No. 4080 — Pickled Beluga Sturgeon
English historical translation of Molokhovets recipe No. 4080 from the 1901 Russian cookbook, retaining original methods and measures.
Use half a pud fresh beluga, removing backbone and cartilage.
For a vedro vinegar, the source takes ⅛ pound whole peppercorns, 5 zolotniks sliced rather than powdered ginger, and optionally five heads garlic.
Cut the fish into pieces in a large saucepan and cover with the spiced vinegar. Optionally add 5 zolotniks tarragon.
The source proceeds to cool the fish and transfer it to a large jar or pot, straining the cooking liquid over it.
Discard the spent herbs, but tie the remaining spices into cloth and put them on top.
Weight the fish under a wooden disk and small stone so it remains covered with vinegar, and keep cold.