In recent years, storceag has entered the menu of almost all deltaic pensions and restaurants. However, not many people know what it really is and, especially, how to prepare it.
I had the opportunity to eat this dish many years ago, when I was exploring the Delta as a ranger, and so, in Sfântu Gheorghe, by the sea, in the household of a former colleague, I ate this strange food for the first time. What a delight…
I would say it’s a thicker soup or a thinner stew, necessarily cooked with boneless sturgeon, cut into pieces. Depending on the household, carrots, peppers, onions are added, but it must be seasoned with chisleag, fresh cow’s milk put to ferment.
The name comes from the small sturgeons, called by the fishermen “starceak“. Initially prepared only in the Sfântu Gheorghe village area (once called Katarletz), storceag has definitely conquered the deltaic cuisine, now delighting those who step on our thresholds or bridges of the steamboats.
