Malasolka (Lightly Salt-Cured Fish)
Malasolka is a traditional Danube Delta preparation of Slavic origin (from Russian «малосольный» — lightly salted). Fresh fish — typically carp, pike, or pike-perch — is briefly cured in cold brine for a few hours, yielding tender, mildly salty flesh fragrant with dill and garlic. Served cold as an appetizer, with no heat cooking required.
Servings
6
Prep
20 min
Cook
6–24 hours (cold curing, no cooking)
Total
6–24 hours (including curing)
🥘Ingredients
servings
Main ingredients
Brine aromatics
For serving
✅Dietary Compatibility
Yield
approx. 1 kg cured fish
📦Storage
Refrigerator
Maximum 48 hours total from the start of curing (including serving time)
Freezer
Not recommended — texture degrades when frozen after curing
🥗Nutrition Facts
Values per serving (approx. 100g cured fish)
Calories
120 kcal
Protein
22 g
Fat
3 g
Carbohydrates
1 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Add 1–2 tbsp apple cider vinegar to the brine for a slightly tangy note, typical of Ukrainian-influenced Delta variations.
Replace dill with fresh tarragon and add 1 tsp grated lemon zest for a more aromatic variation.
Use catfish or sturgeon (in moderation, respecting conservation regulations) for a richer, more characteristic Delta flavor.