The blue fish is the most common variety of fish in the waters surrounding the districts of Sciacca and Castelventrano. This label doesn’t correspond to a group of scientifically recognised species but is used in the commercial sector to outline a series of low priced fish species of generally small proportions, with a bluish dorsal and a silvery coloured ventral region (sardines, herring, anchovies, mackerel etc.)

The nutritional quality of their flesh is greatly valued. They are in fact easily digestible due to the prevalence of unsaturated fats, in particular that of the omega 3 type, as well as being rich in calcium.