Fried fish

Major Black Sea fish species have long gone down in folklore songs. Known far beyond Sochi, here is where they usually stay sold at local stores to be dredged and fried which is usually the fate of barabulya, lufar and stavrida. Smaller khamsa, a subspecies of European anchovy, can be salted and consumed or added to fried Kuban peppers, tomatoes and vegetables. Kaklana, also known as the Black Sea flounder and a distant relative of turbot, can be fried on its skin before baking. A true gem is sargan with its head more like a pterodaktyl’s beak. This fish is grilled or pan fried. The Azov tulka, so loved by the locals as to receive a pet name, will be salted, dried and consumed in a paper cone like sunflower seeds.