Remarks: The same principle holds for ukha and fish soups as for meat bouillon; the more flesh in the soup, the tastier it will be. A very good ukha for 6-8 bowls requires at least 6 lbs of fish; a middling ukha may be made from 3 lbs of fish.
Fast day soups are prepared just like meat soups, only substitute some kind of fast day oil, such as sunflower, poppy seed, or nut oil for the animal fat. If the fish is very fresh and has just been caught, do not add anything to the soup except salt and greens, because the flavor of fresh fish is extraordinary. To recognize fresh fish, see the Remarks for.