National Dish Latvia: Žāvētas Zivis (Recipe)
In this article
Discover Žāvētas Zivis, the wind-dried fish that has fed Latvian households for centuries. Salted, spiced and hung to cure in the cool Baltic air, it delivers a clean, concentrated flavour of the sea that no shop-bought snack can match. It is rustic food in the best sense — simple ingredients, patient technique and a result that tastes unmistakably of the Latvian coast. Bring a piece of the Baltic into your own kitchen.
About Žāvētas Zivis
Žāvētas Zivis is a traditional Latvian speciality made from carefully dried fish. It brings together the fresh, briny character of the Baltic Sea and a rustic quality that runs deep through Latvian culture. Preparing it is an art in its own right, calling for a considered choice of fish and a properly managed drying process. Whether you serve it as a snack or as a side, this dish offers as much cultural discovery as it does flavour — much like the smoked fish platters and rye breads that define Latvian cuisine.
Ingredients (serves 1–2)
- 300 g fresh fish (herring or mackerel work well)
- 3 tablespoons sea salt
- 1 teaspoon pepper (optional)
- 2–3 bay leaves
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil, for brushing
Shopping for the ingredients
For the best results, buy your ingredients fresh. A local fish market is the ideal place to find a properly fresh catch, and the fishmonger can gut and split the fish for you if you ask. If fresh fish is not an option where you live, good-quality frozen fillets are an acceptable substitute. When buying spices, look for whole bay leaves and coarse salt from a reputable source, as they carry far more flavour than tired supermarket jars.
Preparing the dish
Preparation is what decides the final aroma and texture of Žāvētas Zivis. Begin by cleaning the fish thoroughly and splitting each one into two halves. You can bone them at this stage if you prefer, though it is not strictly necessary and many Latvian cooks leave the bones in. The fish are then rubbed with sea salt and the spices, which draws out moisture and lets the seasoning penetrate deep into the flesh.
Step-by-step instructions
- Clean the fish thoroughly and cut each one into two halves.
- Mix the sea salt, pepper and crumbled bay leaves together.
- Rub the fish all over with the spice mixture, cover the bowl and leave in the fridge for 24 hours.
- After 24 hours, rinse the fish and pat them thoroughly dry.
- Brush lightly with vegetable oil and hang in a cool, airy place for 3–4 days to dry.
- Once dried, the fish are ready to enjoy.
Gluten-free / lactose-free version
Žāvētas Zivis is naturally gluten-free and lactose-free, since everything rests on the fish and the seasoning. Simply check that any ready-made spice blend you use carries no wheat-based anti-caking agents or hidden thickeners. As no dairy is involved at any stage, the dish is lactose-free without any adjustment at all. That makes it a reliable choice when you are catering for guests with dietary restrictions.
Tips for vegans and vegetarians
Although Žāvētas Zivis is a fish dish by definition, there are versions that suit vegans and vegetarians. In place of fish, use marinated and dried vegetables such as aubergine or courgette, which take on a comparable chewy texture and carry the same salt-and-bay seasoning beautifully. A dusting of smoked paprika adds the savoury, umami depth that the fish would otherwise provide. Served with dark bread, the result is a genuinely satisfying plant-based snack.
More tips and tricks
For the best flavour, use the freshest fish you can find and keep a close eye on the drying process. Experiment with different species to work out your own favourite, and adjust the drying time to suit the texture you want — the longer the fish hang, the more concentrated and intense the taste becomes. A good airflow matters more than warmth, so a shaded, breezy spot beats a heated room every time. Finish with a scattering of fresh dill to lift the whole thing.
Adapting the recipe to your taste
Everyone has their own preferences when it comes to flavour and texture, so treat the seasoning as a starting point rather than a rule. Add chilli flakes for a warmer, sharper note, or brush the fish with a little honey towards the end of curing for a subtle sweetness against the salt. The choice of fish can vary just as freely — use whatever looks best on the day or whatever you enjoy most. Shorter curing gives a softer, more delicate result; longer curing gives something closer to the traditional Latvian style.
Ingredient substitutions
If particular ingredients are hard to come by, there are always workable alternatives. Himalayan salt can stand in for sea salt and brings a slightly different mineral character to the cure. Vegetarians can dry pressed tofu in place of fish, which develops a surprisingly rich, savoury flavour under the same treatment. Juniper berries or crushed peppercorns are worth trying alongside the bay leaves if you want a more aromatic, forest-scented finish — a trick that also works well for Zaveta Cukgala.
Drink pairing ideas
Žāvētas Zivis goes particularly well with light, refreshing drinks such as a homemade lemonade or a fruity, easy-drinking beer. These cut cleanly through the saltiness of the fish and round the whole experience off. A glass of dry white wine — a Riesling, for instance — or a brut sparkling wine harmonises just as well. For something properly local, a chilled glass of Kvass makes a superb traditional match.
Serving and presentation ideas
Thoughtful presentation makes Žāvētas Zivis all the more tempting. Lay the dried fish out on a handsome wooden board and garnish with fresh herbs such as dill or parsley. Slices of good bread — dark Rupjmaize is the classic choice — and a colourful salad alongside create a spread that looks as good as it tastes. Simple stoneware and a few sprigs of greenery are all the decoration this dish needs.
A bit of history
Žāvētas Zivis has a long history in Latvian culture. Drying and preserving fish has been practised across the Baltic for centuries as a way of laying in supplies for the cold winter months, when fresh catches were scarce and the sea was often unreachable. It is not merely a recipe but a piece of cultural heritage, reflecting the close relationship between Latvians and the sea that borders their country. Many families still guard their own methods and seasonings, passed down from one generation to the next.
More recipe ideas
Summary: Žāvētas Zivis
Žāvētas Zivis is far more than a simple snack; it is an essential element of Latvian culture and tradition. With its distinctive combination of rustic aromas and the clean, fresh taste of the Baltic Sea, it brings a genuine piece of Latvia into your kitchen. Whether you serve it as a nibble with drinks or as a side to a larger meal, making and eating Žāvētas Zivis is an experience that engages every sense and tells the story of the Latvian coast. Let it inspire you, and discover this delicious corner of Latvian cooking for yourself.
