Tugun: a small fish with a Siberian character

The tugun ( Coregonus tugun ) is a modest but distinctive fish, beloved by both fishermen and gourmets in Siberia. It lives in cold rivers and lakes, including the reservoirs of the Putorana Plateau, and is renowned for its delicate flavor. I'll tell you what this creature is, where to find it, how to catch it, and how to cook it deliciously. Let's go!

What kind of fish is tugun?

The tugun is a small fish from the salmon family, related to whitefish. It is also called the Manerka or Sosvinskaya herring, especially in the Ob River basin. It grows to 11–15 cm and 20–30 g, rarely reaching 20 cm and 80 g. The tugun has a neat, slightly flattened body, with silvery sides, a dark back, and a light belly. The scales fall off easily, making cleaning a breeze.

The tugun matures quickly—by the age of two, it is ready to reproduce—and lives up to six years. It feeds on plankton, crustaceans, and insect larvae, playing an important role in the ecosystem of water bodies.

Where does he live?

The tugun is a resident of Siberian freshwater, from the Ob to the Yana Rivers, flowing into the Arctic Ocean. On the Putorana Plateau, it can be found in rivers such as the Kochumdek or Sukhaya Tunguska, and occasionally in lakes such as the Lama or Khantayskoye. It prefers clear, cool water with a sandy or pebble bottom at a depth of 1–2 meters.

Thanks to the plateau's protected status, tugun thrive here, but in other areas, their numbers have declined due to overfishing and changes in rivers. So, fishing requires caution.

How is he living?

The tugun is a schooling fish, swimming in small schools. It is most active in summer and fall, when the water warms slightly. It spawns in September–October in shallow sandy waters, laying 1,500–6,000 eggs. The fry emerge in the spring and grow rapidly.

The tugun eats everything it can catch: plankton, small crustaceans, and larvae. It's an important part of the food chain, as it feeds on grayling and lenok. For humans, the tugun is a tasty catch, prized for its tender meat.

Why is tugun special?

Taste

Tugun meat is tender, fatty, and slightly sweet. It's considered a delicacy in Siberia. Fried, smoked, or served in fish soup, it's delicious in any form. Because of its small size, the bones are practically unobtrusive, and the fish is often eaten whole.

Fishing

Catching tugun is simple, yet exciting. They bite readily, especially on small lures, and their schooling nature makes fishing fruitful. The key is to choose light tackle.

Ecology

Tugun is an indicator of water purity. If it's present, the river is healthy. However, its populations suffer from overfishing and dams, so it's important to fish only for food on the plateau.

How to catch tugun on the Putorana Plateau?

Fishing for tugun while rafting is an easy yet enjoyable activity. Here's what you'll need:

• Tackle: Light spinning rod (2–10 g casting weight, 1.8–2.4 m long) or float rod. Braided line 0.08–0.12 mm, hooks #12–16. For spinning rods: microjig (1–5 g) or spinners (Mepps Aglia #0–1).
• Baits: Small mandulas (2-4 cm, white or silver), flies or pieces of worm.
• Where to look: Shallow waters with sandy bottoms or calm sections of rivers. In lakes, near coastal shallows.
• Technique: Use a short step (1–2 turns, pause for 2–3 seconds) or a steady retrieve with a spinning rod. Use a float rod at a depth of 0.5–1.5 m.

Tip: Tugun are shy, so move quietly and try different baits if they don't bite.

How to cook?

The tugun is ideal for a camp kitchen. Here are three easy ways to use it:

The flag of the city

• What you need: 500 g tugun, salt, pepper, 2 tablespoons flour, oil.
• How to cook: Clean and gut the fish, season with salt and pepper. Dredge in flour and fry in a frying pan with oil for 2–3 minutes on each side until crisp.
• Tip: Add a pinch of dried herbs to the flour for flavor.

Smoked bunting

• What you need: 500 g of tugun, salt, firewood (alder).
• How to cook: Salt the fish (2–3 tablespoons per 1 kg, 2–3 hours), rinse, and dry. Smoke on low heat for 20–30 minutes in a homemade smoker made of foil and branches.
• Tip: Add a juniper branch for scent.

The ear is the flag.

• What you need: 500 g tugun, 1 potato, 1 onion, salt, pepper, bay leaf.
• How to cook: Bring 1–1.5 liters of water to a boil in a small pot, add the potatoes and onion, and cook for 10 minutes. Add the peeled tugun and cook for 5–7 minutes. Season with salt, pepper, and bay leaves.
• Tip: A drop of lemon will make the taste brighter.

Problems and conservation

The tugun is tasty but vulnerable. Overfishing and changes in rivers have reduced its numbers, especially in the Ob. On the Putorana Plateau, the nature reserve helps it survive, but it's important not to overfish. Take as much as you can eat and release the rest. According to the IUCN, the tugun is not currently endangered, but local populations require care. Check with the reserve's rangers for fishing regulations.

A personal touch

While rafting down the Kochumdek, I caught a bunch of tugun on a small mandula in half an hour. We roasted them by the fire—crispy, tender, simply delicious. And the smoked tugun a local offered me was so delicious I almost forgot where I was. This wasn't just a fish, but a taste of Siberian freedom.

Result

The tugun is a small fish with a big heart. On the Putorana Plateau, where the rivers are clear and the nature is wild, it delights fishermen and gourmets alike. Catch it with light tackle, cook it by the fire, and enjoy. Just remember: the plateau is a nature reserve, and the tugun needs our care. Grab your rod and go catching fish, but treat nature with respect!