The Danube Delta's gastronomy and fish delicacies delight tourists time and time again
Every trip to the Danube Delta with Verada Tour is enriched by a traditional fish lunch. Whether it's fish broth, fish stew, or fried fish with mardonnaise and mujdei, tourists are always delighted by the culinary delicacies of fish. In this way, gastronomic traditions have been preserved by preparing the dishes in a festive form, which are different in all regions of the Danube Delta.
Out of respect for the food of the Danube Delta, we present you some of the most traditional dishes that delight tourists every time with their rich 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 north-west Serbia, Croatia, Hungary and Slovakia, they are more hearty, like a fish goulash, with lots of paprika (after the Hungarian soup-goulash).
Stuffed fish has a rich history, starting in the Holy Land, travelling through Spain and Central Europe, then on to Russia and Ukraine, and finally to the Danube Delta via the Lipovans and the Haholi. This dish originates from the Jewish tradition of Gefilte fish, a ceremonial dish par excellence served on Shabbat. According to tradition, the word "blessing" appears three times in the Torah: when it speaks of the creation of the fish, then of the creation of man, and the third time on Shabbat. Therefore, man will be blessed three times when he eats fish on Shabbat. The Jewish influence can also be seen in the Jewish influence in the century. In the 19th century, when fish meatballs, fish meatballs, fish sarmals, courgettes or peppers stuffed with fish, and more recently fish sausages, began to appear. This stuffing was a way of making more fish, combining it with vegetables to feed an entire family.
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