Though known as “sardina” in Italian because of its sardine-like shape, Alosa agone (synonym Alosa fallax lacustris) is actually a freshwater fish, twaite shad.

Found in many Alpine lakes, around Lake Iseo the fish is preserved using an unusual technique. Every day the fishermen go out at sunset to set their nets, returning at dawn to draw them in. The fresh fish are then salted for 48 hours before being left to dry for around a month somewhere shady and well ventilated. After the drying, they are arranged in containers, pressed to drain off the fat and covered in olive oil, then left for at least four months. They are usually eaten lightly griddled and served with polenta.

Fishing in Lake Iseo is hard work and not very profitable, and the activity risks disappearing. Additionally, overfishing and the lack of repopulation initiatives mean that catch volumes are in decline.

The Presidium wants to promote the ancient techniques for fishing and preserving twaite shad and to support local production.

Production area
Lake Iseo, Brescia Province

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

Producers

Fernando Soardi, MonteIsola (Bs), via Carzano 38, Tel. +39 030 9825154 – +39 338 4037775, soardi@inwind.it

Last modified: 23 Sep 2021
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page