Pickled lamprey

We think that not all residents of our latitudes are familiar with such a special fish as lamprey. This group of lower vertebrates has about 40 species. It is noteworthy that for the most part lampreys are the so-called external parasite fish, which feed on other inhabitants of the deep sea. Lampreys or Petromyzontidae are assigned by zoologists to the family of the same name and are distributed mainly in temperate climates in seas, oceans, and also fresh water bodies located in both hemispheres of planet Earth.

It is worth noting that some species of lampreys are also common in the Arctic Ocean. Currently, such fish as lamprey are considered an important object of industrial extraction. It is due to the great popularity that many lamprey species are on the verge of extinction and complete extinction as a species. It is worth noting that all lamprey species are divided into two main groups - freshwater and marine fish.

It is noteworthy that such a variety as river lamprey or Lampetra fluviatilis plays an important role for the fishing industry of the Russian Federation, and in addition to countries such as Finland, Latvia, Sweden, and in addition Estonia. In their appearance, lampreys resemble the river eel, which is well known to residents in its latitudes.

People melted to eat such fish as lamprey at the dawn of human civilization and culinary tradition. Researchers have found confirmation of the fact that in ancient Rome and Greece lampreys were considered a real delicacy and exquisite delicacy. Currently, pickled lamprey is especially popular. Residents of France, Spain, and besides Portugal can consider themselves the most devoted fans of pickled lamprey.

Pickled lamprey can be purchased in domestic grocery stores. However, pickled lamprey is not particularly popular in our latitudes. Although pickled lamprey can be a really tasty and unusual treat and brighten up both the festive table and diversify and bring a twist to your daily diet with your presence.

It is worth noting that the recipe for making pickled lamprey came to us from the peoples of the Baltic region. For this reason, for a long time, pickled lamprey was called "Narva. " It is also interesting that pickled lamprey began to be made two hundred years ago. Lamprey marinate as well as other fish species.

For the preparation of pickled lamprey, a classic marinade is used, which includes wine or apple cider vinegar, as well as black pepper, cloves, water and lemon juice. What is remarkable is that before pickling, lamprey needs to be gutted and fried well. An oil is added to the lamprey marinade, on which the fish was fried, as well as onions cut into rings. Pickled lamprey should stand in the refrigerator for 24 hours until fully ready.