Alan Davidson's two marvellous compendia (Mediteranean Seafood, Penguin;
Il Mare in Pentola, Mondadori) would seem to add weight to the 'Gurnard'
interpretation. Several of the 'scorfani' contribute importantly to the
zuppa di pesce, among them the 'scorfano nero' (Liguria: bezugo, pesce
cappone, scurpena de schuggio, ...), the 'scorfano rosso' (Inglese: scorpion
fish, Liguria: cappoun, bezugo, Toscana: Cappone), the 'scorfanotto'
(Toscana: Cappone), and the 'scorfano di fondale' (Liguria: scorpenin de
fundo, Spagnolo: Gallineta). See especially *Il Mare in Pentola* for moe
detailed information.
Regards,
Tom Settle
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