Frozen fish is used for the preparation of stroganina.[1][9] The fish for stroganina is usually caught by ice fishing[a] during the late fall and fresh frozen in order to avoid the formation of ice crystals in the meat. Frozen fish can be glazed with near-freezing ice water in order to avoid dehydration and better-preserve the fish meat in a frozen state. The fish is typically frozen straight, without bending its body.
Before the preparation of stroganina, strips of skin are cut from the back and abdomen from tail to head. Vertical incisions are made in the flesh. The fish is placed head down on a hard surface and skinned. Thin slices of fish fillet cut along the body using a sharp knife.[11] The geometry of the Yakutian knife is best suited to cut long slices that will form ribbon curls. In order to keep the slices frozen as long as possible, the stroganina is served immediately on non-metallic frozen plates or in ice-cold bowls[12] with salt and black pepper powder.[1][3][9][11] It is usually eaten with the hands while still frozen.
Stroganina, like caviar, is often consumed with vodka.[8]
Variations
A variation of the dish is molochnaya stroganina, which is prepared using stroganina and frozen fresh milk.[13]
The name is also applied to stroganina from reindeer meat.[14]
In popular culture
The restaurant "Stroganina Bar" in Moscow, Russia, specializes in stroganina.[15][16]
The city of Yakutsk holds festivals celebrating the local delicacy.[17]
^"Stroganina? The natives fish through ice, and their catch promptly freezes. In days gone by they simply shattered a fish against a rock and chewed the frozen shards with salt. Today the fish is shaved wafer thin and eaten frozen with salt, ..."[10]
^"Stroganina Bar". mydestination.com. Retrieved 11 April 2016. The fishing is done in the wild at – 40C. That's when stroganina making can be totally successful – the fish gets frozen only once on the ice of an arctic river, and it melts only once thereafter – in your mouth after a shot of hard liquor.
