Despite the decline in aquatic biodiversity over the past three decades, the shimmering waters of Armenia’s Lake Arpi and Lake Sevan—often referred to as the Gegham Sea—continue to support a rich variety of fish, forming the foundation for many of Armenia’s beloved culinary specialties.
Foremost among Armenian fish dishes are those featuring ishkhan, the famed Sevan trout. The word ishkhan translates to “prince” in Armenian, an apt title for this regal fish, long cherished in local gastronomy. Several variants of this trout are prized by chefs and gourmets alike, including winter and summer bakhtak, bojak, and gegharkuni. Alongside ishkhan, the rivers and lakes of Armenia teem with salmon, catfish, and carp, which also star in traditional recipes.
Fish dishes prepared with ishkhan generally follow one of two culinary methods. The first involves cutting the trout into portions and pan-frying it alongside potatoes and tarragon. In the second, the fish is diced and gently boiled in a saucepan before adding potatoes and tarragon for depth of flavor. Marination is common, with fish steeped in its own juice, in water, or even wine. A unique aspect of Armenian cooking is the placement of wooden sticks or pebbles at the bottom of the pot to prevent the fish from touching the base while cooking.
Ishkhan khorovats—or grilled trout—is a staple dish where the fish is cleaned without slitting the belly, seasoned with salt and pepper, skewered on thin metal rods, and grilled over glowing coals. As it roasts, it’s basted with butter for added richness. Once cooked, it’s drizzled with pomegranate juice and served with fresh vegetables and herbs for a vibrant finish.
Ishkhan in wine is another elegant preparation. Whole trout is layered in a pot with green onions, tarragon, and aromatic spices. White wine—occasionally substituted with red—is poured over the ingredients, and the pot is sealed and left to simmer for 20–25 minutes, creating a dish of refined flavor and aroma.
Ishkhana, or trout meatballs, are crafted by twice grinding the fish and combining it with a raw egg and fragrant spices. The resulting mixture is formed into balls the size of an egg and poached in salted water. Separately, a sauce made from sautéed onions, tomatoes, and flour is prepared. The cooked balls are plated and generously topped with this savory gravy.
Ishkhan in lavash is a dish that captures the rustic charm of Armenian cuisine. Trout is chopped and stewed with tarragon and seasonings until tender, then wrapped in soft lavash, Armenia’s iconic flatbread, to absorb all the flavor.
Ishkhan in oil features trout pieces laid in a buttered pan, covered with oil, and flavored with tarragon. The dish is slowly simmered over low heat for 15–20 minutes, infusing the fish with delicate herbal notes.
Ishkhan hashats, a stewed trout dish, begins with the fish being cleaned, chopped into chunks, and soaked in water with tarragon for 15 minutes. Before serving, the dish is covered with a damp cloth and placed in a cool area to allow the flavors to settle.
Fish cutan, or kutap, is a large fish that is gutted and stuffed with a fragrant mixture of boiled rice, raisins, and ground ginger. After the top is rubbed with salt, the fish is baked whole in the oven for about one hour, resulting in a dish that is both hearty and aromatic.
Fish dolma (tolma) holds a special place in Armenian cuisine. Traditionally, fresh young grape leaves are used, though brined versions are common when out of season. A lean fish is minced and blended with boiled buckwheat, finely chopped onions, and spices. The mixture is wrapped in grape leaves, arranged in a thick-walled saucepan, and stewed in water for approximately 40 minutes.
Fish kchuch derives its name from the earthenware pot in which it is baked. Butter is used to grease the inside of the clay pot before layering finely chopped onions, paprika, tomatoes, and large chunks of fish. More vegetables are added on top, seasoned with tarragon, salt, and pepper, then a splash of wine is poured over. The pot is sealed and baked in the oven for about 40 minutes, producing a rich and hearty casserole.
Fish kebab is made using catfish or similarly fatty fish. The meat is deboned, cubed, and marinated—each cook brings their own twist to the seasoning, although it typically involves a blend of herbs and spices. The marinated pieces are skewered and grilled over charcoal for a smoky, satisfying meal.
Whitefish with vegetables is a nourishing and colorful dish. Whitefish is cut into pieces and boiled in salted water, while onions, carrots, garlic, and tomatoes are sautéed separately. Flour is browned in a thick pot and mixed with the fish broth and vegetables. Once the mixture boils, it is removed from heat. To serve, the fish is placed at the bottom of a deep bowl and topped with the flavorful broth and vegetables.
Kogak tapaka is a classic Armenian comfort food that combines fried fish, crispy potatoes, and fresh herbs. It’s a hearty and satisfying dish with broad appeal.
Sevan hashlama, a specialty from the Lake Sevan region, features large chunks of trout layered with tomatoes, potatoes, onions, and herbs. The ingredients are slowly stewed, allowing their flavors to meld into a dish that reflects the soul of Armenian lake cuisine.