A name in Sicily for the argentine, a small marine fish with silvery scales similar to a sardine or a smelt. It is usually grilled or fried.
Pike. A large, freshwater fish with multiple small bones. The flesh is inclined to dryness but is popular in France and Italy where it is often made into quenelles by poaching the fish before it is minced (US: ground). It is found in the lakes of Lombardy, Lazio and Umbria, such as Como, Garda, Maggiore and Trasimena.
