Sugudai-Style Marinated Mackerel
Spicy and aromatic dish that will decorate any table! Sugudai-style mackerel is a popular snack in Northern Eastern European traditions. Traditionally, fresh raw fish is marinated for 15 minutes; here, the delicacy will be ready in 6 hours.
Updated : 02 February, 2026
Easy
More than 1 hour.
Ingredients
1
Mackerel
1
Onion
150 milliliters
Water
2 tablespoon
Vegetable oil
2 tablespoon
Vinegar 5%
1 tablespoon
Salt
1 teaspoon
Sugar
1
Laurel leaf
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make sugudai-style mackerel? Prepare the ingredients. Choose a large, fresh fish. To make filleting easier, don’t thaw the mackerel completely. Use 9% table vinegar.
Step 2
First, fillet the mackerel. Remove the head and tail. Cut open the belly and remove the innards. Clean the inside, removing the black membrane (it’s bitter and can ruin the taste). Cut along the backbone down to the spine. Turn the fish onto its side. With a sharp knife, slice the meat off the backbone. Turn it over and remove the fillet from the other side. Rinse and pat completely dry.
Step 3
Cut the fillets into pieces about 2 cm wide.
Step 4
Peel the onion and slice into rings.
Step 5
Mix the sugar with the salt.
Step 6
Take cooled boiled water and pour it into a small bowl. Add neutral vegetable oil and 9% table vinegar. Stir the marinade.
Step 7
In any convenient container, lay down a layer of mackerel and sprinkle it with the sugar-and-salt mixture. Crumble the bay leaf. Season the fish with ground pepper and bay leaf. Add onion rings on top. Layer all the fish this way, sprinkling with spices and onions.
Step 8
Pour the marinade over the fish - it should cover it completely. Leave the container at room temperature for 2 hours, then refrigerate for 4 hours.
Step 9
After 6 hours from the start of marinating, you can serve the mackerel. Enjoy!
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