Kutum, also known as the Caspian kutum or Rutilus frisii, is a prized fish native to the Caspian Sea and its connected rivers. This freshwater species is highly regarded not only for its culinary value but also for its economic significance in the region. With a streamlined body and a silvery appearance, the kutum can grow up to 70 cm in length, showcasing a unique blend of elegance and adaptability. It is commonly found in brackish and freshwater habitats, integrating seamlessly into the ecosystem. The kutum plays a crucial role in local fisheries, providing livelihoods for many communities that depend on its sustainable harvest.

In terms of taste, kutum is renowned for its delicate, flaky flesh and mild flavor, making it a favorite among seafood lovers. It is often prepared in various ways, including grilling, frying, or baking, and is a popular ingredient in traditional dishes across the region. The fish's high-fat content contributes to its rich taste, while its nutritional value, being a source of omega-3 fatty acids, adds to its appeal. Many gourmet chefs have embraced kutum, elevating its status in fine dining and encouraging modern culinary interpretations that highlight its unique qualities.

However, the kutum population faces challenges due to overfishing, habitat loss, and environmental changes that threaten its natural habitat. Conservation efforts have been initiated to ensure the sustainability of this species, including regulated fishing practices and habitat restoration projects. Raising awareness about the importance of kutum not only helps protect the fish but also supports the cultural heritage and culinary traditions associated with it. As the world continues to embrace sustainable seafood practices, the future of kutum may hinge on balancing ecological health with culinary appreciation.