07-07-2019 by redazione
It could probably be the fault of global warming, of new currents influenced by climate change, the fact is that again this year many fish are back ahead of schedule in the portion of the Indian Ocean that affects Kenya.
The Malindi Gulf and the Kenyan coast are renowned around the world for sailfish, whose fishing attracts thousands of enthusiasts, especially British and American, every year.
Instead, the tuna waits for the sea to heat up a bit after the rainy season and take advantage of the current, then moves in the pack and arrives.
This year, tuna and other fish (red snapper and horseshoe especially) have anticipated the times and their migration is also seen in the local fishermen's networks, which resume their trade, despite major Chinese and European vessels.
Malindi's bajuni boats and Watamu return to overflow not only of the "Tafi", the little fish they like to locals and cost a little, but fill with calamari, mascots, white snapper, bream and first tuna.
Tuna fishing re-energizes the sale of this sea-meat that can be soured in sushi and sashimi, or even in an avocado and sesame salad, or marinated. The ideal cooking of the tuna is instead grilled with a passage of no more than thirty seconds.
Tuna, in addition to being a healthy food, is tasty and refined when eaten raw.
In Kenya there is both the "vulgar" (jodari, in kiswahili) and the precious "Yellow fin" and the rare and special "Black fin".
There is also someone who makes it simmer and then puts it down, also using local flavors or fresh chili pepper, the so-called "pilipili".
Tuna fishing here does not have the brutal connotations of Sicily and Sardinia and the price per kilo of good fish should not exceed 3 euros per kilogram, although in high season the market and the presence of so many tourists help local fishermen They sell it to impropable figures, up to twice the original price.
by Beppe Scione
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