The peculiarity of the Russian cuisine of the Baltic region is largely determined by geographical location. The Northern Europe is not the most fertile place for the development of agriculture, but these areas are rich in wild game, fish and "the gifts of nature." Authentic products play an important role in each country and even city. Neva vendace and smelt, Ladoga common whitefish, Neva (more exactly a Baltic kind of Atlantic sort) sturgeon - are of great importance for the historical and modern cuisine of Saint-Petersburg as well as Saimaa vendace, herring or salmon - for the central and southern Finland or herring - for Denmark.
Cold climate puts emphasis on the underlined attention to hot nourishing soups and all sorts of jellies and galanties, as well as to pork fat and to pork generally. Bread and cakes of sour rye dough for centuries had been a distinctive feature of regional cuisine. Peas and cereals (oats and barley first of all), cabbage, turnips, and since the 18th century - potatoes – have become the main components of the Russian cuisine recipes of the Baltic region. One of the main basic tastes – acid taste: because pickling is one of the main ways of preserving food.
A wide variety of wild berries - the basis of sweet dishes and desserts, but also - for seasoning main dishes.