The bleak has an elongated and slender body, reaches a length of 16-18 cm to a maximum of 10 grams. However, in gastronomy are used smaller sizes, from 5 to 10 cm.
Like all the lake or river’s fishes, it is low in fat and rich in nutrients. In addition, the freshwater fish helps the brain thanks to its polyunsaturated fatty acids that reduce the risk of dementia and Alzheimer’s disease.
The perfect recipe of bleak is a lightly fried, excellent to enhance the taste without covering the original flavor. However, it lends itself well to creative cooking.
The bleak is wrongly confused with acquadella, for the visual similarity, but the acquadella is actually smelt (Atherina).