Sugudai

Sugudai is linked to the fish traditions of the peoples of northern Siberia, including Taimyr. It uses raw fish — for example, whitefish, muksun, or nelma — cut into small pieces. In the simplest version, salt is added; in modern recipes, onion, vegetable oil, and pepper are often found. The composition of seasonings varies from place to place, and the taste of the fish itself remains the main thing.

Sugudai is a popular raw fish dish among the people of Siberia and the North of Russia. It is prepared from local varieties of white fatty fish. Traditional recipes usually use one of five varieties typical of the northern region: muksun, sig, omul, chir, and golets. They belong to the salmon family, so if you’re looking for a close substitute, choose salmon, coho salmon, or sockeye salmon. You can also use pink salmon, but the fattier the variety, the tastier it will be. Needless to say, the fish must be sushi-grade quality.

This is a recipe and a favorite dish of Siberia’s indigenous people—particularly the fishermen, who know better than anyone what to do with the fish and how best to prepare it to bring out its full flavor

represented by

Nikolai Bobrov

cooking
time 30 min

difficulty
level Easy

key
ingredients 7

Ingredients

whole freshest white fish 1 to 2 kg

1 pcs

white onions

2-3 pcs

salt

1 tsp

a pinch of ground black pepper

apple cider vinegar

2 tbsp

A pinch of sugar

neutral oil

5 tbsp

Portions: 6

Recipe

Cooking

Peel and gut the fish, cut off head and tail, and cut into 0.5-0.7 cm thick pieces. Season with salt and pepper and let it stay for 10-20 minutes.

Cut the onions into very thin half-rings, add salt, sugar, and apple cider vinegar. Mix and leave for half an hour. Then squeeze the onions to remove the juice and add them to the fish. Mix everything together, add the oil, and leave it in the refrigerator for an hour.

Serving

In Yakutia and Siberia it’s presented in a bowl, emphasizing the fish’s fresh crunch. Sometimes it’s served in ice bowls or on a piece of ice.

where
to try

Manul

Moscow

Manul is built around the cuisines of Siberian peoples, with a menu developed from recipes gathered on expeditions to Khakassia, Tuva, Altai, and the Yenisei region. Dishes include stroganina (thin-sliced frozen raw fish), muksun and chir, taiga venison, Khakass lamb, and khuzhuur pies, prepared in an open kitchen with a wood-fired oven. It sits in the Seasons gallery on Okhotny Ryad, a short walk from Red Square.

Ruski

Moscow

On the 85th floor of OKO Tower stands a Russian wood-fired oven. Eight meters of whitewashed clay — inside a skyscraper, above the city. The panoramic restaurant Ruski — Europe’s highest restaurant — builds its menu around it: venison dumplings, Volga fish pies, slow-cooked cabbage soup. The entire floor is floor-to-ceiling glass — the city below, the sky alongside. Next door: Ice Bar at −15°C, real fur coats, beluga caviar, a bar counter carved from ice blocks — the world’s highest ice bar. The cold is real. So is the caviar.

Beluga

Moscow

Beluga celebrates Russian gastronomy with an emphasis on premium seafood, caviar, and traditional delicacies presented in a contemporary style. Located next to Red Square, it offers one of Moscow’s finest dining experiences.

show more where to try in russia

other recipes

Vareniki

Vareniki are boiled dumplings, usually shaped as half‑moons, with a thin, soft dough wrapper sealing on the edge.

Mushroom soup

There is nothing better than bringing your trophies from the wild and frying them in a pan or making mushroom soup.

Syrniki (fried cheese cakes)

Syrniki are pan-fried cheese cakes made from fresh cottage cheese (tvorog or quark), flour, eggs and sugar.