Olive Oil and Fish
Using olive oil in fish dishes: raw fish, grilling and baking.
Fish and olive oil are the dream pairing of Mediterranean cuisine. A delicate olive oil complements the flavor of fish without overpowering it.
For raw fish (crudo di pesce), use the best quality — a delicate single-cultivar oil that adds subtle fruity nuances. Taggiasca cultivar from Liguria is the classic choice.
For grilled and baked fish, you can use a more intense oil. Add as a drizzle after cooking to preserve all aromatic compounds.
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