Albacore tuna, which is cooked in the same way as tuna (tonno), often canned either in olive oil or water. Mostly found in Sicilian waters.
Dolphin, whose meat is usually cut into strips and dried, served as an antipasto in Liguria.
Anchovy or whitefish spawn, usually boiled or fried.
Freshwater fish of Lake Trasimeno, rarely seen at market.
Squid, very often breaded and fried and served with tomato sauce, but also stewed or grilled and served with olive oil and lemon. The ink of the squid is used… [Read More]
Striped bream, usually grilled or sautéed.
Sardine-like fish of the Mediterranean, usually grilled or marinated.
West Mediterranean sea bream or red snapper, a fleshy fish best broiled, grilled or roasted.
Blue trout, usually cooked in white wine and vinegar, which reacts chemically with the fish’s skin to color it blue. Typical of Trentino Alto Adige.