Many people think that there is a frozen fish and here is your steak. This is not true. Not every fish is suitable to be a stroganina. Best: whitefish, cisco, white salmon, sturgeon, whitefish. However, if need, you can do Sliced char, trout, peled, even from vendace. But it should know some rules.
To be stroganina people use only "live", not "asleep" (ie not died in networks) fish. This is the first. To feed a guest with stroganina which is made from "sleepy" (bad) fish is revered as insult. Secondly, removing the fish from the net, you have to swipe her head on the ice. After the fish lie there in the cold for 15-20 minutes, it should be gently knead, ruffle and straighten, and then finally freeze. After 10-12 hours in the cold for 30 degrees of it can be to cook a dish.
By the way, even in Yakutia stroganina is not cheap, but in Moscow it is insanely expensive.
Sliced served fish (stroganina) at the table in the raw, frozen, cut into "chips". It tastes like ice fish - very tasty. Cut into chips, better in small portions, to prevent premature defrost. For a taste stroganina dunk in "makalovo" - salt, blended with black pepper in 1: 1 ratio.
As part of the annual festival "Winter begins in Yakutia" is a contest called "Stroganina", where the best planers compete with each other. Objectives of the competition: to increase the prestige of the Yakut national cuisine, the promotion of national hospitality traditions, strengthening the traditions of cooking fish.