Many people think that pickled fish is a dish invented during the Soviet era, but this is not the case. A similar appetizer has long existed in Jewish cuisine, and the recipe appeared in Russian cookbooks already in the 19th century. True, the marinade at that time was made "white", that is, without tomato paste, but the idea of the recipe was the same: the fish should be saturated with the taste and aromas of vegetables stewed with vinegar and spices. It turned out delicious! By the way, very often such an appetizer was prepared on the eve of the celebration, so that the taste became as rich as possible. In Soviet times, this inexpensive dish solved several problems at once: it decorated the table, brought variety to the menu and made it possible to neutralize the not very expressive taste of fish available on the shelves in the era of eternal scarcity, due to the spicy marinade.
Many people think that pickled fish is a dish invented during the Soviet era, but this is not the case. A similar appetizer has long existed in Jewish cuisine, and the recipe appeared in Russian cookbooks already in the 19th century. True, the marinade at that time was made "white", that is, without tomato paste, but the idea of the recipe was the same: the fish should be saturated with the taste and aromas of vegetables stewed with vinegar and spices. It turned out delicious! By the way, very often such an appetizer was prepared on the eve of the celebration, so that the taste became as rich as possible. In Soviet times, this inexpensive dish solved several problems at once: it decorated the table, brought variety to the menu and made it possible to neutralize the not very expressive taste of fish available on the shelves in the era of eternal scarcity, due to the spicy marinade.
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