Meat or Fish?

Meat or fish?

In my experience, it seems like the former has more supporters.

Anyway… the answer, of course, depends on tastes.
Although, at least from my point of view, a “food-lover” can’t give a categorical answer!

But one thing should be specified: “meat or fish” is a purely “gastronomic” distinction.

Fish, like land (or air) animals, have fat and muscle, fibres, tendons, connective tissue, and more.

And, above all, the same enzymatic processes take place during a dry-ageing or curing process, regardless of whether it is a mackerel or a cattle.

Yes, okay, the processes are not perfectly alike. There are differences to be taken into consideration.

But, scientifically, “fish” is “meat”.

And to prove it, here is a nice photo from the restaurant “Il Gastronomo“, on the splendid Elba Island (Tuscany, Italy).

On the upper rack is bluefin tuna (Thunnus thynnus) salami, and below bonito (Sarda sarda) salami with fennel and chilli pepper.

Ah, before I forget, the equipment is Inox Bim