Dried, frozen, smoked, sour - salmon and red caviar made the Kamchatka Peninsula famous worldwide. About 1.5 million tons of fish are caught here annually without harming the environment. Fishing has been and remains the main occupation of the local population. Items and Kamchadals came up with many ways to prepare their catch for the future - salmon always turned out to be unusually tasty. It's all about the excellent quality of the original product. Wild Pacific salmon living in the Bering Sea grow in natural conditions, feeds on plankton, krill, and shrimp, and collect valuable minerals and trace elements in saltwater. Its meat and caviar contain many vitamins B, D, E, and PP - not a fish, but a complete vitamin and mineral complex. Local culinary specialists have always tried to emphasize the delicate taste of fish without spoiling it. Therefore, most local recipes are pretty simple to prepare, do not require special skills, and are now in demand in many countries. The cuisine of Kamchatka has become "international"! After reading this article, we hope that you will have a considerable appetite! And if you are not yet familiar with local recipes, we will be happy to share them with you.
Fish salad with berries
One of the main dishes of Kamchatka cuisine, kylykil, is surprising with its unusual taste. Traditionally, it was prepared by Koryaks. This is a fish salad with various berries. Salmon is boiled, cleaned, and chopped. Ripe crushed berries are added to the fish - usually lingonberries or cloudberries, and pine nuts if desired. The salad is dressed with seal fat, which can replace with melted lard in urban conditions. It is believed that this dish prolongs youth.
Body made of fish
The recipe for this dish was brought to Kamchatka by the Cossacks. And at first, they called fish cutlets stuffed with "telny" - that is, cooked from the body of a fish. The filling was most often potatoes, less often mushrooms. Today, you can try the body food in any cafe and restaurant in Kamchatka or cook it at home. To do this, defrost the finished salmon fillet, cut it into pieces, pass it through a meat grinder, add bread soaked in milk, salt, and pepper and pass it through a meat grinder again. Boil mushrooms - for example, champignons, fry with onions and pass through a meat grinder. If desired, you can use not fried but salted mushrooms. We make circles from the fish mass, put the filling in the center, and carefully fold and form cutlets. Roll them in flour, then lower them into the egg and breadcrumbs and fry for 5-7 minutes in a pan in a large amount of vegetable oil. Then for 4-5 minutes, we send our cutlets to the oven, heated to 160-180 degrees. The finished dish is served with lemon slices, sour cream, or white sauce. It turns out delicious and very satisfying.
Cutlet Milkovskaya
Salmon fillet and unsalted bacon and onions are passed through a meat grinder with a fine grate; 1/4 cup of milk, salt, and pepper to taste are added and mixed thoroughly. Cutlets are formed from the resulting mass, rolled in breadcrumbs, and fried in vegetable oil. This is the same body, only without the filling.
Kamchatka ear
A lot of fish and clean water are the main ingredients of Kamchatka fish soup. In the first run, add the heads, fins, bellies, and tails of salmon to a saucepan with bottled water and immediately salt to taste. Cook for 10-15 minutes, after which we take out all the fish from the broth and put chopped vegetables in it - carrots and potatoes. Cook for another 15 minutes until fully cooked, and lay the same amount of raw salmon, only without fins and heads. In 10 minutes, the ear is ready!
Yukola
Yukola is one of the traditional Kamchatka methods of preparing products for long-term storage. Many types of fish are suitable for this dish, but salmon is preferred. Until now, fish in Kamchatka is cooked according to an old recipe: gutted, separated from the ridge, cut, and hung in the fresh air under awnings that protect it from the sun and rain. After 3-4 days, yukola is usually ready. Once, this dish was the main one in the local population's diet - yukola was eaten instead of bread. Today, it is increasingly being used to make soups, to which it adds a unique flavor and richness.
Caviar
Kamchatka caviar is considered a premium product. The highest quality red caviar in the world has been produced here - in recent years, and redfish have been choosing the shores of the Kamchatka Peninsula for spawning. The production of this Product directly in the fishing area provides red caviar with its best qualities. Good salmon caviar should not be too salty and cannot be bitter.
The leader of the fish processing industry in the region is the Vostochny Bereg company. Its modern high-tech complex is located right on the shores of the Barents Sea. The unique, innovative production technology allows you to get a finished high-quality product from freshly caught fish in just 4 hours from the moment you receive the raw material. Such a fast process at Vostochny Bereg / Bering Seafood provides Far Eastern frozen fish of all types of cutting and red caviar with the maximum amount of vitamins and high dietary and nutritional properties. The company uses innovative eco-friendly packaging produced according to international safety standards. It allows you to preserve all the advantages of a fresh product throughout the year without adding dyes, preservatives, and other aromatic additives. The freshness, quality, and naturalness of Vostochny Bereg / Bering Seafood products are confirmed by the Marine Stewardship Council and numerous international certificates. Vostochny Bereg / Bering Seafood is a multiple winner and laureate of international competitions in the Product of the Year nominations. The company carefully controls the quality of raw materials and finished products and does not allow "dirty" processing, which makes Kamchatka caviar a kosher food that is actively in demand in the United States, where 8 million Jews observe kashrut live.
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