The golden sand of Sochi beaches gave way to an equally bright spectacle – the season for catching red mullet, or, as the locals affectionately call it, mullet, has begun. For fishermen this is a time of real celebration, and for restaurateurs it is the key to a tasty and successful season. After all, right now, in a limited period, you can provide yourself and your clients with this delicious fish for many months. On a particularly good day, the catch can reach two tons – an impressive sight.
Freshly caught red mullet is immediately sent to Sochi markets and to regular customers – restaurants and shops. Sultanka has already taken pride of place on the menu of many establishments, and chefs are looking forward to their “golden harvest”. They know that the secret of the unforgettable taste of mullet lies in the skillful combination of its delicate texture with the right marinade. A popular recipe is a lemon oil marinade with an original baked apple sauce, which emphasizes the natural sweetness and subtle aroma of the fish, they write “News Sochi”.
But even after the end of the season, Sochi residents and resort guests will be able to enjoy the taste of Sultana. Vacuum-frozen mullet can retain its taste and beneficial properties until summer. This allows you to enjoy this delicacy all year round.
However, the time of enjoyment is limited. There are only a couple of weeks left to stock up on this valuable fish. Then the mullet, following its instincts, will begin its migration to the shores of Turkey. Therefore, if you want to taste the freshest Sochi sultana, prepared according to the best recipes, or stock up on it for the winter, hurry up! The fishing season is coming to an end, and the chance to enjoy this gift of the sea should not be missed.
Guest 1: One effective way to enjoy red mullet year-round is by freezing it. If done correctly, freezing preserves the quality and flavor of the fish. It’s important to clean and package the fish well to avoid freezer burn. Also, some people in the community choose to cure or smoke the mullet to extend its shelf life while adding unique flavors.
Guest 1: Marina, a local fisherman with over 20 years of experience in the industry.
Guest 2: Yulia, a Michelin-starred chef who has worked in various restaurants across Russia and Europe.
Section 1: Fishing Season and Traditions of Sochi.
Interviewer: Can you tell us about the significance of the red mullet fishing season in Sochi and how it adds to the local culture and tradition?
Guest 1: The red mullet fishing season here in Sochi is very special to us fishermen. It’s a time when we can make the most out of our hard work and reap the rewards. We take pride in catching these fish and supplying them to the local market and restaurants. It’s also a time when we share our knowledge and skills with younger generations to ensure that the tradition continues.
Guest 2: As a chef, I could not be more delighted about this unique season. Freshly caught red mullet has an unmatchable taste and texture that sets it apart from other fish. The tradition of harvesting and consuming this fish stretches back centuries in Sochi, and it’s quite wonderful to be part of such a rich culinary heritage.
Section 2: Preparation and Cooking.
Interviewer: Can you share some of your favorite recipes for preparing red mullet?
Guest 1: Well, there are many ways to cook mullet, but one of my favorite is grilling it with lemon and garlic. The natural oils from the fish and the citrusy flavor of the lemon create an incredible blend of flavors that really bring out the best in the fish.
Guest 2: I agree that grilled mullet with lemon and garlic is a classic, but I also love using it as the main ingredient in a tartare. The delicate taste of the fish pairs perfectly with the acidic kick of capers and the creamy texture of crème fraiche. Additionally, smoked mullet works wonderfully in soups and stews. The possibilities are truly endless.
Section 3: Storage and Availability.
Interviewer: With the end of the season approaching, how can people enjoy red mul
