Cernia

This solitary fish lives in warm seas and reaches huge sizes of up to 1.5 metres. Its tasty firm, white flesh is considered a delicacy in Italy. Due to its size, it is usually fished with harpoons, and when it comes to cooking it is usually cut in slices and either grilled or braised, while other parts of the grouper are used to make a sauce to dress linguine. However, the most interesting way of cooking the fish comes from Sardinia, where the liver is used to produce an excellent sauce to accompany the roasted fish.