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Fish from river Sile and Piave
The "Bisàta" is an eel that prospers in the waters of the Sile; it is characterized by its brown-black livery with greenish glints, white or yellowish underparts and in the female may reach the length of 120 cm and weigh as much as two kilograms. 
The eels of the river Sile are particularly appreciated for their tasty meat, moderately fat and firm, thanks also to the stabling in special tanks before they are sold. Mostly, but not only, in the kitchen during the Christmas festivities, they are cooked in a variety of ways including grilled 'on the coals', in the oven, roasted or stewed, and are also excellent in soups.
There are many restaurants along the banks of the Sile that offer "Bisàta" on the menu in the form of dishes of eel risotto, fried stewed or grilled eel, or in the springtime in the traditional old "Bisàto coi àmoi" (eel with bitter wild plums).
The Trota Iridea of the Sile (Rainbow trout) distinguishes itself from other types of trout for the presence of black marks on the caudal fin and the iridescent stripe on its sides. The resurgent water of the Sile is healthy and naturally rich in phytoplankton, with a rapid turnover that creates an excellent habitat for the trout. The rainbow trout, nutritious and rich in omega 3 (especially if stock-farmed) crops up everywhere on the menus of the best restaurants of the province, accompanying the best known ingredients from the area surrounding Treviso: salmon trout with chicory, trout soup with lentils, tagliatelle with asparagus and trout.
The Marcàndola, with the elongated body that is typical of species living in turbulent waters, is a fish that is endemic to the river Piave. The livery is greyish-green with silver underparts and a darker horizontal band on its sides and in length this fish may reach up to 20 cm. The Marcàndola was abundant in the Piave up to the sixties but by degrees has markedly diminished in numbers, due to the introduction of more aggressive allocthonous species and to the dams that limit the migration for reproduction and vary the flow rate of the waters. The nutritional value of this fish is proverbial and has long been a model of the 'cucina povera' (literally, the concept of 'poor cooking or food') that evolved along the banks of the river Piave.

Photo by Province of Treviso 


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