Mormora Sashimi and Garganega Brut

Not everyone knows that the mormora is one of the most prized Mediterranean fish, as its flesh is very succulent and lends itself perfectly to the preparation of many delicious dishes, ranging from the simplest and quickest to much more complex ones. We recommend pairing this dish with a Garganega Brut.

Excellent when baked in foil with spices, served with vegetables and roasted potatoes; delicious in soups or fish ragù; and, last but not least, absolutely delicious when grilled—it’s a real treat for anyone who loves good food.

For more refined pasta dishes, however, it can be filleted and served with scampi and king prawns to make a seafood spaghetti dish; or, by adding fresh porcini mushrooms, you can savor the flavors of the sea combined with those of the mountains.

To prepare the fish properly, you must scale it thoroughly and rinse it under running water. You’ll need to take extra care, especially when removing the bones, since it has many particularly tough bones; however, the effort is well worth it, as its flesh is so prized that it is often compared to sea bream.

Since this is a very common fish in our seas, be wary of fish imported from abroad at the fish market—even if, absurdly enough, it costs less than the local variety. Keep a few simple tips in mind: the smell should be subtle and reminiscent of the sea—absolutely not sour or unpleasant—and the gills should be moist and pink or blood-red. In addition, the scales must lie flat against the body and have a glossy appearance. To ensure that it is fresh, its appearance should generally be shiny, almost metallic and iridescent, with a firm and elastic texture.

Here’s a little trick to make mormora even more flavorful when baking it, regardless of the recipe you’re making: let it marinate for a few hours in extra virgin olive oil and aromatic spices, which you can then use during the baking process.

Here’s another tip: if you’re cooking the fish in foil, to ensure even cooking, place it on a well-heated griddle for a time proportional to the weight of the sea bream itself.

In addition, if you’re grilling the fish, it’s recommended to brush the grill rack with olive oil and sprinkle the fish with breadcrumbs to help form a golden crust.

The marmora—as this fish is also known—should be added halfway through cooking when prepared as fillets, so as not to alter its flavor; this ensures the fillets remain tender and not dry, which would otherwise ruin their taste.

If you decide—as some people do—to fry it to make it lighter and better preserve its flavor, you can dip it in milk instead of the classic egg batter and then coat it in flour.