The scorpionfish, pictured on the cover, is not a ‘common’ fish, but it is very tasty, whether served with pasta or in soups. Written on 24 June, updated on 27 June 2026
Childrenunder one year of age, in fact, mainly eat cod and sole, but as they grow older, all the other species mentioned are added to their diet, along with the ever-present processed products such as tinned tuna and fish fingers.
Adults, meanwhile, also eat salted cod and smoked fish.
Essentially, Italians’ fish consumption is not very varied, and the coming season could be an opportunity for a change: during the summer, let’s make room for fish such ashorse mackerel,alaccia,boga,menola,lanzardoandspatola – species that are widespread in the Mediterranean and important to the local fishing economy, yet less commonly favoured.
Sardinesandanchoviesgenerally have a high fat content, which contributes to their organoleptic qualities and characteristic flavour. TheAtlantic bonitooffers firm, flavourful flesh, making it a valid alternative to the larger tuna species most in demand on the market. Other species worth considering include redmullet, available in markets for most of the year, andbluefish, which is becoming increasingly common along the Italian coast. Fishmongers’ stalls also stock thedolphinfish, which begins to appear more frequently in the latter part of the summer season, and thespotted sea bream, which is not in its peak spawning season during the summer.
Species to keep an eye out for during the warmer months also includethe garfish, a coastal fish typical of the summer months and still linked to many local culinary traditions, andthe red seabream, common in the Mediterranean but often overlooked by the market despite its widespread distribution.
In fishmongers’ shops in central and southern Italy, one can also find thestarry seabream, a pelagic species still little known to the general public.Mackerel also deserves attention, as it is prized for its nutritional qualities and is recommended by many responsible consumption guides as a species to be promoted.
Choosing less popular species helps to spread demand across a wider range of fish stocks, reducing the commercial pressure on fish such as bluefin tuna, swordfish or certain species of crustaceans that are in high demand from the catering sector.
However, making a sustainable choice does not depend solely on the species purchased: it alsodependson the species’ commercial and scientific names, the production method (wild-caught or farmed), the catch area, the fishing method used and the size of the fish.
For a truly sustainable choice, priority should be given to selective fishing gear, such as gillnets, longlines and handlines, which are typical of small-scale artisanal fishing. These methods drastically limit bycatch – the accidental capture of protected species or undersized fish – unlike large trawl nets, which also have a negative impact on the seabed.
… This is why it’s worth reading the label in its entirety, taking into account the species, the catch area and the gear used. When the information is unclear, asking the fishmonger or restaurant owner for details about the product’s origin remains one of the simplest ways to consume more consciously, whilst respecting the biological cycles of our seas.
Obviously , ‘there is no such thing as fresh fish right by the sea’. Chefs debunk the myth of fish being available all year round. Why it isn’t necessarily fresher in summer, how the fish market really works, and why the best fish is often eaten in Milan.
Essentially, the ‘mass’ market is increasingly geared towards ready-made products, but if you have a trusted local fishmonger who offers products other than the ‘usual salmon’, you can eat better.
This benefits not only your palate and your wallet, but also your health and the sea.
To find out more about fish and shellfish farmed in Italy, read here.
Below: the photos below were taken at the Gi.Mar fishmonger’s (Biassono, MB).
