The historical traditions of Sakha people, the art of Yakut cuisine, associated with the preparation and consumption of Yakut stroganina - chopped chips of frozen fish or venison

Stroganina is sashimi’s Siberian cousin: a whole fish frozen raw and shaved into paper-thin slices. The dish gets its name from the Russian word strogat, which means “to plane or shave.” It’s packed with vitamins that have long helped Russia’s northernmost indigenous peoples ward off scurvy, despite the lack of fresh vegetables. 

Stroganina is typically made from fatty freshwater fish, like the Arctic muksun, caught in fall or winter through holes in frozen-over rivers and lakes. Once out of the water, it freezes and must not be allowed to thaw.

Stroganina is traditionally served with salt and pepper, and should melt in the mouth, not a moment before. It can also be dipped in a vinegar or tomato-based sauce.