Danube Delta, 11 September

Lunch was served and it was another one of George's masterpieces. Today's delightful repast is Saramură de crap—traditional brined carp. The fish is salted and after a period of time it is fried on a layer of salt. Then it is put in the broth that George started in the morning. After the flavors have time to mingle, it is served with mămăligă and a little cheese.