Sugudai from grayling

Sugudai is a traditional dish of the indigenous peoples of the North. It is prepared from raw fish of local, northern species and is very appreciated as an excellent snack that is ready for use in 15-20 minutes.

For the preparation of lightly salted fish, it is necessary to strictly adhere to the following proportion - salt needs 3.5% of the mass of salted fish. That is, for 1 kg of fillet, you need to take 35 grams of salt.

We begin the preparation of sugudai from grayling with cutting fish:

1. We peel off the scales and disembowel.
2. Cut off the head and tail.
3. Mine, and then mill the carcasses.
4. Cut the fillet into 4-7 pieces, depending on the size. In general, the fish can not be milled, but simply cut the carcass into pieces, but then it will marinate longer. I do both.
5. Take a glass jar and lay the fish in layers. Each layer should be salted, pepper with freshly ground pepper, add a little coarsely chopped garlic and thyme, and pour apple juice. So we lay layer by layer, without ramming.
6. When the fish starts the juice and settles a little, you need to shake the jar thoroughly so that the resulting marinade is evenly distributed over the grayling.

Northerners eat this snack within 15 minutes after cooking. But to acquire the fullness of taste, it is better to put the jar in the refrigerator for 12 hours.
Ready-made grayling sugudai is served to the table with potatoes and black bread.

Bon appetit!