"Lardiato" mackerel fish

Dish

"Lardiato" mackerel fish is a second dish typical of Trapani cuisine. Mackerel is prepared on the grill or on the plate after making incisions on the two sides of the fish so that its meat, firm and compact, can receive the tasty sauce at best. The larded mackerel sauce is prepared with typical products of the Trapani area: oil, garlic, wild oregano, cherry tomatoes and Trapani salt. The term "lardiato" is not connected to the presence of lard in the recipe but probably derives from the term "salsa allardiata" of Neapolitan cuisine.