Mackerel Sagudai

Category: Cold meals and snacks
Mackerel Sagudai

Ingredients

Frozen mackerel 2 pcs. large and fat
Vegetable oil 40-50 ml
Sugar 1 tsp (10 g)
Bulb onions 3 pcs. (and more!)
Salt 2 tbsp. l
Vinegar 9% 75 ml
Boiled cold water 150 ml
Dill 1 bundle
Ground black pepper, bay leaf taste

Cooking method

  • Defrost the mackerel not to the end, cut off the heads and tails, cut into thick rings, remove the insides. Cut the onion into half rings, dill - larger.
  • Mix oil with water and vinegar, salt with sugar and pepper, onion with dill. Put the fish in a container, cover with salt and pepper, add bay leaf, put onion and dill on top, pour, refrigerate. Ready in 4 hours.
  • Mackerel Sagudai

The dish is designed for

about 1 kg

Time for preparing:

20 minutes

Note

Recipe from the SAY7 forums. They advise putting the fish in layers in a jar, alternating with onions, but I put it in one layer in an enamel container - I don't like jars. “Ready in 4 hours” is, apparently, our answer to “theirs” heh (they say that this dish comes from the Russian North); But I don't risk eating in 4 hours, I try it only in a day. I did it more than once, it turns out lightly salted mackerel, not too oily and not too soaked, with a slight sourness, I also put more pepper; goes great with hot boiled potatoes. The onions remain crispy, I swear to cut the dill bigger every time. Perhaps you can add other favorite spices as well. Probably, you can cook herring like that. And also other fish ...

Rada-dms
Great !!!
Letka-enka
My favorite recipe with Say7, thanks, Tatyana, for reminding me, really yummy, we also eat in a day.
Natalishka
Wow: oA I've always done this, but only with salted mackerel or herring. And I didn't know what was possible with raw fish. Yeah, live and learn. thank you Tatiana
nakapustina
I'm taking it to bookmarks. We love mackerel very much. Just finished the lightly salted recipe Tatiana celfh... As soon as I buy a decent fish, I'll try your recipe.
Florichka
And I will definitely do it, I love mackerel and salted fish in general.
Galleon-6
Cool recipe! Previously, in Soviet times, they made horse mackerel.
Scarlett
Quote: Galleon 6
Cool recipe! Previously, in Soviet times, they made horse mackerel.
My husband also often remembers this fish - where did she go?
Galleon-6
Sometimes we sell a small one, the size of a capelin, but this is not what it was
MariV
I love mackerel! I will definitely do it!
TATbRHA
Quote: Scarlett
My husband also often remembers this fish - where did she go?
We sell "Home-style mackerel", it is made by the local Apsheron fish factory, it is also delicious, but there is only onion (which, by the way, does not crunch) and oil, and there is no dill or vinegar. And, of course, the price is more than 2 times higher than for raw mackerel. You can also make a sugudai from horse mackerel.

I also did it from pilengas (the Azov mullet in a different way), as well as from silver carp, very cool! The abundance of onions and dill drowns out the "bottom" smell of pond fish, which I don't like; but it tastes like my husband said: "It's a piglet, not a fish!"
Irishk @
I love it, sometimes I make this delicious mackerel, I really want it to shake, my husband knows that I love and gives me one to enjoy. Cool recipe. I eat, too, in a day it becomes tastier,
TATbRHA
Quote: Irishk @
I want it to shake
Once upon a time, somewhere I read that the composition "beer + fish" is as close as possible to the composition of human blood.Maybe this is not true, or maybe an explanation why sometimes you want fish and beer so much ...
Chamomile
Beer increases white blood cells and has a rather beneficial effect on the blood. Especially when consumed with protein foods. Of course, within reasonable limits.
Actually, I came with a thank you, great !!! Very tasty! I've done something similar before, but it didn't taste so good. As always, there was no mackerel or even herring in a nearby store, so I had to buy a herring. It turned out delicious and with herring, awesome onion. I don't know what they ate more, fish or onions. Thanks again.
lettohka ttt
I carry my plus sign for the recipe, I love herring very much, and it is interesting to try mackerel in this design :-) thanks for the recipe
Natkamor
what do you think, if I don’t put the dill, will it greatly affect the taste?)) I ask, because sometimes even one component can give exactly that note of taste for which the recipe is appreciated. but I don't really like dill, which is probably why I forgot to buy it) and the fish is already waiting in the wings to get into the brine)
TATbRHA
Natkamor, put what you love! Cook for yourself - that means change the recipe to your liking! By the way, the main component here is onion, it turns out to be breathtakingly tasty, so put as much of it as possible (if you love the onion), and the taste and aroma are the fifth thing.
Natkamor
Thank you, reassured) went to do. then write off about what I have done
lyudmia
Yesterday I tried it, the employee brought it to work. Tasty, unusually simple. Went for mackerel
Kokoschka
my favorite recipe, I've been cooking for many years. but I haven't tried it with dill. I love the bow that comes out there.
The only thing is when the taste is already more vigorous and I like to do it and eat it!
My recipe can be eaten after 6 hours. but I also don't risk it and eat in a day and with potatoes (I do it in a cartoon for a couple) and with unrefined butter ...
TATbRHA
ninza
Tanya, dear, thanks for the recipe! I will cook.
lyudmia
And here is my mackerel, though there was no dill in the evening, but it's very, very tasty
Mackerel Sagudai
TATbRHA
Well, then I'll go pickle!
lyudmia
Tatyana,

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