culadur

On Lake Como, when they make missoltini, the shad must be gutted before being hung up to dry, but the insides are tasty, too, and made into culadur, fried up with oil, onion, breadcrumbs, lemon zest, salt, pepper, dry white wine, and grated cheese, then spread on bread or in a sandwich. You won't see it on many restaurant menus though!