Fresh fish

Recently caught chilled fish with a firm shiny body, bright red gills and a clean smell, for frying, baking, steaming, grilling, fish soup, salting and smoking.

Fresh fish is recently caught fish, unchilled or chilled (not frozen), with a firm shiny body, clear slime, bright red gills, bulging clear eyes and a clean sea or river smell without mustiness. It is fried, baked, steamed and grilled, boiled for fish soup, salted and smoked; the fresher the fish, the more delicate the taste and the better the texture.

Recipes with this ingredient

Fish pieRussian cuisine | Bakery and desserts

The recipe is taken from the book "Ural cuisine.

Fresh fried fish with tartar sauceEstonian cuisine | Main courses

Fresh fried fish with tartar sauce is the embodiment of simplicity and elegance in Estonian cuisine. The dish, based on the freshest fish, features a crispy golden crust and a tender, juicy flavor. The combination with aromatic fried potatoes, fresh arugula, and pickled cucumbers gives it a balance of lightness and richness. The tartar sauce, enhanced with red caviar and dill, adds piquant notes that highlight the natural sweetness of the fish. The origins of the dish trace back to the traditions of Estonia's coastal settlements where fish has always been a staple in the diet. It is perfect for festive gatherings as well as cozy family dinners. It pairs wonderfully with white wine or fresh lemonade, emphasizing the freshness of the ingredients and harmony of flavors.