How to choose the right sturgeon?

Sturgeon can be sold not only chilled or frozen, but also live. It is believed that the most delicious fish are individuals that have reached at least 3 kg in weight. Unlike most cases, the larger the sturgeon, the tastier.

Sturgeon can be sold:

• whole or frozen in chunks;
• live;
• whole or chilled;
• unpacked or packed in containers.

It is recommended to buy chilled or live sturgeon. Frozen fish is just as tasty as fresh fish, but it is more difficult to choose. Some stages of quality assessment cannot be carried out. In addition, there is a risk of buying stale sturgeon, which was frozen specifically to hide the first signs of spoilage.

How to choose a sturgeon

When choosing any fish, including sturgeon, you must first of all pay attention to its appearance and smell. It is also not worth ignoring the information on the labels if the fish is packaged in separate containers or packages. Buying spoiled or expired fish can be harmful to your health when eaten.

What sturgeon should you buy:

• the larger the sturgeon, the better and tastier it is;
• butchering a sturgeon implies some nuances, therefore, when buying this fish for the first time, it is better to know in advance the intricacies of its preparation;
• the smell of sturgeon should be fresh and “fishy”;
• in sturgeon fish, the gills are always dark in color (in addition, the gills must be clean, without mucus or contamination);
• the skin of the sturgeon should not have even the slightest damage (bacteria quickly accumulate and begin to multiply at the site of damage, so the fish can begin to deteriorate without changing the smell or appearance);
• if you press the sturgeon’s skin with your finger, then no deformation should be observed (in this way, any type of chilled fish is checked);
• if the sturgeon is bought in sliced ​​form, then you need to pay attention to the skin, which should fit snugly to the meat (otherwise it can be considered poor quality fish);
• if the sturgeon is bought frozen or in ice glaze, then the ice should not be cloudy or contain particles of debris, as well as blood (a large amount of snow or ice indicates repeated freezing of fish);
• sturgeon steaks may differ in color (the meat of this fish breed has different shades depending on the subspecies – grayish, cream or pinkish);
• on a sturgeon steak, the presence of a strip of fat is permissible (visually, fat is very easy to distinguish from meat, it is usually found under the skin);
• the belly of the sturgeon should be pinkish (any spots of unknown origin, blotches or the presence of other shades are considered a deviation).

When buying fresh sturgeon chilled or live, it is imperative to ask the seller for a certificate stating the date the fish was put on sale. Fresh sturgeon can be sold only within 14 days.

What sturgeon is not worth buying:

• if there is an unpleasant smell from the sturgeon, then you should not buy it (the fish is spoiled or stored improperly);
• if there is damage on the surface of the sturgeon, you must refuse to buy it;
• gray and green gills of sturgeon are considered a sign of its storage for too long;
• if there are white or red spots on the sturgeon’s skin, then this may be a sign of fish disease;
• if the sturgeon is frozen, and there are streaks on its surface (most often yellow or rusty), then this is a sign of repeated defrosting or improper transportation of fish;
• if the belly of the sturgeon has acquired a yellowish tint, then the fish begins to deteriorate.

The choice of sturgeon has several nuances. For example, it is believed that the gills of fresh fish should be red. It is practically impossible to find a sturgeon with such characteristics. The gills of this fish breed are always dark, and if there are any other shades of them, it is better to refuse to buy. Sturgeon is often called “river pig” because of its large size and considerable amount of meat. This name indicates a sign that must be considered when buying – the fatter the fish, the juicier and tastier it will be.