Mixed frying of fish, del Golfo and small di laguna or de minudaia

Mixed frying of fish "del Golfo" and small "di laguna" or "de minudaia", differs depending on where it is tasted and the type of fish that is used. Normally the mixed frying of fish includes, in addition to the inevitable scampi and calamaretti, also sardines, anchovies (sardoni) and sometimes larger pieces of fish (mackerel, flounder, mullet, etc.). The small fry is composed of small "lagoon" small fishes, in Trieste it is composed only of a type of small fishes, the anguelle or acquadelle (latterini) and of grey shrimps or schile, called frying "de minudaia".