Sugudai - the original snack of the peoples of the North

Authentic dishes are always very special. They contain the soul, traditions and culinary passions of the people. Today we will talk about this delicacy called “sugudai”. It is prepared by the inhabitants of the Far North and gladly treat their guests. We suggest taking note of this simple recipe.

Cooking with the soul

This dish is prepared from fresh fish, which the northern peoples catch with their own hands in the waters of the Arctic Ocean and adjacent rivers. In urban conditions, the traditional recipe, of course, has undergone small changes, so if you have fresh-frozen carcasses, you can use them.

Ideally, it should be a fish of the following varieties:

  • muksun;
  • chir;
  • omul.

To get them will not be easy, but if you still succeed, you can be sure of the 100% success of your dish. But as a replacement, salmon, trout, and even carp are quite suitable.

How to cook this delicacy? First you need to prepare the products:

  • fish - 1,5 kg;
  • onion - 2 pieces;
  • vegetable oil;
  • vinegar;
  • spice.

To do everything right, we suggest sticking to a simple sequence of actions:

1. Clean. Fresh carcass need to gut, remove the head. If you are using the fresh-frozen version, then you should not wait until the fish is completely full, otherwise it may turn into mince in the cooking process.

2. We split. It all depends on your individual preferences. You can cut the carcass into pieces along with the ridge, and can be divided into fillets along the ridge, and then also cut into small pieces. At the same stage, we shift our semi-finished product into an enameled container, pour it in chopped onion, and mix.

The northern nations do it exclusively with their hands and often whisper something during the process. All because cooking any dish for them is a special ritual.

3. Add spices. Salt and pepper are commonly used. The approximate amount of salt is 1-1.5 tablespoons, and pepper to taste. But you can also put a little thyme, cardamom, ground bay leaf and cloves for seasoning. On top of all you need to sprinkle with vinegar and pour a little vegetable oil. Close the container and thoroughly trot the contents.

4.Sent to pickle. Cooking time can be different, from half an hour to 3 hours. The taste will be constantly changing. In the process of marinating capacity should be periodically shaken. When you start to try the dish, it is up to you.

Now you can start tasting snacks. Residents of the North strongly recommend doing it with their hands, and not mix tastes. That is, if we are going to try a real delicacy, then apart from him, nothing more is needed.

Cooked from fish suguday will be the "highlight" of any holiday table, which will surprise and please the guests. Do not be afraid to experiment, and go for the new tastes!

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