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Sievoli soto sal

Friuli-Venezia Giulia P.A.T. Product
Description

These are mullets put under salt with a procedure similar to that used for sardines and anchovies, after removing their heads and entrails. They are ready after two to three months spent in a salt solution, pressed by a weight.

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History

Geografical area

Curiosity

Season

Linked recipes
Appetizers

Anchovies au gratin

(2)
Main fish courses

Sea bass in salt

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