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20 September 2018


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Honoring a noble fish

Author: Moscow's Renaissance Hotel


Jan/Feb 2000
Cuisine
Page 56   ( 1 pages)


Summary: Russians honor fish in their cuisine, from the mundane herring to the noble salmon and herring. In this issue we feature Pan Roasted Sturgeon.


This article appeared in the Jan/Feb 2000 issue of Russian Life. The text of this article is not available online. Follow the link to the full issue listing to see if the back issue is available through our webstore.