This is a typical fish dish of the Veneto region. The method, which involves leaving fish to marinate for at least 24 hours, is reminiscent of the kind of fish preparation carried out on board ships on long voyages. The dish is normally served cold, over hot polenta or with hot, buttered toast as an antipasto or snack. The flavour of the vinegar penetrates the whole dish, so it is essential to use one of a good quality for the best results.
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