Dining is one of the best parts of the Italy travel experience. Of course, as you’ve probably read before, there are rules when it comes to enjoying a meal in Italy. I hate rules. But I do appreciate tradition, as well as learning about how Italians use and eat different ingredients.
So I was excited when Nan McElroy, author of the Living Venice Blog and the “Instructions for Use” travel series, approached me with a post about eating fish in Venice. I hope you enjoy this post as much as I did and I also hope that her tips come in handy when you’re in Venice for your next dining adventure.
Nosh Venice Fish, But Leave That Lemon Alone: Advice from a Fresh Fish Fanatic
If you’ve done your homework and chosen your eatery carefully, you’ll rarely be disappointed. Even non-fish fans, if they can be tempted, become converts, as often this freshest of fish bears no resemblance to the more common frozen fare — something that, should a restaurant even consider serving to a local, will at best cause them never to return; at worst, incite a heated argument that can end with the guest either storming out or being asked to leave. Harrumph.
Venice has always treasured (if not totally depended upon) its fish, whether from the lagoon or the upper Adriatic, and never tires of finding new ways to consume it and serve it to their guests. You’ll select from baked, grilled, sauteed, raw and even whipped versions of familiar (or less so) species; flat, fat, large and small; shellfish and mollusks, with and without shells, without and without backbones. Traditionalists will opt for the fabulous frittura, often rating various locales’ versions on crispness, abundance, and the fish-to-vegetable ratio — each important when defending your choice for the best fritto misto fried fish platter in town.
Come mai, why is that? Because (explained the self-proclaimed fresh fish purist), the fish served at your dining table is a treasured thing: it’s just arrived from the sea (or better have), “swimming with its brothers” as they say, only hours ago; it’s expensive (we had to wait years for that branzino to get to a catchable age — not six- or 12-months for a force-fed farm-raised antibiotic-ingesting mutant); and a delicacy, whether a tiny schie lagoon shrimp, a robust rombo turbot, or a magnificent blue or yellow fin wrestled from the Japanese sushi trade.
And you want to put lemon on it? Macché! Don’t even think about it.
First, the fresh fish you find served in Venice have marvelous, sometimes delicate flavors (mostly non-fishy, by the way); the chef has prepared today’s catch to enhance them. If you smother them with lemon juice, what will you taste? In their eyes, the lemon homogenizes these very distinctive fish dishes — and nobody wants that. In fact, lemon is more for fish that’s, well, been around, that has defects to overcome — not for fresh fish flesh. Finally, expert fryers will work tirelessly to serve you the crispiest frittura possible. So what happens when you squeeeeeeze a half of lemon over the mound of crunchy fried fish?
Lemon mush, that’s what. Una tragedia, a real heart-breaker.
In a labor-saving move, or perhaps because they lack the fish-faithful culture of a born-and-raised Venetian, many restaurants have just given in and included the lemon as garnish. There are other eateries though, who will flat refuse to serve you the lemon (along with any sort of grated cheese, by the way), so best be prepared.
So, will you become Venice’s next fish purist? Who’s to say? In any case, the fresh fish found here is certainly worth indulging in. Enjoy!
This post was last modified on 29 March 2019 7:26 am
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