Astrakhan Dried Fish: Treasure of the Volga River

	Winter Palace - Architectural and Historical Masterpiece
	Vodka: The National Drink of Russia

The art of… dried fish

As dusk falls over the vast Volga River, the sunlight reflects sparklingly on the water. From afar, fishing boats glide gently on the river, blending into the vast space of the Russian steppe. From this land, skilled fishermen have skillfully processed the rich aquatic resources into the specialty of Astrakhan dried fish.

Fishermen from Astrakhan catch fish. (Photo: dzen.ru)

Traditional markets along the Volga River are always bustling with the sight of rows of dried fish hanging in the sun. The golden-brown fish are meticulously prepared, from cleaning, salting to drying in ideal conditions. The characteristic scent of dried fish blends with the wind from the steppe, creating a familiar and local atmosphere.

After being cleaned and salted, the fish is dried. (Photo: pulson.ru)

Holding a piece of Astrakhan dried fish in hand, visitors will feel the hard outer shell, but inside are soft, chewy and flavorful meat fibers. The sweet and salty taste blends in the fish, reminding you of the afternoons on the banks of the Volga River, fully enjoying the nature and the rustic life.

Astrakhan dried fish is made from freshwater and brackish water fish such as vobla, sturgeon, bass. Vobla, with its small head and shiny skin, is the most popular and favorite fish thanks to its sweet and firm meat. To make premium Astrakhan dried fish, vobla needs a rich layer of oil, which reduces the harsh salty taste when salted.

The process of making dried fish begins with cleaning the fish, salting it and then drying it under suitable weather conditions, with warm sun and gentle breeze. Each step in the process requires skill and experience, ensuring that the fish is not too dry but still retains the natural sweetness in every fiber of the meat. This is an art that the people of Astrakhan have perfected over centuries, making Astrakhan dried fish a precious delicacy.

Astrakhan dried fish products (Photo: pulson.ru)

Vietnamese quality… in Astrakhan

In Russian culture, Astrakhan dried fish is often eaten with beer or vodka, creating a delightfully boozy combination. When friends come to the house, Russians often bring out Astrakhan dried fish wrapped in newspaper. For those who have never eaten it, seeing whole fish may feel strange. Then, beer is brought out and the host begins to prepare the fish to eat. First, break off the head of the fish, use a knife along the back line from head to tail, then peel off the skin. Small pieces are given to everyone sitting around the table. The first feeling when tasting this fish is salty, but the more you eat, the more you feel the sweetness on the tip of your tongue. When beer and fish combine, they create a unique flavor that makes everyone want to eat the next piece.

In addition, Russian people also know how to utilize fish bones and fish bladders, processing them into other dishes such as: grilled fish skin and bladders, fish bones, and fried fish heads.

In Vietnam, this flavor is creatively transformed, such as shredding fish meat and eating it with chili sauce or dipping it in lemon and garlic fish sauce. This fusion not only creates new culinary experiences but also reflects the fusion of two cultures.

Astrakhan dried fish is not only a dish but also a cultural and historical symbol. From the Volga River, this specialty has crossed borders, carrying with it the story of nature and people. For Vietnamese people, Astrakhan dried fish is not only a part of the culinary experience, but also a memory and friendship between the two peoples.

Today, Astrakhan dried fish is available in many import stores in Vietnam, a favorite dish of both Russians living far from home and Vietnamese who want to experience the familiar taste again. This product is carefully packaged, ensuring the original flavor during transportation.

According to Russian grocery store owners, customers should choose medium-sized dried fish, with shiny oil, a small head and an even curve in the fish's belly. The red meat looks very fresh when held up to the sun, with no salt left in the fins and shiny skin. The price of this fish in Vietnam ranges from VND 550,000 to 750,000 per kilogram, depending on the type of fish and the distributor.

Vietnam News Today (Feb. 17): Vietnamese Culinary Delights among Asia's Finest Fish Dishes Vietnam News Today (Feb. 17): Vietnam promotes digitalization in customs activities; Numerous spring festivals kick-off in the northern region; Quang Ninh to have 62 new ...

Russia and Vietnam: Soulmates From Across Borders Russia has trained millions of students from all over the world, yet Vietnamese students have a special place in the hearts of Russian teacher. Most ...