Method

Use fish such as sturgeon, beluga, pike, burbot, or sterlet; in general, choose fish with few bones. Slice, dip in crumbs, and fry in butter, but not so that the fish becomes very oily. Cool, place in a jar, and cover with cold vinegar that has been brought to a boil with allspice, cinnamon, cloves, nutmeg, and salt. Layer the fish with tarragon, basil, marjoram, and rosemary, of which add the most. Add enough vinegar to cover the fish completely, covering the top with herbs. Tie the jar with a bladder and bury the jar of fish in ice.

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