Coregone, the fish of Lake Bolsena

Coregone, called also lavarello, it’s one of the most common and widespread fish of Bolsena’s Lake. It has been included in the National List of province of Viterbo’s Traditional Agri-food Products. It is not a native species, in fact arrived here at the end of the 19th century, but he shortly became part of the local culture and history.
It differs from other Coregone fishes, like the ones from Lake Garda or Como, because of the volcanic origin of this lake which, having no muddy or sandy bottom, has cleaner and whiter water. It eats almost exclusively plankton, insect larvae or small crustaceans and mollusks. There are no Coregone fish farms, they are only fished by catching: the nets are lowered in the late afternoon and retired early in the morning. Fishing lasts all year continuously, except from December 15th to January 31st for biological shutdown, since in those months the fish reproduces.

It can reach a length of 80 cm and a weight of 4 kg. Today, about 25  fishermen remain to fish fit. It prefers deep, clear and oxygen-rich water and is very sensitive to

pollution.Despite its low cost, Coregone fish is anything but a poor fish: its meat is delicious and suitable for weaning children. The meat is white, delicate and very much appreciated. It is low in fat, rich in omega 3 and omega 9, easily to digest and has only a few bones. Excellent to be eaten in a pan with sage, rosemary and vinegar, or baked with potatoes, the fillet is more suitable to make a pasta sauce and obviously fried.

The oldest and most known dish prepared in the Bolsena area is the sbroscia, a soup with all the fishes of the lake seasoned with wild mint. In a terracotta container (pignatto) place the slices of fish of different species (pike fish, tench fish, perch fish, eel fish.), salt, extra virgin olive oil, onion, garlic, chili, mint and, according to the variants, are added, also basil, parsley, tomato, potatoes, a pork rind. The water is then added, the old recipe tells to use the Lake’s water for the sbroscia soup, and left to boil. When cooked, pour everything onto slices of toasted bread and enjoy it.

Pair with the following Montefiascone’s wine:
Bianco Perso Vino Bianco Il Vinco                                                                                             
(Procanico, Roscetto, Malvasia Bianca Lunga)

For any further information contact me at
stefania.montalbano@carlozucchetti.it

Photo Credit: www.navigazionealtolazio.it