What kind of fish strokes should be

What is a fish sirloin? To begin with, we'll remember how it all began ...

A bit of history

Previously, the dish, which we used to call stroganina, bore the name "crockery". This amazing food is rooted in the Arctic. It was there that a special way of cooking fish was invented.

In the capital it is not so often possible to meet this dish, because it is considered to be exclusively a meal of Siberians. The name itself speaks of the principle of preparation. First of all, this concerns cutting, that is, fish are not cut, but are cut. This process is really very interesting and fascinating. At the same time, it's quite easy to learn. Let's get acquainted with how the fish is made from fish.

What kind of fish should I take

Stroganin is a northern food for a reason. First of all, because only in those waters you can find the fish ideal for this dish. The fish that live in the North are ecologically clean, therefore this fact is one of the main ones when choosing it. This is very important, because the fish is not subjected to heat treatment - whether cooking, frying or any other kind of it.

Another important point is that the fish string is never made from a fish killed or found on an ice floe, since this is considered a bad form among the inhabitants of the North. Therefore, it is worthwhile to be very careful when buying fish in the Yakutsk market, because the cases of selling a bad and frankly poor-quality goods have become 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 a poor-quality product, then you will never get a really delicious stroganina. This dish of fish is extremely popular these days - not only in the North, but also in other regions of the country.

In the event that the fish itself is thrown on the ice, its gills will be covered with blood. Therefore, in the market it should be visible. But here again it is worthwhile to be attentive, since the sellers can replace the fish's blood with beef. But this blood is thicker and darker. Also look at the scales - it should be pink. But the eyes of the fish should look like frozen proteins - in the form of dots. Also pay attention to the traces from 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 preparation of strogana

It is easy and tasty to cook absolutely everything. Many frighten stroganina, the recipe of which is quite simple. First of all you must remember the four main things for this dish. The first is frozen fish, then - perfectly sharpened knife, as well as strong hands and sharp mind. All in aggregate will give the desired result - a delicious and properly cooked stroganina.

For this dish, the best types of fish are sturgeon, chir, muksun and omul. By definition, the fish string is the fish that was deep frozen immediately after the catch. It is very important that it does not unfreeze before cooking.

Also, the selected fish should not be in the open air for a long time, since then its taste will become "wadded". Proper storage of such fish should be in tightly tied bags, so that it does not get sun rays or air. It is also advisable to lay the fish with snow or ice icing. These methods, as a rule, apply for long-term storage of fish.

Cooking process

Choosing the right fish, you can proceed to its immediate cutting. All processes must be strictly step-by-step. Recipes in the case of cooking stroganina virtually nothing. The main thing in them is the way of cutting. You need to start from the head to the tail. Carry out cutting along the circumference of the fish. Before that, all fins should be cut off. After the first notch, the fish should be cut lengthwise by a sharp movement.

The fish itself should be held by the head. If necessary, it is possible to cut off the nose for a more convenient fixation of it in the hand. Now comes the most critical moment in cooking - with a sharp knife, start to plan the same small pieces of fish meat in size. You will see how they will immediately form a beautiful tube - and this turns out to be a real stroganina. A photo of many experts in this matter confirms how much this dish is beautiful and aesthetic in appearance.

After all the slices have been cut, they need to be taken out to frost. This is done to ensure that the serving of the dish was correct - that is, the slices of the fish must be frozen on a mandatory basis.

Serving a dish

In addition to the fish itself, stroganina is also a sauce, without which the dish will not be complete. How to cook a sherry, it's already clear, it's pretty easy. But the sauce for it is prepared easily. For sauerkraut is suitable almost any type of sauce, because the dish is simple. Therefore, you can choose the most any, but I want to note that it is worth to cook it yourself, and not to use the purchased one. For stroganina tomato, cream 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 slices of 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. Sami slices, as already mentioned, before serving, you need to cool in the cold.