fish and seafood » Yuliya's Blog: Russian Food for Lazy Cooks and More

Russian Salmon Caviar (Ikra)

Nov 102011

I’m fortunate enough to live near the Pacific Ocean where salmon runs occur every year and to have a husband who is an avid fisherman. So, whenever he catches salmon with roe, that means we are going to make caviar. Caviar is a famous Russian delicacy that’s extremely high in protein content and therefore very nutritionally valuable. Essentially, caviar is cured fish roe. Because it’s so high in protein, it’s never eaten in quantity. Caviar is mainly used as zakuska, in this case meaning a canape or an appetizer. The serving suggestion is to place one teaspoon of caviar on Read More…

Butter Garlic Shrimp

Aug 182011

I made this dish on many occasions, and it is one of my favorite ways to cook shrimp. I start with medium-size fresh headless shrimp (I usually get them from T&T – it’s an Asian supermarket chain in Vancouver). Don’t use the peeled, precooked and frozen shrimp – the results just won’t be the same. Ideally, shrimp should be peeled and de-veined, but I often skip this step to save time and let everyone peel their own shrimp! The delicious garlicky sauce that’s left behind after shrimp is cooked can be used to add flavor to other dishes, such as Read More…

Grilled Shrimp

Aug 172011

This was the first time grilling shrimp on the barbecue, and it actually turned out pretty good! The quick 30-minute marinade adds just the right amount of punch, and grilling takes only about 5 minutes.It would probably have tasted even better if I took the time to remove the shells, but it’s also fine with shells on. RECIPE