Fish

Octopus is a cherished staple of Sicilian coastal cuisine, enjoyed boiled, grilled, braised or as the star of many traditional dishes.

Grouper is a prized sea fish with firm white flesh, a highlight of Sicilian cuisine in both refined preparations and traditional dishes.

Soles are prized flatfish with white, delicate flesh, appreciated in Sicilian cookery for both refined and simple preparations.

Dentex is a prized sea fish with delicate white flesh, highly appreciated in Sicilian cuisine for refined preparations and traditional dishes.

Squid are cephalopod molluscs highly prized in Sicilian cuisine, central to numerous preparations thanks to their delicate flavour and tender flesh.

Langoustines are prized crustaceans with sweet, delicate flesh, appreciated in Sicilian cuisine for elegant and refined preparations.

Perch is a freshwater fish appreciated for its white, delicate flesh, caught in Sicilian lakes and prepared in simple ways.

Cuttlefish are prized cephalopod molluscs with tender, delicate flesh, starring in traditional Sicilian dishes such as cuttlefish in black ink and stuffed cuttlefish.

Mackerel is a rich, flavourful oily fish cherished in Sicilian cuisine for its fatty, nutritious flesh, typically grilled, baked or marinated.

Sardines are abundant blue fish in Sicilian waters, starring in iconic dishes such as pasta with sardines and sarde a beccafico.

Juvenile blue fish includes the very young anchovies and sardines traditionally fished and consumed in Sicily in delicate preparations.

Scabbardfish is a prized sea fish with white, delicate flesh, caught in Sicilian waters and prepared simply to highlight its qualities.