It is not for nothing that sturgeon is considered the most valuable commercial fish. A real royal dinner can be prepared from its tender pulp, and black caviar is one of the most exquisite delicacies in the world. In order not to spoil the taste of the future dish, it is very important not to make mistakes when cutting the carcass.
It is necessary
- - sturgeon carcass
- - bowl for caviar
- - sharp knife
- - hatchet
Instructions
Step 1
In the intestines of sturgeon fish, the causative agents of botulism breed in a huge variety, which is why it is so important that the sturgeon is still alive immediately before cutting. Remember the adage about the second freshness that just shouldn't be?
Step 2
If you know for sure or even suspect that the fish is caviar, carefully rip open its belly, take out the eggs, and then the entrails. When doing this, be very careful not to hurt your gallbladder. The meat, on which bile is poured, cannot be saved by anything, it remains only to throw it out.
Step 3
Chop off the head along with the pectoral fins, from it you can get a wonderful jelly. Pour boiling water over it, cut off the seals, or, as they are also called, bugs. Remove the gills, chop the head into several pieces.
Step 4
The next step is to remove the vizig. This ridge vein, which runs along the entire body of the fish, is considered poisonous and cannot be eaten without specialized processing, so it is better not to risk it. Take the sturgeon by the tail, make a circular incision along the skin at its very base, lift the fish, the screech will slide out by itself.
Step 5
To remove plaques along the entire body, the carcass should be doused with boiling water; for this procedure, large fish will have to be cut into transverse pieces. If you don't feel like messing around, just cut them off along with a strip of leather.
Step 6
The chopped sturgeon can be cut in portions or left intact, it all depends on what kind of dish you plan to cook from this king-fish.
