Sagudai - one of the traditional dishes of the peoples of the north. It is prepared from local fresh fish - muksun, teal or whitefish. In addition to the fish product, various ingredients are added during cooking - the recipe depends on the taste preferences of the hostess. The name itself can change and sound like a guess, which literally means from the northern dialect means "eat raw fish." At home, for cooking, it is better to use a representative of the Sturgeon family, for example, pink salmon.
Selection and preparation of ingredients
The most important thing in this dish is the freshness of the fish. Ideally, she should be just caught.
If there is no way to get such a product, then when choosing pink salmon, you should pay attention to it:
- Colour;
- smell.
Important! Any fresh fish is suitable for a sagudu: pink salmon can easily be replaced with salmon, salmon and even mackerel.
The pulp should be bright red, and the aroma emitted by the fish should be pleasant, without ammonia impurities. Then the carcass should be properly cleaned. The intestines and bile must be carefully removed, in no case crushing them. If the product is frozen (an option for this dish is not desirable), it is not necessary to defrost it completely - this will facilitate cleaning.
Sausage Sausage Recipes
This recipe has two main components - onions and pink salmon. They should be saturated with each other, sharing their taste. All other spices and ingredients only emphasize fish-onion aroma, without interrupting them in a soguda.
With spices and onions
62.5 h
onions (large head)
1 PC.
ground black pepper
5-6 g
Nutritional value per 100 g:
Clean fish, remove entrails, fins, head and tail.
Cut the carcass along the ridge, dividing into two parts. Take out the ridge and clean out all the bones.
Cut the fillet into portioned chunks 2-3 cm wide.
Put the pink salmon in a container, make a mixture of salt, sugar, coriander seeds and black pepper. Combine the mixture with the fish product, mixing it well.
Close the container with a plastic bag and put oppression on top. Keep 1 hour at room temperature, then put in the refrigerator for 1 day.
Rinse under running water. Peel the onion, cut into half rings.
Combine fish with onions, add vinegar and sunflower oil, mix every 15 minutes. within 2 hours.
Clean fish, remove entrails, fins, head and tail.
Cut the carcass along the ridge, dividing into two parts. Take out the ridge and clean out all the bones.
Cut the fillet into portioned chunks 2-3 cm wide.
Put the pink salmon in a container, make a mixture of salt, sugar, coriander seeds and black pepper. Combine the mixture with the fish product, mixing it well.
Close the container with a plastic bag and put oppression on top. Keep 1 hour at room temperature, then put in the refrigerator for 1 day.
Rinse under running water. Peel the onion, cut into half rings.
Combine fish with onions, add vinegar and sunflower oil, mix every 15 minutes. within 2 hours.Video recipe
Did you know? In the north, this dish is used as a standard holiday snack. Classic sagudai is appreciated for being cooked in 15 minutes.
With lemon
62.5 h
onions (large head)
1 PC.
ground black pepper
5-6 g
Nutritional value per 100 g:
- Clean the fish, remove the head, tail, entrails and fins.
- Divide into two parts, cut the ridge and remove all the bones.
- Cut the fillet into portions.
- Peel the onion, cut into half rings.
- In a container with high sides (to make it convenient to interfere), combine salt, pepper, pink salmon, onion, sunflower oil and squeeze lemon there. Carefully mix all this with a lid and hide in a cold place.
- Sagudai will be ready in 2 hours, but you can keep it in the refrigerator for about a day.
This dish must be served chilled.
The saguda recipe is not complicated, it is also easy to find the ingredients for its preparation. But the taste of this snack is beyond all expectations.
