When the temperature of the water in the Gulf reaches 18-20° in late spring and early summer, fishermen begin to capture anchovies with lamps by night; locally, these are called “sardoni barcolani”, and they are highly regarded for their soft white flesh. As a species it is no different to that of other seas in Italy, but the characteristics of its flesh derive solely from the fact that they are caught when a year old, while in other parts, they are caught after three years, when their flesh is redder and tougher. Triestini like their sardoni marinated, fried, breaded and in “savor”, which sees the anchovies marinated with onion, vinegar and mint after being fried.