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 stroganin. Stroganina - fresh frozen fish or meat, one of the main dishes of northern cuisine (popular in North Russian, Yakut, Komi cuisine). Many people think: there is frozen fish - here's the stroganina for you. This is not true. Not all fish are suitable for stroganin. The best is chir, omul, nelma, sturgeon, muksun. True, if necessary, you can make stroganina from char, taimen, peled, even from vendace. But you should know some rules.

Only "live", not "asleep" (that is, not dead in the nets) fish goes for stroganin. This is the first thing. It is considered an insult to feed a guest with sliced ​​fish. Secondly, after removing the fish from the net, you must hit its head hard on the ice. After the fish has lain in the cold for 15-20 minutes, it should be slightly kneaded, tousled and straightened, and then finally frozen. After 10-12 hours in frost at 30 degrees, you can cook a dish from it.

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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