The fishermen used to dry the fish they had at hand: sometimes small pickarels, sometimes bogues or mackerels, and sometimes grey mullets, congers, forkbeards, skates, European hakes, merlings, piper gurnards, catsharks, sharks, rays or octopuses. On Good Friday we usually fasted with dried conger brodetto.
It is said that many expensive delicacies that the upper class had on their tables could not compare to this little, insignificant-looking but plentiful fish!
The fishermen were pleased when they caught it because it ended up on the table, on a plate in front of their hungry mouths. It was prepared in many different ways, but most often cooked, making it a classic light but nutritious summer dinner.