Published on: 2026-09-03
Source: Moscow Government – Правительства Москвы –
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In honor of the 879th anniversary of the capital, on September 5 and 6 the fish markets “Moscow – On the Wave” prepared a festive promotion and tastings. On these days, a 10 percent discount will apply to live Russian and fresh-frozen sturgeon, sterlet, as well as steaks made from them.
In addition, a soup set, carcass, and hot-smoked roll, cold-smoked fillet, and fish in its own juice will be offered from sturgeon at a reduced price. The festive assortment also includes black caviar — milt caviar from sturgeon and sterlet, as well as slaughter sturgeon caviar. Discounted products can also be ordered for home delivery using the “Kuper” service. The exception is live Russian sturgeon — the discount on it will only apply when purchased at the markets.
All products will be presented in the trading halls of the fish markets in Mitino and Kosino-Ukhtomsky. On the first weekend of September, visitors are also invited to taste sterlet with lemon and herbs. The tastings will begin at 2:00 PM.
History of Moscow cuisine
Sturgeon and sterlet were deliberately chosen for the festive campaign: these fish species hold a special place in the history of Moscow and Russian cuisine. In past centuries, they were found in rivers and formed an important part of fishing and the diet of Muscovites. Over time, sturgeon dishes also took a prominent place at banquets, becoming one of the symbols of a rich royal table.
At the court, sterlet and sturgeon were valued differently. Small sterlet was loved for its delicate taste and was often served whole. Sturgeon emphasized the grandeur of the feast due to its size and the variety of preparation methods. This fish has a cartilaginous skeleton and lacks many small bones, so chefs of the culinary court could make up to two dozen dishes from one large specimen. For example, the head and cartilage were simmered for a long time to make thick broths and aspic, the fatty belly part — the tesha — was salted and smoked. The dorsal and side parts were cut into segments that were fried or baked. Sturgeon meat was also added to pies, cabbage soup, and stews, while sterlet was used to prepare the famous tsar’s fish soup.
One of the most unusual treats was telnoye. For it, sturgeon fillet was ground into a homogeneous mass, mixed with onions, saffron, flour, and butter. On lean days, when meat and poultry were excluded from the menu, cooks molded figurines of ducks, geese, or piglets from the fish base, and then baked or fried them.
Sturgeons were not only a treat but also part of the court ceremony. The sovereign could grant the best pieces to a prince or a foreign envoy. Receiving such a delicacy from the royal table was considered a special honor. At the same time, black caviar, thanks to abundant fishing, was a common product for representatives of various social classes. It was eaten by monastery novices, cab drivers, and craftsmen.
Modern cooking methods
Today, dishes made from sturgeon and sterlet are easy to prepare at home. A rich fish soup can be made from a soup set, steaks can be baked with lemon and herbs, and the sterlet can be served whole. Smoked sturgeon and fish in their own juice are suitable for festive appetizers, which can be complemented with black caviar.
The fish markets “Moscow — on the wave” operate in the Kosino-Ukhtomsky and Mitino districts. In addition to trading rows, there are specialized storage areas, food courts, and studios for master classes. An important feature of the markets is the presence of laboratories that check the quality of all products sold.
Fish and seafood from key fishing regions are presented at the markets — from Karelia to Kamchatka. In addition, there is an opportunity to arrangedelivery using the “Cooper” service.
More information about the activities of the capital’s Department of Trade and Services — in official channel agencies in the messenger “Max.”
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