Stroganina or "stroganina", as our ancestors called it, is a specially frozen fish, cut into thin, almost transparent slices, which is used raw. This is a traditional dish of the northern peoples (Yakuts, Eskimos, Komi), prepared since ancient times and surrounded by a number of traditions and cooking rules. We will tell you how to cook classic stroganina from fish - a delicious and original delicacy.

What kind of fish is better to make stroganina

In the northern regions where this dish came from, fishing is widely developed, and the cold northern seas are rich in oily fish, from which the best version of this treat is obtained. We will figure out what kind of fish they make stroganina from.

The most commonly used whitefish species. Muksun and omul are considered one of the best options, also prepared from nelma and sturgeon. Excellent stroganina is obtained from red fish - pink salmon, trout. In a more economical option, such types of fish as peled and vendace are used for preparing stroganin.

General rules for safe cooking

It is not difficult to cook stroganin, however, given the fact that this dish is eaten raw, you must strictly follow the cooking technology. Follow simple guidelines if you want an exotic treat to leave only pleasant memories.

  1. The most basic rule is to use only fresh fish. Ideal if she will be alive. Among the northern peoples there is a traditional rule of hospitality, which says: to serve stroganina from fish that died in nets is a big disrespect for the guest. Of course, in no case can not be cooked from stale or “with a shower” of fish.
  2. It is better to cook stroganina from sea fish - the latter, caught in freshwater sources, is less safe for cooking such dishes.
  3. Freezing should be carried out very carefully to prevent infection of fish by pathogenic bacteria. Do not serve fish that has not been fully frozen.
  4. Stroganin is not subject to repeated freezing, it is frozen once and served at the table, in no case do they prepare stroganin from previously thawed fish.

With the advent of good freezers, the preparation of planing became possible in territories with any climate. The technology of freezing fish itself prevents the emergence of microorganisms, which is why it is consumed raw.

Traditional Nordic Sauce

A variety of sauces can be served with fish planer.

Traditional options include the following:

  1. The classic version, called "dipped" - in fact, this is not sauce, but seasoning. Coarse sea salt is mixed with ground black pepper. Dip fish chips into this mixture.
  2. Yakut sauce - tomato paste or mashed pulp of a tomato is mixed with crushed garlic and hot pepper.
  3. Siberian sauce - for its preparation, grated pickled horseradish is mixed with mustard.
  4. Vinegar sauce - celery and parsley roots, as well as carrots cut into very small cubes, pour 9% vinegar and leave for 2-3 hours.

In addition to these sauces, you can use adjika, soy sauce, mixed with fresh herbs or sour cream with chopped garlic.

Classic Sliced ​​Sea Fish

Sea fish is best suited for preparing fish planer: it is moderately oily, has all the necessary taste, and it practically does not contain substances harmful to health.

Ingredients:

  • carcass of omul, muksun, whitefish or other fish - 2 kg.
  • salt and pepper as a supplement - to taste.

Cooking Method:

  1. Fresh fish is sent entirely to the freezer. At a temperature of -18 ° C, it is left there for three days, at -30 ° C for 48 hours.
  2. In well-frozen fish, a skin with scales and a head is cut off with a sharpened knife, and fins are cut off.
  3. Then thin pieces are cut from the carcass with sharp and quick movements. The finer the fish shavings, the better. Slicing does not begin immediately, the fish are allowed to stand for several minutes to make it easier to chop. The main thing is to prevent the fish from melting.
  4. The prepared chips are brought out again in the cold for about an hour. After this stroganina is ready.

Slices with a thickness of about 2-3 mm will be beautifully folded into rings, and to eat more pleasantly, before serving, the sliced ​​planer can be thawed slightly - but do not allow it to thaw. To understand whether the fish is ready for cutting into chips, the tip of the knife is carefully introduced into it - if it passes into the fish a few millimeters, you can safely start cutting.

Freshwater Fish Recipe

You can also make stroganina from river fish, but in order to make the dish safe, it is recommended to make sure that it is caught from a clean reservoir, is not frozen repeatedly and has not been stored for a long time. Better to prefer live fish. It is recommended to marinate stroganin from freshwater fish before cooking.

It will be required:

  • pike perch, carp, or other fish from a freshwater pond - 1.5 kg;
  • onions - 1 pc.;
  • apple or rice vinegar - 150 ml;
  • garlic - 5-6 cloves.

Cooking process:

  1. The fish is cut into large pieces, without cleaning from scales and fins.
  2. In a separate bowl mix vinegar, finely chopped or grated onions and garlic.
  3. Pieces of fish are spread in a large bowl, where they are poured with the resulting marinade. Leave for 3-4 hours in the refrigerator.
  4. Then the fish is dried, the marinade is allowed to drain completely and subjected to deep freezing, as in the previous recipe.
  5. Finished fish planer with a sharp knife is cut with thin, almost transparent chips.

Stroganina cooked according to this recipe has a pleasant piquant taste.It is best served with hot red pepper sauces.

Cooking from Mackerel

Mackerel is a very healthy fish. It contains substances that have a beneficial effect on the cardiovascular system. Due to the preparation without heat treatment, all trace elements are saved. This fish is considered one of the safest for making stroganina.

Ingredients:

  • fresh mackerel - 2 kg;
  • ground black pepper - 1 tsp;
  • salt - 1.5 tsp.

Cooking:

  1. The head is separated from the carcass of a mackerel, cut along the abdomen and the entrails are removed.
  2. The prepared fish is abundantly sprinkled with coarse salt and ground black pepper.
  3. After that, the mackerel is placed in the freezer for 2-3 days.
  4. After the fish is completely frozen, they take it out, let it thaw a little and cut it into thin slices with a sharpened knife.

You can also make stroganina from mackerel according to the classic northern recipe above. Serve mackerel stroganin best with hot boiled potatoes and garlic.

How to make red fish

Stroganin from red fish turns out to be especially tasty, however, it should be remembered that cooking this dish is not recommended from re-frozen fish - you need to make sure that the fish is really a fresh catch.

Ingredients:

  • salmon or pink salmon - 1.5 kg;
  • olive oil - 2-3 tbsp. l .;
  • fresh dill seeds - 1 umbrella;
  • lemon juice - 3 tbsp. l

How to cook:

  1. Fresh red fish is frozen for three days in a freezer.
  2. The fish prepared for cutting is removed and, without thawing, cleaned from the fins, cut off the head.
  3. A sharp knife with already thawed (but by no means melted) fish cut the fillet into thin slices, without touching the entrails.
  4. Ready slices of stroganina are spread on a plate, sprinkled with fresh seeds from a dill umbrella and sprinkled with oil mixed with lemon juice.

Interesting tip! Before you cook stroganina, put the plate in the refrigerator for a few minutes. On chilled dishes, the fish will not defrost longer and will not lose its taste.

Proper serving

Stroganina is an ancient dish of northern cuisine, which is surrounded by a large number of traditions when served at the table.

 

Serving stroganin is recommended on a wooden plate: on a ceramic and metal surface, the fish thawing much faster. It is best to place a sheet of baking parchment under the planer.

Eat stroganina with your hands, dipping in a mixture of pepper and salt or sauce. The indigenous people of the north do not recognize any seasoning, except sea salt and black pepper, but stroganina is delicious with a variety of hot and spicy sauces. The latter is served chilled in a separate bowl.

Stroganina is jammed with brown bread and fresh onions. It is traditionally served strong alcohol - vodka or bitter tinctures.

This is a very self-sufficient dish that allows you to get enough without an additional side dish. But if desired, it can be served with boiled potatoes and fresh herbs.

 

For the northern peoples, the meal process is a measured action, which in its degree and observance of traditions can be compared with the Chinese tea ceremony.

Preparation and proper serving of sliced ​​planer to the table is a great way to get acquainted with the traditions of our ancestors.

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