Danube Delta gastronomy and fish culinary delicacies delight tourists every time

Each trip to Danube Delta with Verada Tour is enriched by the traditional fish lunch. Whether it is fish borscht or fried fish with polenta and garlic paste, tourists are always delighted by the culinary delicacies of fish. Thus, Danube Delta gastronomy traditions have been preserved by preparing dishes in a festive form, being different in all regions of Delta.

Out of respect for the food of Danube Delta, we present some of the most traditional dishes that delight tourists every time through the richness of gastronomic cultures.

Fish soups and broths are prepared in Romania, Bulgaria, Ukraine, or the northern part of Serbia, from vegetables and fish without the addition of excess spices. In northwestern Serbia, Croatia, Hungary and Slovakia, they are more consistent, like a fish goulash, which uses a lot of paprika (according to the specific Hungarian soup-goulash).

The stuffed fish has a rich history that begins in the Holy Land, passes through Spain and Central Europe, then continues through Russia and Ukraine, to finally reach the Danube Delta, through Lipovans and Haholi. This dish comes from the Jewish tradition of stuffed fish (Gefilte fish), a ceremonial dish par excellence served on Shabbat. According to tradition, the word “blessing” appears three times in the Torah: when we talk about the creation of the fish, then about the creation of man and the third time about Shabbat. Therefore, man will be blessed three times when he eats Shabbat fish. The Jewish influence is also observed in the sec. XIX, when meatballs, fish meatballs, fish fillets, zucchini or peppers stuffed with fish begin to appear, and more recently, fish sausages. This filling was a way to make more fish food, combining it with vegetables, to feed an entire family.

Carp stew is a dish specially prepared only for festive occasions, being used the best fish such as carp. In the household, the carp stew is also cooked especially if there’s still fried fish in the house.

The source for information and photographs: „Tourist guide of the culture of Danube Delta gastronomy” (in Romanian), Project created and implemented by ANTREC Tulcea and co-financed by Tulcea County Council, 2019, pp. 16-30.