Pesce azzurro is the collective name referring to the whole range of red meat fish which typically gleam silver and blue in the open waters of the Mediterranean. By this we mean anchovies, sardines, tuna etc.
These type of fish swim nearer to the surface than the so called "pesce bianco" or white meat fish.
Pesci azzurri have fine qualities. They typically cost less in the market place than other fish, are best eaten fresh, as opposed to being frozen for future consumption, and require little cooking or preparation.
Fried with a little olive oil, what can be tastier in the hot summer months.
From the website of www.capritourism.com we would like to repeat this description of how best to eat an anchovy by Domenico Rea in his "Il re e il lustrascarpe" published by Mondadori.
"Prendeva un'alice per la coda, la inabissava nel sale, la ripassava nel pepe, la mandava in bocca. Vi aggiungeva un tocchetto di pane tagliato con un rozzo coltello ed ogni paio di alici vedeva un sorso di vino: vino di Terzigno".
Roughly translated:
"He would take an anchovy by the tail, roll it in salt, sprinkle it with pepper and put it into his mouth. He would then add a piece of bread cut with a small knife and apply the finishing touch; a gulp of wine, ie 'vino di Terzigno'".
www.giornatedelpesceazzurro.it
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