and pasta and beans (of which enhances the flavor)

Read also: Buy quality fish for restaurants: risks, precautions and news.