Pinch

Shchipanaya - a fish dish in Russia , the full recipe of which is currently lost.

There are several basic versions as to what it was.

1. Pinched ears - an ear made of stockfish that was plucked in pieces.

2. Famous culinary historian William Pokhlebkin suggested that plucked was called the Novgorod cuisine dish, which was small perches steamed with milk in pans, and the full name of the dish was steamed. Counterarguments: the definition of schipanaa applies to different types of fish - salmon , whitefish and pike . According to the “Decree on a meal” (1589/90), fish was cooked in different ways - dried, steamed and fried (“plucked sluggish whitefish”, “freshly plucked fresh fish”, “plucked in skovrada”). Spiked fish was eaten in Great and other posts, which excludes its baking in milk.

3. Shchipanaa does not mean the name of the dish, but the quality of the fish, for example small fish in general, small, salmonids that have not gained weight or some parts of them, just like crested dried small fish.