As a rule, such an appetizer is prepared from fish of the whitefish family - omul. Sagudai from omul is a recipe often used on fishing, in field conditions and not requiring great skill. The fish is cleaned, cut into pieces and marinated in spices and vinegar for a quarter of an hour, after which it is served to the table. Despite the simplicity and unchanging composition of the ingredients, there are many ways of cooking fish as a popular snack.
Sagudai from omul - recipe
Before you prepare a sahudai from omul, you should determine the way the fish is cut. The omul fillet is marinated for a quarter of an hour, and fish pieces with bones will require a longer time before serving.
Ingredients:
- fish omul - 1.2 kg;
- vinegar - 10 ml;
- vegetable oil - 25 ml;
- pepper - 5 g;
- salt - 5 g.
Preparation
- Clean the fresh omul, separate the tail and head, cut into fillets, remove the skin and remove the bones.
- Slice the fish meat into thin strips, spread on a plate.
- Season with salt, pepper, vegetable oil and vinegar. Leave to marinate for a quarter of an hour, then serve to the table.
Sagudai from Baikal omul - recipe
Baikal sugudai from fresh omul - a traditional festive New Year's dish, a recipe which is ready to share each hostess. Consider the preparations of the Sauda in Baikal.
Ingredients:
- fish omul - 550 g;
- onion - 35 g;
- lemon juice - 20 ml;
- vegetable oil - 25 ml;
- a pinch of black pepper.
Preparation
- Remove the peel from the fish and separate the meat from the bones. Cut the fillets into small pieces.
- Peel the onion with rings, treat with boiling water to remove the bitterness.
- Combine fish with onions, stir and let stand for a couple of minutes.
- Season the dish with oil, lemon juice and pepper, mix and treat your loved ones.
Sagudai from the frozen omul
Before you make a sugudai from the omul stored in the freezer, you should defrost the fish for no more than a quarter of an hour. The fish should be frozen to prevent it from turning into gruel.
Ingredients:
- frozen omul - 900 g;
- red onion - 45 g;
- vegetable oil - 30 ml;
- black ground pepper - ½ tsp.
Preparation
- Frozen omul take from the freezer and defrost for no more than 10 minutes, so that the fish oil is preserved on the meat, not on the skin.
- Remove the peel, cut the fish into pieces, remove giblets and blood from each.
- Lay the pieces of fish in a deep bowl, cut the onions into rings and mix.
- Season the dish with vegetable oil and pepper, stir.
- Cover the bowl with a plate and shake the contents about fifty times to better impregnate the pulp with a marinade. Ready meals immediately serve to the table.