2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Fish dishes are not only delicious, but also very he althy. Especially if you cook them from raw semi-finished products with minimal processing. We are talking about such a dish as sagudai. In the article we offer several options for its preparation. You can choose your sagudai recipe from different types of fish.
What is this dish?
Sagudai is a quick and versatile snack. The dish originated 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 change, but the basics remain the same. Traditionally used: fish, oil, onion, spices and some kind of sour base. On average, this dish is ready in fifteen minutes.
What kind of fish should I cook with?
If making classic sagudai, the recipe says that only white fish should be used. Traditionally, they take the meat of whitefish, grayling or omul as a basis. In our same strip, there are also recipes with red fish.
But it's notthe main thing. The basic rule when choosing a semi-finished product is different. The meat should only be fresh, as it will be served without heat treatment. The ideal option, of course, if the fish was caught and butchered right before cooking. But that doesn't always work.
How to determine the freshness of a semi-finished product if we buy it in a store? Let's highlight the basic rules:
- Firstly, the absence of a distended belly.
- Secondly, the fish must have 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 is elastic and dense.
Difficulties in preparing this dish appear when cutting the semi-finished product. Therefore, it is recommended to put the fillet in the freezer for fifty minutes before eating. Otherwise, when cutting, you will get fish porridge, and not individual pieces.
Recipe: mackerel sagudai
First, cut 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 mackerel carcass should be divided into two parts, cut into small pieces no more than a centimeter thick. Place chopped fish in a bowl. Finely chop the onion and wash. In order for the onion to release the maximum amount of juice, it is recommended to cut it in a special way. Cut the head into two parts and chopthin straws along, not across. Mix with fish and leave for ten minutes.
We bring to your attention a not quite traditional mackerel sagudai. The recipe must be supplemented with a special dressing. Two large spoons of coarse s alt, small - sugar, black pepper, dried dill, parsley, grind a few more bay leaves in a mortar. Seasonings mix with fish and onions. Leave for ten to fifteen minutes. Mackerel should be saturated with fragrant aromas. Dilute a large spoonful 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 float in the marinade. If this does not happen, then you need to add a little more vegetable oil and vinegar. Cover the container with a lid and leave overnight in a cool place. Mix everything thoroughly in the morning. The dish is completely ready.
Sagudai from omul
This is a traditional dish that is common in Baikal. Let's dwell on how to cook omul sagudai. The recipe is very simple and quick.
Take half a kilo of fish, remove the 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. Mix the onion with the fish and leave for twenty minutes. Then add pepper, a little oil, s alt and juice of half a lemon. Mix everything very carefully, leavesoak. After 15 minutes, the dish is ready. It can be topped with fresh avocado wedges, red onion strips and fresh herbs.
Sagudai from whitefish
It is recommended to cook this dish only from chilled fillets. In this case, a high-quality whitefish sagudai is obtained. The recipe will be slightly different than in the previous version.
The fish is cut into two centimeter pieces. It is recommended to do this across the fibers. Put everything in a glass dish, add onion rings, pepper and s alt. Gently mix everything and season with lemon juice (or vinegar). Put the dish in a cool place for one hour. Mix all ingredients well before serving.
Sagudai from pink salmon. Recipe
They don't make it that often. You can offer another version of the sagudai dish. The recipe does not contain vinegar. The result is a very original and aromatic dish.
Peel and cut pink salmon. Add pepper, s alt, dried dill and six large tablespoons of vegetable oil, onion rings. Mix thoroughly. Finely chop rather than squeeze five cloves of garlic. Mix everything together, transfer to an enamel pan, cover with a lid and put in the refrigerator. Marinating time will depend on taste preferences. It is recommended to serve the dish with fresh parsley, olives, onion rings and cucumber cubes.
Sagudai from salmon
It turns out more fatty, tasty and nutritious than a pink salmon dish.
We offer you a greatsagudai recipe. The photo shows what pieces you need to cut the fish.
In order to make it smooth and beautiful, we recommend using the following advice. Chilled fish fillet must be slightly frozen before cutting. Continue on.
Spread a thin layer of coarse s alt on a cutting board. Spread thinly sliced fish on top. Sprinkle generously with s alt on top. Leave the salmon for an hour and a half. In the event that it is possible, then this period can be extended. Firstly, during this time all harmful substances will be released from the meat. Secondly, such brining will provoke an increase in the movement of juices in the fish.
Cut the white onion into cubes and pour boiling water over it. 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 excess liquid to glass. Mix fish with onions. Grind the anise star in a mortar and add to the dish. Add olive oil, cucumber cubes and your favorite seasonings. To stir thoroughly. Drizzle with lemon juice before serving.
Sagudai is a tasty and he althy snack. Recommended to try cooking.
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