Adriatic bluefish between tradition and culinary specialties
Cesenatico, with its colorful houses overlooking the Canal Port, the fishing huts along the pier, and the boats moored at the Fishermen's Dock, has its origins and traditions deeply rooted in the ancient art of fishing. Bluefish, a typical catch from the Adriatic waters, is what brought prestige to this village of sailors, but it was already a highly renowned food since ancient times. Let's discover together the history, curiosities, and cuisine of this characteristic food of these areas and of the Mediterranean diet.
Bluefish used by the ancient Romans
To understand the importance of bluefish, a typical catch of the Romagna Riviera, one only needs to take a step back in history and we will find mackerel, sardines, and anchovies, used to produce the most famous sauce of the ancient Romans, garum. The use of bluefish in sauces continued in the centuries to come, playing a prominent role in the diet of coastal populations. From the eighteenth century, thanks to the spread of the oil preservation technique, handed down to our days, it also fully entered the tables of the hinterland.
Bluefish: scientific species or amateur definition?
The name “bluefish”, whose typical fishing area is the Adriatic Sea, is in common use and does not correspond to a scientific definition of a species. Bluefish are defined as those fish with a dark blue dorsal coloration (but often with a bit of green) and a silvery ventral side. They are generally small in size. Many fish can also be considered bluefish that, in terms of size and shape, have nothing in common with the more well-known bluefish like sardines and anchovies, while, for example, tuna and swordfish, whose color is undoubtedly blue.
The tools used for fishing
Various systems and tools are used for fishing. These mainly include nets, hooks, and gear. Nets can be:
– set nets, with which areas of the sea are closed off and prey that get entangled in them are caught;
– purse seines, with which schools of fish are surrounded and caught when the nets are pulled aboard;
– flying nets, i.e., trawl nets that work at different depths and are towed by two vessels;
– trawl nets, pulled from land or towed by a vessel.
Traditional culinary recipes based on bluefish
Bluefish, distinguished by its high nutritional value, high digestibility, and richness in unsaturated fats, lends itself to the preparation of countless recipes, which constitute a heritage of regional culinary tradition. The recipes have been collected by the Cesenatico Restaurateurs Association, which publishes a guide every year.
If you wish to taste one of these delicacies and get to know Cesenatico's typical cuisine up close, also read 3 gastronomic festivals dedicated to fish.
