Kaliningrad is the westernmost city of Russia. The trip here will be unforgettable: cold transparent waves of the Baltic Sea, stunning fresh air in the pine forest, wonderful gardens, friendly Kaliningrad dwellers, stern lines of German architecture, ... and sea delicacies.
Originally Koenigsberg, the ex capital of the former East Prussia, Kaliningrad is surrounded with Europe and the Baltic Sea. Naturally, the regional cuisine of Kaliningrad was influenced by its geography and history.

The traditional Prussian cuisine moved away together with the Germans resettled from here. In the postwar period, Kaliningrad was settled mainly with the people from Russia, Byelorussia, Ukraine and Lithuania; they all brought their culinary traditions here.
In spite of that, fish and beer remain the most favourite specialties of Kaliningrad cuisine. 

Hot-Smoked Baltic Eel

That is first thing recommended as a local gastronomic attraction here. The Baltic eel is really amazingly delicious. But most of the smoked eel that you will see in the city of Kaliningrad is exported from China. To get the real Baltic eel you will have to travel to the Curonian Spit. In general, all Kaliningrad dwellers recommend buying fish there. Almost all the Baltic fish you can taste in Kaliningrad is caught right here. It is fresh, tasty and inexpensive, and local chefs can come up with such amazing dishes that you will not find in central Russia. However, the Baltic eel is the most expensive and luxurious delicacy.
Other varieties of fish to eat in Kaliningrad include bream, pike, Baltic herring, burbot, catfish, smelt, and pike perch.

Stroganina, i.e. Frozen Raw Fish

Though stroganina is justly considered to be the exclusive brand and specialty of the indigenous peoples of the Russian North, Kaliningrad has its own right and recipe for frozen raw jack mackerel. This unusual dish came up there thanks to blue-water sailors, who constituted a significant stratum of the population in Soviet Kaliningrad. It was them who taught the rest of the townspeople to make and eat frozen raw fish. Kaliningrad stroganina is mostly made of jack mackerel and mackerel, sometimes horse mackerel.
Königsberger Klopse, i.e. Round Rissoles

When at the Kaliningrad restaurant, be sure to try Konigsberg klopse, those savvy minced meat rissoles in white cream sauce. They say that this traditional dish was one of the favourite treats of the great philosopher Immanuel Kant, whose castle you can still see in Kaliningrad. No better advertising needed. Today, in lots of restaurants of the city and the Kaliningrad Region, Konigsberg klopse make one of the main menu items.
In Koenigsberg they were traditionally made from a mixture of beef and veal minced meat served under creamy sauce with capers and garnished with boiled potatoes and marinated beetroot.
Kaliningrad Sprats

The Riga sprats are very famous in Russia, but the Kaliningrad sprats are as good as them. In the border town of Mamonovo, which has one of the fish canneries, there is even a monument to sprats. It would be great to install another sprat monument in the town of Svetlogorsk, the Kaliningrad Region. In this town, fishermen also preserve very tasty sprats in oil.

Baltic Herring

One of Kaliningrad's favorite fish is the most common herring. There is even a special city holiday, the Herring Day, which is celebrated every spring and gathers thousands of townspeople in Kaliningrad. Of course, herring will be offered to you in almost any city restaurant, but we recommend buying it on the Central Market.
Read more about Regional Cuisines of Russia