The fish is placed head down on a hard surface and skinned. Thin slices of fish fillet cut along the body using a sharp knife.[1] The geometry of the Yakutian knife is best suited to cut long slices that will form ribbon curls. In order to keep the slices frozen as long as possible, the stroganina is served immediately on non-metallic frozen plates or in ice-cold bowls[13] with salt and black pepper powder.[3][4][5][12] It is usually eaten with the hands while still frozen.