Fish is widely consumed throughout the country. All fish caught in the Baltic Sea are appreciated:salmon, trout, carp and also eel. Fish can be enjoyed in many ways. All preparations are done. However, smoked or marinated fish remains one of the Latvian culinary specialties, in particular smoked salmon accompanied by rings of raw onion. This preparation has the particularity of revealing all the flavor of the fish. The flesh of salmon smoked in this way is also particularly tender.
Meat is very present in Latvian cuisine. Pork is particularly popular. Some meat dishes are prepared only for special occasions. It is customary to prepare grilled pork with sautéed sauerkraut. A variation suggests serving grilled or fried pork with boiled pearl barley, or boiled gray peas. This dish is traditionally served at Christmas dinner. However, it is possible to taste it throughout the year in restaurants.
Latvians eat a lot of black bread to accompany fresh cheese and cheddar. From their neighbors they also keep the filled buns. There are some stuffed with vegetables or meat. Called piragi, these little stuffed turnovers can be eaten at any time and in any weather. They make an ideal appetizer, just like blinis. Well known, these kinds of pancakes, or pankukas, look like small, thick and tender pancakes. Pankukas can be eaten both savory and sweet for breakfast. They are ideal with smoked fish, salmon eggs or cheese. Raw cheese is one of the specialties of Latvian gastronomy. Faisselle, or biezpiens, is particularly popular. It is served as an accompaniment to many dishes.
