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.
Advice 2: How to fillet sturgeon
Sturgeon is considered to be the most valuable commercial fish. From its delicate flesh, you can prepare a Royal lunch, and caviar and even belongs to the most exquisite delicacies in the world. Not to spoil the taste of future dishes, it is very important to avoid mistakes when cutting the carcass.
You will need
- the carcass of a sturgeon
- - bowl for caviar
- - a sharp knife
In the intestines of sturgeon in a huge variety of fruit, the causative agents of botulism, that is why it is so important that directly before dissection sturgeon was still alive. Remember the saying about the second freshness, which just should not be?
If you know or at least suspect that the egg-bearing fish, gently vsporite her belly, take out the eggs, followed by the inside. Proceed very carefully so as not to offend the gallbladder. Meat that spilled bile, it does not save, it will only throw.
Cut off the head together with the pectoral fins, from there you can get a wonderful jelly. Douse it with boiling water, cut the seal, or as they are called – bugs. Remove the gills, cut the head into several pieces.
The next step is to remove the vesiga. This spinal lived along the entire body of fish is considered poisonous and to use it for food without specialized treatment is impossible, so better not to risk it. Take sturgeon by the tail, make a circular incision in the skin at his base, pick it up, vesiga will slide out by itself.
To remove plaque along the entire body, the carcass should be parboiled, a big fish for this procedure will have to cut the cross pieces. If you do not want to bother, just cut them together with a strip of leather.
Cut sturgeon can be cut into portions or leave whole, it all depends on what the dish you plan to cook from this king-fish.
Portions of sturgeon carcasses it is best to cut at an angle of 30°.