You will need
- - sturgeon;
- - cutting Board;
- - the knife.
Defrost the fish, if it was stored in the freezer. To make it better, shifting sturgeon in the fridge or leaving the room for a while. If the time for slow defrosting no, use the "defrost" in the microwave oven or, in extreme cases, put the fish in a bowl of cold salted water.
Drench sturgeon very hot water to get all slime and scales on the sides make it easier to remove.
Put the fish on the table or on a cutting Board and a sharp knife, separate the head and the head fins. Gently remove the gills, as they will add bitterness to the dish. Easy to remove fins you can use kitchen scissors. A well-sharpened knife, slice off the dorsal fin, which must be removed along with a small strip of skin.
Cut from the carcass the tail and remove vasiga (chord of the spine). Vyaziga located in the spinal column. To remove it you need to pry it with your finger and leave a piece of long cord.
Cut the fish along the entire length of the back, dividing it into two layers. Be careful to get the cut the body in pozvonocna cartilage. The cut should go through the middle of existing cartilage fat.
Cut the fish into portions, which are called links. Too much links still divide into 2-4 pieces. Vasiga you can delete immediately, but directly from each link.
Despite the fact that the meat of sturgeon is called the red, in fact, it's white. But in this case, red means beautiful. In the old days it was called the most valuable.
Choosing fish in the store, please note that the gills of a fish of good quality should fit snugly to the torso and have a bright red color. Do not purchase fish which gills are gray or brown. You should not take fish with a pungent smell. Look at the appearance of the carcass: the sides should be clean and damp, eyes – clear, and all sorts of spots absent.