Read the first part of the article here.
Vimbas are gentlemen’s food
That’s exactly what the world champion in ice fishing Guntis Kārklinņš says, who kindly shares his insights about vimba: “Vimba are sharp, and if you don’t know how to prepare and properly process them, it can be a big disappointment. However, if the fish is well prepared, it is very tasty and can be used in many ways. Vimba can be used like salmon – raw, with salt, pepper and onions. It can be fried and also marinated like herring.” Guntis likes to prepare vimbu tartare – the main thing is to properly fillet, grind and scrape the fish (the methods are different) so that there are no more gills in it.
In the archive of the Latvian TV7 program “Two Hooks in the Role” you can find programs where Jānis Bajinskis, Kaspars Abersons and Ivars Putnis, researchers of the Scientific Institute of Food Safety, Animal Health and Environment “BIOR” provide a professional insight into the vimba. Portal “Fish guide” (zivgigids.lv) recommends eating only those vimba caught on the coast of Latvia, in the bay, as well as in internal waters in accordance with fishing regulations and if they are longer than 30 centimeters. If the vimba is shorter than 30 centimeters – refuse to use it! It is reminded that vimbas have a relatively long life – up to 17 years. During migration, they cover significant distances – up to 900 kilometers – moving at a speed of up to 25 kilometers per day.
The well-known fish cook Ausma Dančauska recommends eating fish at least twice a week, stressing that you can’t get bored of fish dishes, because their species differ from each other in terms of fat, protein and vitamin content, not to mention taste and aroma. Another big advantage is that fish dishes can be prepared relatively quickly. With different processing, for example, vimbu, zander, herring, pike or salmon, several different dishes can be prepared from the same species of fish. Ausma recommends vimba balls with smoked cheese to our readers.
From palu show to “King of Vimbu”
Linguist professor Janīna Kursīte explains the origin of the word “vimba” in her encyclopedic “Kitchen Vocabulary” (2012): it is said to be borrowed from the Libyan vimb or Estonian vimb and was first mentioned in the 17th century dictionaries, adding the following observation: “Soon after the ice left the Daugava, the waves began to rise. They are not as well-known fish as salmon and lamprey, but the people of Daugava and Riga respect them and eat them willingly, ignoring the many asaks.”
This year’s Vimbu chanting began on April 20 at the sixth Bauska Vimbu festival. On the right bank of our river, they are traditionally organized by the Bauska Culture Center. Bauska is one of Latvia’s vimbu fishing capitals, which this spring enticed with live music, the smell of smoked vimbus, goodwill fishing competitions and other worthwhile activities. The educational activity of the Vimbu festival was a conversation about water pollution and its reduction. According to the portal of the “Bauskas jīva” newspaper, at the end of March, 117 merchants had already signed up for the holiday, so to speak – an angel for the future!
The Palu show “Flying fish in Kuldīga” is scheduled for April 27 this year. Kuldīga is special, because every spring fish fly over the Ventas hub. April is exactly the moment when everyone can observe this unique natural phenomenon – how vimbas jump in the hub, with their backs iridescent. In spring, vimba jumps, in autumn – salmon. For hundreds of years, vimbas go up the Venta river, encountering the bubbling Venta rumba – the widest (249 m) waterfall in Europe – on their way to spawn. 300 years ago, during the time of Duke Jēkab, the people of Kuldīdz came up with a unique method of catching fish – they placed baskets for catching fish on the hub. Because of this, Kuldiga is called the city where fish are caught in the air. Traditionally, the palu show will also mark the opening of the tourism season in Kuldīga City Garden.
In the middle of May, the battle for the title “King of Wimbus” will take place in our stork capital Staizel. On the shores of Salaca, the traditional fishing competition “Staiceles vimba” will introduce the popular Night of Museums, and the fate of this ancient people in Vidzeme can also be learned at the Staiceles Libyan Museum. Staicele fishing club “Údensroze” invites all interested parties to the shores of Salaca!
Be that as it may, vimba is and remains the “gentlemen’s food”. Serving it at your azaida table, we will feel like lords in the court of kings.
RECIPES
Vimba balls with smoked cheese
Raw materials: 600 g tenderloin fillets, 2 eggs, 100 ml of sweet cream, 200 g smoked cheese, 1 onion, gelatin, salt, pepper, tenderloin broth.
Grind the Vimba fillet twice. The second time, it is ground together with fried onions. Add eggs, cream, salt, pepper to the mass and mix thoroughly. Make small balls and cook for 5-8 minutes in fish broth with added gelatin. Then roll in grated smoked cheese. A little dill can also be added to the cheese. The finished balls can be placed on chopsticks together with the toppings of your choice and served as a snack. (From Ausma Dančauska’s recipes.)
Vimba baked in the oven
Cleaned vimba is washed, dried and rubbed with salt, sprinkled with lemon juice. Place in the oven on the racks and bake in moderate heat until done. Vimba fried in this way is mainly used for sandwiches or put in a cream sauce and served as an independent dish. (From Janīna Kursīte’s Kitchen Vocabulary.)
Dried and fried vimbas
Vimbas are not cleaned before drying, only the belly is cut open, the entrails are removed, frozen and dried. After that, the meat is peeled from the scales, divided into neat pieces and put in the stew, which is prepared from a spoonful of butter and 2 spoons of sour cream, boiled and served with dry potatoes. Vimbas cooked in this way are very tasty. (From Janīna Kursīte’s Kitchen Vocabulary.)
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