Fish, still caught in large quantities, has been the protagonist of the cuisine of Lake Garda restaurants and trattorias for the last decade.
Widespread is the lavaret whitefish, a salmonid fish with white, compact flesh and very few bones, usually cooked grilled. Sardines, which are fished copiously in the early summer, and farmed trout are also cooked over the coals.
In recent years, small quantities of carp are again being caught, salmonids with delicate and tasty pink or white flesh only found in Lake Garda, known for their delicacy since the Middle Ages.
Pike, tench, perch, bleak, all protagonists of Lake Garda cuisine, also fall into the fishermen's nets.
Perch fillets, typical of other Alpine lakes, have been cooked since the perch reappeared in large quantities in Lake Garda waters a decade ago. They are prepared by browning the lightly floured fillets in a little butter and sage, or "alla mugnaia", shaded at the end of browning with a little white wine.
Richer in taste are eel in guazzetto and sardines 'en saor'. The lake sardine has always been an incredible resource for the area and this preparation has now become a feather in the cap of Veneto cuisine.
Lake restaurants have developed fish dishes partly borrowed from the cuisine of other regions. Among these, the lake fish soup certainly deserves a prominent place.