How fish is prepared.
Grilled fish is prepared on barbecue. During grilling it is sprinkled with aromatic herbs, most frequently rosemary. It is served with a topping made of garlic, parsley and olive oil, with vegetables and lettuce. Boiled fish is prepared in water to which oil, wine vinegar, onion, bay leaf and other spices are added. It is served with boiled potatoes or chard and it is an ideal choice for dinner.
Fish stew is prepared from several kinds of fish (dusky grouper, scorpion fish, moray, grey mullet). Po lenta, hard corn mush is served with it.

Carp in a frying pan
A carp weighing 2,5- 3 kg, 2 kg of oni­ ons, 250 gr of dried plums, 1 sour apple, 1 quince, 1 small spoon of red pepper, tomato puree 125 gr, 1 spoon of sugar, 4 spoons ofwine vinegar, 3 spoons offlour, 2 glasses ofwater, salt as needed, half a litter of oil.
Cut the carp on both sides, salt, and put to fry in oil. During that time, braise chopped onions on oil. After a while add gradually 3 spoons of flo­ur, 1 small spoon of pepper, tomato, 2 glasses of water, plums (dipped in hot water previously), chopped apple and quince, 1 spoon of sugar, 4 spoons of wine vinegar. Salt as needed. When the carp is fried pour this mixture over it and leave it to bake for half an hour until it is well fried.

Bay of Kotor fish stew
1 - 1,5 kg of sprat or anchovy deaned, 0,5 -1 kg of onions, fish soup, olive oil,white vine, celery, garlic, salt, pepper, seasoning.
Chop onion and put it in a slightly heated pan with 1 dl of olive oil. Add celery and parsley, seasoning, red pepper and garlic. Put fish on it. Over fish put the remaining onions, celery and other. Pour over white wine or fish soup, add some more oil so that the pan is almost full. Leave to boil and then cook on mild heat for minimum of 2 hours. The longer it is cooked the better!

Lamb in milk
1,5 kg of lamb shoulder joint or loin 1,5 litter of milk, 3 carrots, 2 bay leaves, 5-6 ungrounded peppers, 1 kg of potatoes, parsley, salt.
Wash the meat, put into a pot and pour milk over it, add one whole ca rrot, bay leaves, pepper and salt as needed. Boil peeled whole potatoes in another pot. When the meat is bo­ iled, take it out of the pot, cut and put into a deeper pot and add whole boiled potatoes and carrot. Pour strained milk in which the meat was boiled over it and garnish with parsley.