Seafood

Of the common types of fish, the finest are: sturgeon, dentex, sea bass, weever, sole, turbot, John Dory, gilthead sea bream, rock mullet, and fresh-water trout; these are excellent year round, but sole and turbot are especially good in the winter.

The seasons for the other best-known fish are: for hake, eel, and flying squid, year round, while eel is better in winter and flying squid in the summer.

For large gray salt-water mullet, July and August; for small mullet, October and November, and all winter. For gudgeon, whitebait, and cuttlefish, March, April, and May. For octopus, October. For sardines and anchovies, all winter, until April. For red mullet, September and October. For tuna, from March to October. For mackerel, springtime, especially May; this fish, on account of its tough and fibrous flesh, is usually used in stews—if you want to grill it, it is a good idea to put it on the fire on a large sheet of greased cooking paper and season it with oil, salt, pepper, and a few sprigs of rosemary.