#ARCTIC. #SIBERIA. THIS IS TAIMYR. The opening of the Arctic Stroganina Center is scheduled for November 29 at a festival dedicated to the national cuisine of Yakutia.
The center will appear in the Atlasovs’ estate, on the territory of the republican ethnic restaurant of national dishes. The center building will be made in the shape of the Bull of Cold, which is a symbol of the Yakut frosts. The Arctic Stroganina Center will be a place where national fish and meat dishes are cooked on ice.
In Dudinka, until recently, the Taimyr Stroganin festival was traditional. In the pre-pandemic period, representatives of several communities from different Taimyr villages competed in the skill of preparing this truly folk and indispensable product among the natives of the North.
The essence of the competition was not so much the preparation of stroganina – an unpretentious dish, as a rule, does not require special culinary skills, it is just chopped raw frozen fish – but the skill of serving it to guests. Therefore, at the festival, the jury evaluated the accuracy of planing fish, the fineness of fish chips, the height of the planed fish pile on a platter. Separately, they evaluated the sauce for stroganina, or makalo, as it is called in Taimyr.
However, there is also a non-holiday, camping version of stroganina. The northerners say that the real stroganina is when the fish is taken out from under the ice, left to freeze right on it and immediately planed. As a seasoning, salt and pepper are mixed The dish should be eaten in the fresh air. They say there is nothing better.
But stroganina is still for an amateur – just the mention that you have to eat raw fish with salt makes many guests of the Arctic refrain from tasting.
Earlier, This Is Taimyr wrote that scientists had developed a special food for the Arctic with wild plants and deer meat, and presented seafood from the Russian Arctic at a prestigious industry exhibition. We also said that winterers-geologists borrowed the first Norilsk recipes from the Taimyr indigenous peoples’ cuisine.
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Text: Denis Kozhevnikov, Photo: author