02 Apr The Moray Eel: exquisite taste, repulsive appearance
When preparing traditional Ibicenco mariner’s stews, restaurants tend to use fleshy cuts of fish with few bones. In “bullit” or “guisat de peix”, for example, the most common varieties are grouper, scorpionfish, John Dory, monkfish, snapper, bream, etc. But, fishermen themselves will use all kinds of fish, some of which, though bonier, are truly tasty. Among these, the most noteworthy...