Sardina Essiccata Tradizionale del Lago di Iseo
Lake Iseo fish caught and dried in the traditional way
Italian calls it sardina for its shape, but Alosa agone is a freshwater fish, the twaite shad, found in many of the alpine lakes. Around Lake Iseo it is preserved in a way of its own. The fishing is hard and pays badly and is at risk of going altogether; overfishing and the absence of restocking are pulling the catch down.
Designation
- Certification
- Slow Food Presidium
- Category
- Fresh fish, molluscs and crustaceans
Where it is made
Lake Iseo, Brescia province
How it is made
The nets go out at sunset and are drawn at dawn. The fish are salted 48 hours, then dried about a month somewhere shaded and airy, then packed into containers, pressed to run off the fat, covered with olive oil and left at least four months. They are eaten lightly griddled, with polenta.