Morena (Moray) Fried

Ingredients:

big moraine
frying oil
halls

Procedure:

Take a large moraine, cut off the head and tail because it is rich in bones and has little flesh. Use the middle part by cutting it into slices of about an inch or two, fry in hot oil, salt and eat hot with your hands.

Told by Mario a sailor restaurateur

Difficulty: easy
Preparation time: 1 hour

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