gourmet traveller baked fish

• Search the site Please fill out this field.
• Saved Recipes & Collections
• Add a Recipe
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Main Dishes
• Seafood Main Dishes

Parmesan-Crusted Baked Fish

This Parmesan-crusted baked fish is delicious can be made with any white fish. Oven-baked at high temperature, with a lemony herbed panko and Parmesan topping, dinner will be done fast.

Ingredients

1 lemon, divided

1 tablespoon olive oil, divided

1 clove garlic

1/4 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 1/2 teaspoons Catanzaro herbs

1 pound white fish fillets (I used cod)

salt and freshly ground black pepper to taste

1 tablespoon Dijon mustard

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.

Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.

Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of cod with salt and pepper; place on the baking sheet. Brush cod with Dijon mustard, and press panko mixture evenly onto cod.

Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.

Cook’s Note

I used a microplane grater for the Parmesan; 1/4 cup finely grated cheese weighed about 20 grams.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Parmesan-Crusted Baked Fish

TheDailyGourmet

You’ll Also Love

• Side Dishes
• Gluten Free
• Slow Cooker
• Quick and Easy
• Product Reviews
• Delicious Pork Recipes
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Your Home and Garden
• Shop Your Home & Garden
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Woman's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew
• Tips and Tricks

Baked fish and pumpkin with capsicum aioli

This recipe first appeared in Woman’s Day .

Follow Woman’s Day on Facebook , Instagram and sign up to their e-newsletter .

Ingredients

Capsicum aioli.

Fish is cooked when the flesh flakes easily when tested with a fork. Note

Related stories

Marinated crispy fish strips with oven-baked chips

Native ad body.

Tray-baked whole fish with citrus couscous stuffing

• Skip to primary navigation
• Skip to header navigation
• Skip to main content
• Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Smoked Trout Dip or Spread (Budget Gourmet)

I like to read luxe food magazines so I can find the hidden gems that are fast and easy on the wallet. Smoked trout is one of the best value smoked fish and widely available at everyday supermarkets. Use it to make this fancy looking Smoked Trout Dip!

Like Smoked Salmon Pots , Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables.

Smoked Trout Dip or Spread

“This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time. You can make it up to a week ahead!”

I like to read luxe food magazines (like Gourmet Traveller) and pick out the recipes that are do-able and affordable by “real” people with “real” budgets like me. That’s not to say that Gourmet Traveller recipes are all unrealistic. But generally they take time to make, require a certain level of confidence in the kitchen, special equipment, or gourmet/expensive ingredients. So I usually reserve Gourmet Traveller recipes for special occassions.

So I get a bit of a kick out of finding a “gourmet” recipe in Gourmet Traveller that ticks my all boxes: easy, fast and affordable , as well as having the added bonus of being posh .

This recipe for Smoked Trout Dip aka Potted Smoked Trout is one of these finds. At first I dismissed it as “looks delicious but expensive ingredients”. But later that day I passed the seafood store and noticed the price tag for Smoked Trout. It was one of the cheapest items there – $15/kg ($7.50/lb)! The trout is sold whole, with the skin, head and tail in tact (the skin peels off easily and the flesh is very easy to remove).

Note: I did happen to pass the refrigerated seafood section at the supermarket later and noticed that the vacuum seal packs of smoked trout fillets costs about 3 times as much! So get it fresh from the fish shop if you live in Australia. But if you happen to live somewhere where vacuum sealed smoked trout fillets are as good value as whole smoked trout, get that instead – and I want to be you. 🙂

“This recipe calls for creme fraiche. But you can substitute with sour cream which is a very close substitute. The version I gave my mum to taste test which she LOVED was made with sour cream. :-)”

This Potted Smoked Trout is smokey and creamy with the freshness of dill and lemon. It spreads like a pate (but no liver!) and while it is great served on the day, it just gets better and better with time (it can be kept for up to 1 week).

This recipe serves 4 as a starter. You can serve one big pot to share, or make little ones. I made 2 medium size ones.

So for your next dinner party, will you be going le Gourmet on le Budget?  – Nagi

Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Ingredients.

• ▢ 1 stick / 4 oz / 120 g unsalted butter , roughly chopped
• ▢ 1 eschallot (golden shallot), finely diced (Note 1)
• ▢ 1 garlic clove , very finely chopped
• ▢ Rind of 1 lemon , very finely grated (yellow part only, the white part is bitter)
• ▢ 1 1/2 tbsp lemon juice
• ▢ 1 lb / 500g whole smoked trout
• ▢ Pinch of cayenne pepper
• ▢ 4 oz / 120g creme fraiche (or sub with full fat sour cream) (Note 2)
• ▢ 1 tbsp cream (full fat, not whipped)
• ▢ 1/4 cup fresh dill , coarsely chopped
• ▢ 2 tbsp chives , coarsely chopped

Instructions

• Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
• Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
• Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
• Pour the shallot butter mixture into the bowl with the trout.
• Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
• Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
• Pour over the reserved butter until the top is covered.
• Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
• This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
• Serve with fresh or toasted bread.

Recipe Notes:

Nutrition Information:

Hi, i'm nagi .

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Empanada sauce

Creamy Feta Dip – quick, easy, thrifty

Hot Buffalo Chicken Dip

Reader interactions, leave a comment cancel reply.

Your email address will not be published. Required fields are marked *

Notify me via e-mail if anyone answers my comment.

September 12, 2021 at 10:00 am

June 19, 2020 at 3:47 pm

Hi Nagi, can I make this with smoked salmon? I can’t find whole smoked trout here. If yes, how many grams do I need? Thanks so much

December 10, 2019 at 5:57 am

hi nagi just thought;d…you can buy whole smoked trout in the refrigerator seafood section at woolworths here in austalia I buy it all the time gryvacced excuse the sopelling wont let me delete merry xmas to you dozer and your mum and thanks for all your wonderful recipes xo

December 10, 2019 at 9:05 am

Yes and isn’t it amazing Betty, I absolutely adore smoked trout! ❤️

September 13, 2016 at 1:13 am

Hi Nagi! How is it that I missed this one! Now I really want smoked trout! Years ago we used to get the best smoked trout and smoked shrimp at a fish shack near us in MI. One store here has a fish counter and they will order fish for you so i believe I’m going to ask for some trout next time we are there so Gary can put in in the smoker! You KNOW how much we love your posh salmon pots!!

September 14, 2016 at 8:25 pm

Oooh – wait – Gary has a smoker?? I don’t think I knew that! I bet he is a champ with the smoker!!

Baked jewfish with vegetables

By Andy Harris

• Serves serves 6

Ingredients Method

• 6 (about 260gm each) jewfish fillets
• 1 lemon, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 fresh bay leaves
• 2 large fennel with fronds, thickly sliced, fronds finely chopped
• 250 ml (1 cup) extra-virgin olive oil
• 800 gm desiree potatoes, peeled and cut into 2cm slices
• 2 large onions, thinly sliced
• 400 gm silverbeet, stems removed and discarded, green leaves finely chopped
• 2 vine-ripened tomatoes, thinly sliced
• 3 green onions, including green stems, finely chopped
• 1½ tsp sweet paprika
• 2 tbsp finely chopped flat-leaf parsley
• 40 gm (¼ cup) pine nuts
• 40 gm (¼ cup) currants, soaked in cold water for 10 minutes
• 2 tbsp coarse dry breadcrumbs
• 125 ml (½ cup) dry white wine

Serves 6 Prep time 10 mins, cook 1 hour (plus marinating) Place jewfish fillets in a large bowl, season generously with sea salt and freshly ground black pepper, add lemon, garlic, bay leaves, fennel fronds and half the olive oil, cover with plastic wrap and refrigerate until required. Preheat oven to 200C. Heat remaining olive oil in a large frying pan over medium heat, add potatoes and sauté, turning occasionally, for 5-7 minutes or until beginning to turn golden then, using a slotted spoon, transfer to a 32cm x 23cm (3-litre capacity) baking dish and arrange in a single layer. Add onion to pan and sauté for 5 minutes or until soft, then transfer to a large bowl. Meanwhile, cook silverbeet and fennel in a large saucepan of boiling salted water and boil for 5-7 minutes or until almost tender, then drain reserving 2 cups of cooking liquid. Cool, combine well with onion, tomato and green onion and season to taste. Place jewfish fillets on top of potatoes, discard lemon and pour over remaining marinade, scatter with paprika and cover jewfish with vegetable mixture. Scatter with parsley, pine nuts and currants, then top with breadcrumbs and pour reserved cooking liquid and wine over. Bake for 30-40 minutes or until fish and vegetables are tender. Serve immediately.

• Gourmet Traveller

Auto news : Take a look inside the new $323 million Ferrari factory.

Related Recipes

Zero Waste Cod Recipe

Why Macca's customers in France love with this menu item

Delicious recipes using avocado as the hero of the dish

Australia's favourite Arnott's biscuit has just been named

• Fast Recipes
• Snacks and sides
• Chefs’ Recipes
• Recipe Collections
• Restaurant Reviews
• Restaurant Guide
• Restaurant Awards
• Destinations
• Accommodation
• Travel News
• Home & Style
• Gift Guides
• Drinks News
• Drinks Recipes
• Competition
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Your Home and Garden
• Shop Your Home & Garden
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Woman's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew

Everything you should know about Passata to unlock its full potential

It goes without saying that the quality of your ingredients can make or break a dish. From locally sourced protein to high-quality sauces, great ingredients can elevate a simple recipe to restaurant-quality status.    

One such ingredient is Passata, a smooth tomato purée made from fresh, in-season tomatoes. It’s often used as a base in a variety of dishes from pasta sauces to soups and stews.  

Sydney-based chef Joel Bennetts (Fish Shop, Burger Park) uses Mutti Passata tomato purée when cooking at home. 

“To create the flavour depth that I’m looking for, I always use Mutti Passata tomato purée. It’s a high-quality product with a sweet, rich flavour,” he tells GT .  

Read on to discover how to use Passata in a way that unlocks its full potential, and continue scrolling for Bennetts’ quick and easy spicy gin rigatoni recipe.  

What to look for when buying Passata 

The best Passata is sold in jars or bottles rather than cans, and should have a short ingredient list including tomatoes, salt and herbs such as basil for added flavour. The less additives the better, as this is a good indication that high-quality ingredients have been used.  

Italian brand Mutti is renowned for its fragrant, fresh-tasting and quality product range , including its Passata which is crafted from 100% Italian tomatoes picked at optimal ripeness and processed within 24 hours to retain their freshness.  

The Passata is lightly concentrated to remove any natural water content, resulting in velvety, smooth purée with a rich tomato flavour — without the need to add sugar during cooking time.

How to cook like a chef using Passata  

This pantry essential saves time in the kitchen while dialing up flavour. And because Mutti Passata is thicker than traditional canned tomatoes, this versatile Passata also cuts down on simmer time, making it perfect for quick mid-week dishes or slow-cooking for weekend entertaining. 

By adding Passata into your recipes, you can transform everyday meals into impressive chef-quality dishes. Use it to whip up shakshuka, tomato soup and more.  

For a quick pasta, try Bennetts’ spicy gin rigatoni with Passata. “This dish is all about the beautiful, rich tomato sauce. The gin heightens the flavour of the tomatoes and elevates this to something special,” he says.  

See below for the full recipe:

Joel Bennetts’ spicy gin rigatoni  

Ingredients.

Heat oil in a wide shallow frying pan over low-medium heat. Add onion, garlic and chilli; cook until soft and translucent (10-12 minutes). 

Meanwhile, cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Reserve 200ml pasta water then drain.  

To flambé onion mixture (see note), increase heat to high, add gin, step away from the pan and ignite the sauce with a long barbecue lighter or matches. The flame will burn out as the alcohol cooks. Once the flame has extinguished itself, add Mutti passata and bring to a simmer. Cook until the sauce reduces by half (10-12 minutes), then stir in Mutti baby roma tomatoes and cream; simmer for another 2-3 minutes.  

Add rigatoni, a splash of the pasta water and parmesan to sauce. Allow the cheese to melt for a few seconds then toss until sauce is emulsified and coats pasta. Add a little more of the pasta water if needed. Serve rigatoni topped with extra parmesan, black pepper, chilli flakes and basil leaves. 

For best results, use freshly grated parmesan. Flambéing the onion mixture with gin creates a deeper flavour in the sauce.  Note

Mutti makes the highest quality tomato products, full of flavour thanks to 120 years of expertise & 100% Italian tomatoes processed fresh within 24 hours of picking – you can taste the difference.

Kayla Wratten is a senior commercial editor at Are Media. She holds a Bachelor of Journalism from the Queensland University of Technology, where she was editor of its fashion magazine in 2018. She cut her teeth as a features writer at Home Beautiful and since then has garnered years of experience across both digital and print media, writing for Australia’s leading publications including Gourmet Traveller, marie claire, ELLE, Wellbeing and more. When she’s not writing about the art of living, from interior style and travel to dining out and fashion, she either has her head stuck in a good book or is plotting her next holiday.

Related stories

Types of steak: We talk to two experts on the best steak cuts (and all the juicy details)

Native ad body.

Types of pasta and their uses: An expert guide

What is jamón?

What is vermouth?

Crustacean crash course: A guide to the types of crustaceans to know

A touch of magic: the history and science behind aphrodisiac foods

Gt’s guide to different types of chilli (and a quick history lesson), what is umami, a guide to choosing the perfect wine glass.

Sign up for our newsletter

Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from  Gourmet Traveller .

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

9 Canned Fish Options You Should Add To Your Grocery List

Canned fish has been overlooked as a pantry staple for far too long. Aside from ubiquitous tuna, canned fish seems to be widely looked down upon by foodies and gourmets everywhere. This has got to stop. 

When prepared with quality ingredients and stored properly, tinned fish can be a delicious ingredient and meal unto itself. Just ask acclaimed chef José Andrés, who sells a whole line of canned fish through his New York City shop and food hall, Mercado Little Spain. You can even find entire cookbooks dedicated to making gourmet-level dishes with tinned fish, from shiitake mushrooms stuffed with crabmeat to quinoa tabbouleh with sardines. 

Home cooks will discover a wide variety of uses for tinned fish. The convenience and affordability of this preserved seafood makes it a handy ingredient to have for whipping up a quick appetizer or for adding protein to an otherwise lackluster weeknight salad, sandwich, or pasta dish. Canned tuna, for instance, can be effortlessly mixed with mayonnaise and celery for a classic tuna salad, while canned salmon can effortlessly elevate a simple pasta dish into an elevated meal. Additionally, canned fish can be incorporated into more elaborate recipes — like fish cakes or casseroles — without having to shell out for expensive fresh fish. But these are just the obvious choices. We have a whole list of canned fish you should be keeping in your pantry for your next culinary experiment. 

Canned anchovies are a veritable culinary panacea. You can put them into practically any savory dish, either as the star of the show or as a way to add saltiness and flavor in a surreptitious way. There are recipes that call for anchovies where the fish can barely even be detected in the final results. Puttanesca sauce , for instance, calls for sautéed anchovies, which promptly disintegrate during the heating process so they can flavor the sauce more evenly. And then there's  pan con tomate , a delicious Spanish staple with anchovies laid whole on top of bread with tomatoes.

Whatever your preference, you should always have canned anchovies on your grocery list. Because anchovies come from salty ocean or sea waters, and are then preserved in salt to boot, they can give any dish a boost of saltiness and umami, all in one go. So whether you want to switch out the meaty pancetta or guanciale for an easy weeknight carbonara with canned anchovies , or you just wish to give your everyday tomato sauce some extra pizzazz, anchovies will come in handy. 

We all know how convenient canned tuna can be in the kitchen. Any home chef who is not vegetarian or vegan has probably purchased a can or two over the course of their lifetime. Which is also why tuna can sometimes feel old or unexciting. That's when  we should consider canned mackerel . This tinned fish isn't as prevalent as tuna, but its flavor is just as versatile, and it can be the perfect stand-in for tuna whenever you're in the mood for something new. 

You can easily take any recipe that calls for canned tuna and switch in some canned mackerel without ruining your dish. In fact, you might even make it better: mackerel is slightly fattier than tuna, and fat usually imparts more depth of flavor.

Try using tinned mackerel as a substitute in a spruced up tuna salad recipe , or for a more elevated Niçoise salad . In either case, some flaky tinned mackerel will go nicely with the rest of the ingredients in those recipes. Or you can try different varieties of canned mackerel — which is often preserved with tomato sauce or lemon — and play around with them in recipes for pasta, fish cakes, or even nachos.

We hardly need to tell you about the existence of canned tuna. Unless you've been living under a rock, it's pretty hard to miss those grocery aisles lined with tuna in all varieties, flavors, and brands. There is albacore and yellowfin; it's packed in olive oil, spring water, or brine. But what does it all mean? 

It means that not all canned tuna is created equal, and if you want to get away from the flavorless, boring tuna chunks of your youth, consider branching out and trying the good stuff. For instance, if you're looking for more depth of flavor, you'll want to choose tuna packed in extra virgin olive oil rather than water, as the oil flavorfully seals nutrients within the fish. 

You can also shake things up by trying one of the many  ways to transform canned tuna into gourmet meals . For instance, you can mix it with eggs, anchovies, and lemon to whip up a gourmet sauce to spoon over a fine cut of veal. Or you could combine it with some hot sauce and scallions and stuff it into an onigiri . The key to keeping tuna interesting is to change up how you use it. 

If you don't know how to cook with canned trout, don't worry — because you won't need to do any cooking at all, if you don't want to. In fact, trout is an ideal and  underrated canned fish for your charcuterie board , especially if you choose a variety that has been smoked or packed in extra virgin olive oil. Other flavorings might include aromatic herbs or tomato sauce, and all options are worth a try, especially if you go for a good-quality brand.

With these ingredient additions, canned trout is so flavorful — with a subtly sweet taste and flaky texture — that you won't need to do much to it. This is also a great introduction to trout if you worry about fish bones. Fresh trout will have plenty of those to grapple with, but in the canned version those are removed, so you won't have to worry about deboning anything.

People don't seem to use herring enough in their cooking. It seems that tuna, salmon, and even trout abound on restaurant menus and in recipes for home chefs, but there are a lot more fish in the sea than those big three, and it would be a shame to go through life having tried only a very small percentage of what's available. Herring, for one, is available and delicious — it's easy to find, especially in canned form, and it can provide a nutritious and flavorful addition to any fish-based recipe.

Canned smoked herring fish tacos don't have to try very hard to prove our point. Aside from the convenience of using a canned fish that doesn't require any preparation or cooking, the smokiness of the herring provides an added layer of flavor to the fresh lime and spicy salsa that are already characteristic of this dish. But if you don't like smoked foods, don't worry, because you can also find pickled herring, a fish dish beloved by Swedish chefs .

With its coral-pink color and unique, buttery flavor, salmon is one of the most popular fish varieties out there. It could contend for the title of chicken of the sea ... or river. 

Even so, when we think of stocking up on canned fish, the first thought that comes to mind is still typically tuna. Yet you should always have canned salmon in your pantry  to provide a versatile option. It can be used in many of the same ways as canned tuna, and it's often more affordable than fresh or frozen salmon. Plus, with the long shelf life conferred to it by the preservation process, canned salmon can sit in your pantry for months, waiting for the perfect opportunity to grace a hastily arranged but flavorful weeknight dinner.

Examples include a  pan-fried salmon croquettes recipe  that relies heavily on other pantry ingredients like garlic powder and panko, providing an excellent appetizer to whip up out of the blue. Or you can try making  salmon salad rolls  with a base of canned salmon, skipping the lengthy process of cooking fresh fish and waiting for it to chill. 

Canned sardines are so popular that many people hardly know what to do with the fresh variety. There's nothing wrong with purchasing and preparing fresh sardines, but canned sardines are packed with all of the same flavor and nutrients, while boasting the convenience of having a ready-to-eat protein with a long shelf life on hand at all times. However, if you're just going to pull the sardines out with a toothpick and put them on crackers, you'll be missing out on so much that tinned sardines can offer.

With a few simple ingredient additions, there are numerous  ways to elevate canned sardines . For instance, you could take the easy route — almost as easy as simply topping crackers — and place some sardine filets on top of your avocado toast, creating a whole new dish. If that misses the mark, you can always go with a surefire way to spruce up ingredients, which is to fry them. You can then add fried sardines to tacos for an extra crunch, or eat them on their own with a tasty dip.

Cod may be fairly easy to purchase fresh, but that doesn't mean you have to pass up the canned version, which can come in handy as a pantry item for one of those busy nights when you don't feel like going to the store. In particular, you might want to look for codfish in olive oil and garlic, which gives this otherwise extremely mild fish a nice flavor boost.

Once you've got that, you can do any number of things with it. You could use it as a stuffing for tomatoes or peppers, or toss it in a salad — or create any dish you might make with tuna. Or you could make a creamy pasta sauce with butter, heavy cream, vegetable broth, grated Parmesan, parsley, lemon juice, and seasoning. Add some extra garlic to really bring out the flavor and pair it with a long pasta, such as linguine. 

If you've decided to add more fish to your diet as a substitute for red meat, after a while it might get tiring to constantly be dealing with the same old tuna or salmon. The best way to adopt this new lifestyle would be to branch out and try as many different types of fish as possible. Alas, not all fish can be found in canned form, at least not easily. Halibut, for one, might be easier to get fresh, but if you do want to give the canned version a try — for convenience or for the sake of always having it available in your pantry — know that it is possible to purchase canned halibut.

Not only that, but canned halibut comes pre-cooked, so if you don't know what to do with a fresh halibut, either because it's a new fish for you or you're not much of a home chef, go for the canned fish and use it in sandwiches, salads, and even pasta dishes. 

For instance, a delicious canned halibut salad can be made by combining the fish with mixed greens, cherry tomatoes, red onion, cucumber, olive oil, and lemon juice. This bright and easy salad is packed with fishy flavor without a tuna in sight.

• Jewish Moscow
• Jewish Marina Roscha area
• Jewish Moscow Oblast
• Kosher Stores in Moscow
• Kosher Stores in Russia

• Bahasa Indonesia
• Slovenščina
• Science & Tech
• Russian Kitchen

Where to watch movies for free in Moscow this summer

People watching a movie in a Pioner 24-hour open-air cinema in Gorky Park.

Temporary cinemas will be popping up across Moscow very soon, starting from July 16. All of the spots are brilliant examples of either constructivist or avant-garde architecture, so expect striking settings. A selection of classic Soviet films will be aired using cinematic equipment from the last century. All the screenings are free although online registration is required beforehand, while there will also be guided tours of the spaces, organized by the “Moscow through the Engineer's Eyes” company.

Registration will be open soon at mos-kino.ru

Bread factory

Following the success of former factories transformed into art spaces (VinZavod, Arma, Trekhgornaya manufacture), Khlebzavod (“bread factory”) No 9 is one newly opened joint that is attracting creative types from all over the city. The movie Time! Forward! will be screened in the building’s boiler room on July 16. It follows workers from the Magnitogorsk Iron and Steel Works, one of the largest steel companies in Russia, and is based on a novel by Soviet writer Valentin Kataev.

What’s more, Khlebzavod is a monument to constructivist architecture. Where better to watch such a film?

Novodmitrovskaya St. 1

Roof of the Narkomfin Building

The Narkomfin Building was originally designed to house high ranking employees at the Commissariat of Finance. It was built by architects Moisei Ginsburg and Ignaty Milinis. Also a fine example of constructivism, it’s currently in a state of disrepair, locked down, and fairly difficult to get into - which is like a red flag to a bull for more adventurous types.

However, on July 30 the place will be opened up and people will be welcomed onto the roof to watch the film Faith and Truth.

Novinsky Blvrd . 25b1

Khrushchyovka courtyard

A courtyard located in the 9th experimental block of the Novye Cheremushki district will turn into an outdoor cinema this summer. Cheremushki is the first district where Soviet leader Nikita Khrushchyov decided to build the iconic Khrushchyovka apartment blocks in the 1950s. As a result, thousands of Russians were given their own pads after decades living huddled together in communal apartments known as kommunalka .

Cheremushki is the adapted film-version of Dmitry Shostakovich’s operetta and will be shown here on Aug. 6. The organizers of the multiple screenings - the Moskino cinema chain - say they will revive the Soviet tradition of neighbors meeting in courtyards for a good old tongue wag. There will also be a guided tour of the block.

Address to be confirmed at mos-kino.ru

Pioneers Palace

If you want a slice of the postwar Soviet avant-garde style, head to the Pioneers Palace at Vorobyevy Gory. Pioneers Palaces were youth centers for sport, creativity, and hobbies for Young Pioneers (a communist organization for children) during the Soviet Union. There were dance classes, martial arts, drawing, and many other activities.

To Love a Man , a movie about two young architects building a new town in Siberia, will be shown here on Aug. 22. There will also be a lecture about building experiments in the 20th century.

Kosygina St. 17b2

A secret place

The last cinema venue remains a secret. On Aug. 27 there will be a screening, but at the moment no one knows where. Information will appear on mos-kino.ru but those who attend all four screenings above will be able to guess the last location.

A talk about architecture and Soviet history also will be hosted here.

The Unique Burial of a Child of Early Scythian Time at the Cemetery of Saryg-Bulun (Tuva)

<< Previous page

Pages:  379-406

In 1988, the Tuvan Archaeological Expedition (led by M. E. Kilunovskaya and V. A. Semenov) discovered a unique burial of the early Iron Age at Saryg-Bulun in Central Tuva. There are two burial mounds of the Aldy-Bel culture dated by 7th century BC. Within the barrows, which adjoined one another, forming a figure-of-eight, there were discovered 7 burials, from which a representative collection of artifacts was recovered. Burial 5 was the most unique, it was found in a coffin made of a larch trunk, with a tightly closed lid. Due to the preservative properties of larch and lack of air access, the coffin contained a well-preserved mummy of a child with an accompanying set of grave goods. The interred individual retained the skin on his face and had a leather headdress painted with red pigment and a coat, sewn from jerboa fur. The coat was belted with a leather belt with bronze ornaments and buckles. Besides that, a leather quiver with arrows with the shafts decorated with painted ornaments, fully preserved battle pick and a bow were buried in the coffin. Unexpectedly, the full-genomic analysis, showed that the individual was female. This fact opens a new aspect in the study of the social history of the Scythian society and perhaps brings us back to the myth of the Amazons, discussed by Herodotus. Of course, this discovery is unique in its preservation for the Scythian culture of Tuva and requires careful study and conservation.

Keywords: Tuva, Early Iron Age, early Scythian period, Aldy-Bel culture, barrow, burial in the coffin, mummy, full genome sequencing, aDNA

Information about authors: Marina Kilunovskaya (Saint Petersburg, Russian Federation). Candidate of Historical Sciences. Institute for the History of Material Culture of the Russian Academy of Sciences. Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail: [email protected] Vladimir Semenov (Saint Petersburg, Russian Federation). Candidate of Historical Sciences. Institute for the History of Material Culture of the Russian Academy of Sciences. Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail: [email protected] Varvara Busova  (Moscow, Russian Federation).  (Saint Petersburg, Russian Federation). Institute for the History of Material Culture of the Russian Academy of Sciences.  Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail:  [email protected] Kharis Mustafin  (Moscow, Russian Federation). Candidate of Technical Sciences. Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected] Irina Alborova  (Moscow, Russian Federation). Candidate of Biological Sciences. Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected] Alina Matzvai  (Moscow, Russian Federation). Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected]

Shopping Cart Items: 0 Cart Total: 0,00 € place your order

Price pdf version

student - 2,75 € individual - 3,00 € institutional - 7,00 €

Copyright В© 1999-2022. Stratum Publishing House