Goregone

Almost every Italian lake harbours this well-known fish, also called lavarello. It usually reaches 30 cm (1 foot) in length and its meat is very delicate. It is especially popular in the northern regions of Italy, where it is used as an alternative to saltwater fish brought in from the coasts.

These very versatile fish can be cooked in many ways: they may be fried and marinated (in carpione) to make an excellent appetizer, or cut into fillets, dusted with flour, dotted with butter and sprinkled with sage leaves then baked in the oven. Fried, baked or boiled they are equally good however they are cooked.