Slow Fish in Action
Lake Iseo Traditional Dried Shad
To catch lake shad (Alosa fallax lacustris), fishermen go out every day at sunset to set their nets, then return at dawn to pull them in. After salting the fish for 48 hours, they are left to dry for around a month somewhere shady and airy. After drying, they are arranged in containers, pressed to drain the fat and covered with olive oil. They spend at least four months in the containers. When they are ready, they are lightly cooked on a griddle and served with polenta.
The Presidium wants to promote the traditional fishing techniques and the local production of dried lake shad, differentiating it from dried fish produced elsewhere.
Lake Iseo, Brescia Province
Only fish caught and air-dried between December and March are preserved.