The Sami table did not indulge in variety: meat and fish. Instead, venison was consumed, boiled, dried, and frozen. In addition, they often cooked soup, adding rye flour, salt, and grated berries: crow and cloudberry. For the winter, the meat was dried: cut into strips, and hung over the fire. They also used stroganina – raw frozen meat. The brain, heart, tongue, stomach, and brisket were considered delicacies. To prevent scurvy, they drank deer blood. In the summer, they switched to a fish diet. From fish, soups were cooked, and fish was fried on sticks by the fire. Later, they began to cook fish "with a smell," for which they had previously buried the fish in the ground.
They bought rye flour from the Russians and baked unleavened cakes. The inner layer of pine bark was harvested, dried, pounded, and added to the soup. They willingly picked crow, lingonberries, blueberries, and cloudberries and ate them in dried or soaked form. My favorite drink is tea, and it is drunk with onions. But deer milk was not in high esteem.