Bleak from Lake Skadar, salted and dried whole in the sun. The fish are netted in autumn and dried on racks around Virpazar, and the fishery has supplied Montenegro for centuries.
It is open-air drying of ungutted whole fish, which works only where autumn sun and lake wind pull the water out fast enough; the same fish dried indoors spoils.
What goes into it
- ukljeva — Lake Skadar bleak
- coarse salt
- sun and wind
How it is made
The small fish are netted in the autumn run, salted whole without gutting, and threaded onto lines or laid on racks in the open air above the lake. Autumn sun and the wind off the water dry them over several days until they are stiff and golden.
How long it takes: three to seven days on the racks
How it is eaten
Grilled over embers and eaten whole with bread and onion, or stewed with beans.
History
Lake Skadar’s bleak is netted in autumn and dried on racks around Virpazar; the fishery has supplied Montenegro for centuries.
Frequently asked questions
What is Sušena ukljeva?
Sušena ukljeva is a charcuterie & cured from Montenegro: bleak from Lake Skadar, salted and dried whole in the sun. Lake Skadar’s bleak is netted in autumn and dried on racks around Virpazar; the fishery has supplied Montenegro for centuries.
How is Sušena ukljeva made?
The small fish are netted in the autumn run, salted whole without gutting, and threaded onto lines or laid on racks in the open air above the lake. Autumn sun and the wind off the water dry them over several days until they are stiff and golden. It takes three to seven days on the racks.
Can I make Sušena ukljeva at home?
No, and the atlas gives no method for it. It is open-air drying of ungutted whole fish, which works only where autumn sun and lake wind pull the water out fast enough; the same fish dried indoors spoils.
What goes into Sušena ukljeva?
Ukljeva — Lake Skadar bleak, coarse salt, sun and wind.
How is Sušena ukljeva eaten?
Grilled over embers and eaten whole with bread and onion, or stewed with beans.
