Sterlet is an elite representative of the sturgeon family. Dishes made from it are a delicacy. Butchering and cooking of this kind has a number of differences, as the fish has a different structure. It is not completely covered with scales, the spine is missing - it is replaced by cartilage and vein. They are deleted during processing. But first things first.
Cutting fresh sturgeon
For work you will need:
- Sharp knife.
- Cutting board.
- Small capacity.
- Paper towels.
Gutting and Sterling
- sterlet 1 PC
- Rinse fish under running water.
- Using a knife, cut along with the skin “bugs”, keratinized parts of the body without scales, covered with mucus. They are located along the back on the sides.
- On the abdomen, make an incision from the head to the tail and take out the insides.
- Rinse and pat the carcass with a paper towel.
- From the side of the head, make two incisions through which to pull out the screech (cartilage). Pour the peel with boiling water and remove with a knife. Gills to remove.
- After all the manipulations, wash the treated sterlet in cool running water.
Milling
To get the fillet, you need to clean the mucus, scales, skin, innards and ridge. Next, you just need to cut the carcass along half and use it according to the recipe.
Features of cutting frozen sterlet
Frozen sterlet is easier to clean than fresh (scales are better behind, and viscera are easier to pull out). First, the scales, the skin, then the insides are removed. A feature is the removal of cartilage (or ridge). So that he does not tear, you have to wait until the carcass thaws. Then pull the core through the incisions on the side of the head and tail.
How to remove and use the vizig
As was said, the spine of the sterlet is absent, and in its place there is a cartilage called a screech. Having deleted, it is not worth throwing it away. Can be used in cooking.
It turns out that a person does not eat the entire ridge in food, but only its outer shell. The "core" is thrown away. Some culinary specialists dry such a fish rope, others make it a filling for pies and much more.
Preparation for cooking
Smoking
To smoke a sterlet at home, it is necessary to gut the carcass, trim the fins, and remove the gills. Wash thoroughly, grease with salt and pepper, leave in the refrigerator for a day.
After a day, rinse with water from salt. Dry or pat dry with a paper towel. Grease with vegetable oil before cooking. For smoking, it is better to use purchased chips from apple or pear. Cook until golden brown.
Ear
Cooking sturgeon fish soup is simple and enjoyable. Throw potatoes, finely chopped onions, carrots into boiling water. Then put pieces of fish and greens, let it simmer for another 15 minutes. You can add bay leaf and peppercorns. At the end of cooking, salt.
Frying
To cook in a pan, you will need the following products.
- 2-3 carcasses of peeled sterlet.
- Sour cream 0.5 cups.
- Oregano, ground pepper, bay leaf, salt to taste.
- A little vegetable oil.
How to cook:
Cut the meat without a ridge, head and skin, namely fillet, into small pieces 5 cm in size. Put in a bowl, pour sour cream, pour seasonings and spices, mix. Leave for 1 hour. Fry until tender in oil over low heat. When serving, decorate the finished dish with herbs.
Barbecue
Take three sturgeon carcasses. Cut into pieces and put in a suitable dish. Cut the onion into rings, add 1 packet to the seasoning for the fish. Season with mayonnaise and mix. Leave in a cool place for about 4-5 hours. After that, the pickled pieces are laid out on a grid and fried on a bonfire or grill.
Pickling
To obtain a salted sterlet, the cleaned carcass is washed, salted, pepper and put in the refrigerator in a glass dish for a day. After that, the fish is washed, cut into pieces, watered with oil and decorated with greens and onions.
Roasting
For baking, sterlet fillet is used. Cut it into pieces. Place at a short distance from each other on a baking sheet or foil. Salt and pepper on top (a little). Cut thin red bell pepper into thin long slices and place on each fish slice. Grease the top with a little mayonnaise and sprinkle with grated cheese. At medium temperature, cook for about 20 minutes.
How to choose a sterlet? Useful Tips
When buying, you need to carefully inspect the fish - it should be elastic to the touch, have a fresh smell, the eyes should be transparent, and the gills should be dark red.
A dish where sturgeon is used can be tasted not only in the restaurant. Using these tips, cook yourself. Each recipe is interesting in its own way. The most important thing in cooking is to invest your soul and good mood. Enjoy your meal!
