How to clean, cut and cook sturgeon at home

Publication in the group: Fish and seafood dishes

Sturgeon is considered an ancient fish that lived in the aquatic environment during the time of dinosaurs. It has fairly tough skin, which is covered with spines of bone tissue. The representative lacks both vertebrae and bones. Instead they are cartilages. The fish also has a chord called the vizig. It is a light-colored vein running along the cartilaginous spine. At home, the sturgeon carcass must be cleaned by removing the chord, which is capable of absorbing toxic substances within 4 hours after the death of the fish.

Fish meat is quite tender and healthy. This is due to the fact that it contains amino acids, vitamins and mineral elements necessary to improve the functioning of the heart and brain, as well as to prevent the development of atherosclerosis.

The protein contained in the fish fillet is almost completely absorbed by the body, without putting a strain on the digestive organs. The calorie content of sturgeon reaches approximately 163 kcal per 100 g of product. However, the figure will vary depending on the method of production of the fish.

Classic recipe

Anyone who wants to properly fry fish steaks in a saucepan on the stove should know how to clean sturgeon at home. To do this, it is imperative to remove the vizig, which may contain toxic substances.

When fried, the product turns out to be quite appetizing and juicy; the top is covered with a crispy, browned crust, which retains the juice in the fillet of the fish, giving the meat tenderness. Since salt and pepper are used for cooking, the delicacy will have an exclusively fishy taste.

Composition of ingredients

The components required to make sturgeon at home are shown in the following list:

• sunflower seed oil – 30 ml;
• sturgeon – 700 g;
• breadcrumbs – 100 g;
• salt – as needed;
• dried ground pepper - to your taste.

Instead of breadcrumbs, it is permissible to prepare an egg batter.

With the latter option, the treat will become more satisfying and nutritious. The above ingredients are enough to make 3 servings.

Step-by-step cooking process

The detailed process of making sturgeon with your own hands is described in the following paragraphs:

1. The fish needs to be cut into portions and then skinned.

   
   How to clean sturgeon step by step is described below.

2. After preparation, you will need to season with salt and pepper and roll in breadcrumbs.
3. At the end, the semi-finished products must be fried in well-heated oil until golden brown, and serve the treat to the table.

What can I add?

To obtain a more intense aroma, fish steaks can be sprinkled with auxiliary spices intended specifically for fish.

After frying is completed, the fish steaks can be left in the saucepan, supplemented with vegetables and stewed in sour cream sauce.

How to serve a dish

For tasting, it is recommended to serve fried fish on the table along with mashed potatoes, boiled rice or grilled vegetables. If necessary, it is permissible to prepare a sauce in the form of ketchup or mayonnaise.

With serrated sharpening

The item for cleaning perch and pike differs from a regular knife in that it has a serrated blade. The edge of the blade is sawtooth or wavy. All teeth are in the same plane. There are many modifications of this item. Due to the presence of teeth, any type of knife with serrated sharpening will greatly facilitate the removal of scales and entrails in the fresh air or in the apartment.

This product has a long cut due to the edge passing along a curved line. This knife is much easier to work with. It is possible to properly clean the fish, both from scales and entrails, and cut at different angles. It's easy to use a knife; there's no need to put any effort into it. The sharpening stays sharp for a long time. You can use a cutting tool even if the blade is dull.

Negative aspects include clogging of the teeth with scales and pieces of meat. Also, a completely dull blade can only be sharpened by a professional with special equipment. You will need several bars of different composition and size.

Yandex pictures

In the oven

Experienced chefs will tell you how to clean sturgeon at home. They recommend initially getting rid of the mucus and scutes that cover the skin of the fish. Next, you can start removing the remaining parts of the carcass.

After cleaning and cutting up the product, you can start preparing it. Since sturgeon is considered a fairly fatty fish with almost no bones, it can be baked in the oven.

It is recommended to use greens with lemon slices as auxiliary components. The calorie content of the dish will be approximately 193 kcal per 100 g serving. The indicator is not too high, so the treat is allowed to be consumed by those who adhere to a dietary diet.

Composition of ingredients

To create sturgeon with your own hands in the oven, you must have the products from the following table:

If desired, the fish can be supplemented with potato slices during baking. You can additionally use fried mushrooms for the filling. Wild mushrooms are a good choice for the latter, as they can give the delicacy a richer taste and aroma. The volume of components is designed to make 4 servings.

Step-by-step cooking process

Making sturgeon yourself in the oven is possible by following these steps:

1. The fish needs to be defrosted naturally, and then cleaned of mucus using paper napkins and salt.
2. Next, the product should be cleaned of scales, and finally rinsed thoroughly under a stream of water, drying with a paper towel.
3. Then you will need to cut the abdomen, remove the entrails, remove the gills and rinse again to remove any remaining blood.
4. Green onions and parsley need to be washed, dried and finely chopped.
5. The lemon must be divided into 2 parts. One should be removed, and the second should be zested and set aside.
6. Afterwards, you will need to cut the zest into thin strips and combine with chopped herbs.
7. Next, you need to add mayonnaise to the components and mix everything thoroughly.
8. The sturgeon should be treated with salt and pepper both inside and outside, filling the belly with a mixture based on herbs and lemon zest, closing it with toothpicks.
9. You will need to apply vegetable oil to the foil, then place the peeled and chopped onions, and place the fish belly down on top.
10. The set aside lemon needs to be cut into half rings, then insert them into the holes where the gills were previously located.

11. After cutting the zest, squeeze out the juice from the remaining lemon and mix it with vegetable oil, coating the fish carcass with this mixture.
12. At this stage, the sturgeon will need to be wrapped in foil, placed on a baking sheet and poured a little water.
13. Then the form must be placed in an oven preheated to 200 ℃, and the treat should be baked for 30 minutes.
14. After this time, the fish should be removed from the oven and allowed to stand for about 10 minutes.

How to serve a dish

Baked fish can be eaten cold or hot. Upon completion of cooking, the product must be transferred to lettuce leaves, garnished with lemon slices and chopped fresh herbs.

Where to look?

As mentioned earlier, viziga is found in those fish that belong to the sturgeon family. These are, first of all, sterlet, stellate sturgeon, beluga, kaluga, and thorn. The fish of this family are quite large. For example, the beluga reaches 4 meters in length.

Sturgeons belong to the subclass of cartilaginous ganoids. They are freshwater or anadromous. They are distinguished by high fertility. Due to their special value, representatives of sturgeon are called “red fish”. Their meat, black caviar, bladder, and, in fact, viziga are of great commercial importance. We have already looked at what this is.

Sturgeon are caught in the Volga and Ural deltas, as well as in Iran. Special fish farming companies are becoming widespread around the world. Well, you can, of course, purchase representatives of sturgeon for your table at any grocery market or store.

On coals

Since sturgeon has tender meat, it can be used to make shish kebab. The fish is quite fatty, so during frying a lot of juice will come out of it. As a result, flames will sometimes break out.

Thanks to this, semi-finished fish products will become rosy and covered with a golden crispy crust.

Composition of ingredients

Creating sturgeon on coals is possible if you have the following components:

• sturgeon – 2 kg;
• spices - to your taste;
• lemon juice – 170 ml;
• salt – as needed;
• garlic – 4 cloves.

As spices, it is best to use thyme with sage, mint, rosemary and basil. If desired, fish steaks can be fried on the grill along with vegetables, which can be served along with kebab.

Step-by-step cooking process

Making sturgeon on coals is possible by performing the following steps:

1. The fish will need to be gutted, scales removed, and then thoroughly rinsed under a stream of cool water, removing mucus.
2. Afterwards, the carcass needs to be cut into portions, putting the pieces aside.

3. Then you should combine salt with spices and lemon juice, add garlic passed through a press and stir everything thoroughly.
4. The resulting mixture will need to be poured over the semi-finished fish products and left to marinate for approximately 2 hours.
5. After this time, the fish steaks should be placed on a grill and baked over hot coals for 30 minutes, turning the delicacy regularly.

How to serve a dish

Upon completion of frying, the fish kebab can be immediately sent to the table for tasting. The product goes well with fresh or baked vegetables, as well as wine.

Sturgeon dishes

The methods for preparing sturgeon are no different from preparing other types of fish. It can be baked in the oven, boiled fish soup or barbecued, fried in a frying pan or grill, steamed or used as a filling for baked goods. And what kind of cutlets and lula-kebabs it makes! Given the bright taste, fat content and the absence of small bones, the fish becomes ideal for any dish.

Stuffed sturgeon has always been one of the most delicious and beautiful dishes on the holiday table. To do this, the whole carcass (with head and tail) must be cut up as indicated above, the insides must be pulled out, making an incision from the anal fin towards the head. Any filling can be placed into the resulting niche, for example, potatoes, carrots and herbs (the filling must be ready). The cut should be sewn up with thread, the top of the sturgeon carcass should be salted, peppered, coated with spices or mayonnaise and baked in the oven for 30 minutes in foil. Then the foil should be removed and baked without it to obtain a golden brown crust.

No matter how you prepare sturgeon, the dish will definitely delight you and your loved ones with its unsurpassed taste.

Ear

At home, sturgeon must be cleaned if you need to cook fish soup for lunch. In this case, to cook the broth, it is permissible to use both the fillet of the fish and the head with fins and tail.

As a result, the first dish turns out to be quite aromatic, rich and appetizing.

Composition of ingredients

It is permissible to make fish soup from sturgeon yourself if you have the following food products available:

• sturgeon head – 1 pc.;
• onion head – 75 g;
• potatoes – 400 g;
• bay leaf – 1 pc.;
• carrots – 75 g;
• fresh herbs – 20 g;
• salt – as needed;
• dried ground pepper - 2 pinches.

Parsley with dill and green onions are suitable as greens. These ingredients are enough to make 4 servings.

Step-by-step cooking process

To create fish soup based on sturgeon, you must complete the following steps:

1. The sturgeon head must be placed in a saucepan, filled with cold water, and then brought to a boil.

2. Afterwards, reduce the heat and collect the resulting foam.
3. Next, you will need to add ½ part of peeled onions and ½ part of carrots, boiling the mixture for about 20 minutes.
4. Then you need to add salt, pepper and bay leaf, boiling again for 20 minutes.
5. Next, the broth must be strained into another container and brought to a boil.
6. At this stage, you will need to peel and cut the potatoes into small cubes, and chop the remaining carrots in a convenient way.
7. Afterwards, the above products need to be placed in a decoction and the remaining onion cut into thin strips should be added.
8. Then the head should be disassembled and, having separated the pieces of meat, put them in a pan with broth.
9. At the end you will need to add chopped herbs, allowing the dish to brew a little, and then serving.

How to serve a dish

For tasting, the ear must be hot. When serving, it is recommended to add a piece of butter and half a boiled egg to each plate of fish soup. It is permissible to use greenery for decoration.

How to cook?

In ancient times, pies with vizig were popular in Rus'. To prepare them, the chord is washed and boiled in herbs and spices for about four hours over low heat. Then roll into minced meat, add onion, bay leaf, boiled rice and hard-boiled eggs, salt and pepper. The filling is used in the preparation of pies, adding to them for taste a little broth, where the chord was cooked.

In addition to pies with vizig, you can prepare a lot of original dishes from the chord. For example, Fyodor Chaliapin was very fond of the appetizer of viziga with horseradish.

To bring the idea to life you will need 300 grams of vizigi (3 chords), 50 grams of dry white wine, two eggs, 4 salted gherkins, two tbsp. l. sour cream, 1 tsp. mustard, dill, tarragon.

To prepare it, the removed vizig is soaked in salt water for 4 hours. Then roll over the minced meat, adding herbs to taste. Dill and tarragon are excellent. Add a little white wine and simmer covered. Then mixed with finely chopped pickles, grated boiled egg, sour cream and horseradish. The snack is ready!

So, we looked at what viziga is, what its value is and how to use it for food.

Hot smoked fish

It is recommended to store hot smoked sturgeon in the refrigerator compartment. In this case, the fish must be wrapped in cling film or parchment paper.

Smoked fish will have tender meat and a spicy flavor due to the fact that the product is marinated in wine.

Composition of ingredients

You can create hot smoked fish yourself if you have the following ingredients:

• wine – 200 ml;
• granulated sugar – 2 g;
• salt – 38 g;
• spices for fish - as needed;
• dried ground pepper – 3 g.

Instead of wine for marinating, it is permissible to use cognac, rum, brandy or whiskey.

Step-by-step cooking process

You can create a sturgeon dish with your own hands by following these steps:

1. Salt should be mixed with granulated sugar, adding ground black pepper and spices.
2. Next, you need to rub the fish carcass with spices inside and out, leaving the workpiece in the refrigerator compartment for about 24 hours.
3. After the time has elapsed, the liquid released from the fish will need to be drained, and then pour dry wine over the product, and keep the product in the refrigerator compartment for 48 hours.
4. After 2 days, the fish needs to be removed, wiped with napkins and ventilated a little, then kept in a smokehouse at a temperature of 85 ℃ for about 2 hours.

5. For storage, the finished delicacy should be cooled beforehand. Afterwards it can be stored in the refrigerator compartment. The expiration date should not be more than 7 days.

How to serve a dish

Smoked fish is a good snack for beer. The product can also be supplemented with fresh vegetables for tasting.

Jewelry Review

4 minutes Yulia Litvinenko 3

Sturgeon, sterlet, stellate sturgeon, and beluga belong to the sturgeon family. A distinctive feature of the variety is the presence of viziga. It is a chord, made of dense, soft tissue, looks like a cord, consists of connective tissue and cartilaginous parts. Traditionally used for preparing various dishes - pies and kulebyak.

Today, due to the abundance of fish varieties and semi-finished products, viziga is often disposed of as waste along with the entrails and gills. Housewives should know whether the sterlet vizig is poisonous or not. It can be eaten, it is rich in vitamins A, C, group B, minerals - calcium, phosphorus, sodium.

The chord of sturgeon fish is not poisonous, but it spoils much earlier, therefore the shelf life of a fresh product or ready-made dish is reduced.

Useful tips

Experienced chefs will tell you how to clean sturgeon at home if the product is frozen.

They advise following these steps:

1. Initially, you need to get rid of the head along with the gills. Next, holding the product by the tail part, it must be rested with the cut point against the cutting board.
2. Then you should remove the thorns that are located on top, grabbing a strip of skin. Afterwards you will need to cut the skin near the tail section, removing it in strips from top to bottom throughout the carcass.
3. Afterwards you will need to make an incision in the abdominal cavity, removing all the insides and washing the fish.
4. In the end, you should get rid of the screeching.

If you want to bake the sturgeon as a whole, you need to leave the head along with the skin. To stuff fish, be sure to save the skin with the back part. Therefore, there is no need to remove the thorns.

For these purposes, for cutting you must do the following:

1. The fish needs to be immersed in boiling water for about 4 minutes so that the skin lightens and tightens a little.
2. Then you need to press in the spikes individually, turning them around their axis and removing them.
3. Next, you should cut the skin along the head to the tail, smoothly pulling it off.

Chefs know how to clean sturgeon at home if you need it defrosted for cooking. They recommend leaving the fish outdoors at room temperature to ensure it is completely thawed before cleaning.

Afterwards you will need to perform a number of simple manipulations:

1. Thawed fish should be placed in a deep container, filled with very hot liquid and the mucus on the skin removed.
2. Also, using a sharp knife, you will need to trim the spines located on the back of the fish and the scaly cover on the sides.
3. Afterwards, the fish carcass must be placed with its dorsal part on a cutting board, making a cut in the abdominal cavity from the tail to the head.
4. Then you need to remove the insides without affecting the gallbladder.
5. You will need to scrape off blood clots from the vertebral part, and then thoroughly rinse the entire cavity with a stream of water.
6. Next, you need to make 2 cuts in the area of ​​the tail and head on the inside of the carcass on the vertebral cartilage.

7. Afterwards, you should carefully pull out the vizig, taking care not to deform it, since it is the poisonous part of the fish. To do this, you will need to cut the tail part inside the cartilaginous spine. Next, you need to pry it off with a needle or knife. Then, smoothly, trying not to damage it, you will need to pull out the chord using pliers.

Once cleaning is complete, you can proceed to the next stage of product preparation.

Cutting sturgeon into layers is carried out according to the following points:

1. The fins should be separated using culinary scissors.
2. If the carcass needs to be produced as a whole, the gills will need to be removed or separated along with the head.
3. If necessary, the carcass will need to be laid out on the board with its back side up, and then a cut should be made, dividing it into sections. The incision line should be located in the middle of the fat layer of the spine, since if this requirement is not observed, excess waste may remain.

At the end of cleaning and cutting, each sturgeon link must be divided into the required number of portioned pieces , which are suitable for both frying and baking. The semi-finished products can then be used at home to make culinary delicacies.

Features and value of sturgeon

Sturgeon is one of the oldest fish on the planet, living in the aquatic environment since the time of dinosaurs. Sturgeon is rightfully considered the king fish; its tasty and tender meat is a storehouse of fatty acids, amino acids, minerals and vitamins, which has a positive effect on the human brain and cardiac activity and ensures the prevention of atherosclerosis.

tasty and healthy fish

The sturgeon has tough skin that feels like sandpaper, covered with scutes of bone tissue - popularly called “bugs”. The sturgeon has no vertebrae, and therefore no bones. Cartilage is a replacement for vertebrae. A special feature of the sturgeon is the presence of a chord, which is more often called a viziga. This is a white vein that runs along the entire length of the sturgeon's cartilaginous spine. When cutting fish, the vizigu must be removed, since within 3-4 hours after the death of the sturgeon, it absorbs poisons.

When cleaning and cutting sturgeon, you must follow certain rules.

For grilling kebabs

• How often and how is it planned to clean the fish so that waste does not fly away;
• What type of fish products will need to be processed more often;
• How many carcasses will need to be cleaned;
• Terms of use of the purchased tool.

First you need to remove the skin from the carcass. The skin comes off best after scalding. Cut off the head of the fish, make a small cut in the skin and separate the skin from the meat. You can do this with your hands or special forceps. If the skin does not come off very well, you can help yourself with a knife by trimming the fibers of the meat attached to the skin. After skinning, use a sharp blade to cut a layer of fillet from the spine from one part of the carcass. Remove the backbone from the second half.