At a time when the economic crisis is forcing many to economise on bread and to entirely forget about delicacies and meat, Lithuanians have found a delicious way of eating to their heart’s content for free
They have suddenly remembered Lithuania’s traditional dish – fried crow-meat.
For centuries, and especially during difficult times, Lithuanians ate crow-meat to stave off hunger. As the heroes of the film explain, this ancient and traditional dish was lost during the Russian occupation of Lithuania, but now – protected as they are from Russia by three NATO fighter planes – they can again feel like true Lithuanians.
Groups of hunters scour hundreds of miles in search of great flocks of crows. The meat of young crows is especially appreciated and is considered a delicacy.
If your finances haven’t allowed you to sample chicken for a long time, why not follow the example of the Lithuanians – try Crow Tabaka instead of Chicken Tabaka! Fortunately, crow meat is abundant and they are completely free – you can even earn a little money through regulating the number of these birds who frequently haunt the city’s bins and dumps.
Crows cook in exactly the same way as chicken. The only difference is that their meat is tougher; while chicken will cook in boiling oil in about thirty minutes, crow meat will take between one hour and seventy-five minutes.
The finished dish, garnished with spring onions, parsley and other herbs, can be served with potatoes or vegetables on the side. Bon appétit!
Lithuanian women unanimously claim that fried crow-meat wakes a man up and greatly increases his potency!
Only the Curonian Spit is characterized by crow hunting for food. Crow meat has been enriching the inhabitants’ menu all year round, especially in autumn. Crow hunting is mostly practised by old fishermen and adolescents.
Seeking to attract the birds, they assume various means. In order to attract and fluster the birds, they used dried fly agarics, cereal soaked in vodka, etc.
Old networks were also used for traps. A caught crow was tied up with a string to a peg, above which the net was thrown over from the top. The pulling string of the net was extended to a hiding place made from sticks, where the hunters were watching for the crows. Attracted by the croaking of the tied up crow, a bigger band of crows was flying in, and after pulling the string, the net was shutting them in. The caught crows were finished off (killed or had their necks cut through).
Having the autumn season started, some hunters soused several pieces of crowmeat. Fried, boiled, stewed crows, they say, are “madly tasty”.
The custom to eat the crowmeat had likely originated during the times, when hunger was quite common for inhabitants of the Spit.
During the pre-War times, crowmeat had its own place in the menu of local inhabitants. Crow feathers were also used.
According to O. Glagau, even beds of Nida’s hotel in the middle of XIX century were stuffed with crow feathers.