Seasonal fish

Every morning I go to the little fish market in Rovinj to buy freshly caught seafood by the local fishermen. It is now the season for sea bream, but there are always some other less seen fish like this one in the middle, Kavala in local language.

The lady said that it is a good fish to eat but is less and less found. So I bought one of sea bream, Kavala and red snapper to compare taste.

1. Gut the fish and keep the scales, place a small handful coarse salt below and on top of fish then rest for a few hours in the fridge.

2. Bake at 200˚C for 12 minutes and rest with oven door ajar for 5 minutes.

3. Peel off the skin with scales, the flesh is more juicy cooking like this.

Indeed the texture of Kavala is most delicate and tender.