Jerked trout

Thermal treatment is not the only way of cooking, as smoking, salting and jerking with alcohol are also widely used methods. I love sushi and the taste of raw fish, but as far as I’m aware none of the fish available locally in Georgia are suitable for eating raw, including trout. That’s why I have to buy and prepare imported fish, which costs me quite a sum. In order to satisfy the desire, I try the only Georgian solution – trout jerked in salt and alcohol. The dish has the aroma and a pleasant velvet tecture which all fish-affectionates will love. In the end it won’t be raw, but harmless and super delicious. Also, not to make it tasting like Scandinavian Gravlax, we’ll bundle it into distinct Georgian aromas. The dish is ideal for New Year’s party when people are fasting.

Paravani trout soup

There are few culinary cases that really surprise me and one of those are a fish culture in Georgian culinary. Even though we have the Black Sea, numerous lakes and rivers and a huge variety of seafood, somehow we only stick to no more that 4-5 species of fish. Even the fish recipes are quite a few in our reality. Considering the huge potential of the Georgian water resources and their dwellers, I'd like to encourage Georgians to prepare more fish. In order to make the inception easy I'm starting with this trout soup recipe - a light, aromatic dish, which will prepare your moods for the upcoming spring. I’ve learned this recipe from a Paravani Lake fisherman and refined a little, so let me share it with you.