Black Sea Fishing Русский

Recipes

Fresh sea fish is delicious on its own, so the recipes are simple. Freshness is everything: cook the catch the same day.

Fried red mullet

Serves 2 · 20 minutes

  • Red mullet — 500 g
  • Flour — 3 tbsp
  • Salt, pepper
  • Vegetable oil for frying
  • Lemon
  1. Scale and gut the fish, rinse and pat dry. Small ones can keep their heads.
  2. Season with salt and pepper and dust with flour.
  3. Fry in hot oil for 2–3 minutes on each side until golden.
  4. Serve at once with lemon and fresh bread.

Grilled horse mackerel with lemon and herbs

Serves 2 · 30 minutes

  • Large horse mackerel — 4–6
  • Lemon — 1
  • Garlic — 2 cloves
  • Dill or parsley, rosemary
  • Olive oil, salt, pepper
  1. Gut the fish, remove the gills and rinse. Make 2–3 shallow cuts on each side.
  2. Rub with salt and pepper; stuff with lemon slices, garlic and herbs.
  3. Brush with oil and grill over charcoal or bake at 200 °C for 12–15 minutes, turning once.

Dried horse mackerel

5–7 days including drying

  • Horse mackerel — 1 kg
  • Coarse salt — about 100 g
  1. Small fish can be left whole; gut the larger ones.
  2. Layer the fish with salt in a non-metal container, put a weight on top and refrigerate for 1–2 days.
  3. Rinse and soak in cold water for 1–2 hours, changing the water.
  4. String the fish and dry in the shade with a breeze for 3–5 days. Protect them from flies with gauze or mesh.

Horse mackerel fish soup

Serves 4 · 45 minutes

  • Horse mackerel — 600–800 g
  • Potatoes — 3–4
  • Onion and carrot — 1 each
  • Bay leaf, peppercorns, salt, herbs
  1. Cover the cleaned fish with 2 l of cold water, bring to the boil, skim and simmer for 15 minutes with the onion and spices.
  2. Remove the fish and strain the stock.
  3. Add diced potatoes and carrot and cook until tender.
  4. Return the boneless fish, season, add herbs and let it rest for 10 minutes.