
A large fish with a snake-like body, either ash-black or light chestnut in colour, with a white belly, sometimes weighing up to 19 kilos. Its tender, white flesh is used to make fish soup.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/colander
[7] https://www.gourmed.net/en/glossary/corn
[8] https://www.gourmed.net/en/recipes/quick/tagliatelle-sicilienne
[9] https://www.gourmed.net/en/recipes/easy-do/santorinis-fava-caramelized-leeks
[10] https://www.gourmed.net/en/recipes/mixed-seeded-bread-sour-milk-or-milk-sygomistos-amitiskos
[11] https://www.gourmed.net/en/recipes/quick/aubergine-lentils-np
[12] https://www.gourmed.net/en/recipes/stuffed-mushrooms-minced-meat-cheese