pesce

Pesce is the Italian word for fish and, in a general sense, refers to the aquatic vertebrates that inhabit oceans, rivers, and lakes and that are commonly used as food or in sport. In Italian, the noun pesce is masculine, with the plural pesci. The term appears in many culinary names, such as pesce spada (swordfish) or pesce azzurro (blue fish).

Biologically, fish are gill-bearing, aquatic vertebrates that constitute a diverse group. They include jawless cyclostomes (lampreys and hagfish), cartilaginous fishes (sharks, rays), and bony fishes (the majority of species). They are typically ectothermic and reproduce in a variety of ways, from external fertilization with eggs to, in some species, live birth.

In Italian cuisine, pesce encompasses a wide range of species and preparations. Freshness is often prioritized, and common methods include grilling, baking, or stewing. Regional dishes may feature pesce spada (swordfish), pesce persico (perch), or pesce azzurro; the term pesce azzurro designates several oily fish such as sardines, anchovies, and mackerel.

Pesce can also be a surname. It is a common Italian surname derived from the occupation or nickname related to fishing and is borne by families throughout Italy and in Italian diaspora communities.

Global fisheries face sustainability challenges, including overfishing and habitat loss. Conservation efforts emphasize quotas, seasonal protections, and sustainable-certification schemes. Aquaculture provides an alternative supply, though it raises environmental considerations that vary by species and practice.