Flavours of Umbria

Tinca del Trasimeno

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With a solid, rounded body, the Trasimeno tench has a brown or dark green dorsal surface, browny-yellow flanks with flashes of silver, and the belly is yellowish in colour. The average length is 25 cm, but it can grow as long as 35-40 cm. The best time to catch tench is in spring or autumn. The rich, tender, well-flavoured flesh is excellent either freshly-cooked or smoked. Normally cut into fillets, tench can also be baked, served in stews, roast or fried.