Fish and Shellfish

Pesce e Frutti di Mare

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

About 70 percent of the Earth’s surface is covered with water, so it is no wonder that fish has figured so prominently in the development of global cuisine. Italy is endowed with long coastlines that have historically provided an abundant variety of seafood, while rivers and lakes offer freshwater species.

Italian cuisine encompasses a variety of methods for cooking fish. Whole fish, stuffed with aromatics for flavor, may simply be roasted with a coating of olive oil, or encased in a salt crust. Fillets and steaks may be sautéed, grilled, poached, or braised. Cooking al cartoccio—baking small, whole fish or fillets in a parchment or aluminum-foil pouch—is also an excellent method of preserving the delicate flavor and aroma of fish.