Sun-Dried Fish Dobrogea Style
Sun-dried fish prepared in the traditional Dobrogea manner — an ancient preservation craft using salt-curing and natural air-drying, rooted in the fishing villages of the Danube and Black Sea coast. The result is a firm, deeply flavored delicacy served with polenta, onion, and hot peppers.
Servings
8
Prep
30 min
Cook
3–7 days drying
Total
4–8 days (including salting and drying)
🥘Ingredients
servings
Main ingredients
Optional aromatics
For serving
✅Dietary Compatibility
Yield
approx. 600–800 g dried fish
📦Storage
Refrigerator
Up to 2 weeks wrapped in paper in a cool spot
Freezer
Up to 4 months in a sealed zip bag with air removed
🥗Nutrition Facts
Values per serving (approx. 80g dried fish)
Calories
150 kcal
Protein
28 g
Fat
4 g
Carbohydrates
0 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Lightly smoke the fish before drying for a more complex flavor — typical of fishing villages near the Delta.
Use mackerel or herring for a more accessible version with higher omega-3 content.
Pan-fry the dried fish in sunflower oil and serve with polenta and sheep cheese — a popular Delta variation.