Coda di Rospo

Tail of Angler-Fish

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

The angler-fish is fairly common in the Adriatic and regarded as a delicacy by the Venetians – so much so that supplies are imported from distant waters. Even Atlantic specimens of this huge-headed and easily caught creature are likely to finish up on slabs near the Rialto. What you eat is the ‘tail’, which provides very firm white flesh, not unlike lobster meat.