Lamprey are not a very common delicacy on the dining table or on restaurant menus around the world. In Estonia, however, they are a familiar food both in restaurants and at home. Lamprey live in many rivers, but the largest catches are obtained from the Narva river.

Lamprey are caught with cone-shaped metal or plastic gear, known in Estonian as torbik, with an opening of no more than 30 centimetres. They are tied parallel to each other in dozens with the opening facing downstream. Each year, permission is given for a total of 15,000 torbik.

Preparing the lamprey to be eaten is not a very beautiful thing to look at, the snake-like shape of the lamprey can even frighten and disgust some. However, those who have had the chance to taste dishes made from it have usually gotten over their prejudices.

Traditionally, in Estonia, lampreys are cooked over an open fire. They are usually eaten in restaurants in the autumn with mustard sauce and, of course, schnapps. In Estonia, lampreys are canned in a marinating broth. Since the fat content of the fish is high, more than 20 per cent, the vinegar marinade is well suited.