What is Sugudai?

Sugudai is a Russian fish dish originally from Siberia, Russia. It consists of pieces of raw fish, such as muksun, ryapushka or nelma, which are cut into larger pieces, and then seasoned with salt, black pepper, lemon juice, oil or, optionally, vinegar, basil, dill.

In its original form, sugudai was a simple meal that combined only local raw fish and onions. Nowadays, this classic Siberian dish is becoming more and more popular and is gradually becoming one of the main food items in Russian fish bars.

How to make Sugudai?

Today we will cook sugudai from muksun. The fish is white, found in the northern Arctic seas. The dish is so simple that it does not require any skills and abilities. We cut up the fish, cut it and put it in the cold. The fish should be slightly frozen, so the texture is felt and the taste is revealed. This is a traditional way of cooking and storing fish in the northern parts of Siberia.

Recipe type: Fish

Recipe type: Russian

Yield: 1

Prep time:

Cook time:

Total time:


Muksun — 200 grams
Red or white onion — 1 medium onion
Oil (vegetable or olive) — 2 tablespoons
Salt — ½ teaspoon
Ground black pepper — ½ teaspoon
Lemon or white wine vinegar — 1 tablespoon


1. Cut the onion into thin rings.
2. Clean the fish from bones and skin.
3. Cut the fish into pieces for one bite.
4. It is advisable to put the fish in the freezer for 1-2 hours.
5. Put frozen pieces of fish in a jar.
6. Add oil, salt, pepper and onion to the fish. If you use white wine vinegar, then add it too. Close the jar with a lid and shake well several times.
7. If you use lemon, then cut the lemon into slices and serve separately when serving.
Serving: Serve the fish immediately in frozen form with lemon slices. Before use, sprinkle a little lemon juice.
Bon Appetit!

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