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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.

Production area
Lake Iseo, Brescia Province

Seasonality
Only fish caught and air-dried between December and March are preserved.

 


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In this section, we'll be celebrating all the men and women in our networks: fishermen and fisherwomen, fish farmers, cooks, consumers, journalists, educators, volunteers, convivium members and many more, who are all taking big or small steps towards producing and consuming fish responsibly.

To tell us your story, write to: slowfish@slowfood.com

 

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