What You Need to Know
The technique involves creating holes in the ice and using gear to catch fish, requiring patience and skill to navigate the local ice conditions and fish behavior. The ice must be strong enough to support the weight of the fisherman and the gear, and the fisherman must be careful not to fall through the ice.
Key Parameters
Temperature
-10°C
-20°C - 0°C
Time
1-2 hours
30 minutes - several hours
Equipment
ice augerfishing rodbaitwarm clothing
Steps
- 1.
Stroganina (Siberia): Creates ultra-thin frozen fish slices
- 2.
Yukhoe (Korea): Provides fresh frozen fish for raw preparation
- 3.
Sashimi (Japan): Ensures freshest possible fish for raw consumption
The Science
Primary Reaction
Proteolysis