This dish originates in Ottoman times, when the Shkodra bazar was created. Lake Shkodra carp is consumed in several way: deep fried in vegetable oil, grilled, roasted with dried fruits etc. To preserve the fish, it has to be smoed and then marinated in oil with garlic and herbs. However, one of the most distinctive dishes Tavë krapi where the carp is cooked with onion, garlic, laurel leaves, and dried plums to give it a nice soft flavor. The mixture is then simmered on low heat for 6-8 hours. Carp eggs are also widely used in local cuisine, normally fried in oil.
