Today you can buy almost any ready-made product in the store, but homemade dishes are always valued much more. Likewise, delicious sliced ​​meat or fish can be made at home and its quality will be much higher than the purchased one. In addition, you can be sure that it does not contain harmful additives and preservatives. You will learn a few secrets with a photo of cooking frozen fish further.

What is stroganina

Stroganina is thinly cut pieces of meat or fish that are not heat-treated, that is, in fact, it is raw meat. The name of the appetizer itself suggests that meat or fish is not cut into pieces, but planed and then frozen. Served frozen shavings with various sauces. The homeland of this snack is the Arctic, where the ideal fish for slicing is always found: sturgeon, omul, broadleaf, muksun, salmon. Fish was caught there using the ice method and this dish is considered national in those parts.

What are they made of

The main feature is that the shavings are prepared from fresh, live fish that has been frozen. Siberian fishermen consider it bad form to serve a snack prepared from a dead carcass in the nets, but today this moment is easily omitted. If we consider the Yakut meat recipes, then the peoples of the north used elk or venison to prepare snacks. It is clear that today not everyone has access to such game and this dish is prepared even from chicken breast. The main thing is to freeze the cut meat.

Stroganin recipe

The cooking process is not something complicated. If you are lucky and you got a fresh catch of fish, then you can safely start preparing this northern appetizer. The main tool is a sharp knife, with the help of which it will be possible to cut the meat into thin slices. The piece should not be more than 2 mm thick and approximately 10 cm long.

Classic

• Servings Per Container: 3 Persons.
• Calorie content: 170 kcal / 100 g.
• Purpose: for a snack.
• Cuisine: arctic.

The classic fish sliced ​​is made from northern species. Since a frozen product is used, it is necessary to prepare it first: if the fish is completely frozen, then you need to let it thaw slightly. If the knife comes in by 0.5 cm, then you can start cooking. Use a towel or rag to keep your hands warm. This will also help to avoid rapid melting of the carcass.

Ingredients:

• carcass of nelma - 1 pc.

Cooking method:

1. Cut off the head from the carcass.
2. With a towel or rag wrapped around the tail of the fish, place the fish upright on the board (head down).
3. Cut off all the fins first, then gently peel off the skin. You need to clean from top to bottom.
4. With a sharp knife, start slicing the fish from top to bottom as well. Make sure that the thickness of the pieces does not exceed the norm.
5. Wrap the shavings in paper and place in the freezer before serving.

From mackerel

• Cooking time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 170 kcal.
• Purpose: for a snack.
• Cuisine: international.
• Complexity of preparation: easy.

Today you can buy frozen mackerel in almost any store. This fish is the best suited for cooking shavings, because it is moderately fat, and its meat is very tender. While you carry it home from the store, it will thaw slightly, and you can start slicing right away. Mackerel is served with soy sauce. It is best to lay the finished shavings on the table on a wooden board. This will help it melt more slowly.

Ingredients:

• frozen mackerel - 2 pcs.

Cooking method:

1. Cut off the fins, remove the head and skin.
2. Place the fish vertically with its head down and, holding the tail with a sharp knife, begin to plan.
3. Put the finished pieces in the freezer for a day.

From meat

• Cooking time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 110 kcal.
• Purpose: for a snack.
• Cuisine: international.
• Complexity of preparation: easy.

If you want to cook more satisfying shavings, then make them from chicken fillet. It is believed that this meat is best suited for such a dish after venison or elk. If you bought an unfrozen product, then you must freeze it before cooking, otherwise it will be very inconvenient to cut it into pieces. Nevertheless, some housewives bypass this advice and plan the defrosted meat.

Ingredients:

• chicken fillet - 0.5 kg.

Cooking method:

1. Place the slightly thawed fillets upright on the board.
2. With a sharp knife, start slicing so that the pieces are no more than 2 mm thick.
3. The chopped chicken must be refrigerated so that it freezes well.
4. Served with tomato or creamy garlic sauce.

Video

Stroganina or "shaved", as our ancestors called it, is a specially frozen fish, cut into thin, almost transparent slices, which is eaten 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 make a classic fish sliced ​​- a delicious and original delicacy.

In the northern regions, where this dish came from, fishing is widely developed, and the cold northern seas are rich in fatty fish, from which the best version of this delicacy is obtained. Let's figure out what kind of fish they make stroganin.

The most commonly used whitefish species are fish. Some of the best options are muksun and omul; they are also made from nelma and sturgeon. Excellent stroganina is obtained from red fish - pink salmon, trout. In a more economical version, fish species such as peled and vendace are used to prepare planed meat.

General rules for safe cooking

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

1. The most basic rule is to use only fresh fish. Ideally, if she is alive. Among the northern peoples there is a traditional rule of hospitality, which says: serving a sliced ​​fish that died in nets is a great disrespect for the guest. Of course, in no case should you cook from stale or "smelly" fish.
2. It is better to cook stroganina from sea fish - the latter, caught in freshwater sources, is less safe for preparing such dishes.
3. Freezing must be done very carefully to prevent contamination of the fish with pathogenic bacteria. Fish that have not been fully frozen should not be served.
4. Stroganin is not subject to re-freezing, it is frozen once and served, in no case is it prepared from previously thawed fish.

With the advent of good freezers, the preparation of sliced ​​slices has become possible in areas with any climate. The technology of freezing fish itself prevents the appearance of microorganisms, which is why it is consumed raw.

Traditional northern sauce

A variety of sauces can be served with fish sliced.

Traditional options include the following:

1. The classic version, called "makalo" - in fact, it is not a sauce, but a seasoning. Coarse sea salt is mixed with ground black pepper. Fish shavings are dipped into this mixture.
2. Yakut sauce - tomato paste or mashed tomato pulp is mixed with squeezed garlic and hot pepper.
3. Siberian sauce - for its preparation, pickled horseradish grated on a fine grater 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 sea fish sliced

Sea fish is best suited for the preparation of fish slices: it is moderately fatty, has all the necessary taste, it practically does not contain substances harmful to health.

Ingredients:

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

Cooking method:

1. The whole fresh fish is sent 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, the skin with scales and the head are cut off with a sharpened knife, and the fins are cut off.
3. Then, thin pieces are cut from the carcass with sharp and quick movements. The thinner the fish shavings are, the better. Slicing does not start immediately, the fish is allowed to stand for a few minutes to make slicing easier. The main thing is to prevent the fish from melting.
4. The prepared shavings are taken out again in the cold for about an hour. After that, the slicing is ready.

Slices about 2-3 mm thick will roll beautifully into rings, and to make eating more enjoyable, the slices can be slightly thawed before serving - but do not allow it to defrost. To understand whether the fish is ready for cutting into shavings, the tip of a knife is carefully inserted into it - if it passes a few millimeters into the fish, you can safely start cutting.

Freshwater fish recipe

You can also make sliced ​​fish from river fish, but in order for the dish to be safe, it is recommended to make sure that it is caught from a clean reservoir, has not been frozen again and has not been stored for a long time. Better to give preference to live fish. It is recommended to marinate the freshwater fish planer before cooking.

You will need:

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

Cooking process:

1. The fish is cut into large pieces without removing scales and fins.
2. Vinegar, finely chopped or grated onions and garlic are mixed in a separate bowl.
3. Pieces of fish are laid out in a voluminous bowl, where they are poured with the resulting marinade. Leave in the refrigerator for 3-4 hours.
4. Then the fish is dried, the marinade is allowed to drain completely and frozen, as in the previous recipe.
5. Finished fish slicing with a sharp knife is cut into thin, almost transparent shavings.

Stroganina prepared according to this recipe has a pleasant spicy taste. It is best served with hot sauces based on red pepper.

Cooking with mackerel

Mackerel is a very healthy fish. It contains substances that have a beneficial effect on the cardiovascular system. By cooking without heat treatment, all trace elements are retained. This fish is considered one of the safest for making sliced ​​slices.

Ingredients:

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

Preparation:

1. The head is separated from the carcass of mackerel, cut along the abdomen and the entrails are removed.
2. Sprinkle the prepared fish generously 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 mackerel sliced ​​using the classic northern recipe above. Serve mackerel slices best with hot boiled potatoes and garlic.

How to make from red fish

Stroganina from red fish turns out to be especially tasty, but it should be remembered that it is not recommended to cook this dish from re-frozen fish - you need to make sure that the fish is really 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 the freezer.
2. The fish prepared for cutting is taken out and, without defrosting, cleaned of fins, and the head is cut off.
3. With a sharp knife from the already melted (but in no case melted) fish, cut the fillet into thin slices, without touching the insides.
4. Put the finished slices of sliced ​​slices on a plate, sprinkle with fresh seeds from a dill umbrella and sprinkle with oil mixed with lemon juice.

Interesting advice! Place the plate in the refrigerator for a few minutes before making the sliced ​​slices. On chilled dishes, the fish will not defrost longer and will not lose its taste.

Correct presentation to the table

Stroganina is an ancient northern dish that is surrounded by a lot of traditions when served.

They eat sliced ​​slices with their hands, dipping them in a mixture of pepper and salt or sauce. The indigenous people of the north do not recognize any spices, except sea salt and black pepper, but stroganina is delicious with a variety of hot and spicy sauces. The latter are served chilled in a separate bowl.

Stroganina is seized with black bread and fresh onions. It is traditionally served with strong alcohol - vodka or bitters.

This is a very self-contained dish, allowing you to fill yourself up without any extra side dish. But if desired, it can be served with boiled potatoes and fresh herbs.

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

Cooking and serving sliced ​​slices correctly is a great way to get to know the traditions of our ancestors.

Fish planer is a whole frozen fish carcass, peeled and cut into thin shavings. It is served with a mixture of salt and ground black pepper. In this mixture, you need to dip pieces of frozen fish and eat until they are thawed. This dish is prepared from whitefish or salmon species. The main rule for preparing sliced ​​fish is that the fish should be frozen immediately after it is caught. Then harmful bacteria will not have time to develop in it.

Classic stroganina

To prepare this dish, you will need fatty white fish, preferably live.

Composition:

• omul (muksun, whitefish) - 2 kg.;
• salt - 1 tablespoon;
• pepper - 1 tablespoon

Preparation:

1. Fresh fish should be frozen in the freezer at maximum temperature for at least three days.
2. Take out the carcass and cut the skin with a sharp knife, and remove it. Cut off the fins and head to make it easier to cut off the fillet pieces.
3. Let the meat melt a little, then it will be easier to chop.
4. Chop the fish flesh into long thin slices, place on a cutting board and refrigerate for another hour.
5. Prepare a mixture of equal parts salt and ground black pepper.
6. Serve directly on a cutting board, or place the fish shavings on a large flat platter with a bowl of seasoning in the center.

When cut into thin slices, slices of sliced ​​slices curl themselves into beautiful curls, the dish looks very impressive.

Before purchasing fish for this dish, make sure it is fresh and not thawed.

Composition:

• salmon (trout, salmon) - 1.5 kg.;
• olive oil - 2 tablespoons;
• dill seeds - 1 tablespoon;
• lemon.

Preparation:

1. Freeze fresh carcass of red fish in the freezer at maximum temperature.
2. Before preparing the sliced ​​meat, peel the fish from the skin, cut off the fins and cut off the head.
3. Put the plate on which you will serve the appetizer in the freezer for a few minutes.
4. Use a sharp knife to cut into thin slices of fish.
5. In a cup, combine the olive oil with the juice of half a lemon and drizzle the mixture over the fish.
6. Sprinkle with dill seeds and coarse sea salt.

Serve immediately, garnish with a lemon slice.

An interesting snack is obtained from mackerel, which is also very useful for the human cardiovascular system.

Composition:

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

Preparation:

1. Fresh mackerel must be gutted, head cut off and washed.
2. Grate with a mixture of salt and ground black pepper.
3. Place in the freezer for a few days.
4. Take out the fish and use a very sharp knife to cut the flesh into thin slices.
5. Serve with lemon slices and salt and pepper mixture.

Fish that has not been cooked retains the maximum amount of nutrients.

Stroganina from river fish

Most people live far from the sea, but in the rivers you can catch fresh pike perch or carp. Before preparing sliced ​​freshwater fish, it is better to marinate it.

Composition:

• pike perch (carp) - 1.5 kg.;
• onion - 1 pc.;
• garlic - 5-6 cloves;
• vinegar (apple cider) - 150 ml.

Preparation:

1. Rinse the fish, gut and cut off the head.
2. Cut into several large pieces.
3. Prepare a marinade from vinegar, onion and garlic, chopped on a fine grater.
4. Place prepared fish in the marinade and refrigerate for several hours.
5. Remove fish, remove all liquid with paper towel and freeze at maximum temperature for several days.
6. Take out the frozen fish, remove the skin, and cut into thin shavings.

This appetizer is best served with a hot sauce, such as chili sauce.

Salmon stroganina with spicy sauce

For this recipe, use fresh fillets of any red fish from the salmon family.

Composition:

• salmon fillet - 0.5 kg.;
• oil - 100 ml.;
• allspice - 6-8 peas;
• soy sauce - 30 ml.;
• orange - 1 pc.;
• dill, salt.

Preparation:

1. Wash the fillet of any red fish, cut off the skin with a sharp knife.
2. Place the pulp on plastic wrap, roll it into a tube, and, securing the ends, put it in the freezer for a few days.
3. Prepare the sauce by mixing freshly ground pepper, coarse sea salt, soy sauce, and olive oil.
4. Add chopped dill and orange zest.
5. Punch with a blender until smooth.
6. Remove the blank from the freezer, and cut it into thin slices with a sharp knife.
7. Place the sauce on a chilled plate and place the frozen fish pieces.
8. Decorate with dill sprigs and grains of salt.

Such a blank can be stored in the freezer for six months. Before the holiday, you only need to prepare the sauce and cut the fish.

Such a dish will look very impressive on a festive table, or you can cook sliced ​​slices with rice garnish for a light and healthy dinner with your family. Lovers of sushi and rolls will also appreciate stroganin. Most people living far from the sea do not get enough of the essential micronutrients contained in fish. Try to cook this simple, tasty and very healthy dish from any fish according to the recipes suggested in the article, and your family and friends will enjoy and benefit the body. Bon Appetit!

Stroganin made from frozen mackerel. Some may be confused by the fact that fish is not subjected to any heat treatment here, and you never know what can be brought in. At the beginning, I was also wary of this, until I saw that doctors of the sanitary and epidemiological service bought it on the market with a frequency of 2 - 3 times a week.

Naturally, I had a purely female interest in what they were doing with her.

They explained what they were doing stroganin, because mackerel is very useful for the heart and the entire cardiovascular system. It contains a number of useful substances necessary for our body, including polyunsaturated fatty acids (PUFA) of the Omega-3 class. Omega-3 inhibits the aging of the body, normalizes the immune system, prevents the development of cancer.

To my question whether it is safe to eat it raw, the doctors answered: "How many different fish we check every day, the safest is mackerel."

Since then, our family fell in love with this fish.

Prescription from doctors.

Cut the mackerel into thin shavings and lay out on a plate. We love to do it in layers, because when the fish thaws a little, it is saturated evenly with seasonings. Sprinkle each layer lightly with salt, black pepper and squeeze out the lemon juice. Decorate with herbs if you want, it doesn't hurt.