How to clean the sterlet, cut and cook

Sterlet is not a frequent guest in our kitchen. You will not find it in large numbers on the shelves of stores. But if you suddenly get lucky and want to pamper yourself with a wonderful fish dish, you will first need to learn how to clean the sterlet.

Unique fish

Sterlet belongs to the family of sturgeon. It lives in fresh water bodies and is the most valuable object of the fishery. Sterlet can be found in this or that quantity practically in any river in the north and in the central part of Russia. Its meat is often called red, but it is not because it is of some unusual color. Just in the old days in Russia they called everything beautiful, rare or expensive. For example, a red girl, red goods, a red sun. Sturgeon meat is really delicious and also unusual. Experts say that there is absolutely no carbohydrates in it. This makes red fish an excellent option for diets for diabetics. And there is very little fat in it. This feature is on hand to those who have a problem with being overweight. You just need to know how to clean the sterlet and prepare it correctly. A wonderful fish was very fond of Russian tsars. Perhaps that's why it is sometimes called "royal".

So, let's talk about how to clean the sterlet.

Basic culinary tricks

Those who want to understand how to clean the sterlet, you need to learn more about this fish first. The first distinctive feature is that it has virtually no scales. There are only a few bone formations in the form of scutes, arranged in rows along the body, from the head to the tail. They are sometimes called "bugs". When processing the carcass, they are removed first. The rest of the sterlet skin is quite dense and practically naked. Secondly, she has absolutely no bones. There are only cartilaginous formations resembling the spine. This greatly simplifies the processing process. Eating such fish is easy and safe. Thirdly, along the main cartilage from the tail to the head extends a special vein, which is called a vizier. It contains substances that are poisonous to humans. Therefore, when cutting the sterlet carcass, it is necessary to carefully pull it out, trying not to damage it. Otherwise, meat will have to be thrown away. He can not be eaten.

Variety of options

Quite often, from the side you can hear the opinion that one or another fish should be cooked in a certain way. There is one option, which fully reveals all the qualities and benefits of the variety. Quite a different matter - sterlet. How to clean and cook it, it does not matter. Any option in the end will seem the best. This seemingly ordinary river fish is good because from it even "a complete zero in cooking" will be able to prepare a real masterpiece. It is good in any form. For example, as the first dish, it is quite easy to prepare an ear from a fresh sterlet. You can combine it with any other fish (burbot, say) or for sharpness to fill with champagne. The result will be equally good. As a second dish, the sterlet can be cooked for a couple, fried, baked with vegetables and herbs or put out in fragrant tomato-nut sauce. It also prepares good snacks. Most often it is chilled boiled fish with mushrooms or a jellied of tender sterlet with caviar. Whichever option the beginner mistress chooses, she can be calm and fully confident that not a single rash action can end up spoiling the ready meal.

Initial stage of processing

The treatment of any fish begins with a surface cleaning. In most cases, we mean the removal of mucus, which covers the product from the outside and prevents further operations. The next step is the mechanical treatment of the upper layer of the skin. Most often the fish is covered with scales. It must be removed before proceeding to the main stage of the cutting. And how to clean the sterlet from the scales? She has some difference from other varieties in this matter. This fish, as already mentioned, does not have any scales at all. Familiar to all plates replace small bone growths, which are commonly called "bugs". They are arranged in five rows by slender chains along the entire body of the fish: one on each side, two on the belly and one - the largest - on the back. The top row is neatly cut off with a sharp knife, and the others are scraped off like ordinary scales. To do this, you can use a special device (scraper) or a small blunt knife. The main thing is to do everything slowly and very carefully so as not to get hurt.

Main dish of fishing

Each dish, cooked from fish, provides a certain way of processing it. For example, the carcass intended for frying should be completely cleaned. Removed fins, head, scales, gills and all insides. The sequence of the cutting process is also influenced by the appearance of the fish itself. There are a number of significant features. And what should you do if you need to cook an ear from sturgeon fish? For example, how to clean the sterlet for an ear? In this case, you only need:

1. Cut off the tail. It can be discarded, as it will not be required for cooking.
2. Separate the head. Clear it from the remains of the insides, cut out the gills and rinse well with water.
3. Cut the main bone growth on the back. Carefully remove the remaining rows of "bugs" with a grater or scraper.
4. Open your stomach and gently pull the vizier out. Try not to damage it, so you do not have to throw out all the fish.
5. Remove the entrails, except fat and caviar.
6. The remaining carcass cut across with pieces of medium size (5-6 centimeters).

Now you can build a fire and start cooking.

Advice from professionals

To make the dish turned out not only tasty, but also beautiful, it is better not to show initiative, but to follow the practical advice of experienced specialists. For example, you need to prepare a stuffed sterlet. It would seem that nothing complicated. But the question immediately arises: what is the best way to proceed in this case? How to properly clean the sterlet, then it was convenient to stuff it? The fact is that the skin must remain whole. Therefore, you can not use a knife to remove the scabbard. And how to be? The output is very simple. Processing is carried out as follows:

1. To sweep the belly of the fish and remove the vizier along with all the insides.
2. Carcase boiled water, dropping it for a short while into a pan with hot water. After this preliminary treatment, the "bugs" soften, and they can be easily removed by pressing with your fingers.

Now it will only be necessary to fill the belly of the fish with minced meat, roll it into a roll and continue to cook according to the recipe. This method is very convenient for those who are afraid of using sharp objects in their work and prefer a safe option.

Non-standard options

The process of cutting fish half guarantees the quality of the prepared dish. If you do not completely remove the insides, damage the skin in many places, or deform the meat, the result will be an unsightly mess that will overwhelm any desire even to try the delicacy. Especially if this fish is a sterlet. How to clean it, they knew even under Tsar Ivan the Terrible. Even then, the court cooks used special tricks. For example, remove the surface mucus is not difficult, if you sprinkle the salt. Then you need to wait a bit until it adheres well, and then just rinse with water. The procedure for removing the visor can also be carried out in different ways. It is enough to make a small incision along the ridge, and then from above or from the inside, pick it up with a regular fork and slowly pull it out. If the fish is very large, then first you can cut it into pieces and gently remove the harmful streak from each part. It is also convenient because the sterlet meat is very tender, and cutting it after cooking will be much more difficult.

Dishes to the festive table

For a special celebration of the hostess, they usually choose dishes that can not be cooked every day. For example, the New Year's table can be served sturgeon or sterlet. How to clean and cut such a fish? Well, remove the "bugs", the vizier, the insides and the gills. What's next? Here everything depends on the cook's imagination. First, you can simply prepare the carcass wrapped in foil along with the lemon and onions, and then lay it on a baking sheet and put in the oven for 50 minutes. The temperature is better set to 200-210 degrees. Then unwrap the foil and send the fish back to the oven for another 10 minutes. Now the finished product can be laid out on a dish and decorated. The skin with such a fish is removed with one hand movement, and the meat can easily be taken with a normal fork. Secondly, a good option for the holiday will be the steak from the sterlet. To do this, with a cleaned carcass, you need to remove the skin first. Then marinate meat with onions, spices and lemon, and then lay on the grill and grill for 5-7 minutes until cooked. An excellent option, if you consider that the time, which is always not enough, it will take quite a bit, and the result will certainly please all guests.