Fish Brine Recipe – Recipes –

Solyanka is a dish that deserves special popularity.

It is not uncommon for brine to be called prefabricated, because it contains a wide range of basic components, whether meat or fish, but unlike meat brine, the taste of fish is softer and more refined.


  • for broth:
    • 1 sturgeon head
    • 500 g small fish
    • 2 light bulbs
    • 1 carrot
    • 1 parsley root
    • 3 liters of water
    • 2 bay leaves
    • 7-8 black pepper peas
  • for brine:
    • 400 g of sturgeon fillets
    • 200 g of smoked cod
    • 200 g of lightly salted salmon
    • 200 g of prawns
    • 4 pickles
    • 2 light bulbs
    • 10 black olives
    • 10 green olives
    • 2 tablespoons capers
    • 1 cup brine
    • 3 tablespoons lemon juice
    • 2 tablespoons tomato paste
    • butter
    • ground black pepper
    • sal
  • for presentation:
    • lemon
    • sour cream
    • green


For the broth, peel the onions, carrots and parsley root, cut into large pieces and fry in a dry pan for 3-5 minutes.

Wash the fish, clean and remove the gills. Pour cold water over the prepared fish and the sturgeon head, bring to a boil, remove the foam, add the fried vegetables and cook the broth. 10 minutes before the broth is ready, add the bay leaf and black pepper peas. Ready to strain the broth.

For the brine, cut the onion into quarter rings, fry in melted butter, add the sliced ​​pickle, tomato paste and lemon juice and simmer, stirring, for 10-15 minutes.

Bring the strained broth to a boil, pour in the brine, add the vegetable puree and cook for about 10 minutes. Then add the sliced ​​sturgeon fillet and continue to cook on low heat for another 10 minutes, then add the prawns, peeled and sliced ​​olives. After 5 minutes, add pieces of smoked cod and lightly salted salmon, capers, salt, pepper and cook for 5-10 minutes.

The finished brine should be infused for about half an hour.

When serving, place chopped vegetables, sour cream and a slice of lemon on each plate.

In a side note

Sturgeon can be replaced by stingray, beluga, salmon, salmon, catfish or trout, as well as using sea bass, catfish, halibut, pikeperch, tench.

If you’ve bought a whole fish, peel it, separate the fillet, and use the fins, tail, and spine for the broth.

You can use small river or lake fish to cook the broth, but in this case you need to strain it carefully so that the small bones do not get into the brine.

To make a particularly tasty fish brine, add prawns or crabs, as well as seafood, such as mussels, octopuses, squid.

The addition of smoked and dried fish gives a special taste to the brine.

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