Stroganina: Difference between revisions
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'''Stoganina''' — is a [[Dish (food)|dish]] of [[indigenous people]] of the nothern Arctic [[Siberia]] made from raw thin sliced frozen fish <ref>[http://roadsandkingdoms.com/2012/strogonina-frozen-sashimi-of-the-russian-arctic/ STROGANINA: FROZEN SASHIMI OF THE RUSSIAN ARCTIC]</ref>. Traditionally, stroganina is made with white meat [[Salmonidae|salmonids]] fish found in the Siberian Arctic waters: nelma, muksun, chir, omul <ref>[http://www.washingtonpost.com/pb/recipes/stroganina/10009/ Stroganina]</ref><ref>[http://www.odditycentral.com/foods/stroganina-raw-frozen-fish-served-as-a-delicacy-in-northern-russia.html Stroganina – Raw Frozen Fish Served as a Delicacy in Northern Russia]</ref>. This dish is popular in [[yakut|yakutian]] cuisine <ref>[http://askyakutia.com/2009/12/stroganina-frozenfish-yakutia-traditional-cold-dish/ Stroganina, a traditional cold dish in Yakutia]</ref>, [[eskimo]] cuisine, [[Komi peoples|komi]] cuisine, [[Yamal cuisine]] etc. |
'''Stoganina''' — is a [[Dish (food)|dish]] of [[indigenous people]] of the nothern Arctic [[Siberia]] made from raw thin sliced frozen fish <ref>[http://roadsandkingdoms.com/2012/strogonina-frozen-sashimi-of-the-russian-arctic/ STROGANINA: FROZEN SASHIMI OF THE RUSSIAN ARCTIC]</ref>. Traditionally, stroganina is made with white meat [[Salmonidae|salmonids]] fish found in the Siberian Arctic waters: nelma, muksun, chir, omul <ref>[http://www.washingtonpost.com/pb/recipes/stroganina/10009/ Stroganina]</ref><ref>[http://www.odditycentral.com/foods/stroganina-raw-frozen-fish-served-as-a-delicacy-in-northern-russia.html Stroganina – Raw Frozen Fish Served as a Delicacy in Northern Russia]</ref>. This dish is popular in [[yakut|yakutian]] cuisine <ref>[http://askyakutia.com/2009/12/stroganina-frozenfish-yakutia-traditional-cold-dish/ Stroganina, a traditional cold dish in Yakutia]</ref>, [[eskimo]] cuisine, [[Komi peoples|komi]] cuisine, [[Yamal cuisine]] etc. |
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Usually, fish for stroganina is caught late fall under ice and fresh frozen in order to avoid formation of ice crystals in meat. |
Usually, fish for stroganina is caught late fall under ice and fresh frozen in order to avoid formation of ice crystals in meat. Frozen fish can be glazed with near-freezing ice water in order to avoid dehydration and better fish meat preservation in frozen state. The fish sould be frozen straight without bending its body. |
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Before 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. Pieces must be long, wide and thin, and they must be served with salt and black pepper powder. Stroganina, like caviar, is meant to be consumed with good vodka, as its equal. But unlike the salty pop of the fish eggs, the taste of stroganina isn’t sharp enough to interfere with the earthy flavor of a fine vodka. |
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==References== |
==References== |
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Revision as of 15:39, 3 April 2016
Stoganina — is a dish of indigenous people of the nothern Arctic Siberia made from raw thin sliced frozen fish [1]. Traditionally, stroganina is made with white meat salmonids fish found in the Siberian Arctic waters: nelma, muksun, chir, omul [2][3]. This dish is popular in yakutian cuisine [4], eskimo cuisine, komi cuisine, Yamal cuisine etc.
Usually, fish for stroganina is caught late fall under ice and fresh frozen in order to avoid formation of ice crystals in meat. Frozen fish can be glazed with near-freezing ice water in order to avoid dehydration and better fish meat preservation in frozen state. The fish sould be frozen straight without bending its body.
Before 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. Pieces must be long, wide and thin, and they must be served with salt and black pepper powder. Stroganina, like caviar, is meant to be consumed with good vodka, as its equal. But unlike the salty pop of the fish eggs, the taste of stroganina isn’t sharp enough to interfere with the earthy flavor of a fine vodka.