Boschvark: The Traditional Dried Fish Delicacy of the Caucasus

Boschvark (also known as Boschvar or Bozchvar) is a type of dried and salted fish that is traditionally consumed in the Caucasus region, particularly in Azerbaijan and Armenia. The name "boschvark" is derived from the Azerbaijani word "bozqvar," which means "dried fish."

Boschvark is typically made from carp or other freshwater fish that are caught during the summer months and then dried and salted to preserve them for consumption during the winter. The fish are first gutted and then split open along the belly, before being hung up to dry in a cool, well-ventilated area. The drying process can take several weeks to several months, depending on the thickness of the fish and the ambient temperature and humidity.

Once the fish is fully dried and salted, it is packaged in airtight containers or bags and stored for later use. Boschvark can be eaten as a snack or appetizer, or used as an ingredient in various dishes such as soups, stews, and salads. It is also believed to have medicinal properties and is sometimes used as a remedy for colds and other respiratory ailments.

Overall, boschvark is a traditional and culturally significant food product in the Caucasus region, and it continues to be enjoyed by people of all ages and backgrounds in Azerbaijan and Armenia.