Kitchen appliances and utensils: cutting board, knife, deep container with a lid, serving dish, refrigerator, tweezers for fish.
Ingredients
| Product | amount |
| Mackerel | 3-4 pcs. |
| Lemon | 1 PC. |
| Onion | 2-3 pcs. |
| Sunflower oil | 0.5 stack |
| Sugar | 2 tbsp. l |
| Salt | 2 tbsp. l |
| Ground black pepper | pinch |
| Dry dill | 1 tbsp. l |
| Bay leaf | 3-4 pcs. |
| Water | 1 stack |
Important! It is necessary to carefully choose fish for this recipe, since it will not undergo heat treatment and its freshness plays an important role. Pay attention to the gills, which should be bright red. Touch the fish to make sure the meat is firm and supple. In appearance, the fish should be shiny, moist, without blood stains and bloating, with bright eyes not covered with a cloudy film. Instead of mackerel, you can use salmon or those species of fish that live in northern water bodies. The main thing is that the fish is freshly caught.
Step cooking
- Combine a pinch of ground black pepper, a tablespoon of dry dill, bay leaves, two tablespoons of sugar and salt in a small bowl.
- Pour a glass of hot water. Stir and leave this marinade to infuse.
- Next, prepare the fish. It must be beheaded, cut off the fins and tail, cut along the abdomen and get all the insides. But do it carefully so as not to damage the gallbladder and spoil the meat of the fish.
- Then cut it on the back, divide it into two parts, remove the ridge and remove all the bones using tweezers for fish. Then rinse the filet well in cold water.
- Peel the onion and cut it into half rings.
- The fish fillet should be cut across into pieces about 2 centimeters wide. If you cut them already one centimeter, the fish will turn sour in the marinade. And if you chop it too large, then the fish will not be fully marinated, which will affect both taste and safety. Indeed, one of the main tasks of the marinade is to destroy all bacteria in the fish and make it suitable for consumption.
- Take a deep container, which is tightly closed by a lid, and lay on the bottom the first layer of chopped onion. Pour all the pieces of fish onto it. And put onions on top as well.
- Next, take ripe lemon, rinse it and scald with boiling water. To give the juice better, take it from all sides. Cut the lemon in half and squeeze all the juice into a container. Substitute a colander so that the bones that are squeezed together with lemon juice do not fall into the dish. To simplify this process, you can use a manual lemon squeezer, if you have one. Instead of lemon juice, sagudai is also prepared with the addition of six percent vinegar in a volume of about 60-70 milliliters. Both that, and another at the same time it is not necessary to add, select one.
- Mix everything in the container and pour the marinade and half a glass of sunflower oil. Mix everything again and lightly crush the fish. Make sure all mackerel is covered in liquid.
- Cover the container and put in the refrigerator overnight. Although after 4 hours the fish is completely ready to eat, leaving it overnight is the best option.
- Put the finished sagudai on a dish, decorate with greens and lemon, and serve with a side dish. Best fish is combined with potatoes.
Video recipe
After watching the video, you will see the simplicity of the preparation of this recipe, and learn how to beautifully design a dish for serving to the festive table.
Mackerel sagudai is an incredibly delicious and nutritious snack. Since the fish does not undergo heat treatment, all vitamins, trace elements and minerals enter the body unchanged and significantly improve your well-being. Due to its high protein content, the fish will quickly saturate you without harming your body. The high fish oil content of this appetizer will also be a nice bonus. We all know about its benefits, but few people consume fish oil in its pure form due to the terrible smell and taste. So do not delay the preparation of this delicacy and share a storehouse of health with your family and friends. Write in the comments the secret ingredients and spices that you use to make the sagudu. We are pleased to take note.
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Enjoy your meal!
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