Stroganina · Russian · Main Course
Stroganina
Born in Russia
“Raw, thin, long-sliced frozen fish — the shavings that feed the Arctic.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention traditional to multiple Arctic cuisines first
7 in 10 say it's worth it for the celebrates local freshwater fish
4 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Stroganina is a dish of raw, frozen fish sliced thin as shavings — a staple across northern Siberia and the Arctic that belongs to the indigenous peoples and northern Russians who know these waters. The fish itself is what matters: nelma, muksun, chir, omul from Siberian Arctic waters, occasionally sturgeon. Around Lake Baikal they call it raskolotka. Cold, clean, alive with the region.
What makes this version distinct
Stroganina (Russian: строганина, literally "shavings") is a dish of the northern Russians and indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as raskolotka. Traditional stroganina is made with freshwater whitefish salmonids found in the Siberian Arctic waters such as nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. This dish is popular with native Siberians, and is present in Yakutian cuisine, Eskimo cuisine, Komi cuisine and Yamal cuisine. In Kaliningrad it is made with Sarda.
Signature elements
What people love
- traditional to multiple Arctic cuisines
- celebrates local freshwater fish
- minimal preparation
- deeply regional
Know before you go
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