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the Italian names and the recipes of the fresh-water fishes

Also the fish presents its language difficulties: in fact the names change from place to another. We have inserted a  table of those that we present in our recipes. In each table you can find all the recipes made with the described fish. Each fish has his name in Italian, linked with the Italian description. Here below you find the icons connected with the explanation page and recipes of the indicate fish kind:

Some indications to see if the fish is fresh: the scales must be well close, the eyes glossy. If this is crustacean they must not have the head greenish. Of course, the perfume must be pleasant. If you do not trust completely the shop keeper avoid the fish already gutted and boned or crustaceans headless: the viscera are the parts that deteriorate more rapidly. The fish prepared in this manner is more expensive and less fresh.

the fresh-water  fish used in our recipes




pesce persico

go to the fish recipes