Danil talks about fish dishes called ‘rakhmanka’ (made from fish intestines) and ‘triple ukha’. The latter is made as follows. Small fish are boiled in a pot to produce broth, after which the fish are removed. The broth is filled with larger fish, left to boil, and then the fish is removed again. In the final stage, the broth is filled with red fish. This rich broth has to be eaten while hot, otherwise when it cools down it turns into thick substance. Kalmyks also add potatoes and onions to their fish dishes.