"Sagudai": the recipe. "Sagudai" from mackerel, from omul, from pink salmon, from whitefish: recipe, photo

Fish dishes are not only delicious, but also very useful. Especially if you cook them from a raw semi-finished product with minimal processing. It's about a dish like the sage. In the article we offer several options for its preparation. You will be able to choose your own recipe for suguda from different types of fish.

What is this dish?

Sagudai is a fast and versatile snack. The dish has emerged and is most common in the north of Russia. Prepare it only from fresh semi-finished products. In this case, the fish is not subjected to any heat treatment. Recipes can change, but the base remains the same. Traditionally used: fish, oil, onions, spices and some kind of acid base. On the average this dish is ready in fifteen minutes.

Which fish should be cooked from?

If we make a classic sagudai, the recipe contains an indication that only white fish should be used . Traditionally take as a basis meat of whitefish, grayling or omul. In our own strip there are also recipes with red fish.

But this is not the main thing. The main rule when choosing a semi-finished product is different. Meat should only be fresh, as it will be served without heat treatment. Ideal, of course, if the fish were caught and cut right before preparing the dish. But this does not always work.

How to determine the freshness of a semi-finished product if we buy it in a store? Let us outline the main rules:

• First, the absence of a bloated belly.
• Secondly, the fish should have a shiny, scales adjacent to the body.
• Third, the gills of fresh fish are closed and bright red.
• Fourthly, the semi-finished product should not have an unpleasant odor.
• Fifth, when pressed fresh fish are elastic and dense.

Difficulties in the preparation of this dish appear when cutting a semi-finished product. Therefore, it is recommended to put the fillet before use for fifty minutes in the freezer. Otherwise, when cutting, you get fish porridge, and not individual pieces.

Recipe: mackerel from mackerel

First, we chop the chilled mackerel. Cut off the tail, head and fins. We cut the belly and carefully remove all the insides. Rinse several times under running water and dry. Next, carefully remove the skin, cut out the ridge and remove all the bones.

The carcass of mackerel should be divided into two parts, cut into small pieces not more than a centimeter thick. Put the crushed fish into a container. Bulb finely chop and rinse. In order for the onion to allocate the maximum amount of juice, it is recommended to cut it in a special way. Cut the head into two parts and cut thinly with straws along, and not across. Stir with fish and leave for ten minutes.

We bring to your attention not quite the traditional mackerel sugudai. The recipe must be supplemented with a special dressing. Two large spoons of large salt, a small one - sugar, black pepper, dried dill, parsley, a few more leaves of bay leaf to grind in a mortar. Mix seasonings with fish and onions. Leave for ten to fifteen minutes. Mackerel should be soaked with fragrant aromas. Spread a large spoonful of 9 percent vinegar with three tablespoons of boiled water. Add everything to the fish, mix well and pour in the vegetable oil.

The mackerel should practically float in the marinade. If this does not happen, then add a little more vegetable oil and vinegar. Cover the container with a lid and put it overnight in a cool place. In the morning, mix everything thoroughly. The dish is completely ready.

Sagudai from the omul

This is a traditional dish that is common in Lake Baikal. Let us dwell on how to make a saugood from omul. The recipe is very simple and fast.

Take a pound of fish, take off her skin, separate the fillets and cut into small pieces. Their size should not exceed one centimeter. Cut a large onion and scald with boiling water. As a result, the vegetable will become more crispy and extra bitterness will go away. Stir in the onion along with the fish and leave for twenty minutes. Then add pepper, a little butter, salt and juice half a lemon. Stir everything very carefully, leave it soaked. After 15 minutes the dish is ready. It can be supplemented with slices of fresh avocado, straws of red onions and fresh herbs.

Sagudai of the Siege

It is recommended to cook this dish only from chilled fillets. In this case, you get a quality sugudai from a whitefish. The recipe will be slightly different than in the previous version.

The fish is cut into pieces in two centimeters. It is recommended to do this across the fibers. Put everything in a glass bowl, add onion rings, pepper and salt. Gently mix everything and season with lemon juice (or vinegar). The dish should be put in a cool place for one hour. Before serving, mix all the ingredients well.

Sagudai from pink salmon. Recipe

Prepare it not so often. You can offer another version of the dish of the sage. The recipe does not contain vinegar. The dish as a result turns out very original and fragrant.

Remove the pink salmon and cut it. Add pepper, salt, dried dill and six large spoons of vegetable oil, onion rings. Thoroughly mix everything. Finely chop, not squeeze out five cloves of garlic. Stir all together, transfer to an enamel pot, cover and remove into the refrigerator. The time of pickling will depend on the taste preferences. Serving a dish is recommended with fresh parsley, olives, onion rings and cucumber cubes.

Sagudai salmon

It turns out more fat, tasty and nutritious, rather than a dish from pink salmon.

We offer you an excellent sagoodai-recipe. The photo shows how to cut the fish.

In order to do this smoothly and beautifully, we recommend the following advice. Chilled fish fillets before cutting should be slightly frozen. We continue further.

Pour a large layer of salt onto a cutting board. From above distribute finely chopped fish. Top with lavish salt. Leave the salmon for an hour and a half. In the event that there is a possibility, then this period can be increased. First, during this time all harmful substances will be released from the meat. Secondly, such salting provokes an increase in the movement of juices in fish.

Cut the white onion into cubes and pour boiling water. As a result, there will be an extra bitterness and a characteristic aroma. Cut a bunch of dill. Add greens to the fish along with a large spoonful of sugar and the same amount of 9% vinegar. All mix and leave for a while. We need to make pickled onions.

Put the fish in a colander and rinse thoroughly under running water. Leave to allow excess liquid glass. Mix the fish with onions. Sprocket anise in a mortar and add to the dish. Add olive oil, cucumber cubes and favorite condiments. To stir thoroughly. Before serving, sprinkle with lemon juice.

Sagudai is a delicious and healthy snack. We recommend you try to cook.