16. Fish skewers. The sabrefish was preferably fried on skewers. The fish was scratched, washed, gutted, its eggs left in. The fish densely cut, was salted and then turned into paprika flour. The skewer was inserted into the fish’s eyes and released two fingers in front of its tail. They were stood obliquely over the fire and dug embers under the fish’s head. Like the sabrefish, larger fish were fried on skewers and had to be rotated.