In Ancient Russia, economical housewives used all parts of the sturgeon: head, tail, scales, etc., including the vizigu. This is the so-called chordal part of the ridge of large red or sturgeon fish species. Viziga and dishes from it were quite common in the cooking of those times. Today you do not often find a recipe for dishes from a vizigi in cookbooks. This is a troublesome business, and not everyone can afford it. So use these tips to properly remove the vizigu from the sturgeon.
Instructions
Step 1
Prepare your sturgeon. If the fish is not chilled, but frozen, then it must be well thawed. Thus, the siege will not be torn to pieces. Gut the fish and pour over boiling water to make the scales easier to remove.
Step 2
Decide for yourself what you want to cook. Sturgeon vizigu is used in various forms: dried, boiled, dried. But mainly as a filling for pies, casseroles, kulebyak.
Step 3
Select the option to receive a vizig. There are two ways to remove the viziga from the sturgeon ridge. After cutting the fish or before that. Since extracting a vizigi from a sturgeon requires some effort, entrust this business to a man.
Step 4
If the sturgeon is large, remove the vizigu after cutting the fish. Usually it is first cut across into small pieces. After that, each part of it is cut along the spine, without cutting it, the pulp is removed. Since the spine is large, the vizigu is pulled out of it by prying it with a finger from the inside. Thus, you will receive a vizigu in the form of separate pieces.
Step 5
If the sturgeon is not very large, then the second method is suitable, faster and more effective - removing the vizigi before cutting. First, cut off the head and cut the flesh along the spine of the fish without damaging the spine. Cut the flesh around the sturgeon ridge as if you wanted to cut off the tail. But without affecting the ridge itself. Then it follows in a circular motion along the axis of the ridge to break the tail and carefully, slowly, pull out the vizigu. If, nevertheless, it broke off, you can continue deleting it in the first way.
Step 6
After all the procedures, the vizigu is washed and cleaned from the upper soft layer, as it is inedible. Before directly cooking a pie or kulebyaki, the vizigu is usually rolled up into small balls and dried. In the old days, it was dried for several days on special wooden shields, but in our technological time this process can be accelerated with the help of an oven. They dry it at a low temperature for about four hours. Some ovens are equipped with special functions. Well, everyone chooses the recipe for the dish from the vizigi for himself.
