Yamal cuisine

Traditional Yamal cuisine is an important part of national culture of the Nenets, Khanty and Komi.

Berries and mushrooms are also abundant; this accounts for the wealth of "gifts of the forests" on the Yamal table.

Fish are gutted and cleaned, and liberally sprinkled with salt then held for 3-4 hours.

Soda is used instead of yeast to raise the dough and it is baked in very hot sand on the fire.

Yamal cuisine has four principal types of fish dishes: “as it is”, boiled, baked and smoked.

Camp cooking uses an aluminum saucepan filled with smoldering sawdust, topped with a wire grid.

A low heat is all that is needed to give the fish a golden hue, indicating doneness.