LisaLlissa is a fish with white and tender flesh, similar to sardines and mullet, which has a flavor that is reminiscent of the sea. It is most often seen in the market during Lent because of its abstinence from meat during this period. Its shape and size are somewhat like eels but you will see by looking at it that it is much more delicate.
Llissa is very easy to identify because of its characteristic dorsal fin, which has gray and green stripes along the tail. The fish also has areas with numerous small spines that can give you a prick if you are not careful. They feed on seaweed and algae but they also eat other small fish like anchovies.
Llissa is best when it is in season between February and April, meaning they are plentiful at this time in the Mediterranean Sea. However, if you cannot find them in a fresh state in the market you can also find them salted or preserved in jars. They have a similar taste to sardines but slightly milder.
Llissa is served most often fried, either plain or with dipping sauces. Today I will show you an easy recipe for cooking Llissa in a sauce of its own juice with potatoes and onions. It makes the perfect appetizer to serve on special occasions like Easter dinner.
Llissa (Mugil labrosus) has an exquisite flavor and a firm flesh with white lines that separate each section of the fillet. It is a fish that has been eaten for centuries, especially during Lent. It is as appreciated as salmon or cod, and as such can be served as an entrée.
Llissa can be eaten boiled, fried or grilled with a simple tomato sauce. It is preferred in Mallorca, where it is known as llissa, to other fish like red mullets because of its size and flavor. Llissa should be served cooked the day it is purchased. Preparing it is very easy, especially in regions where fresh fish can be found in abundance.
Llissa is a small saltwater fish that lives near the coasts just below the surface. It has white fillets with sections separated by thin white lines that run down its length. The head of the llissa is slightly wider than the tail and it has a characteristic dorsal fin on its back with green and gray stripes along the tail.
Llissa is no different than other fish that are eaten during Lent; it feeds on seaweed and algae, but also consumes other small fish like anchovies. The flavor of llissa varies according to where it lives (coastal waters) because there are fish with a mild flavor and others with an intense taste.