pesce azzurro

'Blue fish': the word, especially along the Adriatic, for any number of small, oily fish (many do have a slight blue tint) or the fry of bigger, non-oily species. The list includes sardines, small mackerel, merluzzetti (baby hake), pilchards, alici, and many others. A mainstay of the old cucina povera; grilled or served on pasta, or as antipasti.

In Puglia these little fish (known as puppidhi, pesciolini or vopilli) are a popular snack.

Dredge them in flour and fry them, and serve hot, or after frying put them up for a few days in white vinegar, breadcrumbs, saffron, garlic and mint and you have pupiddhri in scapece.