Fish, Russian cuisine
Fish dishes have kept their prime spot on Russian tables. Fish were commonly used in a variety of Russian dishes: steamed, boiled, fried, braised, stuffed, baked, salted, dried, and more. Fish soup was made out of each type of fish, and had a different name, whether it was made from perch, burbot, or sterlet.
Starting in the second half of the 19th century, aristocratic families in St. Petersburg started to make fish salads. Common families used herring in salads.
Black caviar was always popular in Russia. Up until the 19th century, black caviar was so cheap that it was considered to be an everyday meal.