Irkutsk
Ulan-Ude

Blagoveshchensk
Chita
Yakutsk

Birobidzhan
Vladivostok
Khabarovsk

Magadan
Yuzhno-Sakhalinsk

Anadyr
Petropavlovsk-
Kamchatsky
Moscow

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Yakut stroganina - you lick your fingers!

Yakut stroganina - you lick your fingers!

I want to tell you about one of the best delicacies in the world - about the Yakut stroganess. Stroganina - freshly frozen fish or meat, one of the main dishes of northern cuisine (popular in the North Russian, Yakut cuisine, Komi cuisine). Many people think: there is a frozen fish - here's your stroganina. This is not true. Not every fish is suitable for stroganina. The best is chir, omul, nelma, sturgeon, muxun. True, in case of need, you can make stroganina from the char, taimen, peli, even from the vendace. But you should know some rules.

On stroganina there is only "live", not "asleep" (that is not dead in the networks) fish. This is the first. To feed a guest with a slicer from a fish that is sluiced is venerated for insult. Secondly, having taken the fish out of the net, you have to hit her head hard on the ice. After the fish is lying in the cold for 15-20 minutes, it should be slightly mashed, ruffled and straightened, and then completely frozen. Through 10-12 hours in the cold for 30 degrees from it you can prepare a dish.

Stroganina is served at the table raw, frozen, sliced ​​with shavings. It tastes like ice fish - very tasty. Cut into chips, preferably in small portions, in order to avoid premature defrosting. For taste, sliced ​​dill in “makalovo” is salt mixed with ground black pepper in the ratio 1: 1.

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