Free-range fish from Perelman’s own sea fishery in Morocco / Delivered by air twice a week.
Seabream also known as pink dorado inhabits southern waters of Mediterranean sea. It has a cute nickname – chevre or a goat since it consumes all greens covering sea bed. Boneless, with tender, rich and juicy flesh, seabream is a sure hit for an experienced seafood aficionado.
Cooking method: crudo, ceviche, grill
Sea bass is a true premium class fish loved for very little bones and tender flesh with delicate taste. Unfortunately, most of the sea bass offered on the market is farm raised, which means wrong diet and tons of antibiotics – all this, no doubt, effects taste and quality. That’s why we are especially proud to present free-range sea bass in our restaurant.
Cooking method: carpaccio, tartare, grill
Another representative of flounder family is also known as sea pheasant or a giant rhombus. Mediterranean Turbot is the most valuable one – its flesh has a faint aroma of freshly cut cucumber; it is rich and very tender. This creature is rightfully one of the most gastronomic things that sea and oceans have to offer.
Cooking method: grill, baked with white wine and Provence herbs