Gastronomic Guide to Commercial Fish of the Black Sea

The Black Sea is not just a fascinating geographical space — it is also a rich source of fish with high culinary and economic value. Along Romania’s coastline, the tradition of fishing has been intertwined with local cuisine for centuries, and today, these marine resources continue to play a key role in Dobrogean gastronomy.

This guide introduces you to the most important commercial fish species caught in the Black Sea, how they are used in cooking, and why responsible consumption and sustainable fishing matter more than ever.

At Terasa cu Ancore, we bring the fish straight from the sea to your plate, honoring both the authentic local taste and the principles of responsible fishing. Whether it’s turbot, mullet, Danube shad or anchovy, every dish tells a story — about the Black Sea, about balance, tradition, and respect for nature.

 

What will you discover in this article?

You’ll explore 20 of the most common commercial species, learn their characteristics, best fishing seasons, how they are prepared, and why you should experience them in their most authentic form — just as we serve them at Terasa cu Ancore.

 

20 Commercial Fish Species of the Black Sea and Their Culinary Use

Below is a selection of the most frequently caught commercial fish species from the Black Sea, commonly found in local markets and on the menu at Terasa cu Ancore. Each has its own story, flavor, and traditional way of preparation.

1. Sprat (Sprattus sprattus)

A small pelagic fish found in large schools, especially in cold seasons. It’s one of the most affordable fresh fish options in the Black Sea.

Soft-textured with a slightly sweet flavor, it's usually fried and served with garlic sauce and polenta. Commonly offered as a crispy appetizer alongside a glass of dry white wine.

2. Anchovy (Engraulis encrasicolus)

Anchovy is one of the culinary icons of the Romanian seaside. Caught in large quantities in spring and autumn, it’s a migratory species with a distinct flavor.

Typically served marinated, breaded, or fried in generous portions. Its strong taste pairs well with sauces and side dishes. At Terasa cu Ancore, it's always served fresh and crispy.

3. Horse mackerel (Trachurus mediterraneus)

A widely distributed marine fish in the Black Sea, caught especially during the warm season. Known for its mild flavor and tender texture.

Often cooked whole, grilled or fried, and served with lemon and herbs. A favorite in traditional Dobrogean menus.

4. Black Sea shad (Alosa tanaica)

A migratory fish from the herring family, known for its rich, oily meat. Found mainly in spring and considered a festive dish in fishing communities.

Commonly smoked or oven-baked with simple spices. Its strong flavor makes it a popular choice during its season.

5. Bluefish (Pomatomus saltatrix)

A fierce marine predator appreciated for its firm flesh and bold taste. One of the most flavorful fish in the Black Sea, typically caught in autumn.

Best grilled or pan-seared with flavored butter, lemon, and herbs. At Terasa cu Ancore, it's among the most sought-after seasonal dishes.

6. Mullet (Chelon spp.)

One of the most fished and appreciated species in the Black Sea. Available almost year-round, especially in summer and autumn. Its meat is white, slightly firm, with a subtle marine taste.

Perfect for grilling or baking with vegetables and herbs. Always served whole at Terasa cu Ancore, with lemon, olive oil, and fresh herbs.

7. Laban

A local species less known outside the region, but well appreciated in traditional fish cuisine. Medium-sized with flavorful, firm flesh.

Often breaded with cornmeal or grilled, served with garlic sauce and polenta. A true taste of forgotten Black Sea flavors.

8. Red mullet (Mullus barbatus)

Known as the 'red fish of the sea', it’s a gourmet delicacy due to its fine texture and delicate taste. Found in sandy areas and mostly caught in summer.

Usually served whole, fried or breaded, with light sauces and salads. Very fragile, it requires gentle cooking. Treated with great care at Terasa cu Ancore.

9. Big-scale sand smelt (Atherina boyeri)

A small fish with a short life and pleasant taste. Lives in coastal shoals and is caught in large quantities during summer.

Quickly deep-fried to a crispy finish and served as a snack or in generous portions, often paired with cold beer or dry white wine.

10. Danube shad (Alosa immaculata)

One of the best-known migratory species, it enters the Danube from the sea during spring to reproduce. Rich in fats and full of flavor.

Often smoked, grilled, or baked, it is a star of traditional cuisine. At Terasa cu Ancore, it is served Dobrogean-style with red onions and homemade bread.

11. Black goby (Gobius niger)

A small fish with white, flavorful meat, the black goby lives near the shore among rocks and algae. It is easily caught with traditional tools and is a staple in local fish cuisine.

It is usually fried or added to fish soups. Its texture makes it great for seafood platters and traditional appetizers.

12. Strunghil

A rare species, little known outside the Dobrogea region, often mistaken for other gobies. It is small and found in sandy areas.

Mostly used in fish soups, adding depth to the broth’s flavor. It can also be served fried, as in traditional recipes.

13. Round goby (Neogobius melanostomus)

An invasive species in the Black Sea, the round goby has adapted quickly and is increasingly present in catches. It has strong flavor and dense meat.

Best fried in a crispy crust or added to fish stews. A bold option for those looking to try something new.

14. Turbot (Scophthalmus maeoticus)

One of the most prized fish in the Black Sea, the turbot is a flatfish with firm white flesh and exceptional taste. It's mostly caught in spring.

Often baked whole with butter and lemon or grilled. At Terasa cu Ancore, it is considered a premium dish.

15. Dogfish / Spiny dogfish (Squalus acanthias)

This small shark lives in the deeper waters of the Black Sea. It has dense, unique-textured meat. Though rarely caught, it’s appreciated in traditional kitchens.

Served in fish stews or breaded, it's filling and goes well with rich sauces and hearty sides.

16. Flounder

A flatfish with delicate, flavorful meat, flounder is related to turbot but smaller. Found in shallow coastal waters.

Usually breaded or pan-fried for a crispy outside and tender inside. Perfect for kids and lighter portions.

17. Sole

This mild, tender flatfish is ideal for refined dishes. It has white, thin, and very soft flesh.

Quickly cooked in a pan with butter and garlic, or served with light sauces. Pairs well with dry white wine.

18. Black Sea sprat (Clupeonella cultriventris)

A small pelagic fish caught in schools. Similar to sprat, it's mostly consumed marinated or preserved.

Enjoyed in fish salads, cold appetizers, or traditional fasting recipes.

19. Whiting (Merlangius merlangus)

A white fish commonly found in European cuisine. In the Black Sea, it thrives in colder areas and has delicate, slightly fatty meat.

Usually served breaded with mashed potatoes or sautéed vegetables. Also works well in stews and soups.

20. Garfish (Belone belone)

With its elongated body and firm texture, garfish stands out easily. It has a rich, slightly elastic flesh and intense marine flavor.

Excellent grilled and served with lemon and fresh greens. A favorite among lovers of bold seafood tastes.

 

Responsible Fishing and Respect for the Ecosystem

Fish is not just an ingredient — it is a vital resource, an essential part of the marine ecosystem. In the face of increasing pressure on the Black Sea, choosing to consume fish responsibly becomes a way of showing respect for nature and future generations.

At Terasa cu Ancore, we support local and sustainable fishing. We collaborate with fishermen who follow seasonal bans and use capture methods that do not harm sensitive habitats or protected species.

We carefully select our fish based on seasonality, origin, and quality. This way, we offer our guests not only authentic taste but also the reassurance that every dish respects the natural balance of the sea.

By choosing seasonal, locally sourced fish, you help protect biodiversity and sustain a healthy, traditional, and fair fishing industry.

What can you do?

• Choose fish that are in season naturally.
• Learn about vulnerable or endangered species.
• Support restaurants that work with local fishermen.
• Promote conscious and balanced consumption.

 

Conclusion and an Invitation to Authentic Taste

The fish of the Black Sea are not just part of Romania’s marine biodiversity — they are a culinary treasure, a bridge between tradition and local identity. Each species has its own story, season, recipe, and flavor worth rediscovering.

Through this guide, we wanted to bring you closer to the fascinating world of commercial fish from the Black Sea, just as we experience it daily at Terasa cu Ancore: with respect for the sea, for the fishermen, and for our guests who appreciate honest simplicity.

We invite you to taste our seasonal fish, carefully prepared and inspired by traditional fishing recipes. Here, by the sea, you’ll discover the true flavor of fresh fish — exactly how it’s meant to be enjoyed.

The taste of the sea starts with a simple choice

Choose local. Choose sustainable. Choose authentic.