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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional technique using ice as a natural refrigerant to preserve fish at low temperatures.
Origin: Indigenous peoples of Siberia (Centuries-old tradition) — Siberia
See full technique reference →The process involves cutting a hole in the ice and placing the fish in it, allowing cold air to circulate and slow down bacterial growth, based on the principle of cryopreservation, where low temperatures inhibit microorganism and enzyme growth, preserving the fish for several months.
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Cryopreservation
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The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.