Alborella

This is a very common freshwater fish, mostly found in Lake Como, which grows up to 20 cm (8 inches) in length and has a silvery skin. It is easily scaled and skinned and the flesh has a sweetish taste. The favoured cooking method for it is to flour the whole fish or fillets and deep-fry them. The fish is sometimes marinated in vinegar and wine with bay leaves, then sautéed in oil with onions. The fish is often air-dried to make the speciality of Lake Maggiore, Missoltit.