Stroganina is raw, thin, long-sliced frozen fish. The recipe came from the Nanai cuisine and is common throughout the entire north of Russia, including Yakutia and the Komi Republic. To prepare stroganina, the fish (normally of the Coregonus family, but not necessarily; often it is whitefish, sturgeon, omul, white salmon or peled) is frozen, then gradually sliced into thin pieces so as to not let the fish unfreeze, and the remaining part is frozen again. It is a tradition to eat stroganina by dipping it into mixture of salt and pepper (called makalovo
Another interesting dish from Nanai cuisine (other sources attribute it to Chukchi cuisine) is fermented reindeer meat. The meat and bones of the reindeer are mixed together and placed in a sack of reindeer skin (or seal skin), the sack is tied up and placed on a glacier, on a spot where the snow has not melted. The sack is covered with snow and kept there through summer. In winter the sack is unearthed and the dish is considered to be ready for consumption.
Chukchi cuisine offers far more palatable recipes, for example, salmon soup and reindeer sticks (something like fried fish sticks, only made from reindeer meat).