Sugudai from mackerel

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to make sugudai from mackerel? Prepare your food. Take large, fresh fish. To make it easier to cut mackerel, do not defrost it completely. Use table vinegar, 9%.

2. STEP 2

   

   First, fillet the mackerel. Remove the head and tail. Cut open the belly and remove the entrails. Clean the inside of the carcass, removing the black film, as it is bitter and will spoil the taste. Cut along the ridge of the carcass to the spine. Turn over onto its side. Using a sharp knife, cut the meat from the spinal bone. Turn the carcass over and cut off the fillet on the other side. Rinse and be sure to dry well.

3. STEP 3

   

   Cut the resulting fillet into pieces about 2cm wide.

4. STEP 4

   

   Peel the onion and cut into rings.

5. STEP 5

   

   Mix sugar with salt.

6. STEP 6

   

   Take boiled cooled water and pour it into a small bowl. Pour in odorless vegetable oil and nine percent table vinegar. Stir the marinade.

7. STEP 7

   

   Place a layer of mackerel in any convenient bowl and sprinkle it with a mixture of sugar and salt. Crumble the bay leaf. Sprinkle the fish with ground pepper and bay leaf. Place on top of the onion ring. Place all the fish in this way, sprinkling it with spices and onions.

8. STEP 8

   

   Pour the marinade over the fish; it should cover it completely. Leave the container with mackerel to stand for 2 hours at room temperature. then put it in the refrigerator for 4 hours.

9. STEP 9

   

   After 6 hours from the start of marinating, you can serve the mackerel to the table. Bon appetit!

Comments on the recipe

Eleno4ka

19.08.2023

4.7

I prepared sugudai from mackerel. I defrosted the fish in the refrigerator the night before. In the morning, I cut the mackerel into fillets, rubbed it with salt, pepper and garlic, cut it into portions, added it to a bowl with onions seasoned with lemon juice, poured it with vegetable oil, and put it in the refrigerator. The fish was salted quickly and was ready for lunch, it turned out very tasty! And the pieces of mackerel and onion rings were perfectly salted and marinated! Wonderful recipe! Thanks for the awesome recipe! Next time I want to try making sugudai from pike)

mother of a sweet tooth

19.08.2023

4.6

Well, what can I say: our family loves fish very much, especially salted fish. Therefore, mackerel sugudai is now our favorite recipe! I cooked it overnight, put it in the refrigerator and forgot. I tried a small piece for lunch. It’s very tasty, the fish is salted and marinated through and it turns out simply delicious! In the evening there will be a delicious dinner with baked potatoes! Thanks to the author for such a delicious treat!

Julia

19.08.2023

4.6

Sugudai is prepared in different ways, but I like this particular type of mackerel sugudai. Sometimes I also add chopped garlic cloves to it. This appetizer is always the first to leave the table. My husband liked it so much that now I’ll definitely cook it more often. Thanks for the recipe.