Shkara is a traditional dish of the Black Sea sailors, which is usually prepared from small fish – mullet, red mullet, sprat or capelin. Ideally, fresh fish is used to prepare the shkara, but it can easily be replaced with fresh-frozen.

Depending on the region, the method of preparation and the taste of the dish itself may differ. However, as well as the type of this fish snack: shkara can be served in the form of fish soup, or fish stewed in a tea marinade.

In any case, capelin stewed in this way turns out to be tender and tasty.

Ingredients:

  • Capelin – 500 g.
  • Strong black tea – 200 ml.
  • Bay leaf – 5 pcs.
  • Sunflower oil – 50 ml.
  • Sugar – 1 tbsp. l.
  • Lemon juice – 3 tbsp. l.
  • Salt – 1 tsp
  • Onion – 2 pcs.
  • Allspice peas – 10 pcs.

How to cook:

1. If you are using fresh-frozen capelin, be sure to defrost it before cooking.

Capelin shkara - an interesting dish of the Black Sea cuisine

2. Then remove the heads (including the entrails) and rinse thoroughly under running water (outside and inside).

Be sure to wash the black film from the inside, otherwise the fish will taste bitter.

Capelin shkara - an interesting dish of the Black Sea cuisine

3. At the bottom of the pan in which you will cook the shkara, lay a part of the onion cut into half rings, so that it covers the entire surface.

Capelin shkara - an interesting dish of the Black Sea cuisine

4. Next, lay out the prepared capelin in a dense layer.

Capelin shkara - an interesting dish of the Black Sea cuisine

5. Next, lay out the prepared capelin in a dense layer.

Capelin shkara - an interesting dish of the Black Sea cuisine

6. Top the capelin with vegetable oil.

Capelin shkara - an interesting dish of the Black Sea cuisine

7. Brew strong black tea, cool it. Add sugar, salt and lemon juice to the tea, mix thoroughly so that the loose ingredients dissolve.

Capelin shkara - an interesting dish of the Black Sea cuisine

8. Pour the tea marinade into the pan with the capelin.

Capelin shkara - an interesting dish of the Black Sea cuisine

9. Lay the remaining chopped onion on top.

Capelin shkara - an interesting dish of the Black Sea cuisine

10. Cover capelin on top with an inverted small plate or saucer (this is necessary so that the excess liquid evaporates, and at the same time the fish retains its integrity and is well stewed), put it on medium heat.

Capelin shkara - an interesting dish of the Black Sea cuisine

11. Stew the capelin shell for 15 minutes (the fish should be cooked during this time, and the onion should become soft), then remove from the stove.

Capelin shkara - an interesting dish of the Black Sea cuisine

Shkara can be served either hot or cold, with or without the remaining fish soup (it all depends on taste preferences).

Capelin shkara - an interesting dish of the Black Sea cuisine

Capelin shkara - an interesting dish of the Black Sea cuisine

Bon appetit!