2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What is fish stroganina? First, let's remember how it all began…
A bit of history
Earlier, the dish that we used to call stroganina was called "struganina". This amazing food has its roots in the Arctic. It was there that a special way of cooking fish was invented.
This dish is not often found in the capital, as it is considered exclusively the food of Siberians. The name itself speaks of the principle of preparation. First of all, this applies to slicing, that is, the fish is not cut, but planed. This process is really very interesting and exciting. At the same time, it is quite easy to learn it. Let's get acquainted with how stroganina is made from fish.
What kind of fish to take
Stroganina is a northern food for a reason. First of all, because only in those waters can you find the perfect fish for this dish. The fish living in the North is ecologically clean, so this fact is one of the main ones when choosing it. This is very important because the fish is not subjected to heat treatment - whether it be boiling, frying or any other form of it.
Another important point is thatfish stroganina is never made from fish killed or found on an ice floe, since this is considered bad form among the inhabitants of the North. Therefore, you should be very careful when buying fish in the Yakutsk market, because cases of selling bad and frankly low-quality goods have become more frequent.
How to determine the quality of fish
So, if you decide to cook your own stroganina, you should remember a few axioms to choose the right fish for it. These rules contain any step-by-step recipes for preparing a northern dish. As already mentioned, the fish must die a natural death and must not be rancid. If you buy low-quality goods, then you will never get really tasty stroganina. This fish dish is extremely popular these days - not only in the North, but also in other regions of the country.
If the fish itself jumped onto the ice, its gills will be covered with blood. Therefore, it should also be visible on the market. But even here you should be careful, because sellers can replace fish blood with beef. But such blood is thicker and darker. Also look at the scales - it should be pink. But the eyes of the fish should look like frozen proteins - in the form of dots. Also pay attention to traces from networks. They do not disappear on the fish for a very long time, and it is simply impossible to remove them in various ways.
Preparing to cook sliced meat
You can cook everything easily and tasty. Many people are afraid of stroganina, the recipe of which is quite simple. First of all, you must memorize fourbasic things for this dish. The first is frozen fish, then a perfectly sharpened knife, as well as strong hands and a sharp mind. All together will give the desired result - tasty and properly cooked stroganina.
For this dish, such types of fish as sturgeon, whitefish, muksun and omul are best suited. By definition, fish stroganina is a fish that has been deep-frozen immediately after being caught. At the same time, it is very important that it never be defrosted before cooking.
Also, the selected fish should not be in the open air for a long time, because then its taste will become "cotton". Properly store such fish should be in tightly tied bags so that neither the rays of the sun nor the air fall on it. We also recommend covering the fish with snow or ice glaze. These methods are usually used for long-term storage of fish.
Cooking process
Having chosen the right fish, you can start cutting it directly. All processes must be strictly step-by-step. Recipes for the preparation of stroganina are practically no different. The main thing in them is the method of cutting. You need to start from the head to the tail. It is necessary to perform cutting along the circumference of the fish. Before that, all fins should be cut off. After the first cut, the fish should be cut lengthwise with a sharp movement.
The fish itself must be held by the head. If necessary, you can cut off the nose for a more comfortable fit in your hand. Now comesthe most crucial moment in cooking - with a sharp knife, start slicing small slices of fish meat of the same size. You will see how they will immediately fold into beautiful tubes - this is how real stroganina is obtained. Photos of many experts in this business confirm how beautiful and aesthetically pleasing this dish is in its appearance.
After all the slices have been cut, they need to be taken out into the cold. This is done so that the serving of the dish is correct - that is, the fish slices must be frozen without fail.
Serving food
Besides the fish itself, stroganina is also a sauce, without which the dish will not be complete. How to cook stroganina is already clear, it is quite easy to do. But the sauce is also easy to prepare. Almost any kind of sauce is suitable for stroganina, since the dish is simple. Therefore, you can choose your most any, but I would like to note that it is worth preparing it yourself, and not using a store-bought one. Tomato, cream and mustard sauces are very suitable for stroganina. It all depends on your individual taste. You can also use Chinese sauce which includes soy, ginger, vinegar and garlic.
Slices of stroganina should be served on one large dish. In this case, the sauce should be poured into a separate bowl so that it does not come into contact with the fish. The slices themselves, as already mentioned, must be chilled in the cold before serving.
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