Sturgeon is a great product suitable for any culinary delight. It can be fried, baked, stewed, stuffed, salted … But first, the fish must be cut.
It is necessary
- - sturgeon;
- - cutting board;
- - knife.
Instructions
Step 1
Thaw fish if stored in the freezer. It is better to do this in advance by placing the sturgeon in the refrigerator or leaving it in the room for a while. If there is no time for slow defrosting, use the “defrost” function in the microwave or, as a last resort, put the fish in a bowl of cold salted water.
Step 2
Pour very hot water over the sturgeon to loosen all the mucus and make the flakes on the sides easier to remove.
Step 3
Place the fish on a table or cutting board and use a sharp knife to separate the head and head fins. Remove the gills carefully as they will add bitterness to the dish. The fins can be easily removed with kitchen scissors. With a well-sharpened knife, cut off the dorsal fin, which must be removed along with a small strip of skin.
Step 4
Cut off the tail from the carcass and remove the vyzigu (chord of the spine). Vyaziga is located in the spinal column. To remove it, you need to pry it with your finger and pull it out entirely in the form of a long cord.
Step 5
Cut the fish along the entire length of the back, dividing it into two layers. Make sure to cut the carcass along the vertebral cartilage. The incision should go through the middle of the fat on the cartilage.
Step 6
Cut the fish into portions called links. Divide too large links into 2-4 parts. Vyaziga can be removed not immediately, but directly from each link.
