Sagudai - recipe

Sagudai is prepared from fresh fish without heat treatment, which allows to preserve all the valuable properties of the product. The tasty qualities of such a snack are also at an altitude and, after having tasted the delicacy once, you will always remain among his admirers.

Prepare a sugudai from a fish of fatty varieties. Today we will consider the options for cooking dishes from mackerel and omul.

How to make a mackerel from a mackerel - Recipe

Ingredients:

• mackerel - 1,2-1,4 kg;
• onion bulbs - 285 g;
• salt of large stone - 90 g;
• granulated sugar - 25 g;
• purified water - 250 ml;
• vinegar 9% - 125 ml;
• olive oil or sunflower without flavor - 125 ml;
• black pepper freshly ground - 5 g or to taste.

Preparation

1. The mackerel is pre-defrosted on the bottom shelf of the refrigerator compartment, but not completely - so it will be easier to separate it.
2. Now we rid the carcasses from the viscera, fins and head, remove the skin neatly and remove all the bones.
3. The resulting fillets are sliced ​​in transverse slices and placed in a tray or enameled container, pouring the layers with the cleared and sliced ​​thin onions rings.
4. Now in the boiled cold water we dissolve the crystals of the salt of large and sugar, after which we add sunflower or olive oil and vinegar and mix.
5. Fill the marinage with the onion and leave for three hours.
6. After the time of the sagoodai from mackerel, you can try.

How to prepare sugudai from fish omul?

Ingredients:

• omul - 1,2-1,4 kg;
• onion - 260 g;
• lemon juice - 25 ml;
• olive oil or sunflower without flavor - 60 ml;
• salt large sea and black pepper (freshly ground) - to taste.

Preparation

1. Just like the mackerel omul for saugusta should be stripped, washed and rid of all the bones.
2. The fillets obtained in this case are shredded with cubes with a side dimension of about one centimeter.
3. Bulbs are cleaned, cut into half rings, which are slightly kneaded with hands and mixed with prepared fillets of fish.
4. For a softer taste, onions can be pre-poured for a few minutes with boiling water, and then drain, give with a leak and only then add to the omul.
5. Let the fish stand with the onion for twenty to thirty minutes, then season it with lemon juice, sunflower or olive oil without a smell, we savor the salt with a large and freshly ground pepper to taste and mix.
6. Everything, sugudai from omul is ready, you can serve a snack to the table.