Most restaurants served an “antipasto di mare”, with a selection of fish starters. It varies between restaurants but can include any of the following:

“Baccala mantecato” (creamed salt cod)

“Canoce” (mantis shrimps), usually boiled

“Sardine in saor” (sardines marinated in onions). “Saor” means flavour, and in Venice anything “in saor” is marinated in onions. Sardines in saor are absolutely delicious; fried sardines that are then covered with steamed onions and left to cool. There are variations on the recipe, some chefs debone the fish, others serve it whole, and some add raisins and pine nuts.

“Gamberi in saor” (prawns marinated in onions)

“Capesante”.  These local scallops are much smaller and slightly tougher than you would find in other countries. 

“Peoci” and “vogole (mussels and clams, often in a sauté).

“Schie” These are teeny tiny shrimps from the lagoon, often boiled and served with polenta. They are very sweet and absolutely delicious.

“Polenta” Many Venetian dishes are accompanied by polenta, which is made from cornmeal. It is either served as a sort of hot porridge texture, or it is cooled till solid and then grilled.

“Uovo di seppia” Boiled cuttlefish eggs