Snack Bar “Rybny Ugol” in Plyos

Bream Corners – A Gastronomic Brand of Plyos

“Fish Corner” is a unique triangular pie that combines traditional Russian oven pies with a local delicacy – hot-smoked Volga bream as the filling. This fast-food format allows you to combine the first and second courses while enjoying a walk along the picturesque Volga embankment. In a short time, the pie has become a symbol of Plyos and has gained great popularity among the city's guests.

History of Plyos Bream

Since ancient times, starting from the era of Ivan the Terrible, Plyos smoked bream has earned the title of the tastiest on the Volga. These large and meaty fish are prepared according to ancient Plyos recipes: on alder chips, with only salt, pepper, and bay leaf added. No unnecessary spices, colorings, or preservatives – just pure taste and aroma. Bream is not only delicious but also healthy: it is rich in proteins and fatty acids.

However, despite its delightful flavor palette, smoked bream has several drawbacks. One of them is the persistent smell that can permeate clothes and hands. Moreover, it is customary to eat smoked fish with hands, which is not always convenient.

To solve this problem, local entrepreneur Alexey Shevtsov invented fish corners – semi-open pies with smoked bream filling, which not only retain all the traditional flavor qualities but also make it more convenient to consume. Thanks to this shape, the product gets more filling compared to a regular pie.

Variety of Fillings

In the “Fish Corner” snack bar in Plyos, pies with various fillings are offered – from the classic smoked bream to festive ones with Kamchatka crab and viziga (sturgeon spinal strings). Recently, corners with pike, chicken, and sweet ones with apple have appeared. The menu also includes various sauces, making the taste of the corners even richer.

The Process of Creating Fish Corners and Cooking Secrets

The first attempts to create the perfect corners with smoked bream began in 2017 with experiments on filling and dough. Now this product is patented. The use of rye flour gives the pies an old-world charm, and the filling contains not only smoked bream but also a secret sauce.

Fishing

For the preparation of corners, fish are caught in cold water at the end of winter – early spring in the area of the village of Utes, near Plyos. Local fishermen talk about a rich catch, including catfish, pike, zander, and, of course, bream.

Smoking Process

The fish is smoked only on alder chips. Thanks to this, the product acquires a beautiful golden crust. Moreover, the material gives a pleasant smoky aroma. An important point is the application of smoke at the last stage of smoking when the fish is already ready. This method allows for a rich smoky flavor in a short time.

Preparation of Corners

Every week, about 150 kilograms of bream are sent to a bakery near the point of sale, where it is filleted and used for the filling of corners. Bakers say that from one large piece of dough, about 30 pies are made, each weighing 40 grams. The corners are baked in just 12 minutes, and during the peak tourist season, several thousand are prepared daily.