It is now the season for catching Danube herring. This is the Black Sea herring, it is very tasty. It differs by its dark back, it is found in the Black and Azov Seas and the fishing season starts in March, it is not long until May at the most. It is caught in the Danube delta and it goes up the Danube for spawning.
In Soviet times it was a delicacy, not coincidentally, it really tastes very bright, tender elastic fillet and the meat is very fatty, up to the tail.
It is caught when it goes from the Black Sea to the Danube Delta for spawning from March to May and rises up to 500 km along it. There are many catches in the area of Vilkovo, called the Ukrainian Venice, to the town of Reni and further Danube.
The Danube is on the photo, freshly frozen. I thawed it in the fridge for 15 hours, then salted it with a dry pickle. You can also add a little sugar, half a teaspoon per fish. It is smaller in size, about 5 pieces per kilogram. Each one needs not less than a tablespoon of salt without a hill. It is salted for 17 hours in the refrigerator. When everything is ready, you need to rinse thoroughly under cold running water and voila, everything is ready.
Dry it with a paper towel and you can remove the skin and free from the backbone. Believe me, it is really delicious, it is undoubtedly a legend in Bessarabia. You will surely like it.
If you will be in Odessa from March to May, do not forget to visit our Privoz, there, in the fish rows you will find either fresh or already salted Danube herring.
But I understand that now it is not particularly convenient to travel, I want to share a video, for those who want to order in Ukraine by New Mail Danube herring, already ready to eat.
When I get it in the season, I will go with my family to Vilkovo, it is a unique place, it's just a fairy tale. Good day to you all, dear colleagues.
