What is fish stroganin? To begin, remember how it all began ...
A bit of history
Previously, the dish, which we used to call stroganina, bore the name "stroganina". This amazing food has its roots in the Arctic. It was there that a special method of cooking fish was invented.
In the capital, this dish is not so often found, since it is considered exclusively Siberian food. The name itself speaks of the principle of preparation. First of all, this concerns cutting, that is, they do not cut fish, but plan it. This process is really very interesting and exciting. At the same time, learning to him is quite simple. Let's get acquainted with how to make stroganin from fish.
What kind of fish should I take
Stroganina is a northern food for a reason. First of all, because it is only in those waters that you can meet fish that is ideal for this dish. The fish living in the North is environmentally friendly, therefore this fact is one of the main when choosing it. This is very important because the fish is not subjected to heat treatment - whether it is cooking, frying or any other kind of fish.
Another important point is that stroganina from fish is never made from fish killed or found on an ice floe, since this is considered to be a bad form in 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 for choosing 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 should not be rotten. 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 has thrown itself onto the ice, its gills will be covered in blood. Therefore, it should be visible on the market. But here it is worth being 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 squirrels - in the form of dots. Also pay attention to the traces of the networks. They do not disappear on the fish for a very long time, and it is simply impossible to remove them in various ways.
Preparation for preparing stroganina
Absolutely everything can be prepared easily and tasty. Many are frightened by stroganina, the recipe of which is quite simple. First of all, you must remember four basic things for this dish. The first is a frozen fish, then a perfectly sharpened knife, as well as strong hands and a sharp mind. All together will give the desired result - a delicious and properly cooked planer.
For this dish, fish species such as sturgeon, chir, muksun and omul are best suited. By its definition, stroganina from fish is that fish that was immediately frozen after fishing. Furthermore, it is very important that it does not thaw before cooking.
Also, the selected fish should not be outdoors for a long time, because then its taste will become "cottony." Proper storage of 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 that you cover the fish with snow or icing. These methods are usually used for long-term storage of fish.
Cooking process
Choosing the right fish, you can proceed to its direct cutting. All processes should be strictly step by step. Recipes in the case of preparation of stroganina practically do not differ. The main thing in them is the method of slicing. You need to start from the head to the tail. Cutting is necessary around the circumference of the fish. Prior to this, all fins should be cut. After the first cut, the fish should be cut lengthwise with a sharp movement.
The fish itself needs to be held by the head. If necessary, you can cut off the nose for a more convenient fixation in the hand. Now comes the crucial moment in cooking - with a sharp knife, start slicing small slices of fish meat that are the same size. You will see how they will immediately form into beautiful tubes - this is how real stroganina turns out. Photos of many experts in this matter confirm how this dish is beautiful and aesthetically pleasing in appearance.
After all the slices have been sliced, they need to be taken out in the cold. This is done so that the serving of the dish is correct - that is, slices of fish must be frozen without fail.
Serving dishes
In addition to the fish itself, stroganina is also a sauce, without which the dish will not be complete. How to cook stroganina, it is already clear, it is quite easy to do. But the sauce for it is not difficult to prepare. Almost any kind of sauce is suitable for planing, as the dish is simple. Therefore, you can choose your own any, but I want to note that it is worth it to cook it yourself, and not use it purchased. For stroganina, tomato, creamy and mustard sauces are very suitable. It all depends on your individual taste. You can also use Chinese sauce, which includes soy, ginger, vinegar and garlic.
Serve sliced stroganina on one large dish. 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 cooled in the cold before serving.