The fish dishes peculiarities of Georgian cuisine

Comparing with meat fish dishes occupies a rather modest place in Georgia, and mainly in regions situated near rivers. We must stress that typical for Transcaucasian sorts of fish are barbell, hramulja, chalcalburnus, podust, which belongs to the carp family and have a rarely delicate and rich meat. In clear rapid mountain rivers of Abkhazia, Svanetia, Hevsuretia and Upper Cartalinia trout is wide spread. It?s meat is very tasty and refined too, and has no specific ?fish? taste. These features of local fish stuff coupled with rare and small usage of fish, comparing with meat in Georgian cuisine, caused the specific character of fish preparing in Georgia. It is mainly boiled, stewed, and spiced with the same sauces and flavoring, as meat or vegetable dishes.