Traditional Cuisine - Fish Dishes
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Kalmyks, who live close to water sources such as the Caspian Sea, the Volga river and the Manych river, have long been engaged in fishing. Their diet includes various fish dishes, the most popular being soup called zagsna sholn. Fried fish, fish burgers, and caviar are also on the menu.
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Item Open Access Valentina Batasheva, Fried fish(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2016-09-01) Terbish, Baasanjav; Terbish, Baasanjav; Churyumov, AntonItem Open Access Valentina Batasheva, Fish soup(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2016-09-01) Terbish, Baasanjav; Terbish, Baasanjav; Churyumov, AntonItem Open Access Valentina Batasheva, Fish dumplings(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2016-09-01) Terbish, Baasanjav; Terbish, Baasanjav; Churyumov, AntonItem Open Access Namdzhl Putaeva, About fish dishes(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2016-10-01) Terbish, Baasanjav; Terbish, Baasanjav; Churyumov, Anton; Okonova, AltanaItem Open Access Lyubov Mokrousova, Fish dishes(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2017-11-01) Terbish, Baasanjav; Churyumova, Elvira; Koldaev, Tseren; Korneev, Gennadiy; Chingeev, BaatrItem Open Access Nikolai Ubushaev, about fish dishes(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2017-09-01) Terbish, Baasanjav; Korneev, Gennadiy; Bembeev, Aleksandr; Churyumov, AntonNikolai recounts fish dishes that Kalmyks make, including ukha soup, a double fish soup, fish burgers and fried caviar.Item Open Access Danil and Sergei Orusovs, About fish dishes(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2017-10-01) Terbish, Baasanjav; Churyumova, Elvira; Churyumov, AntonDanil talks about fish dishes called ‘rakhmanka’ (made from fish intestines) and ‘triple ukha’. The latter is made as follows. Small fish are boiled in a pot to produce broth, after which the fish are removed. The broth is filled with larger fish, left to boil, and then the fish is removed again. In the final stage, the broth is filled with red fish. This rich broth has to be eaten while hot, otherwise when it cools down it turns into thick substance. Kalmyks also add potatoes and onions to their fish dishes.Item Open Access Sergei Muchiryaev, about fish dishes(Kalmyk Cultural Heritage Documentation Project, University of Cambridge, 2019-05-12) Terbish, Baasanjav; Churyumova, Elvira; Churyumov, Anton; Bembeev, AleksandrSergei says that in the past Kalmyks made pâté from the catfish, for it has few bones. The catfish was shred into small pieces and mixed with butter. People also ate fish intestines, especially those of the pike fish.Item Open Access Zurgan Lidzhieva, About Fish Dishes(2018-03-31) Terbish, Baasanjav; Churyumova, Elvira; Babaev, Andrei; Kovaeva, Bair; Churyumov, AntonZurgan says that in the past people went fishing in a place called Shorg which was rich with fish and ducks. When people had nothing to eat, they went fishing and collecting duck eggs. People cooked fish and made fish soup. They also fried fish.Item Open Access Maria Lidzhigoryaeva, Fish Dishes(2018-03-31) Terbish, Baasanjav; Churyumova, Elvira; Babaev, Andrei; Babaev, AndreiIn this video Maria makes fish dishes including cutlets, a soup and bulmg. Maria was born in 1937. She is from Tsagan-Aman. She says her grandfather used to go fishing. He caught carp, zander, ruff, eel and other fish varieties. Maria recalls that in her childhood they ate a lot of fish, although they did not eat catfish or pike. Apart from cooking it, people also dried fish. Maria’s mother used to make bulmg from eel. In this video Maria removes a carp’s intestines. She makes the following dishes: cutlets (from the minced fish), a soup (from the head, the tail and the fins) and bulmg (from the belly and fat).Item Open Access Maria Lidzhigoryaeva, Dishes From My Childhood(2016-08-11) Kornyakova, Saglara; Babaev, AndreiIn Maria’s childhood her uncle used to go fishing. Fish was fried on a big stove. The eel was a species regarded as the most oily and greasy. Today Maria rarely cooks fish. First she washes the fish, scales it and guts it. She uses the intestines to make bulmg (intestines mixed with flour and fish fat). The dish Maria liked the most when she was a girl is porridge made of rice. Maria recalls that rice was very rare in the past. In her childhood she also ate ukha, a soup made of fish. There were no proper potatoes to eat, although Maria remembers some ‘water potatoes’ that were brought to them from Tsagan Aman. When fried, this ‘water potato’ looked like the yolk of an egg. Other dishes that she remembers from her childhood are pancakes and shuurmg.