Agone : nomi locali o sinonimi: sardéna, sardèlla, scaravìna, agone. L'agone ha il dorso verde bluastro, i fianchi argentei ed il ventre bianco. Posteriormente all'occhio si notano alcune caratteristiche macchie nere fino alla metà del corpo. Le dimensioni non superano i 35-40 centimetri e la vita i sette-otto anni. Nel lago di Garda forma branchi di decine di migliaia di individui della stessa età. Durante la stagione fredda staziona a 50-100 metri di profondità, compiendo periodiche risalite verso le rive, forse in cerca di cibo. Con la primavera gli agoni si portano verso acque più basse per raggiungere le aree di deposizione. L'agone si nutre di plancton, preferendo alcune specie di questi minuscoli crostacei ad altre, e di larve di insetti. Questo pesce, come ricorda poeticamente Floreste Malfer, ha costituito per secoli, insieme con l'alborella, la principale fonte di reddito e d'alimento per i pescatori del Garda prima dell'immissione del coregone lavarello. Le sue carni sono molto saporite ed un po' grasse, ottime soprattutto nei mesi autunnali ed invernali, quando la corpulenza del pesce è massima.
Agone : local or synonymous names: sardéna, sardèlla, scaravìna. The Agone has the green back bluastro, the silver flanks and ventre the white man. Posteriorly to the eye some characteristic black spots are noticed until the half of the body. The dimensions do not exceed the 35-40 centimeters and the life sette-otto the years. In the lago of Garda form branches of tens of migliaia of individuals of the same age. During the cold season it parks to 50-100 meters of depth, completing periodic gone back towards the rivers, in perhaps tries of food. With the spring the agonic ones are carried towards lower waters in order to catch up the deposition areas. The Agone nutre of plancton, preferring some species of these small letters crustaceans to others, and of larve of bugs. This fish, as Floreste Malfer remembers poeticamente, has constituted for centuries, with with the alborella, the main source of yield and food for the fishermen of the Garda before the breaking in of the coregone lavarello. Its meats are many saporite and little fat, optimal ones above all in the autumnal and winter months, when the corpulenza of the fish is maximum.
Agone : local or synonymous names: sardéna, sardèlla, scaravìna. The Agone has the green back bluastro, the silver flanks and ventre the white man. Posteriorly to the eye some characteristic black spots are noticed until the half of the body. The dimensions do not exceed the 35-40 centimeters and the life sette-otto the years. In the lago of Garda form branches of tens of migliaia of individuals of the same age. During the cold season it parks to 50-100 meters of depth, completing periodic gone back towards the rivers, in perhaps tries of food. With the spring the agonic ones are carried towards lower waters in order to catch up the deposition areas. The Agone nutre of plancton, preferring some species of these small letters crustaceans to others, and of larve of bugs. This fish, as Floreste Malfer remembers poeticamente, has constituted for centuries, with with the alborella, the main source of yield and food for the fishermen of the Garda before the breaking in of the coregone lavarello. Its meats are many saporite and little fat, optimal ones above all in the autumnal and winter months, when the corpulenza of the fish is maximum.
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