Bulgaria Celebrates St Nicholas Day (6th December) with Fish

December 6th in Bulgaria is a special day, it is another name day and the day to celebrate the day of Saint Nicholas and all Bulgarian that are called Nikolai or variations on it.

St. Nicholas is the protector of sailor and fishermen and a public holiday each for all those that are involved with the fishing industry.

St. Nicholas being the commander of the sea calms winds and storms and often saves ships that are in danger. It is tradition that the Bulgarians keep icons of St. Nicholas on their boats and ships. This is meant to give them protection from the harsh elements that are sometimes thrown at them. The wives of the sailors and fishermen place icons of St. Nicholas into the sea and pray to St. Nicholas that their sea fairing husbands return safely to shore.

The day of St Nicholas is officially the day that ends the autumn fishing season called Nikulden (Nikul Day.) On this day the catch is offered to St. Nicholas. The hard worked fishermen eat the initial fish landed on the shore before bringing the remaining catch home.

The day is festive, especially on areas by the Black Sea coast, but also all over the country with fish filled reservoirs scattered the length and breadth of the land. There are many community and civic planned concerts, fish dishes galore and of course and fireworks and after dark.

The carp is the number one fish based food for the day. There is a legend that is told about a ship that was sinking due to a hole in the hull. The story goes on to say that St. Nicholas rammed a live carp in thegaping hole hence saving the ship. A special fish dish called Ribnik made up with carp wrapped in dough or sometimes baked with rice. It is then baked an oven alongside two specially made loaves of bread. As well as Ribnik there are a variety of other meatless dishes served.

Before the delicious food is tucked into, it is blessed at either a local church or at at home before being consumed. It is a Bulgarian traditional belief that the carp is as St Nicholas's servant.

Incense is wafted over the food as the host raises the bread and breaks it in half. The breaker keeps one half of the bread and lays the other on the table. The bread breaker also keeps the cross-shaped bone from the fish head, called krakhche . It is subsequently buried as is meant to protect for the house. Sometimes another tradition is for grandmothers to sew it into theirgrandchildren's head wear caps to protect them from evil spirits.

We are due to have fish tomorrowas one was taken from a local reservoir today (the one in the picture.) Even if we don't attend the civic festivals that are going on in every town it is still traditional that all Bulgarian families have fish to eat on the 6th December. This is of course the biggest day of the year for fish sales in Bulgaria.

Yambol Sparkling Wine

It was a special occasion today, Galia and I had been together for exactly two years, it was officially out second anniversary together. We thought it would be nice to have something a bit special this evening to celebrate, Bulgarian style of course.

Work had finished by 6:00 as we when to our local small supermarket Vilton just around the corner from the factory work place, it is often the place we go before getting back home. Daily shopping buying enough for the evening meal and the following day breakfast and lunch is normal in Bulgaria.

Once in the store Galia is in charge for two reasons, she is a woman and she is Bulgarian, her vocation is to prepare the food for her man. This is something I still have to get used to this but I relent because there isn’t any other way, she is on home territory and I totally respect that. I count myself very lucky to have such a hard working and caring woman as a full time companion.

I didn’t take too much notice of what was bought, a box of non-Nestle chocolates, naturally, Bulgarian salami, and a bottle of sparkling wine. Well this was a kind of anniversary so the treats were on.

It was back to our Yambol home and the evening meal prepared and cooked by Galia, it has to be n=mentioned as it was absolutely superb. A chicken/rice moussaka styled dish with cheese, yoghurt and egg topping was savoured and the wish for the meal never to end was the thought all the way through. This is another recipe to consider publishing as I have never seen or eaten this dish before.

I was reprimanded for attempting to do the washing up, yet again, as we retired to the front room and the view of the colourful flower laden garden. The table was already laid out with the sliced salami, and opened box of chocolates, wine glasses and just having been brought in was the bottle of sparkling wine, which had been in the freezer for an hour.

It was the pop of the cork and the celebrations began with the ‘Nastravey’ call ringing around the room. This delicious sparkling wine was fantastic, just as good and any champagne. Then, we had the offering and taking of the chocolates. We settled down for another couple of hours talking, eating and drinking.

During this time music was played on the glasses and a discovery that made the evening even better than it already was. The sparkling wine, I thought, had travelled down from Sofia, this I remember from times before when the sparkling wine was bought, and very nice that was as well. On closer inspection this sparkling wine was actually local, from Yambol.

Vinprom-Yambol was the big local winery producing this excellent drink. I was overjoyed with that discovery along and at a price of 2.10 Bulgarian leva was a steal. That’s what happens to prices if local produce is bought. This won’t be the last occasion this particular brand will be bought, but we will have to wait for another special day. In Bulgaria the special days are frequent so the wait will be a very short one!





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