English

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The dried agoni, said in dialect misultitt or missultin, were once a precious food resource for the inhabitants of lake Como; the particular procedure of workmanship allowed the maintenance it for over one year: this characteristic of theirs has also done a wanted of it commodity of exchange in the past centuries.
The first thing to be done for preparing the misultitts and to clean the agoni, puncturing the neck of it and removing the interioras, which you must not be thrown because there are the base of a savory dish: The Culadur. For every kg. of fresh fish to be worked, 80 grams salt are needed; he proceeds alternating to layers in a basin the fish and the salt, covering at the end the all with a strofinaccio and allowing to rest it for 12 hours, during which the brine is formed; they are turned and they allows to rest for other 12 hours; with a curved needle and a string, they realize him some necklaces of fishes (the sfilz); once inserted, they are rinsed for removing the brine, and with a baton of said bamboo sbadaee is given the characteristic to the sfilzes form to open mouth (from here the term sbadaee: gape).
It is finally hung them to desiccate: a couple of days are enough. When the fishes are well dry, they unthread him from the necklaces, the head it fights him to crush it and they put on in a wood bucket or can, having the adroitness to systematize them to fan and with the belly to up; to the fishes some mature leaves of laurel must be alternated.
Put the cover to the bucket, they are set under press with the tore (press) or with the lever jraneesa (lever French), having the adroitness to periodically polish up the oil that emerges, otherwise the fishes reabsorb it going to badly.
If the press is used it needs to periodically give some turns of life, while the lever jraneesa "sempru works it", that is the pressure that manages it is continuous.
Usually fished between May and June, the agoni turned into misultitt are ready for the consummation to October. They preferably eat with an I drip of vinegar of oil and a slice of polenta, a recipe from fishermen.