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Food
and dine
Mediterranean
moderateness
Mediterranean
moderateness is the virtue of the seaside diet. It is
based on cereals, fish and olives. Fishermen go fishing
in the coastal belt with small and medium size boats,
not venturing into great depths.  Most
often there is surmulett in the net, and if one is lucky
there is also a common dentex, pandora, gilthead sea-bream.
Fishermen's delights begin from mid summer: they come
across migratory fish, from small greater amberjack, to
gray mullet, bonitos, leerfish, greater amberjack and
dolphinfish, then by the end of summer they fish for large
shoals of horse mackerel and pilchards.
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Fish
is mainly prepared grilled, boiled, stewed and fried.
Grilled fish is prepared on barbecue. During grilling
it is sprinkled with aromatic herbs, most frequently rosemary.
It is served with a topping made of garlic,
parsley and olive oil, with vegetables and lettuce. Boiled
fish is prepared in water to which oil, wine, wine vinegar,
onion, bay leaf and other spices are added. It is served
with boiled potatoes or chard and is an ideal choice for
dinner. Fish stew is prepared from several kinds of fish
(dusky grouper, scorpion fish, moray, gray mullet, cuttle-fish).
Polenta - hard corn mush is served with it.
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At Skadar lake carp and small bleak, which is caught
in large quantities and therefore dried, are most often
caught. Specialties of the lake cuisine are carp in
a frying pan, prepared with dried plums, apples and
quince, carp fried with onions, eel with rice, grilled
eel.... What is particularly highly valued is smoked
carp, and something else one remembers for a long time
is the taste of dried bleak, fried for a short time
or boiled and prepared as a salad.
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Olive oil
Olive oil is a peculiarity of the seaside cuisine, and
the most healthy is the one obtained by cold pressing.
The finest is the extra virgin oil produced from the
first pressing of whole olives. The acidity does not
exceed 1%.
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