A FOOD TRADITION
Bulgarian Black Sea Cuisine
Bulgarian Black Sea cuisine is shaped by coastal fishing, port-town exchange, and the meeting of Balkan, Thracian, and maritime food habits. Fish and shellfish are prepared by grilling, frying, baking in clay or metal vessels, salting, pickling, and simmering with tomatoes, peppers, onions, or herbs. Mussels, sprats, mackerel, turbot, and small seasonal fish appear in local cooking, alongside vegetables, rice, and cornmeal. Representative preparations include grilled or fried Black Sea fish, mussel stews such as midii po burgaski, and fish soups or baked fish with vegetables. Coastal practices overlap with Romanian and Turkish shores and should not be treated as uniquely Bulgarian.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
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