Mixed fried fish at the market in Palma de Mallorca.
A good fried fish of various types tasted in the Olivar market in Palma de Mallorca.
There is a bit of everything: shrimp, calamari rings, cod and anchovies.
A poor dish but if done well (with quality products and good oil) it always leaves you speechless.
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Photo taken with Canon EOS M100 and lens Canon EF-S 10-18.
The sushi ordered in Palma de Mallorca.
A few days ago I went, with some colleagues, to visit and eat at the market de l’olivar in Palma de Mallorca.
Among the various stalls of fish, ham, fruit and Spanish street food there was also this stall that prepared and sold sushi.
We were captivated by the atmosphere and we made ourselves a mixed tray (before obviously moving on to the Spanish food).
It wasn’t bad and above all the counter with pebbles and petals wasn’t bad: very oriental!
Do you like sushi?
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Photo taken with Canon EOS M100 and lens Canon EF-S 10-18.
The history of sushi begins in ancient times, when rice cultivation came to Japan two thousand years ago. The original sushi was created in Nara to preserve fish in fermented rice. During the Muromachi period, rice began to be eaten in addition to fish, while in the Edo period, vinegar replaced fermented rice. In pre-modern and modern times, sushi has become a form of fast food strongly associated with Japanese culture.
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Thai shellfish for sale on the street.
As I have already written in several posts, shellfish and seafood are one of the main types of food found in Thailand.
There is no restaurant that does not cook or display them.
These were in the basins of a stall along the road in Koh Samui and some local women were selling them.
Prawns, slipper lobsters, crabs and various fish. All apparently very fresh!
Photo taken with Honor 10.
Malaysian street food.
Often what is sold in restaurants is also called street food. Well these photos were taken at a stall on the main road of Langkawi, Malaysia.
There is a bit of everything (or at least it seems so to me): fish, shellfish, chicken... all with abundant greasy sauces.
If you close your eyes to health it is certainly all delicious. I can't tell you for sure because I only took the photos and didn't take anything.
Do you know Malaysia?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Un dentice alla griglia in Thailandia.
Oltre alle aragoste e ai gamberoni cosa non manca quasi mai negli espositori dei ristoranti thailandesi sono i red snapper.
Questo pesce tropicale dalla carne tenera, cotto normalmente alla griglia, con qualche spezia.
E’ cotto aperto, forse per velocizzarne la preparazione, per cui non fa venire molto appetito ma vi assicuro che era delizioso.
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Photo taken with Honor 10.
L’aspetto di questi pesci ricorda gli Sparidae o gli Haemulidae. La pinna dorsale è unica con la parte anteriore composta da raggi spinosi, ci può essere un’intaccatura al centro di questa pinna. Tre raggi spinosi sono presenti anche sulla pinna anale. La bocca è grande, con mascelle robuste, armata di denti caniniformi grandi ed evidenti. Gli affini Caesionidae sono simili ma più affusolati, con bocca piccola e pinna caudale profondamente forcuta.
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Fresh lobsters at the market in Thailand.
In almost all Thai restaurants, lobsters and prawns are on display.
This, for example, was the market stall where we always go to eat lately when the ship is docked in Phuket.
Fresh lobsters (probably farmed) to be weighed and grilled or fried.
800/1000 baht per kilo, depending on how good you are at bargaining, about 30 euros.
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Photo taken with Honor 10.
It is medium-large in size with an average length of 20–40 cm and a maximum of 50 cm and a weight of up to 8 kg. The body is sub-cylindrical in shape, covered by an armor that changes several times during growth to recreate a new one. The carapace is divided into two parts - the cephalothorax (anterior part) and the abdomen (posterior part) - with a reddish-brown to purple-brown color and is covered with conical spines. The abdomen is made up of 6 mobile segments, and is equipped with a tiny stinger.
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Gamberoni alla griglia.
In Thailandia una cosa che non manca mai nei ristoranti sono gamberi (in questo caso gamberoni), aragoste e granchi.
Li puoi scegliere quasi sempre dagli acquari e li paghi al peso.
Poi te li cucinano e puoi scegliere tu se alla griglia oppure in altre maniere.
RIsultato comunque eccellente. Per questo piatto con a parte riso fritto e birra ho speso 500 bath (tipo 15 euro).
Photo taken with Honor 10.
Granchi bolliti.
Uno dei cibi che non manca in nessun ristorante in Thailandia sono i granchi.
Se ne possono trovare un po’ di tutte le dimensioni ed in un po’ tutte le salse.
Personalmente non li amo, non per questioni di gusto (mi piacciono) ma perche’ sono difficili da mangiare e c’e’ poca polpa.
Questi erano bolliti (o al vapore) con a lato un po’ di salsa piccante.
Ti piace la cucina asiatica e tailandese in particolare? Lascia un commento cliccando here.
Photo taken with Honor 10.
Crabs in particular are equipped with a robust carapace and two powerful claws, therefore they use four pairs of limbs for movement and claws for catching, defending themselves and feeding. The abdomen is folded vertically and is therefore hidden. Many species are nocturnal, when the presence of potential predators is lower; the diet varies from species to species and includes animals, plants, carcasses.
Smoked salmon prepared in Germany.
Several months ago I came across these ovens for smoking salmon. I was in Warnemunde, Germany, and along the small canal at the port there were many street food kiosks selling sandwiches and skewers with smoked salmon.
Next to each of these kiosks there was one or more ovens for drying salmon.
Have you ever seen how salmon is smoked?
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Photo taken with Canon EOS M100 and lens Tamron 16-300.
Smoked salmon is derived from a method of preserving salmon, especially the Salmo salar species (Atlantic salmon), but Oncorhynchus masou (Japanese salmon) or other species of the Oncorhynchus genus is sometimes used.
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