In the past the fish would bring low cost but nowadays fish is considered a specialty and often hig

At this time of Lent discard a cute face and all that we welcome kitchen things it and instead focus on spirituality and fasting and abstinence from all mundan. Sights is on the sacrifices and the thought of repentance leading us to the Holy Week and the visitation of the seven churches and a play of the rosary, the most Day Our Lady of Sorrows.
But from the standpoint of food and cooking as name and consume fish? The Consuming fish at the time of Lent is associated with the Greek word meaning fish: "ichthys" which means that the letters of the Greek Iesous Christos Theou also Yios Soter - Maltese translates Jesus Christ, Son God, Savior.
There are many interpretations on the consumption of fish this time of Lent but one that tappellali is that we find in the book of the 15th century, the "Book of Holidays" which tells the that when Adam and Eve had sinned in paradise, God seħet the land were it but not to the sea and therefore is allowed at the time of Lent man eats what caught from the sea. And so the fish ware.
During this month of March include a large variety of fresh fish and local shops this product and sellers on the street. Easy to find purchase the trill, the mullet, the ċipullazz, the Sargu, the Morina, the octopus and the Meagre.
In the past the fish would bring low cost but nowadays fish is considered a specialty and often high price. However Consuming fish at this time is not an issue about finances when it finds fish at a low price. For as when eating fish during Lent Catholic done more good than eating meat or chicken as "void to eat meat" this time? For many people who eat fish at this time is not an act of penance and sacrifice.
As regards the ikkonsmar fish, the more it makes good taste more fresh in cooking. For best results one should choose a vendor that can remain trustworthy and buy from him. One can alter the taste of meat or chicken in cooking and freshness but certainly can not do it with fish. One should go for that fish caught the same day that will be cooked but should also be flexible type of fish to choose.
Fresh fish should have a fish smell but smell of sea. The gills are red fire and nedjin and not to be sprayed with sea water to fresh appearance. When it comes to prepare kitchen things the fish for cooking determine that the shells which arise quickly and the meat is so soft.
A good idea to invest in a thermometer kitchen because it is difficult to say whether fish was made by cooking only be seen if laħamha longer and looks like a transparent or bjadx. To truly fish is cooked temperature should read between 125 and 150 degrees Celsius.
The food raw fish lately is becoming very popular after the introduction of'sushi 'in the Western world. Another popular way of how to cooking the fish by immerse in the lemon juice.
Anti-meat poultry, when eating raw fish is not risk the danger of salmonella but the fish itself might be carrying certain parasites that should be avoided entirely by elderly people, pregnant women and children.
More than nsajjar fish by nimmarinah prior, kitchen things I prefer to nsajru al cartoccio, wrapped in silver kitchen things b'felli lemon, kitchen things a few drops of olive oil, salt and pepper and naħmi in the oven for a few minutes. In this way you can properly Tasting fish to leave the same fish lose the original flavor and natural through the marinade. Of course, the fish may also sserviha with fresh herbs, olives and some capers.
March to find a holiday full of beans and green leafy vegetables such as artichokes, spinach and one should take the opportunity to make these delicious meals. Nowhere in the world do not find fresh natural products as Malta. The harvesting of these products and distribution in stores is done in the same day and in the case of meat, fish and their distribution to retail is done on the same day as arising from slaughterhouse or in the case of fish, ferries and Luzzi into port with their catch.
I usually many delicious dishes with rice and artichokes and green beans as well as types of salads which also enclose cheese made from sheep's milk which today is produced in Malta itself, as also with the wow of grated orange peel.
One must not forget also the local traditional sweet time Lent but without using eggs, the kwareżimal. Finds nothing more delicious than this sweet made from ground almonds, CINNAMON, water blossom, mandarin juice coated with pistachios and peanuts.
Lea Hogg the a food columnist, feature editor and chef Specialising in-the Mediterranean Region. Her work INCLUDE TV and Radio Broadcasting. Can you follow h