TRIPLE STROGANINA FROM THE NORTHERN SUB-BOAT. Fish stroganina. How to cut frozen fish.
The Republic of Sakha, bitter frosts, harsh winter. It is in winter that the time begins when very tasty ice fish gets on our table in large quantities.
They call her - an under-ice)
Due to the fact that the fish gains enough fat, it becomes very juicy and tasty and is valued for a large amount of protein, a storehouse of vitamins and other useful substances)
Freezing of fish occurs naturally, right on the ice, immediately after the catch, as fishing is carried out at low temperatures from -30 to -45, so the quality of the meat is excellent...
Well, our fish is wild and caught in ecologically clean places - this is a guarantee of premium quality and amazing taste!
The ice is different in smell and taste. It has a divinely fresh aroma, no “chilled” can compete with it, which often does not smell very much (not to mention the taste). Also, ice has a brighter and richer and brighter taste.
Today we have triple stroganina from the northern icefish, this is lake whitefish, whitefish and grayling)
Delicious and healthy northern fish..
Stroganina from the fish of the northern rivers is a very tasty dish)))
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