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- 1 Objectives
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Objectives [ ]
- Discover the Ghostfish mystery
Description [ ]
Any Northrend angler worth <his/her> salt knows about the pygmy suckerfish . It's not edible, but sometimes useful to alchemists .
There is, however, a stealthy fish that hides among the suckerfish in the River's Heart of Sholazar Basin . The phantom ghostfish. When out of water, they become increasingly translucent until they fade away completely. Some hypothesize they return to Sholazar, and others are more... superstitious.
I want you to catch this fish and discover its secret by any means!
Rewards [ ]
Progress [ ].
Is the ghostfish haunting your best efforts?
<Marcia looks particularly proud of herself for her pun.>
Completion [ ]
So eating it makes you invisible... what a strange defense this clever fish has developed.
I'd like to digest this for a bit. Pun not intended, <name>. Really. Why don't you come see me tomorrow?
External links [ ]
- World of Warcraft
- 1 Newman's Landing
- 2 Lunar Festival Elders
- 3 Sylvanas Windrunner
Marcia Chase in Dalaran City wants you to discover the mystery of the Phantom Ghostfish.
Any Northrend angler worth $ghis:her; salt knows about the pygmy suckerfish. It's not edible, but sometimes useful to alchemists. There is, however, a stealthy fish that hides among the suckerfish in the River's Heart of Sholazar Basin. The phantom ghostfish. When out of water, they become increasingly translucent until they fade away completely. Some hypothesize they return to Sholazar, and others are more... superstitious. I want you to catch this fish and discover its secret by any means!
Profession - Fishing
You will also get these rewards:
Upon completion of this quest you will gain:
- 250 reputation with Kirin Tor
Here are the five latest fishing trends on display at the Great American Outdoor Show
The Great American Outdoor Show in Harrisburg is a mecca for those who are looking for the latest trends and tackle.
The event that runs through Sunday highlights a variety of outdoor sports and here are some of the new products and advice you will find there related to fishing:
1. The best place to fish in Pennsylvania.
Rod Bates, owner of Koinonia Guide Service and Tony Cicero, one of his fishing guides, believe the Susquehanna River in eastern Pennsylvania has become a top fishery in the state.
Bates has been guiding anglers on the river since 1999.
“When the fishery was really good, and it’s good now, but when it was fantastic nationally known, we were getting a lot of folks from out of state,” he said.
He said it’s cyclical. There are years when they have more local people booking trips.
“Right now, there’s a nice blend of people coming from out of state and the locals,” he said.
They fish for smallmouth bass and catfish on the wide river. Sometimes they catch walleyes and muskies, too.
It’s a year-round fishery and he said they already caught a variety of species here in 2024.
Cicero said, “It’s probably the most productive small fishery on the east coast. It’s world class.”
More: More than 4 million trout are coming to a lake or stream near you
Cicero said the river is unique with its depth, rocks, grass islands, weed islands and the mountains beside it. In the shallow areas where the water is only a few inches deep, they have jet boats to get through to the best spots.
“It’s just a real neat place to fish,” he said.
2. No boat? No problem. Try kayaking.
Rachael Thurner-Diaz , waterways conservation officer in Adams and western York counties, has been seeing an increase in the use of kayaks to fish.
“To get into fishing and boating, an easy way and very accessible way is to get into kayak fishing," she said, "which goes in tandem with spin casting and warm water fisheries.”
Kayaks can be used on all types of waterways where boating is permitted including those that only allow non-powered or electric motor water craft. They also are good for shallow waterways or deeper lakes. She said for several hundred dollars, you can have a kayak that’s ready to go fishing.
3. Getting that kayak to the water.
If you own a kayak, you may have trouble getting it in or out of your vehicle
Kayak Loading Solutions of Pennsboro, West Virginia, has created a system that loads kayaks onto the back of a truck with the push of a button. The aluminum rail system has two winches to raise or lower your vessel to the ground.
"This is the first system that actually loads your kayak for you,” said Jeff Wilson, the owner of the company.
“There is a lot of load assists out there but you still have to physically load it. This takes people who are retired, but still get around good. They used to love to fish but it’s getting too hard to load or unload their kayaks and this puts you back out in nature," he said. "If you can push a button, you can load or unload your kayak."
The system costs $4,995 and holds two kayaks. A version that fits on a trailer will soon be available, too.
4. New way to trim your fishing line.
When it comes to trimming your fishing line, anglers have plenty of options, including knives and finger nail trimmers. Line Cutterz of Texas and Minnesota has come up with a line of convenient trimmers that attach to your fishing rod, your boat or zipper pull to your fishing vest.
Darran Greene, director of sales, said there are boat and clothing manufacturers adding them to their products.
“We are now in 14 countries, thousands of independent shops and OEM (Original Equipment Manufacturer) deals,” he said.
The designs range from $14 to $16.99.
5. Check out the Ghost Drag.
Todd Clayton, of Jarrettsville, Maryland, developed a Ghost Drag to help spinning reel anglers fish with bait with their bail open. The plastic drag attaches near the reel and holds the line in place until the fish swims with it.
“We allow the fish to run freely with no tension before you close the bail and set the hook,” he said.
It’s a patented product that sells for $20.
“We have anglers all over the country using them. From sail fishermen, striper fishermen to lake trout fishermen,” he said.
“We’re the next best tool in any tackle bag. It’s a simple concept, but it’s time proven."
The Great American Outdoor Show is billed as the world's largest outdoor show. It's held indoors in Pennsylvania Farm Show Complex and Expo Center.
Brian Whipkey is the outdoors columnist for USA TODAY Network sites in Pennsylvania. Contact him at [email protected] and sign up for our weekly Go Outdoors PA newsletter email on this website's homepage under your login name. Follow him on Facebook @whipkeyoutdoors , and Instagram at whipkeyoutdoors.
Original tour agency in moscow and st petersburg..
Onboard a Soviet van!
Welcome to Russia!
We are Sergey and Simon, a Russian and a Frenchman, both passionate about Moscow, Saint-Petersburg and classic cars. Together, we have created Put-in tours. Our goal is to help you experience Russian culture off the beaten path. Join us onboard our classic Soviet van and let’s get rolling!
In Moscow we offer you a city tour to discover most of the city in an original way as well as a night tour to admire the lights. Our pubcrawl is ideal to explore Moscow’s night-life and have fun. If you are craving to discover Russian culture, come impress your senses during our monastery diner or join our 100% Russian Banya Excursion . The latest will also bring you to Sergiyev Posad and it’s famous monastery!
For the most extreme travellers, our shooting tour will deliver your daily dose of adrenaline whereas our tank excursion will let you ride a real tank and shoot a bazooka.
We also offer help to receive your visa , safe and multilingual airport transfers , as well as organisation services for team-building events or bachelor parties .
All our excursions (but the monastery diner) happen onboard our Soviet military vans and can be covered by our professionnal photographer or videographer.
In Saint Petersburg
We welcome you in Saint Petersburg onboard our Soviet van to discover the imperial city with our city tour and night tour .
Continue your discovery in style! The adrenaline lovers will like our shooting tour which brings 3 Russian weapons to the tip of your trigger finger.
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At Put-in tours, we put you in our classic Soviet vans to go explore Moscow, Saint Petersburg and Russian culture off the beaten path. Discover our Moscow city guided tour, visit Moscow by night, join our banya & Sergiyev Posad excursion, visit and dine in one of Moscow's oldest monastery or even Luzhniki stadium, before you party on our famous pubcrawl! Original and atypical tours : Shoot AK47 and a bazooka after riding on a tank with our tank & bazooka excursion ! Extreme tours: Fly a fighter jet in Moscow onboard a L-29 or L-39 aircraft!
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A History of Moscow in 13 Dishes
Jun 06 2018.
War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.
Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.
History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.
To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).
There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.
The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.
Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.
This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.
It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.
Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.
The Big Mac
So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.
The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.
Fish Tartare aka Sashimi
One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.
Blue Cheese roll
If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)
If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.
We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.
Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock
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The Perfect Dish: The Moscow Burrata
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