Published on: 2026-08-27
Source: Moscow Government – Правительства Москвы –
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Barabuli Days will be held at fish markets “Moscow — on the wave” from August 28 to 30. Visitors will be offered freshly frozen fish caught this year from the Azov Sea at a 15 percent discount, and will also be invited to tastings.
A special offer on Azov red mullet will be available in the sales areas of fish markets in Mitino and Kosino-Ukhtomsky. Fish with a discount can also be purchased with home delivery through the “Kuper” service. Tastings will be organized every day of the promotion at 2:00 PM.
Red mullet is a small fish with tender meat that holds a special place in the cuisine of the Black Sea and Azov Sea coasts and is also known as sultanka. According to one legend, the fish was valued at the Ottoman court and served at the sultan’s table — hence its second name.
In the Sea of Azov, red mullet appears only during the warm season. In spring, usually in April—May, it passes through the Kerch Strait from the Black Sea and stays here for the summer feeding. During this period, the fish gather in schools near the very bottom, preferring sandy and silty areas. This lifestyle is associated with its most distinctive feature — two long barbels under the lower jaw. They are covered with sensitive receptors and help to explore the bottom, find mollusks and small crustaceans.
The white meat of red mullet has a tender and juicy texture. Its taste has a slight sweetness, often compared to shrimp, while the fish does not have a strong sharp smell. Thanks to these qualities, it can be cooked with a minimal amount of additives, preserving the pure sea flavor.
Another gastronomic advantage of the mullet is its small size. Usually, this fish reaches 12–20 centimeters in length, so it cooks quickly and is well suited for frying whole. Under the influence of high heat, the thin fins and small bones become crispy. Such fish are often eaten almost entirely: from head to tail.
To achieve a crispy crust and preserve the meat texture, it is important to properly defrost fresh-frozen red mullet. 10–12 hours before cooking, the fish should be moved from the freezer to the refrigerator after removing the vacuum packaging. The carcasses can be placed in a colander set over a deep container so they do not remain in thawed water. After defrosting, the fish should be thoroughly dried with paper towels.
One of the simplest ways to prepare is frying red mullet in flour. The fish should be salted, peppered, rolled in wheat or corn flour, and then placed in a single layer in well-heated vegetable oil. The fish is cooked for about two to three minutes on each side, and before serving, it is drizzled with lemon juice.
A more delicate version of shkara is a traditional dish of Black Sea cuisine. Sliced onions cut into half rings are placed at the bottom of a sauté pan, then fish is layered on top followed by another layer of onions. After that, butter, bay leaf, black pepper, and lemon juice are added. No water is used: under the lid, the red gurnard stews for about 15–20 minutes in its own juice, and the onion becomes the base of a thick, sweet sauce.
Fish can be served with young boiled potatoes, butter, and dill. Additionally, grilled zucchini and sweet peppers or a salad of ripe tomatoes, Yalta onions, and fresh herbs are suitable. Such accompaniments do not overpower the delicate taste of red mullet.
The fish markets “Moscow — on the wave” operate in the Kosino-Ukhtomsky and Mitino districts. In addition to trading rows, there are specialized storage areas, food courts, and studios for master classes. An important feature of the markets is the presence of laboratories that check the quality of all products sold.
The markets feature fish and seafood from key fishing regions — from Karelia to Kamchatka. In addition, there is an opportunity to arrangedelivery using the “Cooper” service.
More information about the activities of the metropolitan Department of Trade and Services — in official channel departments in the messenger “Max”.
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