Marinated Fish

The recipe for Spanish escabeche was brought to the Russian Empire by Jewish people, most likely in the 18thcentury, evolving on its way there and then entering Russian cookbooks as a simple yet effective appetizer. During the Soviet period, the established combination of carrots and onions with vinegar, tomato paste, and spices could play up fish of any quality, even Alaska pollock that had been frozen three times, which is why it became a pillar of both food service and home cooking.