Pesce Sciabola

The pesce sciabola really stands out when the fishermen bring their catches on board. Shaped like a large flattened eel and with a bright silver skin, it looks totally different from all other fish. Although quite common, because of its many small bones it is not much sought after for the kitchen. It is mostly used in fish stews and soups, where it is cut into chunks to impart flavour. In parts of the South, it is also stewed with tomatoes, olive oil and garlic in the same way as baccalà. Another common way of cooking it is to coat it in flour and fry it in oil, then marinate this in vinegar and red wine, with garlic and mint.