FISHERMEN FROM IMERETINSKY BAY Part2 Black Sea delicacies

  On the shore of the fish wait for resellers - barygi. Judging by the names: Ashot, Khachik, Sarkis are mostly Armenians. On the pier the oriental bazaar reigns.
-Hey, dear, fill me in a box with those corners!
-We put it there for ourselves. - jokes Didu, standing knee-deep in a fish and waving a zyuzga - a special shovel.
  Didu, of course, hid all the sultans in their pockets. The perch and the rest of the shalupen also disperse into the team. And in the evening zashkvarchit zhirok on a frying pan - the best snack for the strongest Didovskaya kosorolovki. But it's hard to judge which fried fish is more delicious, if it's all fresh.

  You can cook and the shkara. For this, both horse mackerel and barabula are good. Caught on the BS in the way of a barabula will have better qualities in comparison with a trawl. This fish can not be cleaned from the intestines, only the barbule needs to be removed with scales. When I tried to do it with a knife "in Babskii" fishermen laughed, I had to learn how to do this with ketalo. Ketalo is a big net for fish, which they draw from the seine. In a certain way, the fish are rinsed with ketalo in the sea, until all the scales fall off. Place the barabula in the pan with the belly down, add salt, spices, sprinkle onions, sliced ​​with rings and butter (preferably olive). Cover with a lid and put on a slow fire. When the eyes of the fish turn white - the shkara is ready!
  The ruffs are irreplaceable in the ear, they give good flavor. In the triple ear, of course, you can add different fish. And do not forget about kosorolovka)))
  You can talk about smoked fish for a very long time. How to smoke, on what, what fish is better and other subtleties. But I bet, whoever and how not to smoke, you can hardly resist this fragrance!

  And of course, salted fish. Having gained some experience in this matter, I began to salt fish in my own way. Rule one - must be cleaned from the intestines. Very few people do it, but believe me, the fish is getting much better. The second rule is not spicy. Salt is good, but spices give flavor and enhance appetite. The rest is simple. Has also salted for a day in a refrigerator. In herring or hamsu, I add olive oil and soy sauce. Onions are not always - it's a matter of taste))) The perch after the daily salting leaves.
  Rapans - sea snails in solid shells are quite edible. But unlike mussels, no one is engaged in the fishing of rapans on the Black Sea coast of the Caucasus. And in general, they say that Rapan got to the Black Sea from Japanese accidentally - migrated along with the ballast waters of merchant ships. Maybe that's why local fishermen like that do not like too much rapana, but I decided to cook them to your taste.

  Rapans creep on the net, and they are attracted to crabs stuck in the egg fish. Crabs usually eat up to the fish of the head, and rapans stick to the head, and apparently drink life juice. So, along with the stern nets, they fall on the boat, where I choose the largest ones and take them home. To extract the snail from the shell it is necessary to boil it in boiling water for several minutes. Then we pick up the snail with a knife and carefully pull it out of the sink. Separate the white meat and you can eat))) And it is better to prepare from rapans pasta with seafood. Bon Appetit!.

  Translate by google. Original russian text https://golos.io/ru--zhiznx/@capitan.akela/imeretinskie-rybaki-chast2-chernomorskie-delikatesy

Other parts of history “FISHERMEN FROM IMERETINSKY BAY”
Part1 Fishing season (putina)
Part2 Black Sea delicacies
Part3 Fishing Work
Part4 About fish
Epilogue