Garfish. A striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
Garfish. A striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
A name in Liguria for the garfish, a striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
A name in Sicily for the garfish, a striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
A name in Abruzzo for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
A name in Friuli Venezia Giulia for the garfish, a striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts. They are generally either fried or stewed with tomatoes, onions and oregano.
A name for malloreddus. Very small ridged balls, dumplings or gnocchi from Sardinia made with corn meal or semolina, with a slit down the middle. They may contain saffron. They are often served with meat or tomato sauce and pecorino, usually with quite spicy sausage, and generally, saffron.
