Fried carp in Smetana sour cream was a favorite of the Russian writer Anton Chekhov. He said that it was his favorite dish, and through the mouths of his literary characters, he even gave advice about how to cook this fish. For example, he wrote: “In order for the carp not to taste of mud and that it keep its subtlety, you have to keep it, alive, in fresh milk for several days.” What’s the right way to cook carp today, simply and deliciously? Find out with RTG host Igor Vukolov on The Geography of Taste.