A Tuscan codfish recipe. The codfish is cooked in extra-virgin olive oil with vegetables.
“Holy cloak.” Sea scallop, usually lightly sautéed or grilled. Can also be marinated or eaten raw.
Dried, salted strips of dolphin, swordfish or tuna.
Dried salt cured cod beaten into a thick cream
Carp, a freshwater fish at its best in winter. Small carp may be fried.
Conger eel, usually grilled, stewed or fried.
Three-bearded rockling fish.
Fresh anchovies cooked in tomato sauce, a specialty of Liguria.
Small squid-like sea creature, usually grilled then served cold in a vinegar marinade.