You will need
    • fresh or frozen sturgeon - 1 kg;
    • coarse salt - 3 tablespoons;
    • sugar - 1 tablespoon;
    • black pepper;
    • Bay leaf - 2 PCs;
    • blend of spices for pickling fish, to taste.
Purchase. For pickling choose fresh intact fish.
- If you buy fresh sturgeon, then pay attention to the eyes. Footy indicate low quality. Press down your finger on the fillet. If it quickly regained its shape, the fish is fresh. Touch a sturgeon. The surface should not be sticky.
- When buying frozen fish look for icy coat. It indicates that the product has been re-frozen.
Training. Put the fish out to thaw. The process must happen naturally. Do not use a microwave. Prepare a bowl for salting fish. It can be as plastic and glass. Rinse the receptacle thoroughly and dry. From metal utensils fish acquire an unpleasant flavor. Take a glass jar and pour water into it. It will perform the function of oppression.
Preparation of the mixture for pickling. Take coarse salt, it will absorb excess moisture. Add sugar at the rate of 3:1. Also prepare black pepper, Bay leaf. In selling, there are special ready mix of spices for pickling fish. They can be used, but in moderation.
Butchering. Take a large knife, cut off the head. It can be used to prepare the broth. Slit the belly and remove the innards. Using kitchen scissors, cut the fins. Rinse the fish under running water and carefully remove the backbone and small bones. Cut prepared fillets into serving pieces or leave whole. Dry the snapper with paper towel.
Salting. Put the prepared fish on the table or a large plate. Carefully RUB the mixture for pickling. Bay leaf and black pepper can put directly into the container. Tightly place the fish in a bowl for pickling. Cover and set oppression. Leave the kitchen for a few hours, then place in a cool place. 48 hours can bring to the table.