The 1901 Cookbook Archive
No. 1158 — Kopchushka: Small Smoked Fish Fried with Spring Onions
English historical translation of Molokhovets recipe No. 1158 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the skin and bones from the smoked little fish, then fry with green onion and butter.
When done, add just a little vinegar. Serve as an appetizer.
The source editor explains that 'kopchushka' means small smoked fish made from sprat, Caspian kilka, Baltic herring, juvenile herring or other small fish.
Historical editorial note: Commercially smoked fish must be stored and reheated according to current safe practices.
Original source: Read Russian recipe No. 1158. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.