Stroganina is a raw frozen fish delicacy from Yakutia, in northern Russia. It is a winter dish, consisting of long, thin slices of frozen Arctic river fish such as whitefishes, white salmons, cisco or sturgeon.
The dish is served with a dip made of equal parts salt and black pepper powder. It is sometimes decorated with wild red whortleberries and greens. Some of the best stroganina is made of freshly caught fish, frozen once. The taste, according to Yakutians, is soft, fresh and frosty.
I find the concept of stroganina very similar to Japanese sashimi, except that the latter isn’t served frozen. This technique of food preparation is very unique to Russia, where the frozen ground doesn’t allow for much fresh produce. The method evolved out of necessity, because the Russians had to store their meat somewhere, so they stored it in ice and consumed it raw.
