You will need
    • Recipe No. 1. Marinated whitefish (suguda).
    • Ingredients:
    • 1 large whitefish
    • 2-3 large onions
    • 70 g of vegetable oil
    • vinegar or lemon juice
    • salt
    • pepper to taste.
    • Recipe №2. Salted whitefish. Ingredients:
    • 1 large fish, whitefish,
    • 0.5 kg of salt (without iodine),
    • parsley and dill,
    • 2 cloves of garlic.
Recipe No. 1.
Thoroughly wash and gut the fish. Clean it from scales.
If whitefish is frozen, try not to bring it to full defrost, as in this case, the meat may begin to crumble.
Cleaned whitefish, cut into pieces thick 1 cm
For cooking whitefish use only an enamel bowl.
Put in it the pieces of fish.
Slice the onion into rings and add it to the fish.
Salt and pepper the fish in the dish, pour 70 g of vegetable oil and mix thoroughly.
Sprinkle whitefish with lemon juice or vinegar. Optionally, you can add a little fresh parsley and dill or Bay leaf.
Mix all ingredients and cover pot. Put the utensils in a cold place.
Mix all ingredients and cover pot. Put the utensils in a cold place.
To use the fish you can in 3 hours.
Recipe №2.
Wash the whitefish and disembowel him. Cut from the fish head, but not the fins.
Slice the fish along the spine on both sides with a sharp knife to the tail. Remove it from the ridge.
Thickly RUB the fish with salt with internal and external parties. Place the whitefish in a bowl and leave to colitisa for 2 hours.
While the fish is salted, finely chop 2 cloves of garlic, parsley and dill. Mix them.
After 2 hours take the fish and thoroughly wash it off the salt in running water. Together with salt clean up and possible germs.
The inner side of the fish cut into small pieces, but do not damage the skin. Bones remove do not have.
From the salt fish skin is easy to peel off. Distract from her cut pieces of whitefish and put them into a saucepan.
Fish fillets sprinkle greens with garlic. The dish can be served on the table.