Moskalik (fish)

In Polish cuisine, , usually plural (e.g., in sales), is a very small pickled herring (marinated or salted after entrails and head removed).moskalik, Słownik języka polskiego PWNWielka encyklopedia powszechna PWN, Tom 7, 1966, p. 482

Historically, "moskalik" was associated with poor people's food.Tadeusz Lehr-Spławiński. Słownik języka polskiego, vol 2 L-N. 1939. s. 313

Moskaliki are very young and small fishes of size up to 5 inches, which are used in culinary as wholes, only with entrails and head removed. Because of this, a small time is required for marinating. The bones soften enough, eliminating the danger of choking, making moskaliki a convenient party snack. They have less of the taste of a sea fish. Due to their young age, they accumulate less mercury, a recent danger of seafood.Natalia Jabłońska, Nie wchłaniają rtęci, nie trącą mułem. Przekąska pełna jodu i witaminy D, Interia, October 24, 2024

See also Baltic herring Boquerones en vinagre Sprat

References