Paper-thin slices of completely frozen reindeer meat are cut directly from a frozen piece and eaten raw, usually with salt or pepper. The technique makes extraordinary use of the naturally freezing Arctic climate and is one of the most recognizable foods of northern Siberia. ¹⁾

Frozen muksun, a prized whitefish of the Ob River system, is shaved into delicate translucent slices. The fish is valued for its rich, slightly oily flesh and is often considered one of the finest ingredients of the northern table. ²⁾

Another classic preparation of the Ob basin, using the large northern whitefish known as nelma. Its pale, delicate flesh is especially well suited to freezing and slicing into thin pieces. ³⁾

Chunks of reindeer are slowly boiled with water, onions and occasionally root vegetables to create a warming broth. The dish is simple but substantial, reflecting the importance of reindeer as both a source of meat and a central part of Nenets life. ⁴⁾

Liver can be eaten fresh, boiled or frozen and sliced. Rich in nutrients, it was particularly valuable in the Arctic diet and illustrates the traditional practice of making use of different parts of the animal. ⁵⁾

Reindeer tongue is generally boiled until tender and served either warm or chilled. Like liver and other organ meats, it represents a practical approach to using as much of a valuable animal as possible. ⁶⁾

Thin strips of reindeer meat are salted and dried in the cold air. Lightweight and long-lasting, dried meat was exceptionally useful during long journeys across the tundra, when carrying fresh food was difficult. ⁷⁾

A clear soup prepared from northern freshwater fish such as whitefish, muksun or pike. The broth is deliberately uncomplicated, allowing the natural flavor of the freshly caught fish to dominate. ⁸⁾

Fish such as whitefish, pike and perch are cleaned, salted and dried in the Arctic air. The resulting product can be stored for long periods and carried easily by herders and fishermen. ⁹⁾

Freshwater fish is preserved over smoke from local wood, producing an intensely aromatic food. Smoking adds flavor while extending the useful life of seasonal catches. ¹⁰⁾

Rich reindeer meat is served with tart cloudberries gathered from northern wetlands. The sweet-and-sour fruit provides a striking contrast to the savory meat and combines two quintessential products of the tundra. ¹¹⁾

Cranberries are crushed and combined with water to make a refreshing sweet-and-sour drink. Northern berries were important not only for their flavor but also as a seasonal source of vitamins. ¹²⁾

Cloudberries can be mashed, sweetened or cooked into a thick preserve. Their short growing season makes them a prized seasonal ingredient, and preserving them extends their use into the long winter. ¹³⁾

Young edible shoots and aromatic plants gathered during the short summer can be eaten fresh or combined with fish and other foods. Wild greens provide a rare fresh element in a traditional diet dominated by preserved meat and fish. ¹⁴⁾

Whitefish or other local catches are enclosed in dough and baked, sometimes together with onions, potatoes or grains. The dish represents an interesting meeting between northern Indigenous ingredients and the Russian tradition of substantial baked pies. ¹⁵⁾