A name in Sicily for grey mullet (US: striped mullet), the commonest and largest of the grey mullet family. It is a silver, shoal-living fish pointed with dark grey which feeds on seaweed and plankton near the muddy bottom in estuaries and coastal waters. This can effect its flavour. However, a good grey mullet, caught in clean water, is round-bodied and has creamy white flesh and good flavour with good keeping capabilities. It must be thoroughly scaled before eating. Varieties are found all over the world. The roe is used for taramasalata, botargo, boutargue.
A name in Sicily for mosciame, an essential ingredient of cappon magro. Strips of the meat of dolphin fish, swordfish or tuna, usually made from the ventresca, dried in the sun and salted and served as an antipasto with oil and garlic.
