Fish

Georgians particularly enjoy freshwater fish, such as tsotskhali. The name of this tiny, troutlike fish means “alive.” In the past, revelers would arrive at a feast bearing live fish. As they entered the dining room they threw the squirming fish right onto the table as a mark of abundance and a celebration of life. The tsotskhali were quickly gathered up and whisked into the kitchen to be boiled for only a few minutes and returned to the table, absolutely fresh and unadorned. With other kinds of fish, Georgians serve piquant sauces. Poached flatfish from the Black Sea is usually enhanced with a fruit or walnut sauce, while sturgeon from the Caspian is often marinated and grilled.