The freshest Black Sea red mullet, caught in the morning while the sea is still breathing. We first cold-smoke it to preserve all its tenderness and that signature slightly sweet marine taste, then finish it hot until it gets a golden crust with a light smoky note. The result is perfect: crispy on the outside, juicy and fatty inside, melting in your mouth like butter under the Deribasovskaya sun.
The aroma is a whole song of its own: light smoke, sea, salt, and that true Odessa character that instantly makes you want a glass of white wine or a cold beer.
