How to eat dried fish

A simple guide to eating Ukrainian dried fish: how to peel taranka and bream, what to eat whole, what to serve it with and how to store it.

Roach (taranka) and bream

Tap the fish lightly on the table to loosen the skin. Remove the head, then pull the skin off from the back. Tear the fish in half along the spine and pull the meat off in strips. Save the roe for last — many people eat it on buttered rye bread.

Small fish: smelt, goby, anchovy

These are eaten whole, head and all, like crisps. No peeling needed.

Squid, roe and fish strips

Ready to eat straight from the pack. Roe in sacs is best sliced thinly onto bread.

What to serve it with

Cold drinks, rye bread with butter, fresh cucumber and green onion. Lay a sheet of paper on the table — it keeps things tidy.

How to store

Keep vacuum packs in a cool place. After opening, wrap the fish in paper (not plastic) and keep it in the fridge.

Frequently asked questions

Do I need to soak dried fish?

No. It is ready to eat as it is.

Can I eat the bones?

Small fish like smelt, goby and anchovy are eaten whole. With roach and bream, eat the meat and leave the spine and ribs.