"Saguday": recipe. "Saguday" of mackerel, omul, humpback salmon, whitefish: a recipe photo

Fish dishes are not only tasty, but also very useful. Especially if you cook them from raw semi-finished product with minimal processing. It is about this dish, as the saguday. The article offer several variants of its preparation. Will be able to choose your recipe saguday from different types of fish.

What is this dish?

Saguday - quick and versatile snack. The dish originated and is most common in the North of Russia. It is prepared only from fresh products. While fish is not subjected to any heat treatment. Recipes can vary, but the basis remains the same. Traditionally used: fish, oil, onion, spices and some acidic base. On average, this dish is ready in fifteen minutes.

What fish you need to cook?

If you are doing classic saguday, the recipe contains a reference that should be used only white fish. Tradional are based on meat whitefish, grayling or whitefish. In our band there are also recipes with trout.

But it is not important. The basic rule when choosing prefabricated else. The meat must be fresh, because to apply it would without heat treatment. Ideally, of course, if the fish is caught and butchered right before cooking. But this does not always work.

How to determine the freshness of the mix, if you purchased it in the store? Highlight the basic rules:

• First, the absence of a bloated belly.
• Second, the fish should have bright, close to the body scales.
• Third, the gills of fresh fish closed and bright red.
• Fourth, prefabricated should not have an unpleasant smell.
• Fifth, when pressed, fresh fish is elastic and dense.

Difficulties in the preparation of this dish appear when cutting the semifinished product. It is therefore recommended that before use, the fillets put on fifty minutes in the freezer. Otherwise, when you get sliced fish porridge, not individual pieces.

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Recipe: saguday of mackerel

To begin preparing the chilled mackerel. Cut off the tail, head and fins. Cut its belly and carefully remove all the innards. Wash several times under running water and dry. Next, gently remove the skin, cut out the backbone and remove all the bones.

The Carcass of mackerel should be divided into two parts, cut into small pieces not thicker than a centimeter. Put the chopped fish into the tank. Onion finely chop and rinse. To bow has allocated the maximum amount of juice, cutting it is recommended in a special way. Head to cut into two pieces and chop finely into strips lengthwise, not across. Mix with the fish and leave for ten minutes.

We Offer are not quite traditional saguday mackerel. The prescription must include a special dressing. Two large tablespoons of coarse salt, a little sugar, black pepper, dried dill, parsley, a few leaves of Bay leaf grind in a mortar. Seasoning mix with fish and onions. Leave on for ten to fifteen minutes. Mackerel to soak up the fragrant aromas. Big spoon 9-percentage vinegar to dissolve three tablespoons boiling water. Add to fish, mix well and pour in vegetable oil.

Mackerel must swim in the marinade. If not, then you could add a little vegetable oil and vinegar. Cover the container lid and leave overnight in a cool place. Morning all thoroughly. The dish is fully prepared.

Saguday of Cisco

This is a traditional dish that is common in the lake. Will focus on how to prepare the saguday of Cisco. The recipe is very simple and fast.

Take one pound fish, remove it from the skin, separate fillets and cut into small pieces. Their size should not exceed one centimeter. Large chop the onion and scalded with boiling water. As a result, the vegetables will be more crispy and will take excess bitterness. Mix the onions with the fish and leave for twenty minutes. Next, add pepper, a little oil, salt and juice of half a lemon. Mix everything very carefully, leave to soak. After 15 minutes the dish is ready. It is possible to add slices of fresh avocado, julienne red onion and fresh greens.

Saguday from Shiga Prefecture

To Prepare this dish is only recommended in chilled fillets. In this case, a qualitative saguday of Cisco. The recipe will be slightly different than in the previous option.

The Fish is sliced in two centimeters. To do this it is recommended that across the grain. Put all in glass dish, add onion rings, salt and pepper. Gently mix everything and season with lemon juice (or vinegar). The dish is put in a cool place for one hour. Before serving, mix well all the ingredients.

Saguday of pink salmon. Recipe

Don't Cook it so often. It is possible to offer other variant of the meals saguday. The recipe does not contain vinegar. Dish the result is a very original and flavorful.

Pink to clear and cut. Add pepper, salt, dried dill and six large spoons of vegetable oil, onion rings. Carefully mix everything. Finely chop, and not to squeeze five cloves of garlic. Mix all together, place in an enamel pan, cover and put into the refrigerator. The marinating time will depend on taste preferences. To serve the dish is recommended with fresh parsley, olives, onion rings and diced cucumber.

Saguday salmon

It Turns more oily, delicious and nutritious than a dish of pink salmon.

We Offer you a great saguday-prescription. Photo shows what pieces you need to cut the fish.

In order to do it smoothly and beautifully, you may find the following advice. Chilled fish fillet before cutting you need to freeze. Continue on.

On a cutting Board sprinkle a thin layer of coarse salt. From top to distribute the thinly sliced fish. Top fill generously with salt. Leave the salmon for half an hour. In that case, if possible, this period can be increased. First, during this time, the meat will stand out all the harmful substances. Second, brining is expected to increase the movement of juices in the fish.

White onion cut into cubes and pour boiling water. The result will take excess bitterness and characteristic aroma. Chop the bunch of dill. Add the greens to the fish along with a large spoonful of sugar and the same amount deleteprinter vinegar. Mix everything and leave for some time. We need to make pickled onions.

The Fish pass into a colander and rinse thoroughly under running water. Leave to drain excess fluid. Fish mix with onion. Star anise grind in a mortar and add to the dish. Add olive oil, diced cucumber and your favorite seasonings. Mix thoroughly. Before serving, sprinkle with lemon juice.

Saguday is a tasty and healthy snack. We recommend you to try to cook.