Arenkha 120g

Arenkha, also known as "arengka," is a type of cured or fermented fish roe, commonly found in Russian and other Eastern European cuisines. It is made from the eggs of various fish species, most often herring or sprat, and is known for its rich, intense flavour and robust texture.

Characteristics of Arenkha:

• Appearance: Arenkha typically has a dark brown or reddish-brown colour and a granular, somewhat coarse texture.
• Flavor: The flavour is strong and salty, with a pronounced umami character, often enhanced by fermentation or curing processes.

How to Use Arenkha:

1. As a Topping:

   • Use arenka as a topping for bread or crackers, often accompanied by a dollop of sour cream or a slice of onion.

2. In Salads:

   • Incorporate arenkha into salads, particularly those with pickled vegetables, potatoes, or beets. It adds a salty, savoury element to the dish.

3. In Russian Cuisine:

   • Arenkha is a traditional ingredient in Russian cuisine and can be served alongside other appetizers like pickles, smoked fish, or boiled potatoes.

4. With Blinis:

   • Serve arenkha on blinis (small Russian pancakes) with a bit of crème fraîche or sour cream, similar to how caviar is served.

5. As a Garnish:

   • Use arenkha as a garnish for soups or stews, adding a layer of salty, umami flavor.

Storing Arenkha:

• Refrigeration: Keep arenkha in the refrigerator and consume it within a reasonable time frame to ensure its quality. It is often preserved in jars or containers with a tight seal.
• Shelf Life: The shelf life can vary depending on the curing or fermentation process, so it's best to follow any specific storage guidelines provided by the producer.

Arenkha is a flavorful and distinctive ingredient that adds depth to various dishes. Its strong taste and traditional use in Eastern European cuisine make it a unique choice for enhancing meals with a robust umami character.