Whether the sterlet is fresh or frozen, cleaning and preparing it can seem like a difficult task, but it can be completed quickly and effectively with the correct method. Sturgeons such as sterlet are highly valued for their firm texture and delicate flavor, which makes them a popular option for a variety of recipes.
It’s vital to know ahead of time that the steps for preparation vary slightly depending on whether the sterlet is frozen or fresh. While frozen sterlet needs to be properly thawed before any preparation, fresh sterlet needs to be cleaned and gutted as soon as possible to preserve its quality.
This tutorial will take you through every stage of the procedure so you can confidently handle your sterlet, from cleaning and gutting it to slicing it into portions that are ready to cook.
| Step | Description |
| 1. Thaw (if frozen) | Allow the sterlet to thaw in the fridge or under cold water until fully defrosted. |
| 2. Clean the skin | Rinse the sterlet under cold water to remove any dirt. Use a knife to scrape off the slime from the skin. |
| 3. Remove the scales | Use a scaling tool or the back of a knife to gently remove the scales from tail to head. |
| 4. Make a cut | Make a cut along the belly from the anal fin to the gills using a sharp knife. |
| 5. Gut the fish | Carefully remove the internal organs, avoiding puncturing the gallbladder to prevent bitterness. |
| 6. Rinse and prepare | Rinse the inside of the fish thoroughly with cold water. The sterlet is now ready for cooking or further preparation. |
- General characteristics and nutritional value of sturgeon
- How to properly clean sturgeon
- Rules for cleaning frozen fish
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General characteristics and nutritional value of sturgeon
Sturgeons, one of the largest members of the sturgeon family, are thought to have existed in freshwater lakes and rivers long before humans did. They also have a long lifespan on Earth. This incredible fish can reach a weight of 80 kg. This product differs from others when used as a raw material for cooking because, during processing, just 14% of the body is wasted, meaning that nearly all of the body is edible. Caviar has a very high mass fraction—up to 20% of an adult’s weight. Fish meat is full of beneficial ingredients:
- sodium;
- phosphorus;
- potassium;
- magnesium;
- iron;
- iodine;
- B vitamins;
- fatty amino acids.
Please note
Sturgeon recipes improve metabolism, help stabilize blood pressure, and lower the risk of heart attacks and strokes when incorporated into a diet on a regular basis.
How to properly clean sturgeon
Fish is available in a variety of forms:
- live;
- chilled;
- frozen.
The first steps in cutting and gutting the sterlet will involve different recommendations depending on the state in which the precious product found its way into your kitchen.
How to sever a sturgeon that is alive or cold:
- The fish must be stunned, especially if the live sterlet is large. The easiest way to do this is to hit the head with a carving hammer wrapped in a cloth or napkin. However, if this option is unacceptable to you, you can “put to sleep” a live specimen by placing it in the freezer for a couple of hours.
- Next, you need to clean the fish from mucus. For this, it is convenient to use large crystals of sea salt: rub the skin of the fish with them, you will get a scrub effect. Another way is to pour boiling water over the carcass, which helps remove mucus and peel the skin from the meat.
- Remove the bugs – dense sharp growths on the body of the sturgeon. You can do this with a sharply sharpened knife in one motion, running the tool from the tail fin to the head at once. If you plan to bake the sturgeon whole, it is better to remove the bugs one by one. The spines on the sides and belly of the sterlet are usually softer, and they can be peeled off with an ordinary fish cleaning knife.
Advice
A medium vegetable grater can be used to clean the spines on the sides.
Rules for cleaning frozen fish
Selecting a medium-sized or smaller fish is necessary if you plan to purchase frozen sturgeon, as it must be defrosted at room temperature without the use of strong heat sources. Furthermore, you need to confirm that the purchased carcass is undamaged.
Once the fish has defrosted completely, start the cleaning procedure by following the guidelines for live sterlets:
- Remove the layer of mucus.
- Cut off the bugs on the back.
- Remove growths on the sides and belly.
- Remove the skin.
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How a sturgeon is gutted:
- You need to start with a longitudinal cut along the abdomen.
- Having ripped open the peritoneum, you can notice a long white tendon along the back, as if consisting of small air bubbles. This is the visiga, an organ that replaces the fish"s spine. There is an opinion that this part of the body is poisonous. However, the fact is that the visiga spoils much faster than other parts of the body, so it is better to get rid of it. You need to carefully hook the chord and smoothly pull it out without sudden jerks.
- Remove the caviar and milt, if they are found inside the fish. Rinse, remove the films from them.
- Clean the carcass of the entrails. Care should be taken with the gall bladder (it is located near the liver, in the area of the pectoral fin) – if it ruptures, the meat will taste bitter. It is important not to damage it during the gutting process. If you still cannot remove this organ intact, you should thoroughly rub this place with salt, then rinse with salted water or scrape it.
- Rinse the belly of the fish well from blood clots, remnants of internal organs, traces of caviar.
- Cut off the head, cut out the fins (if you do not need to stuff the delicacy).
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Taking out the sturgeon without causing any harm to the carcass:
- Make two small punctures or cuts in the center of the carcass – behind the head and above the tail.
- At the point of the cut near the tail, pick up the sturgeon with a narrow knife.
- Make a deep cut in the flesh and slowly and carefully pull the chord out through the hole with your fingers.
Advice.
To extract the sturgeon, use a crochet hook.
At first, cleaning and preparing sterlet may seem difficult, but with the correct techniques, it becomes a simple procedure. Enjoying the rich flavor of the sterlet depends on how well it’s cleaned and gutted, whether you’re working with fresh or frozen fish.
It’s important to take your time and carefully remove the scales, head, and insides to ensure that your dish is safe to eat as well as delicious. A cleaner, more enticing dinner will come from paying attention to the little things, like completely cleaning the fish and removing any leftover blood.
Cooking sterlet is not only doable but also satisfying once you’ve mastered the fundamental methods. The result is a tasty dish that brings out the best qualities of this unusual fish, and the work involved in cleaning and chopping the fish is well worth it.
Whether the sterlet is fresh or frozen, it is easy to clean, cut, and gut it at home with a few basic steps: first, remove the scales and give the fish a thorough rinse; next, carefully cut along the belly to remove all internal organs; and last, trim the fins and head if required for your recipe.
