Sea bass, a prized, firm-fleshed fish that is grilled, roasted, or baked. It is often served cold.
Whiting fish, similar to cod.
Fresh water shad, the best of which come from Lake Como (Lombardy). It can be cooked or marinated, and is often pickled and placed in a barrel.
Skipper fish, usually fried or salted.
Salted, dried codfish.
Conger eel, usually grilled, stewed or fried.
Comber fish, usually cooked in soup.