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small fry

Like pesce azzurro—all the small stuff the fisherman catches in the net. The name is derived from the paranza, a kind of fishing boat.

The frittura di paranza is a favourite in Naples: a mix of small fish such as red mullet, calamari and prawns dredged in flour and deep fried, and eaten piping hot with a squeeze of lemon.

Also in soup: minestra di paranza.


Fish & Seafood


Text © Dana Facaros & Michael Pauls

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