Lampreys
Did you know Lampreys are jawless fishes which may not even be considered as fish? They are similar to eels. They live in coastal and fresh waters. They thrive in Florence and are available in abundance especially in the month of March.
Lampreys have been part of the human diet from centuries. In the Middle Ages they were a favourite food in Europe especially among the upper echelons of society.
Lampreys can be made into various recipes. One of the most popular one is the lamprey pie. It is also used to make stews with a variety of vegetables. It can be steamed or even smoked. Red wine is also used in cooking many other lamprey dishes.
Lampreys taste different from fish. They seem to have a meatier taste and stronger flavour. The flesh is finer than that of eels. Sometimes some recipes also use lamprey’s blood which is considered as a delicacy.
Although Lampreys are a medieval delicacy you can still find them in traditional recipes in the finest of restaurants and the simplest of cafes in Florence especially during the season.