Entree: Russia – Arctic North – Строганина Stroganina (Sliced Frozen Fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole Arctic whitefish (muksun or nelma), cleaned and skin removed, frozen until very firm, approx. 2 lb (900 g) usable fillets
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 small red onion, very thinly sliced, about 3 oz (85 g)
- 2 tbsp (30 g) prepared horseradish or grated fresh horseradish
- 1 lemon, cut into wedges
- Rye bread, for serving

Instructions

1. Partially freeze the fish: if not already frozen solid, place cleaned fillets on a tray skin-side down and freeze until the flesh is firm but not rock-hard (4–6 hours); it should be sliceable into long, thin shavings.
2. Prepare accompaniments: thinly slice the red onion, place coarse salt and freshly ground pepper in small dishes, and arrange horseradish and lemon wedges on a serving board; slice rye bread.
3. Section the fish: working with very cold fish on a chilled board, remove any remaining skin if needed and cut the fillet into long strips about 3–4 inches (7–10 cm) wide to create firm blocks for shaving.
4. Shave the stroganina: using a very sharp knife held nearly parallel to the fillet, shave long, paper-thin slices from the frozen block so they curl and glisten; transfer slices to a chilled plate.
5. Serve immediately: guests season each bite with a pinch of coarse salt and a crack of black pepper, add some thin onion and a dab of horseradish or a squeeze of lemon, and eat with rye bread alongside cold tea or vodka if desired.
6. Keep unused fish frozen: any remaining fish should be returned to the freezer promptly and consumed within recommended safe storage times for raw fish.