Small fish (for stock/frying)

Small specimens of freshwater and marine species with a lot of bones, for a rich fish soup, fish stock and frying whole.

Small fish (for stock/frying) are small specimens of freshwater and marine species (ruffe, small perch, bleak, sprat, sand eel, small roach), usually with a lot of bones and little value as fillet. They are added whole to a rich fish soup and fish stock for body and flavour, fried whole to a crisp crust (eaten with the bones) and smoked, dried and marinated.

Recipes with this ingredient

Homemade spratsEuropean cuisine | Appetizers

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

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Fried fish with cranberry juiceRussian cuisine | Main courses

The recipe is taken from the book "Ural cuisine.

Ear soup with telnyRussian cuisine | Soups

The recipe is taken from the book "Ural cuisine.

Zarzuela of fish and seafoodSpanish cuisine | Main courses

The main ingredients for zarzuela are: monkfish, sea bass, squid, Norwegian lobster, shrimp, mussels and other mollusks, small fish. You can't do without monkfish, and the rest can be replaced with sea bream, mors , ruffs, conger eel and other bottom fish with dense lean meat.

Fish hookahEuropean cuisine | Soups

Fish calya is a unique soup with deep European roots that combines the richness of fish broth with the spicy notes of pickles and brine. Historically, this soup emerged as a simple dish for fishermen who used available ingredients to prepare hearty and aromatic food. The taste of calya is rich, salty-spicy, with tender pieces of fish and soft vegetables that perfectly balance the acidity of the brine. Potatoes add thickness to the soup while spices reveal its aromatic depth. This dish is often served with lemon, which adds freshness and highlights the contrast of flavors. Fish calya is perfect for both everyday lunch and festive tables, especially in cold weather when you want something hot and hearty.