Agoni in Carpione

The regions of Veneto and Lombardy not only share a border, they have lots of similar recipes. Like Venetian in saor, this dish originated as a way to preserve fish, although these days it’s simply enjoyed for its sweet-sour flavour. In Lombardy, we make this with eel, freshwater sardines, or any of the small fish from the lakes. Here, Australian herring (what used to be called tommy ruff) works well because the vinegar complements the oiliness of the fish, but use any small fish you