Lightly Salted Fish (Sugudai)

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

If you let the fish marinate for about 17 hours, it will take on a completely different flavor, and the dish will have a new significance. You can substitute salmon with trout or coho salmon. You can replace nelma with char. Muksun can be swapped for whitefish.

Ingredients

Coho salmon fillet - 11.6 oz
Nelma - 11.6 oz
Muksun - 11.6 oz
Onion - 1 head
Garlic - 3 cloves
Ground Black Pepper - to taste
Lemon - ½ pieces
Unrefined Sunflower Oil - 2 spoons
Salt - 1 tablespoon

Step by Step guide

Step 1

Cut the fish into two-centimeter pieces, skinless and boneless.

Step 2

Slice the onion into half-rings and the garlic into thin slivers. Sprinkle the onion and garlic with salt and squeeze the juice from half a lemon over them. Gently massage the mixture with your hands to release the juices. It's best to do this while wearing disposable gloves.

Step 3

Add the fish, sprinkle with pepper, pour in the oil, and mix thoroughly with your hands.

Step 4

After just half an hour, the lightly salted dish can be considered ready; simply remove all the onion and garlic, and it can be served as an exquisite appetizer.