Long and thin fish, with a pointed snout like a needle and very sharp teeth. The length varies from 16 to 28 inches; it has a blue-green back and a pearly belly. The best season to taste it is from September to January. Excellent fried and stewed. After baking, the bone of the garfish turns green: it is an absolutely natural phenomenon.
Recipes made in Italy by Italians in Italian. Translated for You with Love