Fish

Ural rivers and lakes are rich in catfish, pike, common and crucian carp, burbot, bream, and sabrefish. Tinch salted with nettles or burbot with dill umbels may be original rather than folk recipes, but they reflect the local principle of using the maximum of what nature has given in a given place at a given moment, thus maintaining a fine balance between food and those who eat it. Whatever nature gives is necessary to conserve. Smoking is a popular way of preserving fish in the Urals. Crucian carp ukha is high on locals' wishlists, but rybniki or large fish pies are always at the top of any list and first of any course.