Rosa Cooking

Fried trill

Trilj, trlja, barbun .......... DescriptionTrlja kamenjarka has a spindle-shaped body, immediately behind the head the thickest, which narrows from the head to the tail. It has two dorsal fins, two lateral along the gills and one ventral along the tail. Its tail is yellowish and of regular shape and consists of two equally large fins. There is a notch in the middle of the tail. The rubbing rock has a reddish-brown back with a longitudinal darker reddish-brown stripe over the hips and a thinner yellowish one below the lateral stripe, and a pearly white belly. On the chin there are two oblong tentacles with which he digs in the sand looking for food. It can grow up to 1.5 kg in weight, 50 cm in length and 10 years of age, but these are still rare.

Preparation steps

  • We clean the trill and remove its head.
  • Add salt, a little roll in spelled / spelled flour, then fry in coconut oil for 5 minutes on both sides.

Serving

Trilj is a very tasty fish. Serve it with olives, or another salad if you wish. Good luck to you.

Tags

trills