Nellya Motysheva, who also lives on the peninsula, plans to collect her recipes in a book. What she calls “mom’s sauce” is vegetable oil, mustard powder and reindeer blood. “In November, the freezing cold begins, and that’s it — you know you must eat stroganina.”The name of the dish comes from the Russian word “strogat,” meaning “to whittle,” as a carpenter would. The best stroganina, Yamal residents said, is produced when it is chilly outside — no warmer than 20 below Fahrenheit. That temperature flash-freezes the fish or reindeer meat and locks in the flavor.

Source: New York Times February 09, 2020 09:56 UTC