Blue fish has its season and it is important to respect it. “It is not the same to find them in full swing, loaded with fat, like now, that is why it is rich, you notice it when you work it raw when you fillet, as they slip,” explains Pablo Pizarro, in charge of the kitchens of the restaurant Le Viander from A Coruña, which sees how each San Juan the Galician capital is filled with an intense smell of sardines. The season of greatest consumption of blue fish begins in spring and lasts much of the summer.
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