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Local fish in Friuli Venezia Giulia. Small compendium on local fish, an aid to those who want to taste the fish in this region; seasonality, main features and typical dishes. 

The heading “best months” indicates that in that precise season a major quantity of the specific fish is caught and it can be more savory, but it is also fished and may be enjoyed during all the other periods of the year in local restaurants.

 SEA BASS (branzino o spigola)

Features:

its meat is tender and has a very delicate savor.

Typical preparation:

Sea bass baked in salt crust;

Sea bass baked in oven with potatoes and seasonal vegetables;

Steamed bass with freshly prepared sauces.

Best months:

April and November, but it is possible to enjoy it all year long.

We recommend the bass from the sea rather than from fish farming.

GILTHEAD BREAM OR SEA BREAM (orata o pagello)

 

Features:

flavoursome and fleshy meat, more flavoursome than bass.

Typical preparation and dishes of Friuli Venezia Giulia:

Grilled sea bream;

Sea bream baked in oven with potatoes and vegetables;

Fillet of sea bream in potato or eggplant crust.

 

 

Best months:

October and January, but it is possible to enjoy it all year long.

TURBOT (rombo e rombo chiodato)

Features:

Delicate and soft meat, can reach big dimensions;

Typical recipes:

Turbot baked in oven with potatoes and vegetables;

Turbot in fish soup typical of the Grado area;

Filleted turnbot with side dishes.

Best months:

September, December, January and February, but it is possible to enjoy it all year long.

SOLE (sogliola)

Features:

Delicate and soft meat, very appropriate for children.

Typical recipes of Friuli Venezia Giulia:

The sole requires quick cooking. A classical preparation is the Sole Miller’s Style: the skin of the sole is slightly floured as to make it tastier.

SARDONI

Features:

small anchovies, typical of the Gulf of Trieste, tasty but delicate meat.

Typical dishes of Friuli Venezia Giulia:

 Fried or breaded sardoni;

 Sardoni in savor (fried sardoni marinated with vinegar and onion).

Best months:

all hot months, summer.

COMMON PANDORA (ribone)

Features:

Very flavored and firm meat, with lot of bones for which it’s not highly considered.

Classical preparations of Friuli Venezia Giulia:

Grilled, in frying pan, fried.

Best months:

in Spring.

SQUID (calamari)

Features:

Mollusks with very flavored meat.

Classical preparation of Friuli Venezia Giulia:

Fried squids;

Stuffed squids;

Squid sauce for pasta o risotto.

CUTTLEFISH (seppie)

Features:

Mollusks with flavored meat suitable for various recipes.

Typical recipes of Friuli Venezia Giulia:

Cuttlefish stewed with or without tomato sauce (“red” or “white”) accompanied by polenta (dish made from maize flour cooked in salted water);

Risotto with cuttlefish;

Grilled baby cuttlefish;

Baby cuttlefish salad;

Pasta with cuttlefish ink.

Best months:

October, November, December and April.

SQUILLA MANTIS – a species of Mantis Shrimp (in Italian cicale di mare, canocchie, in local dialect canoce)

Features:

Small crustacean with firm and slightly sweet flesh.

Typical recipes of Friuli Venezia Giulia:

Squilla Mantis boiled or steamed accompanied by extra virgin olive oil;

Squilla Mantis in tomato sauce for pasta or risotto or with polenta.

Best months:

Cold period of the year.

SPIDER CRAB (MAJA SQUINADO) – granseola or granzievola in local dialect

Features:

Crustacean similar to crab with delicate and sweet flesh.

Typical recipes of Friuli Venezia Giulia:

Spider crab salad;

Spider crab boiled and served in its shell with extra virgin olive oil and pepper .

Best months:

Cold period from January to April.

SCALLOPS OR COQUILLES SAINT-JACQUES (capesante)

Features:

Delicate and sweet taste, firm and close-grained flash.

Classic preparation, typical recipes of Friuli Venezia Giulia:

Scallops au gratin baked in oven;

Risotto with scallops;

Tagliatelle (long pasta) with scallops.

 

 

Best months:

From January to April, but it is possible to enjoy them all year long.

MUSSELS (cozze)

Features:

Molluscs with intense salty taste that recalls the sea.

Classical preparation of Friuli Venezia Giulia:

Mussels in broth with bread croutons;

Fried breaded mussels;

Mussels in tomato sauce.

Best months:

summer, but it is possible to enjoy them all year long; mussels must be absolutely fresh and if not opened after being cooked they are not eatable.

CLAMS (vongole)

Features:

Clams that one can find in Friuli Venezia Giulia are small and very taste molluscs.

Typical recipes of Friuli Venezia Giulia:

Spaghetti with clams;

Risotto with clams.

Best months:

Winter, especially March, but it is possible to enjoy them all year long.

NORWAY LOBSTER OR LANGOUSTINE OR DUBLIN BAY PRAWN OR SCAMPI (scampi)

 Features:

crustacean with delicate and sweet flesh.

Classical recipes of Friuli Venezia Giulia:

Raw langoustine with extra virgin olive oil;

Risotto with langoustines,

Tagliatelle with langoustines,

Grilled langoustines.

 Best months: from January to April, September and October, should be always consumed absolutely fresh.

LOBSTER (astice)

Features:

Crustacean with firm and very taste flesh.

Typical recipes of Friuli Venezia Giulia:

Tagliatelle or linguine (long pasta) with lobster.

Best months:

Summer months till October, and February.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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