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Fried Marinated Lamprey

A true delicacy! It's easy to make and absolutely delicious. Fried marinated lamprey is prized well beyond St. Petersburg and its surrounding region — it's also a known specialty in European countries like Spain and France. This is a classic way of preparing lamprey that reached us by way of the Baltic states. Lamprey isn't quite a fish: it has firm yet tender flesh, no scales at all, and hardly any innards. Many people find the flavor of marinated lamprey simply irresistible!

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Lamprey fried in marinade
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 5 g
Fats 39 % 7 g
Carbohydrates 33 % 6 g
105 kcal
GI: 17 / 0 / 83
  • Wash the lamprey, put them in a large container, and cover them with salt. Let them sit for half an hour, then wipe the slime off their bodies with a cloth — just grip each one and pull from tail to head, then rinse. You can cut off the heads or leave them on; some people like the flavor they add. If you remove the heads, rinse again and blot with a paper towel. Lampreys have almost no innards, so there's no need to gut them. Cut them into pieces 3–4 inches long. Sift the flour into a large bowl, add salt and ground black pepper, and stir. Dredge the lamprey pieces well in this mixture. Heat a skillet with vegetable oil over medium heat, add the breaded pieces, and fry on both sides until golden. Transfer the fried pieces to a paper towel to blot off excess oil, and let them cool completely. Make the marinade: pour water into a saucepan and add the salt, sugar, allspice berries, black peppercorns, and bay leaves. Set it over medium heat, bring to a boil, pour in the vinegar, stir, and take the marinade off the heat. Peel the onion. Wash the cucumber and carrot, and peel the carrot. Slice the cucumber, carrot, and onion into thin rounds. Finely chop the chili pepper (optional). Pack the fried lamprey pieces into sterilized small jars, layer the vegetable rounds on top, and pour the marinade over everything. Seal the jars tightly and let them cool at room temperature (wrapped in a towel to cool slowly). Once fully cooled, store them in the refrigerator. The lamprey will be ready to eat in two days. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Allspice - 263  kcal/100g
  • Lamprey - 166  kcal/100g

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