Similar to vegetables, fish also has its seasons dictated by reproductive rhythms and also undergoes migrations that can make it more or less available. Choosing to use fresh rather than frozen products pays off with higher quality, although one must be more flexible in preparations.
What meat and fish have in common is the grill, which is used both traditionally and to roast whole fish in the coals, cooking the meat of the sea-dwellers slowly and evenly. At one time, certainly, Pisa had a greater quantity of fish due to its fleet of fishing boats directly on the coast, but time has decreed its departure from the Tyrrhenian Sea and its traditional soul is more devoted to meat.
For a totally seafood-based meal, one can opt for a fish soup or pasta accompanied by a shellfish sauce to get to the fried or grilled preparations of the main courses. Elements that can be presented as stand-alone dishes are also found on pizzas on which they tower alongside the typical Campanian cheeses that make Neapolitan baked preparations famous.