Fish dishes are not only delicious, but also very healthy. Especially if you cook them from raw semi-finished products with minimal processing. It's about a dish like sagudai. The article offers several options for its preparation. You can choose your saguda recipe from different types of fish.
What is this dish?
Sagudai is a quick and versatile snack. The dish has arisen and is most common in the north of Russia. It is prepared only from fresh semi-finished product. In this case, the fish is not subjected to any heat treatment. Recipes may vary, but the foundation remains the same. Traditionally used: fish, oil, onions, spices and some kind of sour base. On average, this dish is ready in fifteen minutes.
What fish should I cook from?
If you are making a classic sagudai, the recipe indicates that only white fish should be used . Traditionally they take whitefish, grayling or omul meat as the basis. In our strip, there are also recipes with red fish.
But this is not the point. The basic rule when choosing a semi-finished product is different. The meat should only be fresh, since it will be served without heat treatment. The ideal option, of course, if the fish was caught and cut right before cooking. But this does not always work.
How to determine the freshness of a semi-finished product if we purchase it in a store? We outline the basic rules:
- Firstly, the absence of a swollen belly.
- Secondly, the fish should have a shiny, adjacent to the body scales.
- Thirdly, the gills of fresh fish are closed and bright red.
- Fourth, the semi-finished product should not have an unpleasant odor.
- Fifthly, when pressed, the fresh fish is elastic and dense.
Difficulties in the preparation of this dish appear when slicing a semi-finished product. Therefore, it is recommended to put the fillet before use for fifty minutes in the freezer. Otherwise, slicing will result in fish porridge, rather than individual pieces.
Recipe: Mackerel Sagudai
First, we cut chilled mackerel. Cut off the tail, head and fins. We cut the belly and carefully remove all the insides. We wash several times under running water and dry. Next, carefully remove the skin, cut the ridge and remove all the bones.
The carcass of a mackerel needs to be divided into two parts, cut into small pieces no more than a centimeter thick. Put chopped fish in a container. Finely chop the onion 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 chop finely with straws along, and not across. Stir with the fish and leave for ten minutes.
We bring to your attention not quite traditional mackerel sagudai. The recipe must be supplemented with a special dressing. Grind two large tablespoons of coarse salt, sugar, black pepper, dried dill, parsley, a few more leaves of bay leaf in a mortar. Mix seasonings with fish and onions. Leave on for ten to fifteen minutes. Mackerel should be saturated with fragrant aromas. Dilute a large spoon of 9% vinegar with three tablespoons of boiled water. Add everything to the fish, mix well and pour in the vegetable oil.
Mackerel should practically swim in the marinade. If this does not happen, then add a little more vegetable oil and vinegar. Cover the container and place in a cool place overnight. Mix everything thoroughly in the morning. The dish is completely ready.
Omul sagudai
This is a traditional dish that is common on Lake Baikal. Let us dwell on how to cook somalia from omul. The recipe is very simple and quick.
Take a pound of fish, remove skin from it, separate the fillet and cut into small pieces. Their size should not exceed one centimeter. Chop a large onion and scald with boiling water. As a result, the vegetable will become more crispy and excess bitterness will go away. Stir the onion with the fish and leave for twenty minutes. Then add pepper, a little oil, salt and juice of half a lemon. Stir everything very carefully, leave to soak. After 15 minutes, the dish is ready. It can be supplemented with slices of fresh avocado, straws of red onion and fresh herbs.
Whitefish Sagudai
Cooking this dish is recommended only from chilled fillet. In this case, you get a quality whitefish sagudai. The recipe will be slightly different than in the previous version.
The fish is cut into slices of two centimeters. It is recommended to do this across the fibers. Put everything in a glass dish, add onion rings, pepper and salt. Mix everything carefully and season with lemon juice (or vinegar). Put the dish in a cool place for one hour. Stir all the ingredients well before serving.
Pink salmon sagudai. Recipe
It is not cooked so often. You can offer another version of the sagudai dish. The recipe does not contain vinegar. The dish as a result is very original and fragrant.
Peel and chop the pink salmon. Add pepper, salt, dried dill and six large spoons of vegetable oil, onion rings. Mix everything thoroughly. Chop finely, not squeeze, five cloves of garlic. Stir everything together, transfer to an enameled pan, cover and put in the refrigerator. Pickling time will depend on taste preferences. Serving the dish is recommended with fresh parsley, olives, onion rings and cucumber cubes.
Salmon Sagudai
It turns out more fat, tasty and nutritious than a pink salmon dish.
We offer you an excellent sagudai recipe. The photo shows which slices you need to cut the fish.
In order to do it smoothly and beautifully, we recommend using the following advice. Chilled fish fillet must be frozen a little before slicing. We continue further.
Pour coarse salt onto a cutting board in a thin layer. Spread finely chopped fish on top. Top with generously salt. Leave the salmon for an hour and a half. In the event that there is an opportunity, then this period can be increased. Firstly, during this time all harmful substances will be released from meat. Secondly, such a salting will provoke an increase in the movement of juices in the fish.
Dice the white onion and add boiling water. As a result, excess bitterness and a characteristic aroma will go away. Chop a bunch of dill. Add greens to the fish along with a large spoonful of sugar and the same amount of nine percent vinegar. Mix everything and leave for a while. We need to make pickled onions.
Put the fish in a colander and rinse thoroughly under running water. Leave the glass to excess fluid. Stir fish with onions. Grind the star anise in a mortar and add to the dish. Add olive oil, cucumber cubes and your favorite condiments. To stir thoroughly. Sprinkle with lemon juice before serving.
Sagudai is a tasty and healthy snack. We recommend trying to cook.