This is Kutaisi - the capital of Imereti, another, most major Western historical and the ethnographic rural area of Georgia, and, concurrently, my favorite city (photo, incidentally, mine). Imereti cuisine, perhaps, the brightest of all, components of Georgian cuisine in General. There are a variety of pkhali, the imeretians gave Georgia Imeretian and khachapuri cheese, sauce tkemali, walnut dressing and sauce Bage, a variety of poultry dishes - satsivi, for example - and fish, because in the Imereti runs one of the largest rivers of the Caucasus, the Rioni and many smaller rivers and streams. Imereti is a very beautiful region that is also rich in it talents, is originally from Imereti Georgian poets Galaktion and titsian Tabidze, artist David Kakabadze, many actors, musicians, composers. The first of the Kutaisi gymnasium, he graduated from the Vladimir Mayakovsky, speaks Georgian and loved this country. Imeretintsy very open people with a great sense of humor and very welcoming, a few, however, who loves to exaggerate the joy of the arrival of guests, that is the occasion for numerous jokes. And now a little about today's fish. To prepare the dish of any non-small, meaty fish, it is better fat. Traditionally cooked catfish, and mackerel are very good. The word "kindzmari" consists of two parts: "kindzi", ie, cilantro and "jmari" which means vinegar. Generally, vinegar has a significant place in Georgian dishes, no other than wine is not used, and most often white wine. For fish this marinade and the sauce, as it is quite pleasant to the taste, so the fish on a plate to shift with him, it is very nice to dip the bread. Understand that this is contrary to the rules of etiquette, but the dish is, like all meals in my week peasant, but means a home, a house can be, sometimes

The fish being cleaned from the guts, fins and cut, depending on size, 3-4 pieces

Chop the cilantro coarsely and the garlic finely, crush it in the press do not need

I prefer to cook fish in the bowl, it is wide at the top and therefore get out of it the fish is very delicate creation, easier than from the pan. Therefore, in a suitable bowl pour the water, put the salt (not less than 2 tablespoons), whole peeled onion, Bay leaf, pepper, bring to a boil and drop in fish. It is brewed very quickly, for no longer than 5-7 minutes

Ready to fish take out with a slotted spoon from the water, put in the dishes in which it will marinate in the sauce and sprinkle with herbs and garlic, put the following pieces and also sprinkle with herbs

The broth obtained during cooking will form the basis of our sauce, rather it is the sauce. Express it and cast half, we won't need it if cold, heated, add vinegar, hot pepper, taste for salt and pour it over the fish, it needs to pinch the tip of the tongue, so adjust the amount of vinegar depending on its strength

Cover with a lid, when cool, put in refrigerator and keep for at least 5 hours. Easier to cook in the evening