Eating fish more often, leads you to success.

Carp brine – the most famous fishermen’s dish

Born of the shore of the Danube, in the time of the Calafat brigands, the fish brine (i.e. meat roasted on salt) has a special savour and tenderness. There are even some old rumours that the bigger the carp, the better the brine. It is also believed that if the food is too salty, than the cook is in love. The secret of this recipe is to keep the pot on the fire after you have poured the brine sauce in, in order to let them all boil together for a few minutes. The peeled carp is then sprinkled with some of the aromatic broth in which it had boiled and with a cup of white wine. The flavourful carp brine is served with white, brisk wine.

Ingredients:

1 carp, 2-3 ripe tomatoes, 1 cayenne pepper or bell pepper, 1-2 hot peppers, 2-3 garlic cloves, 1 laurel leaf, black peppercorn, thyme, sage, parsley, salt.

Cooking method:

First, remove the scales of the fish, then eviscerate it and wash it well. Second, cut it into pieces and put it on the oiled grill with its skin facing down. When it is easy to detach from the grill, turn it over. Cook the tomatoes and the bell pepper on the grill, then peel them and chop them. Cover the bottom of a pot with crushed garlic, chopped hot pepper, thyme, sage and rough-grained sage. When the fish is ready put in the pot and cover it with a lid. Meanwhile, prepare a pot of water with black peppercorn, chopped hot pepper, thyme, laurel leaves and salt and let it boil. When it starts boiling, add the tomatoes and the chopped bell pepper and let it boil for a few minutes. Pour the infusion over the carp and let it stay like that for 10 minutes. Cover the carp with water completely. Finally, sprinkle some chopped fresh parsley over it. This dish is served hot, with polenta and hot pepper. Bon appétit!

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Carp brine – the most famous fishermen’s dish
Carp brine – the most famous fishermen’s dish
Born of the shore of the Danube, in the time of the Calafat brigands, the fish brine (i.e. meat roasted on salt) has a special savour and tenderness.

The project of promoting and relaunching the fish consumption in Romania, it is funded by POP 2007-2013, with the support of the Romanian Government and European Union. This project is made by Doripesco during 2013-2015.

The purpose of this project is to promote the consumption of fish and highlights the importance of fish consumption. People can understand the importance of fish consumption for the body only by emphasizing its nutritional properties. Fish is an important food for a responsable feeding and for this reason it should not be missing from your shopping cart because of its important nutrients.

At the same time, we must report the decline of fish consumption in Romania, compared to rest of the European Union (annual consumption of fish in Romania is of 4,5 kg/person/year, of 10 times lower than the European Union. The largest consumers of fish and fish products are Portugal and Spain, which consume 48 / 45 kg/person/year).

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