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PRIYEMSKY'S BLOG


18 Апреля 2014
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The third "Culinary Lesson"

 

Today I want to talk about fish. Do you know that lately exotic varieties of fish are not in favor among masters of haute cuisine? Too expensive, not eco-friendly... Hit of the season is inexpensive local seasonal fish. Moreover, it's a wild fish, not artificially grown.

On a trip to Odessa we got acquainted with the best suppliers of fish from the Privoz and are working with them now. To lunch or dinner our guests may have gobies, red mullet, or turbot which were bathing in the Black Sea in the early morning.

Such fish is both easy and hard to cook. Perfect simplicity, I would say. Crisp and tender fish, nothing extra with focus on the rich original taste. There is no disputing 

about tastes, of course, but I would dispute about the taste of the freshly cooked Odessa turbot.

Visit Odessa on the Fish Days — Wednesday and Thursday, let's taste and dispute! The season of the Black Sea turbot is in the height!




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