Fish in Russian Cuisine
Fish dishes have preserved their special status on Russian table. Fish has always been used in Russia in many ways: steamed, boiled, fried, stuffed with kasha, onions or mushrooms, stewed, jellied, baked, salted, dried. Ukha (fish soup) was cooked with a separate fish kind and was called correspondingly – sturgeon, burbot, ruff etc. Since the second half of the 19th century aristocratic families of St. Petersburg began to cook fish salads. Common people could afford only herring.
Russians have always eaten black caviar. Until the 19th century it had been so cheap that was not considered a delicacy.
